cooking · Dinner · Links · Lunch

Quick Stir Fry

I came across the general idea for the sauce of my stir fries and then adapted it to my tastes – and to be lower sodium as well.

Quick Stir Fry Sauce


1 1/2 cups lower sodium chicken broth

1/2 cup orange juice

2 Tbsp lower sodium soy sauce

2 Tbsp cornstarch

1 Tbsp sesame oil (preferably dark)

1/4 tsp ground ginger

1/4 tsp diced dried garlic

Pinch red pepper flakes


Mix everything up in a jar and shake well to combine. Use immediately after mixing.

To use in a meal:

In a large non stick pan (high sides) or wok, stir fry up a a 16-ounce bag of frozen stir fry veggies over medium high heat in a tablespoon of vegetable oil till done.

Drop the heat to medium and add in the well shaken sauce mix. Cook till the sauce thickens and pull off the heat. Adjust seasonings as desired.

Serve over hot rice.

Add other veggies and meat or tofu as desired.


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