Besttastingandeasystirfrysauce Recipes
EASY STIR-FRY SAUCE
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
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
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
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
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
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
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
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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