Easy Stir Fry Sauce Recipes
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.
SIMPLE STIR FRY SAUCE
An easy to make sauce to have on hand when you're throwing together any kind of stir fry. Works with veggies, chicken, beef, pork......
Provided by C and Ds Mommy
Categories Low Protein
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large jar, mix all the ingredients together and shake until blended.
- Can be stored in the fridge for up to 2 weeks. Shake well again prior to using.
- To use: Once your stir fry is just about done, add the sauce for the final 2-3 minutes of cooking.
Nutrition Facts : Calories 223.3, Fat 0.3, SaturatedFat 0.1, Sodium 1873.6, Carbohydrate 43.5, Fiber 0.7, Sugar 19, Protein 3.9
SIMPLE STIR-FRY
Kids getting into cooking? This simple stir-fry with prawns, veggies and noodles is great for aspiring chefs and will make a quick meal for busy weeknights
Provided by Lulu Grimes
Categories Dinner
Time 30m
Yield Serves 4-5
Number Of Ingredients 8
Steps:
- Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.
- Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.
Nutrition Facts : Calories 193 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium
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.
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- Chicken stir-fry. Chicken is one of the most popular meats to include in a stir-fry, as it’s an affordable source of satisfying protein and soaks up flavors well (1).
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- Combine all the ingredients in a sauce pan, stir to mix well. Heat up the sauce on low heat, until slightly thickened. The sauce is now ready to be use for Asian stir fry dishes.
- Cut the chicken into bite-sized pieces. Add the corn starch to the chicken, mix well so the chicken is coated with the corn starch. Set aside.
- Heat up a skillet on medium heat. When it's heated, add the oil, follow by the chicken. Cook the chicken until the surfaces turn white. (You can see from the picture below that the chicken is tender and smooth after "velveting" with corn starch.) Add the broccoli florets and baby carrots. Stir and toss a few times before adding the Stir Fry Sauce. Cook for 1 minute. Top the chicken with the white sesame and serve immediately.
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- Combine the stock and cornstarch together in a mason jar or a small bowl. Shake or whisk together. Add the remaining ingredients and whisk or shake to combine.
- To use for a stir fry, add 1 cup of stir fry sauce to 6 cups of stir-fried vegetables and 1 pound protein (tofu, chicken, shrimp, beef or pork). Toss together over high heat for 1 to 2 minutes and serve.
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- 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.
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- Measure soy sauce into a large spouted measuring cup and whisk in the corn starch until completely dissolved. Gradually pour in the broth until combined. It'll be cloudy, this is normal.
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