That sounds pretty good to me, although I prefer to cook (stir fry) the garlic and ginger with my meat/fish/chicken first, turn it out when done and cook the vegetables separately, combine it all at the end and stir in the sauce.

Find some kecap manis (Indonesian sweet soy sauce) and use it instead of the molasses. I add Sriracha sauce at the end of stir frying if I want heat.

Teresa

Here are three that I used to make ahead and refrigerate when I was working full time for quick stir fry dinners.

STIR FRY SAUCES

Each recipe makes 2 servings but can be doubled.

BASIC STIR FRY SAUCE

1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced garlic
1/ 2 tsp. minced ginger
1/ 2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
1/ 2 tsp. salt
1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
1 Tbs. rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

GARLIC SESAME STIR FRY SAUCE

1/ 2 tsp. pepper
2 Tbs. soy sauce
3 Tbs. chicken broth
1 Tbs. sugar
2 1/ 4 tsp. lemon juice
1/ 3 cup sesame oil
2 1/ 4 tsp. minced garlic
1 tsp. cornstarch mixed with 1 1/ 2 tsp. water

Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.

SZECHUAN STIR FRY SAUCE

1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced fresh ginger
1/ 2 tsp. minced garlic
1/ 2 cup chicken broth
2 whole anise stars
1 1/ 2 tsp. red wine vinegar
1 Tbs. soy sauce
1/ 2 tsp. salt
1 tsp. hoisin sauce
1/8 tsp. Tabasco sauce
1/ 8 tsp. crushed red pepper flakes
1/ 4 tsp. pepper
1/ 8 tsp. 5 spice powder
2 tsp. cornstarch dissolved in 1 Tbs. water

Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

Adapted from The Frog/Commissary Cook Book by Steve Poses, Anne Clark and Becky Roller

I would say that the oyster sauce makes it Chinese - otherwise it could be Japanese. If you used tamarind paste instead of molasses, it would have an Indonesian flavor.

I'd call it Tennessee-Asian Fusion stir-fry sauce, that way you can add or subtract whatever you like and no one can call you out on technicalities!

Sounds like some good answers and recipes. Fusion. You're too funny!

I'd add a touch of Hoi Sin sauce and a few drops of Fish Sauce...and some finely sliced chillies!

I don't have a stir fry sauce recipe.

If you go to a good size Asian/Chinese store, it looks like they have a 100 kinds of sauces on the shelves.

I must have twenty different bottles/jars in my pantry.

dcarch