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The 2-Minute Glossy Stir-Fry Sauce

The cornflour is the whole point. Without it the sauce pools sadly in the bottom of the wok; with it, it clings to every single piece of chicken and veg like a takeaway.

serves 2 2 mins sauce vegan quick
The 2-Minute Glossy Stir-Fry Sauce

why it works

Zero saturated fat and no hidden industrial oils, which is more than can be said for any bottled stir-fry sauce. Making it yourself also means the soy quantity is a decision rather than an accident.

Ingredients

  • 3 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic, finely minced or grated
  • 1 tsp cornflour dissolved in 3 tbsp cold water

Method

  1. Whisk everything together in a small cup before you turn the hob on. Slake the cornflour in the cold water separately first — dump it in dry and you'll get lumps you can't rescue.

  2. Fry the chicken until golden and cooked through, then remove it to a plate.

  3. Crank the heat and flash-fry the veg for 2–3 minutes so it stays bright and crunchy.

  4. Chicken back in with the veg. Give the sauce a quick stir, because the cornflour will have settled, and pour it straight in.

  5. Bubble for just 60 seconds. The cornflour activates in the heat and turns the watery liquid into a thick, glossy glaze.

remix

  • Maple syrup, honey or a splash of plum sake for the sweet element
  • Grated ginger alongside the garlic
  • Gyoza dipping sauce: Chinkiang black vinegar plus toasted sesame oil, a splash of soy and a drop of maple syrup. The black vinegar is the holy grail here — deep and malty with none of cider vinegar's fruitiness
  • Low-sodium soy if you're watching the salt
  • Double the cornflour for a properly thick, clingy glaze