Heathers Stir Fry Sauce Food

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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

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.

BASIC STIR FRY SAUCE



Basic Stir Fry Sauce image

This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!

Provided by Sharon123

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup soy sauce
1 1/4 cups water
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon sugar
4 teaspoons cider vinegar
2 tablespoons dry sherry or 2 tablespoons rice wine
3 tablespoons cornstarch

Steps:

  • Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup.
  • Place the cornstarch in a separate small bowl, and whisk in the mixture from step 1.
  • Just before mixing in to vegetables and/or meat, whisk the mixture one more time.
  • Add about 2/3 of the way through stir frying.
  • Enjoy!

Nutrition Facts : Calories 46.4, Fat 0.8, SaturatedFat 0.1, Sodium 673, Carbohydrate 7.5, Fiber 0.3, Sugar 2.4, Protein 1.4

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

Categories     Noodles     Stir Fry

Time 2m

Number Of Ingredients 8

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

HEATHER'S BLUEBERRY CHICKEN STIR FRY



Heather's Blueberry Chicken Stir Fry image

This tangy, sweet, and savory recipe is excellent for either a stir fry sauce or a lovely salad dressing. This was thrown together in an effort to use blueberries that had failed to make it into dessert...and thus this tasty dish is born!

Provided by creaturecomfort

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 18

1 tablespoon chopped garlic
½ cup fresh blueberries
½ cup peach preserves
1 tablespoon sesame oil
3 tablespoons Dijon mustard
⅓ cup rice wine vinegar
3 tablespoons brown sugar
1 tablespoon soy sauce
¼ cup olive oil
2 (4 ounce) skinless, boneless chicken breast halves - cut into bite size pieces
1 cup sliced fresh mushrooms
1 teaspoon minced fresh ginger
1 pinch garlic salt, or to taste
ground black pepper to taste
⅔ cup chopped green onions
4 cups frozen mixed vegetables
4 cups cooked brown rice
1 teaspoon toasted sesame seeds

Steps:

  • Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.
  • Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.
  • Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.

Nutrition Facts : Calories 672.5 calories, Carbohydrate 104.4 g, Cholesterol 29.3 mg, Fat 20.7 g, Fiber 8.6 g, Protein 20.2 g, SaturatedFat 3.2 g, Sodium 666.9 mg, Sugar 38 g

HEATHER'S STIR-FRY SAUCE



Heather's Stir-Fry Sauce image

My SIL is a newlywed, and she's turning into quite a good cook -- we have even started sharing recipes. This is HER stir fry sauce, and I love its basic goodness. You can add ingredients (I'll add a few spoonfuls of black bean sauce sometimes, for example) or change them around (I often use brown sugar instead of white, and sometimes I use rice wine vinegar instead of the white). I keep losing the piece of paper I have this scribbled on, so it's time to bring it to Zaar!

Provided by Lennie

Categories     Sauces

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

4 teaspoons cornstarch
2/3 cup water (or chicken or beef broth, if desired)
3 tablespoons soy sauce
1 tablespoon vinegar
2 teaspoons sugar

Steps:

  • Whisk all ingredients together until smooth.
  • Add to stir fry just at the end, stirring well into the dish and let sauce come to a bubble.
  • Let simmer until sauce has thickened, then serve.

Nutrition Facts : Calories 27.1, Sodium 755.6, Carbohydrate 5.3, Fiber 0.1, Sugar 2.3, Protein 1.4

STIR FRY SAUCE



Stir Fry Sauce image

This recipe came from a Williams-Sonoma cookbook. It is a generic chinese type brown sauce great for making just about any type of stir fry. Simple and delicious. Our favorite way to use it is on a stir fry of beef, asparagus, and red pepper.

Provided by helowy

Categories     Sauces

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons soy sauce
1 teaspoon fresh ginger, finely chopped
1 garlic clove, minced
1 scallion, white and green parts, finely chopped
1/2 teaspoon chili oil (or to taste. You can substitute almost any type of spicy or flavorful oil that you like)
2 teaspoons cornstarch
3 tablespoons water

Steps:

  • Dissolve cornstarch in water.
  • Combine all ingredients.
  • To use, make your stirfry until almost fully cooked. Stir in sauce in the last few minutes. Bring to a boil until thickened.

Nutrition Facts : Calories 15.9, Sodium 755.1, Carbohydrate 2.6, Fiber 0.2, Sugar 0.3, Protein 1.6

STIR-FRY SAUCE



Stir-Fry Sauce image

This sauce was adapted from a Mollie Katzen "Moosewood Cookbook" recipe. Add to stir-fried vegetables - plus chicken, if you are not a vegetarian. If you are a garlic lover, add more - it is really strong since the sauce is barely cooked.

Provided by KelseyE

Categories     Sauces

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup soy sauce
1 cup water (or more)
1 -3 teaspoon grated ginger
2 garlic cloves
1 teaspoon sesame oil
1 tablespoon honey
1 1/2 tablespoons cider vinegar
2 tablespoons sherry wine
3 tablespoons cornstarch

Steps:

  • Combine all ingredients except cornstarch.
  • Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
  • When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
  • In a few minutes the sauce will thicken.

Nutrition Facts : Calories 95.6, Fat 1.2, SaturatedFat 0.2, Sodium 1009.9, Carbohydrate 12.7, Fiber 0.3, Sugar 5, Protein 2.1

GINGERY SESAME SHRIMP STIR FRY



Gingery Sesame Shrimp Stir Fry image

Provided by Heather Christo

Time 15m

Yield 4

Number Of Ingredients 36

1 pound shrimp, peeled and de-veined
Stir-Fry Sauce:
2 cloves garlic
2 tablespoons minced ginger
½ teaspoon crushed red pepper flakes
2 tablespoons sesame oil
2 tablespoon rice vinegar
3 tablespoons tamari (or coconut amino acids)
2 tablespoons honey or agave (omit for whole30)
1 tablespoons tahini
STIR FRY:
2 tablespoons vegetable oil
1 red onion, cut into bite sized chunks
1 orange bell pepper, cut into bite sized chunks
1 red bell pepper, cut into bite sized chunks
2 cups sugar snap peas, cut in half on the bias
1 fresno chile, thinly sliced
2 teaspoons toasted sesame seeds
1 pound shrimp, peeled and de-veined
Stir-Fry Sauce:
2 cloves garlic
2 tablespoons minced ginger
½ teaspoon crushed red pepper flakes
2 tablespoons sesame oil
2 tablespoon rice vinegar
3 tablespoons tamari (or coconut amino acids)
2 tablespoons honey or agave (omit for whole30)
1 tablespoons tahini
STIR FRY:
2 tablespoons vegetable oil
1 red onion, cut into bite sized chunks
1 orange bell pepper, cut into bite sized chunks
1 red bell pepper, cut into bite sized chunks
2 cups sugar snap peas, cut in half on the bias
1 fresno chile, thinly sliced
2 teaspoons toasted sesame seeds

Steps:

  • Whisk together the stir-fry sauce in a medium bowl and add the shrimp and toss with the sauce.
  • In a large heavy sauté pan over high heat add the vegetable oil. Add the red onion and cook, while stirring often for about 1 minute. Add the rest of the vegetables and cook for one minute, stirring often.
  • Add the shrimp and all of the sauce and cook, stirring the whole time for about 2-3 minutes until the shrimp are just cooked through and the sauce has thickened. Season with kosher salt to taste. Sprinkle with sesame seeds and serve immediately.
  • Whisk together the stir-fry sauce in a medium bowl and add the shrimp and toss with the sauce.
  • In a large heavy sauté pan over high heat add the vegetable oil. Add the red onion and cook, while stirring often for about 1 minute. Add the rest of the vegetables and cook for one minute, stirring often.
  • Add the shrimp and all of the sauce and cook, stirring the whole time for about 2-3 minutes until the shrimp are just cooked through and the sauce has thickened. Season with kosher salt to taste. Sprinkle with sesame seeds and serve immediately.

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

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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