Oriental Stir Fry Sauce Recipes
ASIAN STIR-FRY SAUCE
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
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
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.
ORIENTAL STIR-FRY SAUCE
Make and share this Oriental Stir-Fry Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 10m
Yield 1 cup, approximately, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 6 ingredients.
- Place the cornstarch into a bowl; whisk the liquid mixture into it.
- Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
- Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
- Stir well to ensure a thorough coating.
ORIENTAL STIR FRY SAUCE
I make this and keep in refrigerator for up to 1 month..When I need to fix a meal in a hurry or a quick meal after a day of gardening...this hits the spot..
Provided by grandma2969
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Stir together garlic, ginger, water, corn syrup, soy sauce and sesame oil.mix together well and set aside.
- In a large bowl, mix together cornstarch, bouillon and onion powder.whisk in the vinegar until the cornstarch is completely dissolved.
- Add soy sauce and oil mixture.whisk till completely blended --
- Sauce may be store in refrigerator up to 1 month.
Nutrition Facts : Calories 842.7, Fat 36.5, SaturatedFat 5.2, Cholesterol 0.1, Sodium 6329, Carbohydrate 126.2, Fiber 1.3, Sugar 35.2, Protein 11.9
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