Basic Chinese Sauce For Stir Fry Recipes
EASY CLASSIC CHINESE BEEF STIR FRY
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Provided by Nagi | RecipeTin Eats
Time 23m
Number Of Ingredients 19
Steps:
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
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
EASY STIR-FRY SAUCE
Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
STIR FRY SAUCE
This sauce with flavours of soy, honey, garlic and ginger will become a staple with your favourite stir-fried vegetables, meat, fish and noodles. It's easy to make to add to a quick dinner
Provided by Charlotte Pike
Categories Condiment
Time 10m
Number Of Ingredients 9
Steps:
- Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
- To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.
Nutrition Facts : Calories 61 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 2.6 milligram of sodium
BASIC CHINESE SAUCE FOR STIR FRY
After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.
Provided by Chef Hels
Categories Sauces
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix cornflour and water together to form a smooth paste.
- Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
- Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
- Serve immediately with rice or noodles.
More about "basic chinese sauce for stir fry recipes"
40 BASIC STIR FRY SAUCE RECIPES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Reviews 46Estimated Reading Time 5 mins
STIR FRY SAUCE (TASTE LIKE CHINESE RESTAURANTS!!) - RASA …
From rasamalaysia.com
SIMPLE STIR-FRY SAUCES - ALLRECIPES
From allrecipes.com
CHINESE GARLIC SAUCE | BROWN STIR-FRY SAUCE - ELAVEGAN
From elavegan.com
CHINESE GARLIC SAUCE FOR STIR-FRIES RECIPE - THE SPRUCE …
From thespruceeats.com
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
QUICK & SIMPLE CHINESE STIR FRY SAUCE - NOURISHING JOY
From nourishingjoy.com
CHINESE BROWN STIR FRY SAUCE - BUSY COOKS
From busycooks.net
7 BEST CHINESE STIR FRY SAUCE RECIPES - OMNIVORE'S …
From omnivorescookbook.com
BASIC CHINESE STIR-FRY SAUCE - SAMMYWONGSKITCHEN
From sammywongskitchen.com
BEST CHINESE GARLIC SAUCE RECIPE (AKA BROWN STIR FRY SAUCE!)
From mysaucerecipes.com
CHINESE WHITE SAUCE - EASY STIR FRY SAUCE - DRIVE ME HUNGRY
From drivemehungry.com
EASY KUNG PAO BEEF STIR FRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CHINESE CHICKEN STIR FRY RECIPE - RECIPE VIBES
From recipevibes.com
GARLIC GINGER STIR FRY SAUCE - INSPIRED TASTE
From inspiredtaste.net
CHINESE BROWN SAUCE WITH GARLIC (AUTHENTIC STIR FRY SAUCE)
From busybutcooking.com
ALMOND BUTTER TEMPEH STIR FRY | THE FIRST MESS
From thefirstmess.com
CHINESE CHICKEN DUMPLINGS (鸡肉饺子) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5-MINUTE STIR FRY SAUCE (SO EASY!) - FORK IN THE KITCHEN
From forkinthekitchen.com
RECIPETIN EATS’ CHINESE HONEY PEPPER CHICKEN STIR-FRY RECIPE, …
From smh.com.au
THE BEST STIR FRY SAUCE - QUICK AND EASY! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
SEAFOOD UDON STIR FRY | EASY CHINESE RECIPES, NOODLE DISHES
From pinterest.com
STIR FRY SAUCE RECIPE {THE BEST ALL-PURPOSE SAUCE!} - BELLY FULL
From bellyfull.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #sauces #condiments-etc #asian #chinese #easy #beginner-cook #dietary #stir-fry #savory-sauces #number-of-servings #technique
You'll also love