My Basic Stir Fry Sauce Recipes
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.
STIR FRY SAUCE
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
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
SIMPLE STIR-FRY SAUCE
A basic stir-fry sauce that I used based on a recipe I found on here. It works well with just about any stir-fry.
Provided by ChefScharny
Categories Sauces
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk water, soy sauce, brown sugar, cornstarch, ginger, chili powder, garlic powder, and black pepper together in a medium saucepan.
- Cook over medium heat, stirring constantly, until sauce begins to bubble and thicken, about 5 minutes. Remove from heat.
Nutrition Facts : Calories 68.5 calories, Carbohydrate 15.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 2.2 g, Sodium 1813.2 mg, Sugar 8.9 g
MY BASIC STIR-FRY SAUCE
Being a poor vegan college kid, I rely heavily on vegetable (and tofu!) stir fry because it's quick, delicious, pretty healthy, and relatively cheap. After messing around with sauces for about a year, this is the one that I've stuck with. I generally buy whatever veggies are convenient or cheap. My favorites are: broccoli, onion, carrot, red pepper, napa cabbage, mushrooms, baby corn, tofu or seitan, zucchini, etc. Mix & match...pick your favorites. This sauce compliments it all well!
Provided by Emily the Vegan
Categories Sauces
Time 2m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients. Add to stir fry after your last veggie ingredient has been added.
- If you're using tofu, press and marinate the tofu in the sauce before you add it to the stir fry.
Nutrition Facts : Calories 41.7, Fat 2.3, SaturatedFat 0.3, Sodium 1366, Carbohydrate 3.1, Fiber 0.2, Sugar 1.5, Protein 2.5
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