Mouthwatering Chinese Marinade And Stir Fry Sauce Recipes

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REAL CHINESE ALL PURPOSE STIR FRY SAUCE



Real Chinese All Purpose Stir Fry Sauce image

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

Categories     Noodles     Stir Fry

Time 2m

Number Of Ingredients 8

1/4 cup light soy sauce ( (Note 1))
1/4 cup all purpose soy sauce ((I use Kikkoman all purpose, or use more light soy sauce) (Note 1))
1/2 cup oyster sauce
1/4 cup Chinese wine ((or dry sherry) (Note 5))
1/4 cup cornstarch / cornflour
1 tbsp sugar
2 tbsp sesame oil (, toasted)
1 - 2 tsp ground white pepper ((I sometimes use 1 tbsp, I like the spiciness!))

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 STIR-FRY SAUCE



Chinese Stir-Fry Sauce image

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

1 1/2 cups chicken stock ((or vegetable or mushroom stock; 350ml))
1 tablespoon Shaoxing wine
1 tablespoon brown sugar ((or granulated sugar))
2 teaspoons sesame oil
1/4 cup soy sauce ((can sub gluten-free soy sauce or tamari))
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce ((or vegetarian or gluten-free oyster sauce))
1/4 teaspoon white pepper
1/4 teaspoon salt

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

MOUTHWATERING CHINESE MARINADE AND STIR-FRY SAUCE



Mouthwatering Chinese Marinade and Stir-Fry Sauce image

My mom is Chinese, and often catered for special events. Everyone always asked for the recipe for the sauce that she marinated her meats in. It is savory and delicious, and I've never tasted anything like it anywhere else! Whether you're baking, grilling, or pan-frying your meats, this can't be beat! I make several jars of this stuff at Christmas to give away as gifts. Everyone loves it! You can use this sauce either as a marinade or in stir-fry.

Provided by lindarusiecki

Categories     Sauces

Time 10m

Yield 1 jar sauce, 25 serving(s)

Number Of Ingredients 7

1 cup oyster sauce (I prefer the Lee Kum Chee brand. You can buy it at oriental markets in bulk)
1 cup dark soy sauce
1/4 cup sesame oil
1/4 cup cooking sherry
1/4 cup teriyaki sauce
1/4 cup pancake syrup (though this might seem bizarre, it's the most important ingredient. It caramelizes as it cooks, seal)
3 tablespoons of minced garlic (less if you're not a huge garlic fan)

Steps:

  • Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
  • When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
  • For best results, marinate your meats in the sauce overnight in a large zip-lock bag.

FLAVORFUL BEEF STIR-FRY



Flavorful Beef Stir-Fry image

A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.

Provided by Kitchenista Jane

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h10m

Yield 4

Number Of Ingredients 17

2 cups brown rice
4 cups water
2 tablespoons cornstarch
2 teaspoons white sugar
6 tablespoons soy sauce
¼ cup white wine
1 tablespoon minced fresh ginger
1 pound boneless beef round steak, cut into thin strips
1 tablespoon vegetable oil
3 cups broccoli florets
2 carrots, thinly sliced
1 (6 ounce) package frozen pea pods, thawed
2 tablespoons chopped onion
1 (8 ounce) can sliced water chestnuts, undrained
1 cup Chinese cabbage
2 large heads bok choy, chopped
1 tablespoon vegetable oil

Steps:

  • Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
  • Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
  • In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

Nutrition Facts : Calories 664.9 calories, Carbohydrate 104.6 g, Cholesterol 38.6 mg, Fat 13.8 g, Fiber 11.7 g, Protein 30.5 g, SaturatedFat 3 g, Sodium 1593.6 mg, Sugar 12 g

MARINATED BEEF STIR FRY



Marinated Beef Stir Fry image

I made this up using the marinade recipe from my Marinated and Crumbed Pork Schnitzel dish. I believe it is quite tasty :) You can make it with the vegetables I used, leave them out, or, use what you have on hand.

Provided by Jen T

Categories     Meat

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

4 large beef schnitzel
1/4 cup soy sauce
1 lemon, juice of
2 garlic cloves (peeled & crushed)
1 small broccoli (sliced)
1/2 small cauliflower (sliced)
2 carrots (sliced)
1 onion (sliced)
2 tablespoons oil
2 spring onions (green onions I think in the USA, sliced)
2 teaspoons cornflour (cornstarch)

Steps:

  • Slice meat across the grain into strips and place in a glass dish.
  • Mix together the soy sauce, lemon juice and garlic and pour over the meat mixing well.
  • Leave to marinate for approx 2hours to get the best flavour or longer if you wish.
  • Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave.
  • When ready to cook, drain meat reserving the marinade.
  • Heat oil in a large pan or wok until very hot.
  • Add beef strips and cook quickly to seal. You may need to do this in 2 batches.
  • Add the onion & cook, stirring til lightly browned.
  • Add in the drained vegetables and toss to mix.
  • Mix the cornflour with a little cold water and then add in the reserved marinade and more water to make 1 cup liquid.
  • Add the liquid to the pan and stir til thickened and heated through.
  • Serve over steamed rice and top with sliced spring onions.

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