Besttastingandeasystirfrysauce Recipes

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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.

THE BEST STIR-FRY SAUCE



The Best Stir-Fry Sauce image

Make and share this The Best Stir-Fry Sauce recipe from Food.com.

Provided by smadie3

Categories     Asian

Time 4m

Yield 1 stir-fry

Number Of Ingredients 7

4 teaspoons arrowroot (or cornstarch)
2/3 cup water
3 tablespoons Braggs liquid aminos (or low-sodium soy sauce)
1 tablespoon brown rice vinegar (or regular rice wine vinegar)
1 (1 g) packet stevia (equal to 2 t sugar)
1/8 teaspoon red pepper flakes
1/4 teaspoon garlic powder

Steps:

  • Whisk water, arrowroot, Braggs, stevia, vinegar, red pepper flakes, and garlic together in a small bowl.
  • Add sauce to a stir fry near the end, mixing well into the dish.
  • Let the sauce come to a bubble. Simmer until sauce has thickened, then serve.

Nutrition Facts : Calories 41.7, Fat 0.1, Sodium 5.5, Carbohydrate 10.2, Fiber 0.5, Protein 0.2

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

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

BEST TASTING AND EASY STIR FRY SAUCE



Best Tasting and Easy Stir Fry Sauce image

Make and share this Best Tasting and Easy Stir Fry Sauce recipe from Food.com.

Provided by Rev.CCJ

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup chicken stock (or low-sodium broth)
3 tablespoons low sodium soy sauce
1 tablespoon sherry wine (or Chinese cooking wine)
1 tablespoon sugar
1 teaspoon cornstarch (dissolved in 1 tablespoon water)
1/2 teaspoon distilled white vinegar
1/2 teaspoon sesame oil
1 tablespoon peanut oil
3 tablespoons fresh ginger (peeled and minced)
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.
  • In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden.
  • Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute.
  • Note/Ideas: I usually add some garlic and some fresh orange juice instead of all that stock and 1/4 teaspoon of salt - I think this is really nice because it gives you a lot of sauce - I don't like a dry stir fry, especially over rice.

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