Chinese Stir Fry Sauce Recipes

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SPICY SZECHUAN STIR-FRY

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 16



Spicy Szechuan Stir-Fry image

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.

1 tablespoon Szechuan peppercorns
Salt
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips
2 tablespoons canola oil
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 cup onions, julienned
1 cup broccoli florets
1/4 cup green peppers, julienned
1/4 cup red peppers, julienned
1/4 cup yellow peppers, julienned
1 cup shiitake mushrooms, sliced
2 tablespoons thin soy sauce
1/4 cup dry sherry
1 tablespoon chile paste
1/4 cup scallions, cut thinly on the bias

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



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

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.

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

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



Basic Chinese Sauce for Stir Fry image

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.

2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon dark brown sugar
2 teaspoons cornflour
2 tablespoons water
4 teaspoons stock or 4 teaspoons water (I used the meat juices that came out when I fried the meat before adding the sauce)

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



Easy Stir Fry Sauce image

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.

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.)

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



Easy Chinese Stir-Fry image

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

1 tsp. oil
1 lb. pork tenderloin, cut into thin strips
3 carrots, sliced
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced

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



Chinese-Style Pork Stir-Fry image

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

1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen Asian mixed vegetables (carrots, broccoli florets, red pepper strips, sugarsnap peas)
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. lite soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger
2 cups hot cooked long-grain white rice

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



Chinese Vegetable Stir Fry image

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.

1 tablespoon canola oil
1 1/2 cups broccoli florets
1 tablespoon water
3/4 cup julienned carrot
1 1/2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1/2 cup sliced water chestnuts, drained
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
3 tablespoons reduced sodium soy sauce
3 tablespoons chicken broth
1 teaspoon cornstarch
2 cups hot cooked 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



Stir-Fry Sauce image

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

1/4 cup soy sauce
1 cup water (or more)
1 -3 teaspoon grated ginger
2 garlic cloves
1 teaspoon sesame oil
1 tablespoon honey
1 1/2 tablespoons cider vinegar
2 tablespoons sherry wine
3 tablespoons cornstarch

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



Kittencal's Chinese Stir Fry Sauce image

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.

1/2 cold cup water
2 tablespoons cornstarch (you may reduce the cornstarch slightly for a thinner sauce)
4 tablespoons brown sugar (more or less if desired depending on how sweet you want it, start with 4 tablespoons)
1/2 cup low sodium soy sauce
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder (increase if desired to 1 teaspoon)
1 teaspoon sesame oil (can use more)
1 teaspoon seasoned rice vinegar (optional can use more)
1 teaspoon hot chili sauce (optional or adjust to heat level)

STIR-FRIED CHINESE VEGETABLES

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14



Stir-Fried Chinese Vegetables image

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.

4 tablespoons peanut oil or vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds

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



Mouthwatering Chinese Marinade and Stir-Fry Sauce image

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.

1 cup oyster sauce (I prefer the Lee Kum Chee brand. You can buy it at oriental markets in bulk)
1 cup dark soy sauce
1/4 cup sesame oil
1/4 cup cooking sherry
1/4 cup teriyaki sauce
1/4 cup pancake syrup (though this might seem bizarre, it's the most important ingredient. It caramelizes as it cooks, seal)
3 tablespoons of minced garlic (less if you're not a huge garlic fan)

ALL-PURPOSE STIR-FRY SAUCE

Provided by Food Network

Time 10m

Yield about 1 cup

Number Of Ingredients 4



All-Purpose Stir-Fry Sauce image

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.

1 cup vegetable stock
1 tablespoon oyster sauce
1 tablespoon Shaohsing rice wine
1 tablespoon light soy sauce

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



Easy Stir-Fry Sauce image

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.

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

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From simplechinesefood.com
4.6/5
Total Time 30 mins
Servings 3


CHINESE STIR FRY CUCUMBER - | A DAILY FOOD
Today’s Chinese stir fry cucumber is my favorite vegan cooking that I frequently stir-fry. Only four ingredients: cucumber, salt, light soy sauce, oil. Simple and quick doesn’t mean it will lose the taste. I like the refreshing scent of cucumber so much, and the crispy and tender taste just right when fried. I want to tell people who are pursuing low calories, completely …
From adailyfood.com
Servings 1
Category Main Course


3 STIR-FRY SAUCES RECIPE - BBC FOOD
Method. To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 ...
From bbc.co.uk


7 BEST CHINESE STIR FRY SAUCE RECIPES - OMNIVORE'S …

From omnivorescookbook.com


STIR FRY SAUCE CHINESE FOOD WOK COOKING - YOUTUBE
1/2 Cup Soy Sauce1 & 1/2 Oz Garlic (fine chop)1 & 1/2 Oz Ginger Root (fine chop)1 tsp crushed red chili pepper1 Tbs Honey1 Tbs Sesame Oil3 Oz Mirin (Chinese ...
From youtube.com


CHINESE STIR-FRY SAUCE NUTRITION FACTS - EAT THIS MUCH
Amount of calories in Chinese Stir-Fry Sauce: Calories 50. Calories from Fat 13.5 ( 27 %) % Daily Value *. How much fat is in Chinese Stir-Fry Sauce? Amount of fat in Chinese Stir-Fry Sauce: Total Fat 1.5g.
From eatthismuch.com


BUY STIR FRY SAUCE, SOY SAUCE & HOISIN SAUCE | WALMART …

From walmart.ca


HEALTHY CHINESE STIR FRY RECIPES | EATINGWELL

From eatingwell.com


CHINESE SAUCES AND PASTES–GUIDE TO BASIC CHINESE COOKING ...

From chinasichuanfood.com


BEST CHINESE STIR FRY SAUCE - SAM THE COOKING GUY
1/4 cup soy sauce. 1/4 cup chicken broth, vegetable broth or even water. 1 tablespoon sriracha. 2 tablespoons sugar. 1 tablespoon cornstarch. DIRECTIONS. Combine all ingredients in a small bowl or Tupperware and mix well. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through
From thecookingguy.com


CHINESE STIR FRY SAUCE - PINTEREST.CA
Mar 9, 2022 - Explore Rgrado's board "Chinese stir fry sauce" on Pinterest. See more ideas about asian recipes, asian dishes, asian cooking.
From pinterest.ca


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