Make a batch of the Best Stir Fry Sauce and you can make a stir fry meal any day of the week easily. Although you can buy stir-fry sauces off the supermarket shelf, many include ingredients that would never be used in stir-fry if you made it from scratch. Homemade stir fry sauce is easy to mix together ahead of time so you can make stir fry meals anytime you want. Simply choose a protein and vegetable (or several) to stir fry and you’ll have a complete meal.
I’ve been trying to come up with easy recipes for one of my boys who’s in college and cooking for himself. I’ve already posted an easy recipe for Pan Roasted Chicken and Vegetablesand Healthy Ramen Noodle.This week, I’m shipping him a batch of an extremely versatile stir fry sauce that I’m calling The Best Stir Fry Sauce because it is my go-to combination of Chinese sauces and ingredients when I stir fry. I actually tried finding a good stir fry sauce at our local Asian grocery store, but couldn’t find anything, so I decided to make my own. I’m not sure why I never thought to do this for myself all these years.
Stir frying is a quick and easy, healthy meal, especially if you have ready made stir fry sauce handy. All you need are some vegetables (most supermarkets carry pre-cut stir-fry vegetable mixes if you don’t feel like doing any prepping) and a lean protein. I like to use garlic, ginger and/or scallions as aromatics, but you can use chopped onion too.
Basic Stir Fry Recipe
Here’s the basic formula for an amazing stir-fry that is healthier than takeout and absolutely delicious:
Choose a lean protein:
Boneless chicken breast or thighs (cut into strips)
Pressed tofu (sliced)
Shelled shrimp
Flank steak (cut into thin slices against the grain)
Choose a variety of fresh vegetables:
Broccoli florets
Cauliflower florets
Red bell peppers (cut into strips)
Sugar snap peas
Snow peas
Mushrooms (sliced)
Carrots (sliced)
Asparagus (cut into 1 1/2″ pieces)
Bok Choy (cut into bite size pieces)
Choose one or morearomatics:
Minced garlic
Minced ginger
Chopped scallions or chopped onions
Stir-Fry Method (serves 3-4 people, depending on how hungry you are):
Marinate 1 pound of lean protein with 2tablespoons Stir Fry Sauce; let sit 10-15 minutes or overnight
Heat 2 teaspoonsoil in a large non-stick skillet or wok
Add aromatics (1 teaspoon garlic, 1 teaspoon ginger, and/or 2 tablespoons chopped scallions/onions) and stir fry 10-15 seconds, until fragrant
Add 6 cups of vegetables (cut into bite size pieces, if necessary), season with a little salt and stir fry 2-3 minutes, until crisp-tender; transfer to serving bowl
Heat2 teaspoons oil insame skillet; add marinated protein to skillet and stir fry 3-4 minutes, tossing protein around to cook all sides (pressed tofu is pre-cooked, so if you use this, it only needs to be heated through)
Add 1 tablespoon of Stir Fry Sauce along with cooked vegetables and 1/4 cup water, and toss well
Note: If you’re cooking for one person, simply halve or quarter the above recipe.
4.8 from 5 votes
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The Best Stir Fry Sauce
CuisineChinese
Servings40enough to marinade 10 pounds of protein
Calories21kcal
Ingredients
1cupgluten free soy sauce
1tablespoonplus 1 teaspoon organic sugar
2tablespoonsplus 2 teaspoons sesame oil
1/2cuprice wine or sherry
1/2cupoyster sauce
2teaspoonsground pepper
1/2cupplus 2 tablespoons cornstarch
Instructions
Whisk all ingredients together in a bowl or blend in a blender. Store in refrigerator.
Recipe Notes
This sauce should keep for several months in the refrigerator.
Nutrition Facts
The Best Stir Fry Sauce
Amount Per Serving
Calories 21
% Daily Value*
Sodium 403mg18%
Potassium 17mg0%
Carbohydrates 2g1%
Calcium 3mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.
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.
Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.
The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.
In this blog post, we'll explore some of the most popular types of Chinese sauces, including soy sauce, hoisin sauce, oyster sauce, and more. From sweet and tangy to rich and savory, Chinese sauces are a crucial component of many dishes, and can completely transform the taste of a meal.
So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.
Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is. However, there are many types, each unique to different Asian cuisines (Chinese, Japanese, Thai, etc.).
Using the Wrong Oil: Use an oil with a high smoke point, such as vegetable oil or peanut oil, to prevent burning. Olive oil, for instance, might not be suitable for high-heat stir-frying. Adding Too Much Sauce: While sauce adds flavor, using too much can make the stir-fry soggy.
Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.
In stir-fries, cornstarch helps thinly sliced protein like beef or pork brown evenly without overcooking, while simultaneously turning the liquidy soy, rice wine vinegar, and mirin into a veg-coating sauce.
What are those crunchy things in your stir-fry? They're water chestnuts, and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes.
This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it's a simple, highly effective technique using baking soda that transforms economical beef so it's incredibly tender in stir fries and stir fried noodles.
Add the Ingredients That Take the Longest to Cook First
When stir frying, timing is key. The ingredients that take the longest to cook or tenderize should go in first to give them more time. “Very broadly, the order should be aromatics, meat, hearty vegetables, soft vegetables and seasoning,” says Sin.
Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.
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