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Best Stir-Fry Sauce Recipes

Best Stir-Fry Sauce Recipes


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Stir-Fry Sauce Shopping Tips

Rice is a staple of Asian cooking – for a more nutritious rice dish, reach for brown rice at your grocery store, it has a high protein and fiber content.

Stir-Fry Sauce Cooking Tips

Plan your meal accordingly, brown rice takes about twice as long to cook as white rice.


Below are some of my favorite homemade Chinese stir fry sauces. Unlike store-bought sauces, they do not contain additives or preservatives their extra fragrant taste comes from incorporating wholesome ingredients and aromatics.

There’s more good news: not only can you use the sauces in stir fry dishes, you can also use them for baked, braised, and steamed dishes as well!

Here I’ve listed sample recipes on how to use the sauces, plus I’ve included examples of vegetables that go well with each one. So you can start building your own stir fry dinner with whatever you have on hand!

Hoisin Sauce

Try this homemade sauce once and you’ll never want to use store-bought hoisin again. This is a flexible recipe that you can customize based on the ingredients you have in the kitchen.

Orange Sauce

This versatile orange sauce is not limited to just orange chicken or a quick stir fry you can even make roasted vegetables with it!

General Tso Sauce

Learn the one secret ingredient to make the best General Tso sauce that you will be pouring over everything!

Black Bean Sauce

This is one of the most versatile Chinese sauces that goes well with almost any ingredients, and is also suitable for stir frying, baking, grilling, and steaming.

Kung Pao Sauce

Introducing an extra fragrant Kung Pao sauce that lets you cook genuine Sichuan-style food in your own kitchen!

Vegetarian Oyster Sauce

A fabulous and sophisticated vegan stir fry sauce that can be used in any dish that calls for oyster sauce, which can be made in just a few simple steps.

Chili Garlic Sauce

Who doesn’t love chili garlic sauce on everything? Follow these spicy recipes to easily create your favorite fiery Sichuan dishes in under 20 minutes!

If you give one of the recipes a try, let us know! Leave a comment, rate it (once you’ve tried it), take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.


My Swiss Army knife of Stir Fry Sauces!

Restaurant Secret: you know when you go to a packed Asian restaurant or take out during lunch hour and you’re handed a plate of fresh-out-of-the-wok stir fry 5 minutes after ordering? I hate to disappoint you, but the cooks standing over the flames aren’t throwing together 10 ingredient sauce mixes for every single dish…….What they actually use are ready made sauces as a base, then add additional flavours for different dishes.

These all purpose stir fry sauces are closely guarded secrets of restaurants – you won’t uncover them simply by googling, that’s for sure! Today I’m sharing mine. I call him Charlie (as in Charlie Brown….as in “Brown Sauce”, which stir fry sauces are commonly referred to as). Perfected and tweaked over years, I’ve been loyal to Charlie for a decade (and counting).

The brilliant thing about Charlie is that you make him just by combining the ingredients in a jar, them just store him in the fridge where he’ll happily reside for weeks – months even. Then you simply heat some oil in a wok, throw in whatever proteins, vegetables and noodles you want, then throw Charlie in with some water and he’ll magically transform into a thick, glossy sauce that lusciously coats your stir fry. He’s great plain, but so versatile too – add heat, herbs, fruity sweetness or some tang. I’ve provided some of my favourite variations in the recipe below.

In the recipe below, I’ve provided the basic “formula” for using Charlie and I’ve also written a separate post on how to Build Your Own Chinese Stir Fried Noodles.

Update: At the request of a number of readers, I’ve put together a post with 10 Classic Chinese Takeout Meals using this sauce – meals in a flash!

I’d love to know what you think if you give “Charlie” a go! – Nagi x


How To Make This EASY Stir Fry Sauce:

  • To throw together the stir fry sauce all you need to do is add all the ingredients to a jar or bowl and whisk until combined. The only thing that requires a little bit of actual work is grating the ginger and garlic but even that part is super easy.
  • Once you’ve given the sauce a good shake you just pour it over your almost cooked stir fry. You want your stir fry to be just a few minutes from being finished because the sauce only takes 3-5 minutes to thicken up.
  • After you pour it over your stir fry you just stir until the sauce is thickened and coating all your ingredients. You cook it until it’s as thickened as you like. I prefer mine to be just thick enough to coat the back of a spoon but I also want there to be extra sauce for drizzling over my meal.

Stir fry is one of those recipes that’s so easy to make and can usually be made with ingredients you already have on hand. On Thursday I’m sharing my recipe for this “Clean Out The Refrigerator Stir Fry” and it’s such a great recipe to have in your back pocket for an easy weeknight family meal.

My stir fry usually consist of lots of vegetables and either tofu or chickpeas. I then enjoy it over rice, quinoa or rice noodles. To add even more flavor I like to top my stir fry off with toasted cashews or peanuts and a fresh herb like cilantro or green onion.


Can I Make Stir Fry Sauce Ahead?

Yes! We keep this yummy stir fry sauce it in the fridge and use it all week. Our boys like to dip chicken fingers in it too&hellipit&rsquos actually replaced honey mustard sauce for them at the moment. Just keep it in an air tight container and pull it out anytime for dipping or when you&rsquore ready to make your next stir fry.

Add the sauce to your wok and use it like any store bought stir fry sauce.

We hope you try the BEST homemade stir fry sauce ever &ndash because we know you&rsquore going to love it as much as we do!


Homemade sauce is super simple to make and compared to the store bought version that often adds caramel coloring, this sauce is much better for you.

Many pre-made sauces are loaded with sodium and sugar, so a simple meal of sautéed veggies and a protein can quickly turn into a health hazard.

Dramatic much? HA! That may be a little overboard, but seriously this recipe can be completely customized by leaving out sugar and using a low carb or no-carb thickener.

How to thicken the sauce

For this recipe I used one tablespoon or cornstarch to slightly thicken the sauce, which can be adjusted to your preference.

Keep in mind that cornstarch does add carbohydrates. 7 carbs to be exact, which is minimal in my opinion, so I use it in this sauce.

For an alternative to cornstarch, the following can be substituted:

  • Arrowroot – has about 6 carbs per tablespoon
  • Ground Chia Seeds – zero carbs and adds 5 grams of fiber
  • Psyllium Husk Powder – same as chia seeds

Use this sauce as a marinade

You can quickly add flavor to protein like chicken or beef by using this sauce as a marinade. Simply add the meat to the sauce and let it soak in the flavors for about 15-20 minutes before cooking.

In addition, this can also use this as a basting sauce. This is particularly tasty over grilled shrimp.

Keep in the refrigerator indefinitely

This recipe makes one cup of sauce which is perfect for a pound of meat and 3-4 cups of vegetables.

Double or triple the ingredients (shake before using) and store in the refrigerator.

For this recipe I used the base of chicken bullion with water for flavor, which I would recommend if you want to keep this ready-made in your refrigerator.

Fresh homemade chicken broth or stock will last about 4-5 days refrigerated.


15 MORE Basic Stir-Fry Sauce Recipes

Sweet & Sour Sauce:
1/4 cup chicken broth
2 Tbsp. soy sauce
2 Tbsp. cider vinegar
1 Tbsp. brown sugar
1/2 tsp. hot red pepper flakes

Combine all ingredients and add to hot pan or wok. Cook over medium heat until blended and the sugar melts.

Ginger Peanut Sauce:
3 Tbsp. soy sauce
2 Tbsp. peanut butter
1 Tbsp. white wine or rice wine vinegar
1 Tbsp. brown sugar
2 Tbsp. peeled fresh ginger, grated
2 garlic cloves, minced
1/2 tsp. hot pepper sauce (like Sriracha)

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Peanut Sauce:
6 Tbsp. peanut butter
1 1/2 Tbsp. low-sodium soy sauce
4 Tbsp. rice vinegar
Hot chile sauce, to taste (like Sambal Oleek or Chili Garlic Sauce)

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Spicy Ginger Stir Fry Sauce
1/2 cup chicken stock
3 Tbsp. soy sauce
1 Tbsp. sherry or Chinese cooking wine
1 Tbsp. sugar
1 tsp. cornstarch dissolved in 1 Tbsp. water
1/2 tsp. white vinegar
1/2 tsp. sesame oil
1 Tbsp. peanut oil
3 Tbsp. minced peeled fresh ginger
1/2 tsp. crushed red pepper

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended and thickened.

Teriyaki Sauce:
2 Tbsp. vegetable oil
1/4 cup soy sauce
2 Tbsp. ketchup
1 Tbsp. white vinegar
1/4 tsp pepper
2 cloves garlic, finely minced

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Lemon Ginger Sauce (nice with veg stir fry):
1/2 cup chicken broth
2 Tbsp. Tamari or Soy Sauce
2 Tbsp. water
1 tsp. sesame oil
4 Tbsp. fresh lemon juice
1 tsp. fresh grated ginger
4 cloves garlic, minced
2 tsp. cornstarch

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Orange and Lemon Sauce (nice with chicken/veg):
2 tsp. soy sauce
1 tsp. Shaoxing rice wine (or dry sherry/rice wine vinegar)
1 tsp. cornstarch
1 Tbsp. vegetable or peanut oil
1 tsp. salt
Freshly ground white pepper
2 Tbsp. finely chopped orange zest
1 Tbsp. finely chopped lemon zest
2 tsp. sesame oil
3 Tbsp. finely chopped fresh coriander

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Coconut Ginger:
1 tsp. minced peeled fresh ginger
2 minced garlic clove
2 tsp. Sriracha
4 tsp. soy sauce
2 tsp. red curry paste
4 Tbsp.coconut milk

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Ginger Hoisin:
2 Tbsp. finely chopped green onions
2 1/2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 Tbsp. peeled fresh ginger, minced
2 tsp. honey
1 1/2 Tbsp. hoisin sauce

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Spicy Thai:
1/4 cup chicken broth
4 Tbsp. soy sauce
1 Tbsp. hoisin sauce
2 Tbsp. sweet chili sauce
1 tsp. rice vinegar or white vinegar
1 Tbsp. sherry or cooking sherry

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Ginger (nice with beef):
2 Tbsp. rice vinegar
5 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. peeled, grated fresh ginger, minced
1 tsp. chile pepper flakes
1/2 tsp. ground cumin

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended.

Garlic:
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
1 Tbsp. vegetable oil
1 Tbsp. cornstarch

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended and thickened.

Spicy Orange:
6 Tbsp. soy sauce
3 Tbsp. orange juice
1 1/2 tsp. red or white wine vinegar
3 Tbsp. coconut sugar (or brown sugar)
3 tsp. sesame oil
1 tsp. red pepper flakes
1 1/2 Tbsp. cornstarch
3/4 tsp. black pepper
3/4 tsp. garlic powder
1/2 tsp. ground ginger
1/2 cup water

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended and thickened.

All Purpose Chinese Stir Fry Sauce:
1/2 cup soy sauce
1/2 cup oyster or hoisin sauce
1/4 cup Chinese wine (or sherry)
1/4 cup cornstarch
1 Tbsp. white or brown sugar
2 Tbsp. sesame oil
1 Tbsp. ground white pepper

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended and thickened.

Spicy Orange Peanut:
1/2 cup orange juice
1/3 cup natural peanut butter (smooth)
1/3 cup chicken broth
2 Tbsp. hot chili-garlic sauce

Combine all ingredients and add to hot wok or pan. Cook over medium heat until blended and thickened.


The Only Stir-Fry Recipe You Need

Stir-frying is a healthy way to get a veggie-packed dinner on the table fast. Start with your favorite stir-fry sauce, then mix and match ingredients to create a custom stir-fry in 30 minutes&mdashor less!

Cooking up a healthy stir-fry recipe for dinner is one of my favorite ways to eat more vegetables. Loading up a meal with veggies lets you eat a bigger portion size without adding a lot of calories, so you can still feel satisfied. I turn to stir-fry recipes on busy weeknights for a quick and healthy dinner that the family will actually eat.

Stir-fries are super-adaptable. Plus, if you&aposre a veg head or CSA junkie like me, you can whip up a stir-fry just by digging around in the fridge. But the best part is that they come together start-to-finish in 30 minutes and only require one pan, so you can still have dinner on the table fast without a ton of dishes to do.

To round it all out, cook up some brown rice, make some quinoa or some brown-rice noodles to soak up all the delicious sauce. All you need is the bottle of sriracha and you&aposre ready to eat.

Here is a foolproof stir-fry recipe formula to help you get a delicious meal on the table in no time:

1. Make Your Sauce

Stir-frying is a technique that can cross ethnic divides. Pick a flavor profile and whisk up one of these stir-fry sauces before you prep your protein and veggies. Then park it next to your stove. Here are two delicious stir-fry sauce recipes to try:

Gochujang Stir-Fry Sauce gives you Korean street-food flavor in a flash.

Mojo Stir-Fry Sauce is a Caribbean-inspired herb and citrus blend.

Try These Healthy Stir-Fry Combos:

6 This healthy beef and broccoli stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles. Bell Pepper, Bok Choy & Pork Stir-Fry

1 This healthy pepper and pork stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles. Carrot, Snow Pea & Chicken Stir-Fry

2 This healthy snow pea and chicken stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or soba noodles. Green Bean, Eggplant & Shrimp Stir-Fry

0 This healthy eggplant and shrimp stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles. More Healthy Recipes

2. Prep Your Ingredients

Stir-fries cook up in a flash, so have all the ingredients prepped and next to the stove before you turn on the heat. Pick a protein and some vegetables. You can vary the the ingredients according to what&aposs in your fridge and freezer or what combinations your family prefers.

Cut 1 pound of your chosen protein source into 1- to 2-inch pieces.

  • Boneless, skinless chicken breast or thighs
  • Boneless pork chops or pork tenderloin
  • Flank or strip steak
  • Scallops
  • Shrimp
  • Baked tofu

These vegetables require a little more contact time with the wok than their quicker-cooking counterparts (see below). Pick at least one from this group, peel (if desired) and cut into 1/2- to 1-inch pieces. Aim for 3 to 4 cups total.

  • Asparagus
  • Broccoli
  • Carrots
  • Cauliflower
  • Eggplant
  • Parsnips
  • Peppers
  • Turnips

These veggies are softer and more tender so they only need a few minutes of cooking time to be the perfect texture. Pick at least one from this group and cut into 1- to 2-inch pieces. Aim for 3 to 4 cups total.

  • Mature or baby bok choy
  • Green or red cabbage
  • Corn (kernels or baby)
  • Green beans
  • Mushrooms
  • Snow or snap peas
  • Kale, spinach, chard or collards
  • Tomatoes

3. Cook the Protein First

Heat a 14-inch flat-bottom carbon-steel wok over high heat. You&aposll know it&aposs hot enough when a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 tablespoon oil and swirl to coat. Add the protein and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.

4. Add Longer-Cooking Veggies

Swirl in another 1 tablespoon oil, then add the veggies. Stir-fry for 2 minutes.

5. Add Quicker-Cooking Veggies

Swirl in 1 more tablespoon oil add 3 cloves minced garlic and the veggies. Stir-fry until the vegetables are tender, 2 to 4 minutes more.

6. Toss It All Together

Return the cooked protein and the sauce you mixed up to the wok. Cook, gently stirring, until well-coated and hot, 1 to 2 minutes.


STIR FRIED VEGGIE BREAKFAST TACOS

Nutrition: 298 calories, 14.7 g fat (4.2 g saturated), 116 mg sodium, 13 g carbs, 4.2 g fiber, 2.2 g sugar. 28.5 g protein (calculated with lean ground beef)

Tired of your breakfast routine? Skip the bland cereal and whip up these breakfast tacos instead! Just make sure to opt for grass-fed beef, which is naturally leaner, has fewer calories than conventional meat, and contains higher levels of heart-healthy omega-3 fatty acids. Bonus: You'll knock out 85% of daily iron recommendations and 93% of your vitamin C quota by breakfast.

Get the recipe from Creme de la Crumb.


Here’s a Few More Stir Fry Recipes

Beef Stir Fry Recipe

This Beef Stir Fry Recipe is one of my no fuss, “back pocket” one dish dinners that never lets me down. It’s loaded with flavor, incredibly easy to make and doesn’t leave me with a sink full of dishes.

Cashew Chicken Stir Fry Recipe

My favorite Cashew Chicken Stir Fry Recipe is a Chinese take-out cleanup. It’s so delicious and reminds me of take-out (which is not healthy at all) without jeopardizing my health.



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