Lemonystirfrysauce Recipes

ERIN'S EASY STIR-FRY SAUCE

Steps:

• Melt butter in a saucepan over medium heat.
• Stir soy sauce, vinegar, brown sugar, garlic, black pepper, and red pepper together in a bowl. Pour into the pan with the butter; bring to a boil. Remove from heat.

CHINESE STIR-FRY SAUCE

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.

LEMON STIR-FRY SAUCE

Steps:

• Dissolve cornstarch and subsequently bouillon in water and blend with remaining ingredients.
• Add to your recipe instead of prepared stir-fry sauce.
• Cook, stirring until thick and clear.

LEMON CHICKEN STIR FRY

Steps:

• Whisk together all ingredients for the sauce, set aside.
• Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
• Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
• Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
• Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.

THE BEST STIR FRY SAUCE

Steps:

• Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
• Use immediately or store in an airtight container in the refrigerator for up to one week.
• To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.

EASY STIR-FRY SAUCE

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.

LEMON-GINGER VEGETABLE STIR FRY SAUCE

Steps:

• In sauté pan over medium-high heat, add sesame oil, soy sauce, ginger, lemon peel and hoisin sauce and heat through.
• Add asparagus, carrots, broccoli, pineapple, chili pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.
• Lower heat and stir in baby spinach and strawberries.
• Heat on low just until the spinach leaves have slightly wilted (about 2-3 minutes).
• Serve warm, over cooked quinoa.

LEMONY STIR FRY SAUCE

Steps:

• Stir all ingredients together in a measuring cup (preferably with a pour spout).
• Once you have cooked your veggies and/or chicken in a wok/skillet, add the sauce and cook on medium-high heat until thickened to your liking.