Chinese Stir Fry Sauce Recipes
CHINESE STIR-FRY SAUCE
Cook like Chinese restaurants with this easy stir-fry sauce recipe. Choose any combination of meat and vegetables to make consistently great-tasting homemade stir-fries.
Provided by Bill
Categories Main Course
Time 5m
Number Of Ingredients 9
Steps:
- In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
- This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.
Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 535 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
REAL CHINESE ALL PURPOSE STIR FRY SAUCE
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
Time 2m
Number Of Ingredients 8
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
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
ASIAN STIR-FRY SAUCE
This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks.
Provided by aychbee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.8 g, Sodium 720.3 mg, Sugar 3.2 g
BASIC CHINESE SAUCE FOR STIR FRY
After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.
Provided by Chef Hels
Categories Sauces
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix cornflour and water together to form a smooth paste.
- Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
- Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
- Serve immediately with rice or noodles.
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