Best Basic Chinese Sauce For Stir Fry Recipes

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

Time 5m

Number Of Ingredients 9

Ingredients

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

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

Ingredients

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

BASIC CHINESE SAUCE FOR STIR FRY

Basic Chinese Sauce for Stir Fry image

After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had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

Ingredients

2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon dark brown sugar
2 teaspoons cornflour
2 tablespoons water
4 teaspoons stock or 4 teaspoons water (I used the meat juices that came out when I fried the meat before adding the sauce)

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.

EASY STIR-FRY SAUCE

Easy Stir-Fry Sauce image

Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 1/2 cup sauce

Number Of Ingredients 7

Ingredients

1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 clove garlic, grated (or 1/2 teaspoon granulated garlic)
One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger)
1 teaspoon sugar
Pinch of crushed red pepper flakes, optional

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.

BASIC STIR FRY SAUCE

Basic Stir Fry Sauce image

This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!

Provided by Sharon123

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup soy sauce
1 1/4 cups water
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon sugar
4 teaspoons cider vinegar
2 tablespoons dry sherry or 2 tablespoons rice wine
3 tablespoons cornstarch

Steps:

Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup.
Place the cornstarch in a separate small bowl, and whisk in the mixture from step 1.
Just before mixing in to vegetables and/or meat, whisk the mixture one more time.
Add about 2/3 of the way through stir frying.
Enjoy!

Nutrition Facts : Calories 46.4, Fat 0.8, SaturatedFat 0.1, Sodium 673, Carbohydrate 7.5, Fiber 0.3, Sugar 2.4, Protein 1.4

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