Stir Fry Sauces – Basic White Sauce


  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, chopped
  • 2 tablespoons soy sauce
  • 3/4 cup chicken or vegetable stock
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  1. In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors. Add the soy sauce and the stock and bring to a boil, reduce heat to medium and simmer for 5 minutes. Combine the cornstarch with the 2 tablespoons of water and add to the sauce, stirring until thick and bubbly.