Stir Fry Sauce Recipe
One on the easiest meals to create is stir fry and by using a stir fry sauce causes it to become even easier since it has all in the seasonings you would like.
You can make use of whatever meat you've. Chicken, beef, shrimp, and pork all work effectively. Or skip the meat to have an all vegetable option.
Grab some veggies, fresh or frozen, dependant upon what you prefer.
Try using cauliflower, carrots, broccoli, snow peas, peppers, onions, corn, beans, and mushrooms. It's a fantastic way to use up extra vegetables.
You can take in the stir fry with just the meat and vegetables or serve it over rice or noodles.
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While in Florida with my mom and sisters, one in the meals we shared would be a simple stir fry. We used bottled stir fry sauce and our meal was delicious!
I chose to try to create my own stir fry sauce recipe and discovered that it really was easy for making.
Stir Fry Sauce Recipe
Step One:
In a compact bowl, combine soy sauce, broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame oil, and pepper. Set aside.
Step Two:
In another small bowl, mix cornstarch and water together. Set aside.
Step Three:
Mix together oil, minced garlic, and ground ginger in the saucepan.
Cook over medium heat until oil sets out to simmer.
Step Four:
Whisk inside the soy sauce mixture and carry it into a boil.
Step Five:
Cook a couple of minutes until thickened, stirring constantly.
Step Six:
Allow the sauce to cool down the. Store from the refrigerator within a jar having a lid for about two weeks.
Use this stir fry sauce for vegetables, chicken, beef, shrimp or pork.
Stir Fry Sauce Recipe Tips and FAQs
1. Vinegar: I used rice vinegar when coming up with this recipe. You can also try substituting white distilled vinegar or using apple cider vinegar.
2. Barbecue Sauce: Some of you could have very strong opinions regarding barbecue sauce. You may use your favorite label of barbecue sauce, make homemade barbecue sauce, or employ a tablespoon of hoisin sauce instead.
3. Oils: This recipe needs sesame oil because doing so adds a lot flavor on the stir fry sauce nevertheless it can be made without or substitute the sesame oil with essential olive oil.
4. Liquids: For this recipe, I used chicken broth for your liquid. You can substitute the chicken broth with vegetable broth for any vegetarian version. Or affect the flavor by employing orange juice or pineapple juice instead.
5. Garlic: If you love garlic, you may up the number of minced garlic in this particular recipe. To substitute the teaspoons of minced garlic with 3/4 teaspoon of garlic powder.
6. Ginger: I made this stir fry sauce with ground ginger because it is exactly what I normally have on hand. It would be fabulous with freshly grated ginger though. Use 3-4 teaspoons of grated ginger instead. Again, if you'd prefer ginger, it is possible to up the amount you employ.
7. Spices: To make this stir fry sauce spicier, add sriracha sauce, chili sauce, or red pepper flakes.
8. How can I freeze this stir fry sauce, Put it into one large airtight container or within a couple of smaller containers when you only plan to make use of a little during a period. Freeze for approximately three months. Thaw completely before using.
9. Does this stir fry sauce only last 2 weeks, From the research I did, it is exactly what I found but utilize your best judgment and freeze everything you can't use. (see #8 above)
10. How much sauce can you use when generating stir fry, I used 2 tablespoons of stir fry sauce for example pound of chicken. Plus, yet another 1/4 cup when I added 5 glasses of veggies. See my chicken stir fry recipe here
11. Can I add peanut butter, Yes! Collin commented below and said he added one or two tablespoons of crunchy unsweetened peanut butter.
12. What can stir fry be served over, Try it with white rice, brown rice, fried rice, cauliflower rice, Chinese noodles, angel hair pasta, zucchini noodles, or quinoa.
Watch it to see Stir Fry Sauce recipe in working order.
5 from 4 votes
This stir fry sauce recipe can be used vegetables, chicken, beef, shrimp, and pork. It is quite simple to make and totally adaptable. Store from the fridge or freezer for later!This stir fry sauce recipe can be used as vegetables, chicken, beef, shrimp and pork. It is easy to generate and can be stored inside fridge for 2 weeks.
Course: Sauce
Cuisine: Chinese
2 tbsp rice vinegar
Instructions
In a compact bowl, combine soy sauce, broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame oil, and pepper. Set aside.
In another small bowl, mix cornstarch and water together. Set aside.
Mix together oil, minced garlic, and ground ginger inside a saucepan. Cook over medium heat until oil sets out to simmer.
Whisk within the soy sauce mixture and carry it to some boil.
Slowly whisk from the cornstarch mixture. Cook for a couple of minutes until thickened, stirring constantly.
Allow the sauce to cool down the. Store inside the refrigerator within a jar that has a lid for as much as two weeks.
Recipe Video
Recipe Notes
This recipe makes 1 3/4 glasses of sauce. Serving size is approximately 2 tbsp per person.
Nutrition Facts
% Daily Value
Percent Daily Values provide a 2000 calorie diet.
Updated from original recipe posted June 2015
This was good and will plan for making some tweeks the next time for our personal tastes: red pepper flakes added on the devil spit BBQ sauce from Famous Daves.
I will note, in case you are familiar with eating low sodium….we found this sauce still quite salty in spite of the call for low sodium items. Didn't know if cutting the soy sauce to 1/4 cup and adding a 1/4 cup of low sodium chicken broth can help, Water even, We also added 1/3 cup of fresh pineapple juice to aid cut the salt. We used the sauce scantily over our dish plus it was tasty with chicken, water chestnuts, broccoli, cauliflower, carrots etc. alongside a medley of brown rice, wild rice, red rice and quinoa. Thank you!!!
This sounds similar to sweet and sour sauce, Is that the taste, I am planning to produce a stir fry tomorrow night, but I will never be using corn starch because I am from it lol, but I know it is simply a thickening agent so no biggie!! I will probably produce a double batch even as love more sauce compared to the actual
Ingredients with the most part!! Can't wait to test!! Also, should you don't have or cannot find ginger, whether fresh or else, what is the good alternative, I've NEVER bought/used ginger before! Thanks beforehand!!
Are the Sesame Seeds toasted, then when did you add them,
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