All Purpose Stir Fry Sauce Food

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

ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce) image

Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

Provided by Connie K

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Steps:

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

EASY STIR-FRY SAUCE

Easy Stir-Fry Sauce image

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

Ingredients

1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 clove garlic, grated (or 1/2 teaspoon granulated garlic)
One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger)
1 teaspoon sugar
Pinch of crushed red pepper flakes, optional

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.