Asian Inspired Orange Sauce
Here’s a flavorful orange sauce inspired by Asian stir fry sauces. Make a batch, and use it to make a quick meal with flank steak or short ribs, skinless and boneless chicken breasts, shrimp, or crispy tofu. It’s sure to give your homemade fare a genuine takeout flair.
- 4 oranges zest & juice
- 1/2 teaspoon red pepper flakes
- 3/4 cup rice vinegar
- 1/4 cup light soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 2 inches fresh ginger minced
- Add the orange zest & juice, red pepper flakes, vinegar, soy sauce, wine, and sugars to a bowl. Stir to blend.
- Add the cornstarch, and stir to make sure it is well blended and evenly distributed.
- In a large saucepan, add the oil over a medium-high setting. Saute the garlic and ginger for 3 to 5 minutes, until fragrant.
- Stir the liquid ingredients together again, and then pour it into the saucepan.
- Lower the heat to medium-low, and stir constantly until the sauce thickens.
- When it is thick enough to coat the back of a spoon, transfer to a bowl.
- You can store it in the fridge, covered, for up to two weeks. In the freezer, you can keep it for 2 to 3 months.
- When reheating, you may notice it has separated while frozen. Just stir gently as you reheat, and it will return to the desired consistency.
Tried this recipe?Let us know how it was!