Best All Purpose Stir Fry Sauce Recipes

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ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)



All-Purpose Stir-Fry Sauce (Brown Garlic Sauce) image

Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

Provided by Connie K

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Steps:

  • In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
  • Dissolve the cornstarch in 1/4 cup water.
  • Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
  • Add the soy sauce mixture; bring to a boil.
  • Reduce heat to medium and cook for 1 minute.
  • Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)



All-Purpose Stir-Fry Sauce (Brown Garlic Sauce) image

Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

Provided by @MakeItYours

Number Of Ingredients 11

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Steps:

  • In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce). Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add the soy sauce mixture; bring to a boil. Reduce heat to medium and cook for 1 minute. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

REAL CHINESE ALL PURPOSE STIR FRY SAUCE



REAL CHINESE ALL PURPOSE STIR FRY SAUCE image

Categories     Sauce     Side     Stir-Fry     Vegetarian     Quick & Easy     Broccoli

Yield 12 servings 1.5 cups

Number Of Ingredients 8

• ¼ c light soy sauce (see notes)
• ¼ c dark (normal) soy sauce
• ½ c oyster sauce (sub with hoisin for vegan)
• ¼ c Chinese wine (or sherry)
• ¼ c cornstarch / cornflour
• 1 tbsp sugar
• 2 tbsp sesame oil
• 1 tbsp ground white pepper

Steps:

  • 1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use. Amount to Use: 1. I use 2 tbsp of the Stir Fry sauce + 4 tbsp/ ¼ cup water per serving - around 3 - 4 cups of the combined stir fry (vegetables - packed, proteins + noodles - if using). Or put another way, around ¼ cup per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ½ cup water. But you should adjust to your own taste.

ALL-PURPOSE STIR-FRY SAUCE



All-Purpose Stir-Fry Sauce image

Provided by Food Network

Time 10m

Yield about 1 cup

Number Of Ingredients 4

1 cup vegetable stock
1 tablespoon oyster sauce
1 tablespoon Shaohsing rice wine
1 tablespoon light soy sauce

Steps:

  • In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

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 1½ cups of sauce which is enough for around 12 servings.

Provided by @MakeItYours

Number Of Ingredients 11

¼ c light soy sauce (see notes)
¼ c dark (normal) soy sauce
½ c oyster sauce (sub with hoisin for vegan)
¼ c Chinese wine (or sherry)
¼ c cornstarch / cornflour
1 tbsp sugar
2 tbsp sesame oil
1 tbsp ground white pepper
Light soy sauce is lighter in colour that the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy
I use Lee Kum Kee brand for both the light and dark soy sauce. But you can substitute any all purpose dark coloured soy sauce, like Kikkoman, for the dark soy sauce and you won't be able to tell the difference. I often use Kikkoman for the dark soy s
2. If using dried rather than fresh noodles, add a few extra tablespoons of water. The reason for this is that dried noodles, even after cooking them (usually just by covering them in hot water in a bowl), absorb more liquids than fresh noodles. So y

Steps:

  • Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
  • I use 2 tbsp of the Stir Fry sauce + 4 tbsp/ ¼ cup water per serving - around 3 - 4 cups of the combined stir fry (vegetables - packed, proteins + noodles - if using). Or put another way, around ¼ cup per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ½ cup water. But you should adjust to your own taste.
  • Heat 2 tbsp oil in wok over high heat.
  • Add your choice of Base Flavourings - fry for 10 seconds or so to infuse oil.
  • Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook).
  • Add noodles (if using), sauce and water, your choice of Additional Flavourings and any leafy greens.
  • Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
  • Serve immediately.
  • Garlic, minced or finely sliced
  • Ginger, minced or finely sliced
  • Fresh chillies, minced or finely sliced
  • Sriracha, Chilli Bean Paste or other Spicy addition
  • Sweet chilli sauce
  • Substitute the water with pineapple or orange juice
  • Rice vinegar - for a touch of tartness
  • Fresh cilantro / coriander leaves, or thai basil - for freshness
  • Garlic or ordinary chives, chopped
  • Pinch of Chinese five spice powder

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All-Purpose Stir Fry Sauce Recipes: A Versatile Culinary Companion

Stir frying is an easy and quick way to cook your favorite vegetables, meats, seafood, and noodles. But what makes a stir fry dish even more delicious is the sauce that you use to flavor and coat the ingredients. An all-purpose stir fry sauce recipe is a versatile culinary companion that you can use to jazz up any stir fry creation.
What is an All-Purpose Stir Fry Sauce?
An all-purpose stir fry sauce is a sauce that you can use to flavor a variety of stir fry recipes. It is a basic sauce recipe that you can customize based on your taste preferences and the ingredients that you have on hand. It typically consists of a few key ingredients such as soy sauce, garlic, ginger, and sugar. Other ingredients that you can add to your all-purpose stir fry sauce recipe are vinegar, cornstarch, sesame oil, vegetable or chicken broth, and chili flakes.
Why Use an All-Purpose Stir Fry Sauce?
Using an all-purpose stir fry sauce has several benefits. For one, it saves you time and effort in making a separate sauce for every stir fry dish that you create. You can make a big batch of all-purpose stir fry sauce and store it in an airtight container in the fridge for up to a week. Then, just pour the amount that you need for your stir fry dish, and you're good to go. Another benefit of using an all-purpose stir fry sauce is that it allows you to experiment with different flavors and ingredients. You can adjust the sweetness, saltiness, spiciness, and sourness of your sauce by adding or reducing certain ingredients. You can also use different types of vinegar or broth to give your sauce a distinct flavor. An all-purpose stir fry sauce is also a budget-friendly option. You can make it with ingredients that you probably already have in your pantry or fridge. Since you're making your own sauce, you can also control the quality and freshness of the ingredients that you use.
How to Use All-Purpose Stir Fry Sauce?
Using an all-purpose stir fry sauce is easy. Once you have your sauce ready, you can add it to your stir fry ingredients while they're cooking. Just pour the sauce over the ingredients and toss them until they're evenly coated. You can adjust the thickness of your sauce by adding more or less cornstarch or broth. If you want your sauce to have a sheen, you can add a few drops of sesame oil. Another way to use your all-purpose stir fry sauce is as a marinade for your proteins. Just marinate your meat, chicken, or seafood in the sauce for a few hours before cooking. This will infuse your meat with extra flavor and tenderize it.
Customizing Your All-Purpose Stir Fry Sauce
As mentioned earlier, an all-purpose stir fry sauce can be customized based on your taste preferences and the ingredients that you have on hand. Here are some ideas on how to customize your all-purpose stir fry sauce:
  • Try different types of vinegar such as rice vinegar, red wine vinegar, or apple cider vinegar.
  • Add some heat by throwing in some chili flakes or Sriracha.
  • Make it sweeter by adding honey, brown sugar, or hoisin sauce.
  • Give it an umami taste by adding oyster sauce or miso paste.
  • Use stock instead of broth to give your sauce a richer flavor.
  • Add some crunch by stirring in some toasted sesame seeds or chopped nuts.
Conclusion
An all-purpose stir fry sauce recipe is a must-have in your culinary arsenal. It is a versatile sauce that you can use to flavor a variety of stir fry dishes. By making your own sauce, you can customize it according to your taste preferences and the ingredients that you have on hand. It saves you time and money, and allows you to experiment with different flavors and ingredients. So next time you're making a stir fry dish, try using an all-purpose stir fry sauce and see how it jazzes up your creation!
Stir fry is one of the easiest, quickest, and healthiest ways to make a meal. It's a versatile dish that you can make with any ingredients you have on hand. The key to making a delicious and well-balanced stir-fry is in the sauce. A good stir fry sauce complements and enhances the flavors of the ingredients, giving your dish depth and complexity. In this article, we'll share tips and tricks for making an all-purpose stir fry sauce that will become your go-to recipe.

Understanding the components of stir fry sauce

Before we get into the tips, it's essential to understand the components of a stir fry sauce. A basic stir fry sauce typically consists of the following ingredients: 1. Soy Sauce: It is the backbone of most stir fry sauces. Soy sauce provides saltiness and umami flavor to the dish. 2. Cooking wine: Adding cooking wine to the sauce imparts a delicate sweetness that pairs well with savory flavors. 3. Garlic and ginger: Garlic and ginger are used to flavor the sauce and give aroma to the dish. Use fresh garlic and ginger for best results. 4. Sweetener: A sweetener balances the saltiness of soy sauce and helps to create a well-rounded taste. Some popular sweeteners include honey, brown sugar, maple syrup, etc. 5. Cornstarch or flour: Cornstarch or flour is used as a thickener to create a slightly thicker consistency to the sauce. 6. Oil: Oil helps to bind the ingredients in the sauce and create a rich texture.

Tip #1: Use the right soy sauce

As we mentioned earlier, soy sauce is the backbone of most stir fry sauces. Therefore, it's crucial to use the right soy sauce. Many different kinds of soy sauces are available in the market, such as light soy sauce, dark soy sauce, and sweet soy sauce. You should choose the soy sauce based on the type of stir fry you are making. Light soy sauce is best for seafood and vegetable stir-fries, while dark soy sauce is ideal for beef and pork stir-fries.

Tip #2: Add acid for balance

Adding a small amount of acid to your sauce helps to balance out the flavors and cut through the richness. You can add acid by using vinegar, citrus juice, or rice wine vinegar. Be careful not to add too much acid, as it can overpower the other flavors in the sauce.

Tip #3: Experiment with different sweeteners

A sweetener is a critical component in a stir fry sauce that balances the saltiness of soy sauce. However, there are many different types of sweeteners available, such as honey, agave, maple syrup, and brown sugar. Experiment with different sweeteners to see which one you prefer. Keep in mind that some sweeteners, such as honey and maple syrup, can impart a strong flavor to the sauce.

Tip #4: Use fresh garlic and ginger

Fresh garlic and ginger provide a robust flavor and aroma to the sauce. Try to use fresh garlic and ginger whenever possible, as the pre-minced or powdered versions can lack the same intensity. You can chop or mince the garlic and ginger or grate them to release their natural oils.

Tip #5: Choose an appropriate thickener

Thickening agents such as flour or cornstarch can help to create a slightly thicker consistency to the sauce. Cornstarch is the most commonly used thickener in stir fry sauces as it's a gluten-free option. However, cornstarch tends to create a slightly sticky texture that can be unpleasant. Flour can be used as a substitute for cornstarch but can impart a floury taste to the sauce. Other natural thickeners such as arrowroot powder and tapioca starch can also be used.

Tip #6: Save the sauce for last

Don't add the sauce to the stir fry before the ingredients are cooked. The sauce will prevent the ingredients from searing and getting crispy, which is an essential aspect of stir-frying. Instead, add the sauce to the pan after the ingredients are cooked and stir until the sauce is evenly distributed.

Tip #7: Adjust the sauce for your taste

The beauty of a homemade stir fry sauce is that it's entirely customizable to your taste. Taste the sauce as you go and adjust the ingredients to your preferences. If the sauce is too salty, add more sweetener or acid. If it's too sweet, add more soy sauce or salt. There's no right or wrong way to make a stir fry sauce, so experiment until you find the perfect balance.

Conclusion

A well-made stir fry sauce can elevate a simple stir fry into a restaurant-quality dish. By following the tips mentioned above, you can create an all-purpose stir fry sauce that will become your go-to recipe. Remember to experiment with the ingredients and adjust the sauce to your taste. With a little practice, you'll become a stir-fry master in no time!

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