Spicy Brown Rice And Vegetable Stir Fry With Oyster Sauce Recipes

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ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)



All-Purpose Stir-Fry Sauce (Brown Garlic Sauce) image

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

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

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.

THE BEST VEGETABLE STIR FRY RECIPE



The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories     Easy

Time 25m

Number Of Ingredients 14

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

Steps:

  • In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
  • In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
  • Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

SPICY VEGGIE STIR-FRY



Spicy Veggie Stir-Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 19

1 pound thin spaghetti
Sesame oil, for drizzling
Low-sodium soy sauce, for drizzling
1/2 cup low-sodium soy sauce, plus more if needed
2 tablespoons sherry or low-sodium vegetable broth
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoons sriracha (more or less to taste)
1 tablespoon minced fresh ginger
3 tablespoons peanut oil
1 yellow onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
2 cloves garlic, minced
2 medium zucchini, cut into large wedges
One 15-ounce can baby corn, drained, corn halved crosswise
1 head broccoli, cut into florets
Sesame seeds, for serving
2 green onions, sliced

Steps:

  • For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
  • For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
  • While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
  • Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

CHINESE GARLIC SAUCE



Chinese Garlic Sauce image

This Chinese Garlic Sauce is a flavorful, hearty, and satisfying brown stir-fry sauce. It's a delicious homemade alternative to takeout and has the perfect combination of spicy, salty, and sweet flavors! The recipe is vegan, low in fat and calories, and can be made gluten-free!

Provided by Michaela Vais

Categories     Sauce

Time 10m

Number Of Ingredients 13

1/2 cup vegetable broth
3 tbsp low-sodium soy sauce ((see notes))
2 tbsp rice vinegar
2 tbsp maple syrup ((see notes))
1/2 tsp sesame oil
1/4 tsp red pepper flakes (or less/more to taste)
1/4 tsp smoked paprika
1 tbsp cornstarch ((see notes))
1/2 tsp Szechuan peppercorns ((optional))
2 tsp Chinese rice wine (or dry sherry (optional))
1/2 tbsp vegetable oil ((see notes))
4 tsp fresh garlic (minced (4 garlic cloves))
2 tsp fresh ginger (minced)

Steps:

  • Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
  • Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
  • Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
  • Use the sauce immediately, for example, in a stir-fry or as a dip for vegan dumplings or summer rolls. Or let it cool completely and pour the sauce into a clean jar.
  • Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!

Nutrition Facts : Calories 58 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 554 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

SPICY STIR-FRY SAUCE



Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

  • Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE



Oriental Stir Fry Vegetables With Oyster Sauce image

This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.

Provided by Girl from India

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 carrots, peel and cut into diagonally cut elongated slices
225 g broccoli (cut into florets, stems chopped)
1 red pepper (deseeded and julienned)
225 g green beans, cut into thirds after cutting the edges
3 spring onions, trim and slice
1/2 cup green peas
6 garlic cloves, chopped
1 tablespoon vegetable oil (the recipe says 2 tblsp)
2 tablespoons sesame oil (the recipe says 4 tblsp)
1 small green chili, deseeded and chopped
3 tablespoons oyster sauce
175 g bean sprouts
1 tablespoon light soya sauce
1 tablespoon caster sugar
1 lime, juice of
salt and pepper

Steps:

  • Prepare the vegetables.
  • Heat the vegetable oil and the sesame oil in a wok.
  • Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
  • Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
  • Sprinkle the lime juice and check the seasonings add more if reqd.
  • Serve immediately.

SPICY BEEF FILET IN OYSTER SAUCE



Spicy Beef Filet in Oyster Sauce image

My good friend Lin gave me a recipe for beef in oyster sauce, I misread the amount of black pepper called for in her recipe, and the result was fantastic! I especially like the recipe because no soy sauce is used. My husband likes to eat them with the leftover sliced uncooked onion to bring out the sweetness of the oyster sauce.

Provided by IrvineHousewife

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 4

Number Of Ingredients 11

1 teaspoon vegetable oil
1 teaspoon oyster sauce
½ teaspoon cornstarch
¾ pound beef tenderloin, cut into 1/4 inch strips
1 teaspoon water
1 teaspoon cornstarch
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon vegetable oil
½ onion, thinly sliced

Steps:

  • Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
  • Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 3.8 g, Cholesterol 43.2 mg, Fat 14.8 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 94.3 mg, Sugar 1.6 g

SPICY BROWN RICE AND VEGETABLE STIR-FRY WITH OYSTER SAUCE



Spicy Brown Rice and Vegetable Stir-Fry with Oyster Sauce image

Categories     Ginger     Mushroom     Rice     Vegetable     Stir-Fry     Low Fat     Vegetarian     High Fiber     Pea     Zucchini     Bon Appétit

Yield Serves 2

Number Of Ingredients 14

1 tablespoon oriental sesame oil
2 tablespoons chopped garlic
2 tablespoons chopped peeled fresh ginger
1/2 leek (white and pale green parts only), cut lengthwise into thin strips
1 carrot, peeled, shredded into thin strips with vegetable peeler
1 zucchini, trimmed, cut into long matchstick-size strips
4 fresh shiitake mushrooms, stems trimmed, cut into thin strips
12 snow peas, trimmed, halved lengthwise
3 cups cold cooked brown rice (about 1 cup uncooked)
3 tablespoons oyster sauce*
2 tablespoons water
1/2 teaspoon (or more) chili paste*
Chopped green onions
*Oyster sauce and chili paste are available at Asian markets and in the Asian section of some supermarkets.

Steps:

  • Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add next 5 ingredients and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.

SPICY CHICKEN FRIED RICE



Spicy Chicken Fried Rice image

Quick and easy spicy chicken fried rice with tender chicken pieces, vegetables and homemade stir fry sauce. Perfect weeknight dinner option!

Provided by Khin

Categories     Main

Number Of Ingredients 17

1 Large Bowl Cooked Rice
150 g Chicken Breast
1 Carrot
½ cup Green Peas/Long Beans
2-3 Spring Onion
4-5 Red/Green Chilli
2-3 Garlic Cloves
1 Shallot/Onion
1 tsp Chilli Powder/ Paprika Powder
2 Eggs
¼ tsp Salt
¼ tsp Baking powder/soda
¼ tsp Sesame oil
1 tbsp Oyster Sauce
1 tbsp Light Soy Sauce
1 tsp Sweet Soy Sauce
1 tsp Sesame oil

Steps:

  • Cut chicken into small dices. Marinate chicken with salt, baking powder and sesame oil for 2-3 mins.
  • Mix all stir fry sauce ingredients in a bowl.
  • Cut vegetables in small cubes.
  • Finely chopped garlic, shallot and red chilli.
  • Whisk eggs with a pinch of salt.
  • Heat wok, drizzle some oil and fry the egg first, then remove from wok.
  • Drizzle some more oil in wok, stir fry shallots and garlic for few seconds.
  • Add chicken stir fry till the chicken colour change slightly brown.
  • Then add chilli powder and chopped red chilli.
  • Then add the carrots and peas. Stir fry till the vegetable are a bit soft.
  • Add rice and the stir fry sauce. Mix well and stir fry for 1 to 2 mins and then add the spring onions. Continue stir fry for about 2 mins.
  • Flavourful Spicy Fried Rice is ready!
  • Serve immediately. Enjoy!

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