5 minutes
A savory glaze perfect for enhancing the flavor of stir-fried protein and vegetables.
cups
Chinese Rice Wine
cups
tablespoons
tablespoons
teaspoons
teaspoons
1. Prepare Ingredients
Start by gathering all your ingredients and a mixing bowl.
2. Add Liquid Ingredients
Pour the chicken broth into the bowl, followed by the Chinese rice wine or dry sherry. Add the hoisin sauce or oyster sauce, whichever you prefer, and then the soy sauce.
3. Add Cornstarch
Add the cornstarch to the mixture. This is crucial as it will act as a thickening agent, giving your glaze that perfect, clingy consistency.
4. Add Sesame Oil
Finally, drizzle in the toasted sesame oil. This small amount of oil will add a deep, nutty aroma that elevates the overall flavor profile.
5. Combine Ingredients
Whisk everything together until the mixture is smooth and well-combined. Make sure there are no lumps of cornstarch left, as this ensures an even glaze that will coat your protein and vegetables beautifully.
6. Use the Glaze
Your savory Asian stir-fry glaze is now ready to use. Pour it over your chosen protein and vegetables while cooking, allowing the heat to activate the cornstarch and thicken the glaze, creating a delicious, glossy finish.
Swap the honey for mirin (sweet rice wine) and add an extra tablespoon of sugar. Increase the ginger for a more pronounced flavor. Serve with chicken, beef, or tofu over rice, garnished with sesame seeds and scallions.
Mix in gochujang (Korean chili paste) for a unique, spicy flavor. Perfect with thinly sliced beef or pork and vegetables like spinach and carrots. Sprinkle with toasted sesame seeds and serve with steamed rice.
Include Szechuan peppercorns and doubanjiang (fermented bean paste) in the glaze. Use protein like chicken, beef, or tofu, along with stir-fry vegetables like bok choy and mushrooms. Top with peanuts and green onions.
Add a tablespoon of oyster sauce or hoisin sauce for a richer, more complex flavor. These sauces are packed with umami and can add a great depth to your glaze.
Add fish sauce to the glaze instead of oyster sauce, and include a bit of palm sugar. Stir in fresh Thai basil leaves at the end of cooking. Ideal with ground chicken or shrimp, served with jasmine rice.
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