Healthy Eating: Making your own Stir-Fry Sauce

(Chicken, Broccoli, and Mushroom Stir-Fry)

When my all-time favorite store-bought stir-fry sauce approached $4 per bottle, I decided to start experimenting with making my own. I just looked at the ingredient list on the label, and went from there. About two-years later, I think I have just about perfected it!

Do you think it's too hard to make your own sauce? Do you think it would take too much time? So did I, but I decided to give it a try, and it is very easy, and takes about three minutes! It's also very, very frugal! I haven't done a cost breakdown, but I think it is about 25c per batch, so in a way, I'm saving $3.75 for 3-minutes worth of work. That works out to be $75/hour equivalent. It's worth it to me to go to the small trouble of making my own sauce.

I use this sauce with any type of stir fry. You can adjust the seasonings to suit your family's taste.

Margery's Stir Fry Sauce

1/4 c. soy sauce (or tamari sauce, or Bragg's Liquid Aminos, which I frequently use)

1/4 c. honey

1/4 c. orange juice

1/3 c. water

1 t. powdered ginger

1/2 t. crushed red pepper

1/4 t. garlic powder

1/2 t. onion powder

Mix all these in a saucepan and bring to a simmer.

Dissolve 2 T. cornsarch in about 1/4 c. water. Slowly add to simmering pan, stirring constantly until sauce thickens.

I add this to my stir fry about 3 to 5 minutes from the end of the cooking time.

Please visit LifeAsMom.com for the Ultimate Recipe Swap on other chicken dishes!