All Purpose Stir Fry Sauce Recipes
REAL CHINESE ALL PURPOSE STIR FRY SAUCE
My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1 1/2 cups of sauce which is enough for around 12 servings.
Provided by Nagi | RecipeTin Eats
Time 2m
Number Of Ingredients 8
Steps:
- Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
Nutrition Facts : ServingSize 18 g, Calories 34 kcal, Carbohydrate 3.7 g, Protein 0.6 g, Fat 1.7 g, Sodium 504 mg, Sugar 0.9 g, UnsaturatedFat 1.7 g
ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
Provided by Connie K
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
- Dissolve the cornstarch in 1/4 cup water.
- Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
- Add the soy sauce mixture; bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
REAL CHINESE ALL PURPOSE STIR FRY SAUCE
Categories Sauce Side Stir-Fry Vegetarian Quick & Easy Broccoli
Yield 12 servings 1.5 cups
Number Of Ingredients 8
Steps:
- 1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use. Amount to Use: 1. I use 2 tbsp of the Stir Fry sauce + 4 tbsp/ ¼ cup water per serving - around 3 - 4 cups of the combined stir fry (vegetables - packed, proteins + noodles - if using). Or put another way, around ¼ cup per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ½ cup water. But you should adjust to your own taste.
ALL-PURPOSE STIR-FRY SAUCE
Provided by Food Network
Time 10m
Yield about 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
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- In a bowl or wide-mouthed jar, add the soy, mirin, rice vinegar, hoisin, sesame oil, ginger, garlic, brown sugar, white and red pepper. Stir or lid and shake if using a jar. In a small cup, add the cornstarch then drizzle in cool water, stirring with a fork until the mixture is well blended. Add to the rest of the ingredients. Note: If it is difficult to transfer all the cornstarch mixture, use a little of the sauce to pour back into the cup, stir, and then pour back into the sauce.
- Stir well or shake sauce ingredients together. If made in a bowl, transfer to a jar or bottle. Store in the refrigerator. Keeps well for several weeks. Mixture will settle; stir together before using.
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- Combine cornstarch and water in a mason jar until smooth. Then add in all the remaining ingredients. Fasten the lid, and shake until fully incorporated.
- If not using right away, store in a sealed jar or airtight container in the refrigerator. Note: after it's been sitting and untouched for a while, the ingredients will separate and the cornstarch has a tendency to settle and harden at the bottom of the jar. Take a dull knife to loosen it up, then fasten the lid and give it a good shake to reincorporate everything before using.
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- Combine all the ingredients in a sauce pan, stir to mix well. Heat up the sauce on low heat, until slightly thickened. The sauce is now ready to be use for Asian stir fry dishes.
- Cut the chicken into bite-sized pieces. Add the corn starch to the chicken, mix well so the chicken is coated with the corn starch. Set aside.
- Heat up a skillet on medium heat. When it's heated, add the oil, follow by the chicken. Cook the chicken until the surfaces turn white. (You can see from the picture below that the chicken is tender and smooth after "velveting" with corn starch.) Add the broccoli florets and baby carrots. Stir and toss a few times before adding the Stir Fry Sauce. Cook for 1 minute. Top the chicken with the white sesame and serve immediately.
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