Stir Fry Sauce Recipes

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CHINESE STIR-FRY SAUCE



Chinese Stir-Fry Sauce image

Cook like Chinese restaurants with this easy stir-fry sauce recipe. Choose any combination of meat and vegetables to make consistently great-tasting homemade stir-fries.

Provided by Bill

Categories     Main Course

Time 5m

Number Of Ingredients 9

1 1/2 cups chicken stock ((or vegetable or mushroom stock; 350ml))
1 tablespoon Shaoxing wine
1 tablespoon brown sugar ((or granulated sugar))
2 teaspoons sesame oil
1/4 cup soy sauce ((can sub gluten-free soy sauce or tamari))
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce ((or vegetarian or gluten-free oyster sauce))
1/4 teaspoon white pepper
1/4 teaspoon salt

Steps:

  • In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
  • This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 535 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE EASIEST VEGETABLE STIR FRY



The Easiest Vegetable Stir Fry image

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 15m

Number Of Ingredients 16

1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup sugar snap peas
1 cup carrots (sliced)
1 cup mushrooms (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves minced
3 Tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)

Steps:

  • In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  • In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  • Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

REAL CHINESE ALL PURPOSE STIR FRY SAUCE



Real Chinese All Purpose Stir Fry Sauce image

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

Categories     Noodles     Stir Fry

Time 2m

Number Of Ingredients 8

1/4 cup light soy sauce ( (Note 1))
1/4 cup all purpose soy sauce ((I use Kikkoman all purpose, or use more light soy sauce) (Note 1))
1/2 cup oyster sauce
1/4 cup Chinese wine ((or dry sherry) (Note 5))
1/4 cup cornstarch / cornflour
1 tbsp sugar
2 tbsp sesame oil (, toasted)
1 - 2 tsp ground white pepper ((I sometimes use 1 tbsp, I like the spiciness!))

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

BASIC STIR FRY SAUCE



Basic Stir Fry Sauce image

This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!

Provided by Sharon123

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup soy sauce
1 1/4 cups water
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon sugar
4 teaspoons cider vinegar
2 tablespoons dry sherry or 2 tablespoons rice wine
3 tablespoons cornstarch

Steps:

  • Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup.
  • Place the cornstarch in a separate small bowl, and whisk in the mixture from step 1.
  • Just before mixing in to vegetables and/or meat, whisk the mixture one more time.
  • Add about 2/3 of the way through stir frying.
  • Enjoy!

Nutrition Facts : Calories 46.4, Fat 0.8, SaturatedFat 0.1, Sodium 673, Carbohydrate 7.5, Fiber 0.3, Sugar 2.4, Protein 1.4

THE BEST STIR FRY SAUCE



The BEST Stir Fry Sauce image

The BEST easy Stir Fry Sauce Recipe! Use this simple homemade sauce in your favorite stir fry recipes - chicken, beef, shrimp, or vegetable stir fry. This healthy sauce is made with fresh ginger and garlic; you can make it spicy or not.

Provided by Kristine Rosenblatt

Categories     Condiment

Time 10m

Number Of Ingredients 8

½ cup low sodium chicken broth (or vegetable broth)
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic (minced)
1 tablespoon cornstarch
crushed red pepper flakes, sriracha or sweet chili sauce (optional, for spicy sauce)

Steps:

  • Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
  • Use immediately or store in an airtight container in the refrigerator for up to one week.
  • To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.

Nutrition Facts : ServingSize 1 /4 cup, Calories 79 kcal, Carbohydrate 14 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 719 mg, Fiber 1 g, Sugar 9 g

EASY STIR FRY SAUCE



Easy Stir Fry Sauce image

A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.

Provided by Winnipeg Mel

Categories     Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 8

2 -3 tablespoons cornstarch
1/4 cup brown sugar, packed
1/4 teaspoon ground ginger (or a bit of fresh minced ginger)
2 cloves garlic, minced
1/2 cup soy sauce or 1/2 cup tamari soy sauce
1/4 cup cider vinegar or 1/4 cup white vinegar
1/2 cup water
1 1/2 cups beef broth or 1 1/2 cups chicken broth (I use chicken broth if my stir fry will have chicken, etc.)

Steps:

  • Combine all ingredients in a large glass jar with a lid.
  • Screw lid on.
  • Shake well.
  • Can store in fridge up to 2 weeks.
  • Shake well before using.
  • To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
  • Serve.

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.

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