2 tablespoons peanut oil
2 teaspoons fresh ginger, grated fine
2 teaspoons fresh garlic, grated fine
½ cup good quality soy sauce
¾ cup low sodium chicken stock, homemade if possible
3 tablespoons granulated sugar
1 tablespoon sesame oil
2 teaspoons rice vinegar
¼ cup sherry
1 tablespoon corn starch
In a wok, saute pan or sauce pan, heat oil over medium high and once hot, add ginger, garlic and chili and cook for one minute.
Add soy sauce, chicken stock, sugar, sesame oil and rice vinegar and bring to a low boil.
Mix sherry with corn starch to form a slurry and add to the liquid and cook until thickened, less than 30 seconds.
Remove, cool and keep refrigerated until needed up to two weeks.
Keywords: homemade stir fry sauce, stir fry sauce from scratch, stir fry sauce