Stir Fry Sauce Recipe 455 Food

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.

SIMPLE STIR-FRY SAUCE

Simple Stir-Fry Sauce image

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

Ingredients

¾ cup cold water
½ cup soy sauce
2 ½ tablespoons brown sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
¾ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

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

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.

ALL-PURPOSE STIR-FRY SAUCE

All-Purpose Stir-Fry Sauce image

Provided by Food Network

Time 10m

Yield about 1 cup

Number Of Ingredients 4

Ingredients

1 cup vegetable stock
1 tablespoon oyster sauce
1 tablespoon Shaohsing rice wine
1 tablespoon light soy sauce

Steps:

In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

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

Ingredients

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 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

Ingredients

75ml soy sauce
1 tbsp toasted sesame oil
1 tsp Chinese rice vinegar
3 tsp runny honey
2 garlic cloves, peeled and crushed
2 tsp finely grated ginger
pinch dried chilli flakes (optional)
1 tbsp rice bran, sunflower or vegetable oil, to cook
500g mix of stir fry vegetables, meat or fish

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

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.

SPICY STIR-FRY SAUCE

Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

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THE BEST EVER STIR FRY SAUCE

Web Dec 26, 2020 How to Use the Stir Fry Sauce In a wok or a large pan, heat 1 tablespoon of oil, add grated ginger and garlic, and cook for 1 minute. …
From littlesunnykitchen.com
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Total Time 2 mins
Category Condiments
Calories 153 per serving

To a jar, add the cornstarch and soy sauce and give it a quick whisk so that there are no lumps in the sauce.
In a wok or a large pan, heat 1 tablespoon of oil, add grated ginger and garlic, and cook for 1 minute.

Stir Fry Sauce Recipe 455 Food

EASY STIR-FRY SAUCE

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.

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

ALL-PURPOSE STIR-FRY SAUCE

STIR FRY SAUCE

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.

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

EASY STIR FRY SAUCE

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.

SPICY STIR-FRY SAUCE

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

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