Orientalstirfrysauce Recipes
ORIENTAL STIR-FRY SAUCE
Make and share this Oriental Stir-Fry Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 10m
Yield 1 cup, approximately, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 6 ingredients.
- Place the cornstarch into a bowl; whisk the liquid mixture into it.
- Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
- Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
- Stir well to ensure a thorough coating.
ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE
This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.
Provided by Girl from India
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the vegetables.
- Heat the vegetable oil and the sesame oil in a wok.
- Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
- Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
- Sprinkle the lime juice and check the seasonings add more if reqd.
- Serve immediately.
ASIAN STIR-FRY SAUCE
This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks.
Provided by aychbee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.8 g, Sodium 720.3 mg, Sugar 3.2 g
ORIENTAL STIR FRY SAUCE
I make this and keep in refrigerator for up to 1 month..When I need to fix a meal in a hurry or a quick meal after a day of gardening...this hits the spot..
Provided by grandma2969
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Stir together garlic, ginger, water, corn syrup, soy sauce and sesame oil.mix together well and set aside.
- In a large bowl, mix together cornstarch, bouillon and onion powder.whisk in the vinegar until the cornstarch is completely dissolved.
- Add soy sauce and oil mixture.whisk till completely blended --
- Sauce may be store in refrigerator up to 1 month.
Nutrition Facts : Calories 842.7, Fat 36.5, SaturatedFat 5.2, Cholesterol 0.1, Sodium 6329, Carbohydrate 126.2, Fiber 1.3, Sugar 35.2, Protein 11.9
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.
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.
BASIC ASIAN STIR FRY OR DIPPING SAUCE
Mother Kooka was served this as a dipping sauce with battered fish fillets at a restaurant in Hervey Bay. It would be good as a dipping sauce for spring rolls or rice paper rolls as well. The chef kindly shared the ingredients with me, but not the quantities. I think this is a good replica of the original. When I got home, I made it up and decided it would be great as a stir fry sauce for a beef, cabbage and vegetable stir fry. I was right! Just stir fry the finely sliced meat and vegetables (I added some fresh ginger and garlic as well) then stir in this sauce. You could add some chilli to it if you like, or, if using as a dipping sauce, float some toasted sesame seeds on top. It would also be a great sauce to serve with hokkein noodles. Enjoy!
Provided by Kookaburra
Categories Sauces
Time 6m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl.
- Heat for about 30 seconds in the microwave, just enough to melt the honey.
- Stir.
- Use as a dipping sauce (adding some toasted sesame seeds if you like).
- Or, use as a stir fry sauce, adding to the wok after the meat and vegetables are cooked.
Nutrition Facts : Calories 65.7, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.8, Sodium 1080.7, Carbohydrate 11.4, Fiber 0.5, Sugar 9.1, Protein 2.4
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