SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
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.
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After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had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.
EASY STIR FRY SAUCE
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
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 CHINESE STIR-FRY
Enjoy this Easy Chinese Stir-Fry recipe tonight! This recipe calls for thin pork tenderloin strips, fresh veggies and delicious sauce.
Provided by My Food and Family
Categories Chinese Food
Time 30m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.
- Stir in dressing and hoisin sauce; stir-fry 7 min. or until meat is done and carrots are crisp-tender.
- Add onions; stir-fry 1 min.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
CHINESE-STYLE PORK STIR-FRY
Get authentic Chinese-Style Pork Stir-Fry in a flash with this recipe. In just twenty minutes you'll be enjoying the honey and ginger of our pork stir-fry.
Provided by My Food and Family
Categories Chinese Food
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in nonstick wok or large nonstick skillet on medium-high heat. Add meat; stir-fry 5 min. or until done.
- Add all remaining ingredients except rice; stir-fry 5 min. or until heated through.
- Serve over rice.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
STIR-FRY SAUCE
This sauce was adapted from a Mollie Katzen "Moosewood Cookbook" recipe. Add to stir-fried vegetables - plus chicken, if you are not a vegetarian. If you are a garlic lover, add more - it is really strong since the sauce is barely cooked.
Provided by KelseyE
Categories Sauces
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except cornstarch.
- Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
- When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
- In a few minutes the sauce will thicken.
Nutrition Facts : Calories 95.6, Fat 1.2, SaturatedFat 0.2, Sodium 1009.9, Carbohydrate 12.7, Fiber 0.3, Sugar 5, Protein 2.1
KITTENCAL'S CHINESE STIR FRY SAUCE
This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 9
Steps:
- In a bowl whisk the water with cornstarch until blended and smooth.
- Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).
- After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).
- Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.
STIR-FRIED CHINESE VEGETABLES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
- Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
- Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
- Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
- Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
MOUTHWATERING CHINESE MARINADE AND STIR-FRY SAUCE
My mom is Chinese, and often catered for special events. Everyone always asked for the recipe for the sauce that she marinated her meats in. It is savory and delicious, and I've never tasted anything like it anywhere else! Whether you're baking, grilling, or pan-frying your meats, this can't be beat! I make several jars of this stuff at Christmas to give away as gifts. Everyone loves it! You can use this sauce either as a marinade or in stir-fry.
Provided by lindarusiecki
Categories Sauces
Time 10m
Yield 1 jar sauce, 25 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
- When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
- For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
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.
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.
More about "chinese stir fry sauce recipes"
STIR FRY SAUCE : THE ALL-PURPOSE ... - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 21Estimated Reading Time 9 mins
STIR FRY SAUCE (TASTE LIKE CHINESE RESTAURANTS!!) - RASA ...
From rasamalaysia.com
4.5/5 (45)Total Time 10 minsCategory Chinese RecipesCalories 272 per serving
CHINESE GARLIC SAUCE FOR STIR-FRIES RECIPE - THE SPRUCE …
From thespruceeats.com
Ratings 144Calories 37 per servingCategory Dinner, Sauce
THE SECRETS OF CHINESE STIR-FRYING: WHY DOES IT ALWAYS ...
From huffpost.com
Estimated Reading Time 7 mins
10 BEST CHINESE STIR FRY SAUCE VEGETABLES RECIPES | …
From yummly.com
10 BEST CHINESE CHICKEN STIR FRY SAUCE RECIPES - YUMMLY
From yummly.com
CHINESE GARLIC SAUCE (STIR FRY SAUCE) - MY DAINTY KITCHEN
From mydaintykitchen.com
Category SaucesCalories 72 per serving
- In a bowl, add broth, soy sauce, hot sauce, rice vinegar, maple syrup/ sugar/ tomato ketchup, chilli flakes, toasted sesame oil.
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ChineseTotal Time 30 minsCategory DinnerPublished 2017-02-08
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
- Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
10 GREAT STIR FRY RECIPES, ONE AMAZING SAUCE - RECIPETIN EATS
From recipetineats.com
5/5 (5)Published 2014-06-25
- Heat oil in wok over high heat. Add garlic and sauté for 10 seconds, then add the chicken and sauté until just cooked and nicely browned.
- Add the cabbage and carrot, stir fry for 30 seconds, then add the Sauce and water and let it cook for 30 seconds until the Sauce starts to thicken.
CHINESE WHITE SAUCE - EASY STIR FRY SAUCE - DRIVE ME HUNGRY
From drivemehungry.com
Ratings 84Category SaucesCuisine Asian, ChineseTotal Time 6 mins
- Set aside ¼ cup of the stock in a small bowl and mix together with the cornstarch. Set this aside as this will be used to thicken the sauce later.
- Mix together the remaining stock with the Shaoxing wine, toasted sesame oil, garlic, ginger, salt, and sugar. Add it to a medium pot and heat over medium high heat.
- When the stock mixture starts to boil, slowly drizzle in the cornstarch mixture while continually stirring. Be sure to stir the cornstarch first before adding it as it can settle.
CHINESE STIR-FRY SAUCE: FOR ANY MEAT ... - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (54)Total Time 5 minsCategory Main CoursePublished 2019-06-08
- 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.
CHINESE STIR FRY NOODLES - A DAILY FOOD
From adailyfood.com
Servings 1Published 2021-01-30Category Main Course
- In a large pot of boiling water, add the noodles to the pot and cook, stirring, about 5 minutes. Drain the noodles and return them to the big bowl with cold water then drained again.
- In a large, deep wok, heat the vegetable oil to high temperature. Add the minced garlic, the ham blocks, stir-fry until browned on the surface. then add tomato blocks, stir-fry till soft about 2 minutes. Add sugar, light soy sauce and stir-fry for half minute, add rice vinegar, baby bok choy blocks and stir-fry for 10 seconds, add noodles and dark soy sauce then stir-fry until mixed,about 20 seconds . Transfer to a shallow plate and serve.
VEGETABLE STIR FRY - HOW TO PREPARE IN 4 EASY STEPS
From tasteasianfood.com
4.6/5 (50)Uploaded 2022-01-15Category Main CoursePublished 2019-01-26
- Prepping the vegetables. In this recipe, I am using five common vegetables to prepare the stir-fry- broccoli, cauliflower, capsicum, snow peas and carrots.
- Blanching the vegetables. Blanching the vegetables before stir-frying serves two purposes:- Shorten the time required for stir-frying.Since stir-frying is a quick process, the time involved is not enough to heat through some vegetables, for example, a wedge of carrot.
- Prepping the sauce. Prepping the stir-fry sauce is simple. I recommend the following basic stir-fry sauce for this recipe. You can make changes by adding soy sauce, sesame oil or change the amount of each ingredient.
REAL CHINESE ALL PURPOSE STIR FRY SAUCE (CHARLIE ...
From recipetineats.com
4.9/5 (228)Total Time 2 minsCategory Noodles, Stir FryPublished 2014-06-14
- Stir Fry: I use 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir frying for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
SPICY GINGER STIR-FRY SAUCE RECIPE - GRACE PARISI | FOOD ...
From foodandwine.com
Servings 1Published 2013-12-07Total Time 15 mins
- In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.
- In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute. Transfer to a glass jar and let cool.
CHINESE GARLIC SAUCE | BROWN STIR-FRY SAUCE - ELAVEGAN ...
From elavegan.com
5/5 (29)Uploaded 2020-05-01Category SaucePublished 2020-04-26
- 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.
CHINESE BROWN SAUCE WITH GARLIC (AUTHENTIC STIR FRY SAUCE ...
From busybutcooking.com
5/5 (2)Servings 4Cuisine ChineseCategory Side Dish
STIR FRY SAUCE - TWO TIME SAVING CHINESE BASE SAUCES ...
From pickledplum.com
5/5 Calories 72 per servingCategory Sauces
EASY VEGETABLE STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ChineseCategory Main CourseServings 4
VEGETABLE STIR-FRY SAUCE WITH CHINESE SEASONINGS
From thespruceeats.com
4.2/5 (41)Total Time 15 minsCategory SaucesCalories 78 per serving
STIR-FRY RECIPES - BBC GOOD FOOD
CHINESE BROWN SAUCE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
Ratings 146Calories 33 per servingCategory Dinner, Entree, Lunch, Sauce
STIR FRIED SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.9/5 Total Time 5 minsServings 3
HOW TO MAKE CHINESE WHITE SAUCE FOR AMAZING STIR-FRIES
From chewtheworld.com
Estimated Reading Time 7 mins
STIR-FRIED CAULIFLOWER RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.6/5 Total Time 30 minsServings 3
CHINESE STIR FRY CUCUMBER - | A DAILY FOOD
From adailyfood.com
Servings 1Category Main Course
3 STIR-FRY SAUCES RECIPE - BBC FOOD
From bbc.co.uk
7 BEST CHINESE STIR FRY SAUCE RECIPES - OMNIVORE'S …
STIR FRY SAUCE CHINESE FOOD WOK COOKING - YOUTUBE
From youtube.com
CHINESE STIR-FRY SAUCE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BUY STIR FRY SAUCE, SOY SAUCE & HOISIN SAUCE | WALMART …
HEALTHY CHINESE STIR FRY RECIPES | EATINGWELL
CHINESE SAUCES AND PASTES–GUIDE TO BASIC CHINESE COOKING ...
BEST CHINESE STIR FRY SAUCE - SAM THE COOKING GUY
From thecookingguy.com
CHINESE STIR FRY SAUCE - PINTEREST.CA
From pinterest.ca
You'll also love