Basic Chinese Sauce For Stir Fry Food

BASIC CHINESE SAUCE FOR STIR FRY

Basic Chinese Sauce for Stir Fry image

After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.

Provided by Chef Hels

Categories Sauces

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon dark brown sugar
2 teaspoons cornflour
2 tablespoons water
4 teaspoons stock or 4 teaspoons water (I used the meat juices that came out when I fried the meat before adding the sauce)

Steps:

Mix cornflour and water together to form a smooth paste.
Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
Serve immediately with rice or noodles.

EASY CHINESE STIR-FRY

Easy Chinese Stir-Fry image

Enjoy this Easy Chinese Stir-Fry recipe tonight! This recipe calls for thin pork tenderloin strips, fresh veggies and delicious sauce.

Provided by My Food and Family

Categories Chinese Food

Time 30m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

Ingredients

1 tsp. oil
1 lb. pork tenderloin, cut into thin strips
3 carrots, sliced
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced

Steps:

Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.
Stir in dressing and hoisin sauce; stir-fry 7 min. or until meat is done and carrots are crisp-tender.
Add onions; stir-fry 1 min.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

EASY STIR FRY SAUCE

Easy Stir Fry Sauce image

A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.

Provided by Winnipeg Mel

Categories Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 8

Ingredients

2 -3 tablespoons cornstarch
1/4 cup brown sugar, packed
1/4 teaspoon ground ginger (or a bit of fresh minced ginger)
2 cloves garlic, minced
1/2 cup soy sauce or 1/2 cup tamari soy sauce
1/4 cup cider vinegar or 1/4 cup white vinegar
1/2 cup water
1 1/2 cups beef broth or 1 1/2 cups chicken broth (I use chicken broth if my stir fry will have chicken, etc.)

Steps:

Combine all ingredients in a large glass jar with a lid.
Screw lid on.
Shake well.
Can store in fridge up to 2 weeks.
Shake well before using.
To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
Serve.

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.

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