Lemon Stir Fry Sauce Recipes

Steps:

• In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.

Steps:

• In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
• Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

Steps:

• In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside., In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.

Steps:

• Stir all ingredients together in a measuring cup (preferably with a pour spout).
• Once you have cooked your veggies and/or chicken in a wok/skillet, add the sauce and cook on medium-high heat until thickened to your liking.

Steps:

• Dissolve cornstarch and subsequently bouillon in water and blend with remaining ingredients.
• Add to your recipe instead of prepared stir-fry sauce.
• Cook, stirring until thick and clear.

Steps:

• Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
• Cut chicken into strips, sprinkle with pepper.
• Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.

Steps:

• Combine all in a 1-cup measuring cup.

Steps:

• In a large nonstick skillet or wok, stir-fry onions and parsley in butter for 1 minute. Add the remaining ingredients; stir-fry for 4-6 minutes or until peas are tender and rice is heated through.

Steps:

• Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
• In the meantime combine glaze ingredients in a small bowl; stir until sugar is dissolved.
• Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, shallots and cook; stirring, until fragrant, about 30 seconds. Add beef and stir-fry, until it is seared on the outside and slightly pink in center, about 4 minutes.
• Add glaze and toss to evenly coat meat. Serve.