Make Ahead Stir Fry Sauce Recipes

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

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

5-MINUTE STIR FRY SAUCE (SO EASY!)

5-Minute Stir Fry Sauce (so easy!) image

Making stir fry at home has never been easier with this 5-minute stir fry sauce recipe made from scratch. Whisk together the simple ingredients - or shake them up in a jar - and add it to your favorite stir fry ingredients. Your flavorful dinner will be ready in no time!

Provided by Becca Mills

Categories Sauce

Time 5m

Number Of Ingredients 9

Ingredients

½ cup soy sauce (low sodium recommended)
½ cup vegetable stock (or water)
1 teaspoon sesame oil
½ Tablespoon rice vinegar
2 cloves garlic (minced)
1 - 2 teaspoon grated ginger
1 Tablespoon sugar or honey* (up to 2 tablespoons for a more sweet than sour sauce)
1 Tablespoon cornstarch
Pinch red pepper flakes (optional)

Steps:

In a bowl or mason jar with a lid, combine all of the ingredients and whisk or shake well until combined.
Use immediately in a stir fry recipe, or store in an airtight container in the fridge for up to 1 week. Recipe yields approximately 1 1/4 cup of sauce.

Nutrition Facts : ServingSize 2 tablespoons, Calories 16 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 497 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

MAKE AHEAD STIR-FRY SAUCE

Make Ahead Stir-Fry Sauce image

Make and share this Make Ahead Stir-Fry Sauce recipe from Food.com.

Provided by YnkyGrlDwndr

Categories Asian

Time 15m

Yield 1 batch

Number Of Ingredients 10

Ingredients

1/2 cup cornstarch
1/4 cup brown sugar
1 tablespoon minced fresh gingerroot (don't use dried or powdered)
2 -3 large garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes (optional)
1/2 cup soy sauce
1/8-1/4 cup rice vinegar or 1/8-1/4 cup cider vinegar
2 cups chicken broth (Swanson is a good brand) or 2 cups beef broth (Swanson is a good brand)
1/2 cup dry sherry
1/4-1/2 cup water

Steps:

Combine first 5 ingredients in a large jar (or in blender container).
Add soy sauce and vinegar.
Shake or blend until well combined.
Add broth, sherry and water.
Shake or blend again.
Store in refrigerator for up to 2 weeks.

Nutrition Facts : Calories 730.8, Fat 3, SaturatedFat 0.8, Sodium 9568, Carbohydrate 128.9, Fiber 2, Sugar 58.3, Protein 25.9

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