Asian Essentials Stir Fry Sauce Recipes

REAL CHINESE ALL PURPOSE STIR FRY SAUCE

Real Chinese All Purpose Stir Fry Sauce image

My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1 1/2 cups of sauce which is enough for around 12 servings.

Provided by Nagi | RecipeTin Eats

Time 2m

Number Of Ingredients 8

Ingredients

1/4 cup light soy sauce ( (Note 1))
1/4 cup all purpose soy sauce ((I use Kikkoman all purpose, or use more light soy sauce) (Note 1))
1/2 cup oyster sauce
1/4 cup Chinese wine ((or dry sherry) (Note 5))
1/4 cup cornstarch / cornflour
1 tbsp sugar
2 tbsp sesame oil (, toasted)
1 - 2 tsp ground white pepper ((I sometimes use 1 tbsp, I like the spiciness!))

Steps:

Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.

Nutrition Facts : ServingSize 18 g, Calories 34 kcal, Carbohydrate 3.7 g, Protein 0.6 g, Fat 1.7 g, Sodium 504 mg, Sugar 0.9 g, UnsaturatedFat 1.7 g

CHINESE STIR-FRY SAUCE

Chinese Stir-Fry Sauce image

Cook like Chinese restaurants with this easy stir-fry sauce recipe. Choose any combination of meat and vegetables to make consistently great-tasting homemade stir-fries.

Provided by Bill

Categories Main Course

Time 5m

Number Of Ingredients 9

Ingredients

1 1/2 cups chicken stock ((or vegetable or mushroom stock; 350ml))
1 tablespoon Shaoxing wine
1 tablespoon brown sugar ((or granulated sugar))
2 teaspoons sesame oil
1/4 cup soy sauce ((can sub gluten-free soy sauce or tamari))
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce ((or vegetarian or gluten-free oyster sauce))
1/4 teaspoon white pepper
1/4 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 535 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ASIAN STIR-FRY SAUCE

Asian Stir-Fry Sauce image

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

Ingredients

2 (14.5 ounce) cans chicken broth
½ cup cornstarch
½ cup soy sauce
½ cup corn syrup
½ cup dry sherry
¼ cup cider vinegar
3 cloves garlic, minced
2 teaspoons fresh grated ginger
¼ teaspoon ground cayenne pepper

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

STIR FRY SAUCE

Stir fry sauce image

This sauce with flavours of soy, honey, garlic and ginger will become a staple with your favourite stir-fried vegetables, meat, fish and noodles. It's easy to make to add to a quick dinner

Provided by Charlotte Pike

Categories Condiment

Time 10m

Number Of Ingredients 9

Ingredients

75ml soy sauce
1 tbsp toasted sesame oil
1 tsp Chinese rice vinegar
3 tsp runny honey
2 garlic cloves, peeled and crushed
2 tsp finely grated ginger
pinch dried chilli flakes (optional)
1 tbsp rice bran, sunflower or vegetable oil, to cook
500g mix of stir fry vegetables, meat or fish

Steps:

Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.

Nutrition Facts : Calories 61 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 2.6 milligram of sodium

ASIAN ESSENTIALS: STIR FRY SAUCE

Asian Essentials: Stir Fry Sauce image

Can we ever have enough stir fry sauces? I submit to you that we cannot. This is a quick Asian sauce to put together and delivers awesome taste to any stir fry recipe. Fish, chicken, beef, seafood, veggies; it works for all. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Other Sauces

Number Of Ingredients 9

Ingredients

PLAN/PURCHASE
1/2 cup(s) tamari, or liquid aminos
1/3 cup(s) filtered water
2 tablespoon(s) rice wine vinegar
2 tablespoon(s) fresh clover honey
1 tablespoon(s) cornstarch, or arrowroot powder
2 teaspoon(s) sriracha sauce, or to taste
1 teaspoon(s) sesame oil, toasted variety
1 teaspoon(s) ground ginger

Steps:

PREP/PREPARE
Gather your ingredients (mise en place).
Place all the ingredients into a bowl and whisk together.
Place into a non-reactive jar and store in the fridge until ready to use.
This sauce will last from 7 to 10 days, if properly sealed.
PLATE/PRESENT
Use in any stir fry situation. In this example, I used it coat some shrimp. Enjoy.
Keep the faith, and keep cooking.

ASIAN ESSENTIALS: AWESOME STIR-FRY/DIPPING SAUCE

Asian Essentials: Awesome Stir-fry/Dipping Sauce image

This is one of my go-to Asian sauces for using in a stir-fry, or as a dipping sauce. It has a pleasant sweetness to it, that is balanced by the vinegar and lemon juice. The Sriracha sauce gives it a bit of heat, and you can adjust that to your own personal taste. Use it with chicken, pork, beef, or just drizzle some over a pile of freshly-cooked rice. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Other Sauces

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
2 tablespoon(s) coconut sugar
2 tablespoon(s) tamari sauce
2 tablespoon(s) rice wine vinegar, non-flavored
1 tablespoon(s) lemon juice, freshly squeezed
1 tablespoon(s) sesame oil
1 tablespoon(s) freshly grated ginger or 1 teaspoon powdered ginger
1 teaspoon(s) sriracha sauce, or to taste
1/2 medium orange, juice, and zest
2 clove(s) garlic, finely grated
ADDITIONAL INGREDIENTS
2 teaspoon(s) cornstarch or arrowroot powder

Steps:

PREP/PREPARE
Zest the orange before squeezing it. You should have about 1 tablespoon of zest, and 2 - 3 tablespoons of juice.
When it comes to the sriracha sauce, I would start with one teaspoon, and then add more, until you achieve your desired heat level.
If you do not have Sriracha sauce, you could substitute chili sauce, or you could leave it out altogether.
Gather your Ingredients (mise en place).
Add the ingredients to a saucepan over medium-low heat.
Stir until it comes up to a light simmer.
Allow to simmer for about 2 minutes, then remove from the heat, and allow to cool naturally.
Once cooled, add the cornstarch, or arrowroot powder, and whisk to combine.
Store in the fridge, using a tightly-sealed non-reactive container, until ready to use.
If you are using as a dipping sauce, heat it up until it begins to thicken. If you are using it in a stir fry, it will thicken as the sauce cooks.
PLATE/PRESENT
Use in any recipe that calls for an Asian stir-fry sauce, or dipping sauce. Enjoy.
Keep the faith, and keep cooking.

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