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Chinese-Style Stir-Fry Sauce with Cornstarch

This sauce turns simple food into something special. It pairs beautifully with meat, vegetables, and mushrooms, lending an authentic Chinese-restaurant flavor. It's easy to make, and you can tweak the recipe to your taste.

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Chinese sauce with starch
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 2 g
Fats 28 % 8 g
Carbohydrates 66 % 19 g
128 kcal
GI: 84 / 0 / 16
  • Gather all your ingredients. Peel and finely chop the garlic and onions. Peel the ginger and either slice or grate it. Sauté these in olive oil just until the onion turns translucent, stirring so they don't scorch and ruin the flavor. A wok is best, but a heavy-bottomed saucepan works fine. In a separate bowl, combine the tomato paste (or ketchup), light soy sauce, wine, and vinegar. You can swap the rice vinegar for regular apple cider vinegar. Squeeze in the orange juice and add the brown or white sugar. Feel free to adjust the flavor by changing the amounts or adding new ingredients — for a less sweet sauce, cut back on the sugar or leave it out entirely. In place of orange juice, you can use pineapple juice, plain water, or chicken broth. Add whatever seasonings you like. Stir until the sugar fully dissolves. Set the saucepan over the heat and add the sautéed ginger, onion, and garlic. For extra heat, add a little dried chili. Cook over low heat, stirring constantly. Dissolve the cornstarch in a little water (potato starch or flour works if you don't have cornstarch). Pour it into the sauce in a thin stream, stirring quickly, and bring the mixture to a boil until it thickens, then turn off the heat. For a thicker sauce, cook it a bit longer. For a smooth, lump-free consistency, strain it through a sieve. Your Chinese-style sauce is ready — serve it warm. It's sweet-and-sour with a lovely garlicky, spicy note. Use it for stir-fries, meat sandwiches, and burgers; it's a great match for beef, chicken, pork, and fish, and pairs wonderfully with vegetables like eggplant, broccoli, bell pepper, and carrots.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • White wine - 78  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Orange juice - 36  kcal/100g
  • Olive oil - 913  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Corn starch - 329  kcal/100g
  • Rice vinegar - 20  kcal/100g

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