Stirfrysauce Recipes
BASIC STIR FRY SAUCE
This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!
Provided by Sharon123
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup.
- Place the cornstarch in a separate small bowl, and whisk in the mixture from step 1.
- Just before mixing in to vegetables and/or meat, whisk the mixture one more time.
- Add about 2/3 of the way through stir frying.
- Enjoy!
Nutrition Facts : Calories 46.4, Fat 0.8, SaturatedFat 0.1, Sodium 673, Carbohydrate 7.5, Fiber 0.3, Sugar 2.4, Protein 1.4
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
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
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.
STIR FRY SAUCE
This recipe came from a Williams-Sonoma cookbook. It is a generic chinese type brown sauce great for making just about any type of stir fry. Simple and delicious. Our favorite way to use it is on a stir fry of beef, asparagus, and red pepper.
Provided by helowy
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve cornstarch in water.
- Combine all ingredients.
- To use, make your stirfry until almost fully cooked. Stir in sauce in the last few minutes. Bring to a boil until thickened.
Nutrition Facts : Calories 15.9, Sodium 755.1, Carbohydrate 2.6, Fiber 0.2, Sugar 0.3, Protein 1.6
CHICKEN STIR-FRY
Make and share this Chicken Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
- Add cornstarch and toss to coat.
- Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
- Refrigerate for 30 minutes.
- In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
- Remove and keep warm.
- Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
- Add water and bouillon.
- Return chicken to pan.
- Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9
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.
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.
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4.2/5 (138)Total Time 10 minsCategory DinnerPublished 2020-03-17
- Pour over stir fry and cook, stirring, for 3-5 minutes until the sauce is thick and glossy, clinging to the stir fry ingredients.
THE BEST STIR FRY SAUCE - QUICK AND EASY!
From kristineskitchenblog.com
- Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
- To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.
EASY, 3-INGREDIENT STIR-FRY SAUCE RECIPE - FOODESS
From foodess.com
- 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.
- Pour the sauce to a medium saucepan, turn heat to high and bring to a boil. The sauce is done once it goes from a thin consistency and muddy opaque colour to a glossy, clear caramel colour and thicker consistency.
- Once your stir fry is 90% done (veggies are crisp-tender, meat, if using) is cooked nearly to desired doneness, pour the sauce over everything. The hot food will thicken the sauce in less than a minute. The sauce is done once it goes from a thin consistency and muddy opaque colour to a glossy, clear caramel colour and thicker consistency.
EASY STIR FRY SAUCE RECIPE - SIMPLY WHISKED
HOW TO STIR-FRY: A STEP-BY-STEP GUIDE - FOOD NETWORK
From foodnetwork.com
- The Wok. A wok is best for stir-fries because its shape keeps the food moving. Put it over super-high heat, add the oil and then add aromatics like garlic and ginger.
- Hard Veggies. Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more.
- Softer Veggies. Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some stock or water and always keep the veggies moving in the pan.
STIR FRY SAUCE - COOK2EATWELL
From cook2eatwell.com
- Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using).
THE BEST EVER STIR FRY SAUCE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
- To a jar, add the cornstarch and soy sauce and give it a quick whisk so that there are no lumps in the sauce.
- In a wok or a large pan, heat 1 tablespoon of oil, add grated ginger and garlic, and cook for 1 minute.
THE BEST STIR FRY SAUCE | SUPER EASY! | TASTES LOVELY
From tasteslovely.com
- Whisk all ingredients together. Adjust the amount of sauce you add according to how much stir fry you’re making. When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken the sauce.
THE BEST STIR FRY SAUCE {HEALTHY} - SHE LIKES FOOD
From shelikesfood.com
- Add all stir fry ingredients to a jar or medium sized bowl and shake or stir until well combined. This stir fry sauce can be made ahead and refrigerated until needed but I would recommend leaving out the arrowroot powder until ready to use.
- When your stir fry is about 3 minutes from being finished, pour the stir fry sauce over and stir occasionally until sauce is thickened and coats the back of a spoon or spatula, about 5 minutes.
STIR FRY SAUCE (TASTE LIKE CHINESE RESTAURANTS!!) - RASA ...
From rasamalaysia.com
- 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.
EASY STIR-FRY SAUCE: FOR ANY MEAT ... - THE WOKS OF LIFE
From thewoksoflife.com
- 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.
STIR FRY SAUCE {SWEET & SAVORY} - LAUREN'S LATEST
From laurenslatest.com
- In a small bowl measure and whisk together soy sauce, broth, brown sugar, cornstarch, sesame oil, ginger and garlic.
- After you have stir fried your veggies and protein to your liking on high heat, pour sauce overtop your ingredients and stir. After about 1 minute, the sauce should thicken and coat all ingredients.
STIR FRY VEGETABLES RECIPE: BETTER THAN ... - BUILD YOUR BITE
From buildyourbite.com
- Add water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger
- Cook for 20 - 25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft
3 INGREDIENT STIR FRY SAUCE RECIPE - BUILD YOUR BITE
From buildyourbite.com
- Add soy sauce, sesame oil, and cornstarch to a mason jar. Screw on the lid and shake to combine
- Be sure to use this stir fry sauce with fresh minced garlic and fresh minced ginger in your stir fry (cooked with your vegetables/protein), as stated in the post. This is what will give it the "wow" factor.
- Once your stir fry is mostly cooked, add the stir fry sauce and heat an additional 3 - 5 minutes, or until sauce thickens. This is important, as the corn starch needs a few minutes to thicken up.
BEST CHINESE STIR FRY SAUCE - SAM THE COOKING GUY
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SEAFOOD STIR FRY - CANADIAN LIVING
In wok or large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry shrimp mixture until shrimp turn pink, about 2 minutes. Transfer to clean bowl. In same wok, heat remaining oil over medium-high heat; stir-fry, mushrooms, celery, water chestnuts, red pepper and onion until tender-crisp, about 3 minutes.
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Get what you love from Food Lion — delivered to you. Shop at Food Lion. Already have an account? Log in. Home / Food Lion. Shop for stir fry sauce. Kikkoman Stir-Fry Sauce. 11.4 fl oz. House of Tsang Classic Stir-Fry Sauce. 11.5 oz. Food Lion Marinade & Sauce, Stir Fry. 14.5 oz. PANDA EXPRESS Stir Fry Sauce, Kung Pao. 18.75 oz. House of Tsang General Tso Stir-Fry …
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Step 1: Make the stir-fry sauce. Your sauce melds together all the different flavors and textures of the protein and vegetables in the stir-fry. For this recipe, the sauce is sweet and tangy. In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside. Step 2: Sear the meat. The meat or protein cooks first, seasoning the fat in …
From tasteofhome.com
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STIR FRY SAUCE RECIPE
May 24, 2021 - Explore Carole Robert's board "Stir fry sauce recipe" on Pinterest. See more ideas about asian recipes, food, cooking.
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This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal. By Chef John. Flavorful Beef Stir-Fry. Save. Flavorful Beef Stir-Fry . Rating: 4.5 stars 147 . A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger …
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Vegan Stir-Fry Sauce CDKitchen. sherry, corn starch, garlic, Tabasco Pepper Sauce, soy sauce and 1 more. Spicy Orange Stir Fry Sauce Food.com. cornstarch, low sodium soy sauce, orange zest, sugar, orange juice and 2 more. Stir Fry Sauce Whitneybond.Com. hoisin sauce, Sriracha, sesame oil, rice vinegar, soy sauce.
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Stir Fry Sauce. 35107 $6.00 each. $5.50 each with 6 or more. Quick, nutritious, and simple, stir-frying continues to grow in popularity. This tangy blend of soy sauce, sherry wine, and oyster extract, with a hint of garlic and ginger, was created just for this style of cookery. Prepare a savory, piping hot dish with almost any meat, seafood, or ...
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Blue Dragon, Honey Teriyaki, Stir Fry Sauce, Japanese Soy Sauce & Honey & Ginger, No Artificial Flavours, Perfect for Lunch or Dinner, 140ml Quick look. price $ 8. 59. Thai Taste Shrimp Paste 120g 4. Quick look . price $ 12. 99. East End Tamarind Sauce 260g - Pack of 2 Quick look. price $ 10. 94. SUNBIRD Thai Stir Fry Seasoning Mix, 28g 10. Quick look. price $ 15. 99. Lee …
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40 BASIC STIR FRY SAUCE RECIPES - SEASONS AND SUPPERS
2 tsp. cold water. 2 tsp. cornstarch. Combine all these ingredients well with your meat. Cover and refrigerate for 30 minutes. After 30 minutes, cook the meat for 1 minute in boiling water or oil. (*I prefer the water method). Remove to a plate and set aside to add to your stir fry or do ahead and refrigerate.
From seasonsandsuppers.ca
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Bring the heat to your food with the perfect balance of umami and spicy; Great for stir-fry, marinade, wings, chili, soups, and scrambled eggs. Use it in place of hot sauce! Buy On Amazon. No. 3 . Lee Kum Kee Vegetarian Mushroom Flavored Stir-Fry Sauce . Lee Kum Kee Brand; Net Wt. 20 oz. Product of USA; Buy On Amazon. No. 4. 545 Consomer Reviews. …
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BUY STIR FRY SAUCE, SOY SAUCE & HOISIN SAUCE | WALMART CANADA
1. VH® Teriyaki Stir-Fry Sauce. 355 mL. 1. Kikkoman Soy Sauce (Non-GMO) 591 mL. 1. Great Value Sweet Teriyaki Sauce. 350 mL.
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STIR-FRY RECIPES - TASTE OF HOME
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