Basic Stir Fry Marinade By Penzeys Recipes

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EASY STIR-FRY SAUCE



Easy Stir-Fry Sauce image

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

1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 clove garlic, grated (or 1/2 teaspoon granulated garlic)
One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger)
1 teaspoon sugar
Pinch of crushed red pepper flakes, optional

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.

BASIC STIR FRY MARINADE BY PENZEYS



Basic Stir Fry Marinade by Penzeys image

Make and share this Basic Stir Fry Marinade by Penzeys recipe from Food.com.

Provided by House

Categories     Sauces

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons soy sauce
2 tablespoons brandy or 2 tablespoons vinegar
1 -3 teaspoon Chinese five spice powder
1 -2 teaspoon honey
2 garlic cloves
white pepper

Steps:

  • Whisk ingredients together to coat 1lb of thinly cut sliced meat, chicken or seafood.
  • Cover and refrigerate until flavor penetrates the meat. At least an hour.
  • Stir-Fry with four cups assorted raw vegetables, chopped.

Nutrition Facts : Calories 46.7, Sodium 756.3, Carbohydrate 3.7, Fiber 0.1, Sugar 2, Protein 1.6

STIR FRY SAUCE



Stir fry sauce image

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

75ml soy sauce
1 tbsp toasted sesame oil
1 tsp Chinese rice vinegar
3 tsp runny honey
2 garlic cloves, peeled and crushed
2 tsp finely grated ginger
pinch dried chilli flakes (optional)
1 tbsp rice bran, sunflower or vegetable oil, to cook
500g mix of stir fry vegetables, meat or fish

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

SIMPLE STIR-FRY SAUCE



Simple Stir-Fry Sauce image

A basic stir-fry sauce that I used based on a recipe I found on here. It works well with just about any stir-fry.

Provided by ChefScharny

Categories     Sauces

Time 10m

Yield 4

Number Of Ingredients 8

¾ cup cold water
½ cup soy sauce
2 ½ tablespoons brown sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
¾ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Steps:

  • Whisk water, soy sauce, brown sugar, cornstarch, ginger, chili powder, garlic powder, and black pepper together in a medium saucepan.
  • Cook over medium heat, stirring constantly, until sauce begins to bubble and thicken, about 5 minutes. Remove from heat.

Nutrition Facts : Calories 68.5 calories, Carbohydrate 15.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 2.2 g, Sodium 1813.2 mg, Sugar 8.9 g

MARINATED BEEF STIR-FRY



Marinated Beef Stir-Fry image

"I love this quick-and-easy stir-fry because everything but the cooking can be done in advance," writes Marian Johnson of Brawley, California. "It's great with sourdough bread and a fresh tomato and cucumber salad. Or, serve it with warm tortillas and hot sauce. The meat is easier to slice into nice even strips if it's partially frozen."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 13

1/2 cup dry red wine or beef broth
6 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 pound beef flank steak, cut into 1/8-inch strips
1 medium onion, cut into thin strips
1/2 cup julienned zucchini
1/2 cup julienned carrot
1/2 cup each julienned green and sweet red peppers

Steps:

  • In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.

Nutrition Facts : Calories 268 calories, Fat 20g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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