I found this recipe online somewhere and modified it with real dry sherry (not “cooking sherry” with its preservatives) and fresh ginger (why wouldn’t you?) .
It is delicious on a vegetable stir fry over a fluffy bed of Jasmine or Basmati rice.
Stir-Fry Brown Sauce
- 1/2 cup Soy Sauce
- 2 Tbsp Dry Sherry
- 2 Tbsp Brown Sugar, packed
- 2 Tbsp Cornstarch
- 2 Tbsp Sriracha
- 1-2 Tbsp Fresh Ginger, minced
Whisk together in a medium bowl and let it sit uncovered while prepping and cooking.
Assuming you are making vegetable stir-fry, right when your veggies start to soften, add the sauce and reduce the heat a bit (assuming you are cooking on high, reduce to med/med-hi). Stir often. Cook until the sauce starts to darken.
As stated above, put this over some fragrant Jasmine or Basmati rice and enjoy!
Here are a few reference pics as well.
