Best Easy Stir Fry Sauce Recipes

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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

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.

EASY STIR FRY SAUCE



Easy Stir Fry Sauce image

A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.

Provided by Winnipeg Mel

Categories     Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 8

2 -3 tablespoons cornstarch
1/4 cup brown sugar, packed
1/4 teaspoon ground ginger (or a bit of fresh minced ginger)
2 cloves garlic, minced
1/2 cup soy sauce or 1/2 cup tamari soy sauce
1/4 cup cider vinegar or 1/4 cup white vinegar
1/2 cup water
1 1/2 cups beef broth or 1 1/2 cups chicken broth (I use chicken broth if my stir fry will have chicken, etc.)

Steps:

  • Combine all ingredients in a large glass jar with a lid.
  • Screw lid on.
  • Shake well.
  • Can store in fridge up to 2 weeks.
  • Shake well before using.
  • To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
  • Serve.

EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE



Easy Thai Chicken Stir-Fry With Peanut Sauce image

Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.

Provided by Debs Recipes

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons low sodium soy sauce
1 1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
1 teaspoon sesame oil
1 teaspoon asian chili oil
1 tablespoon rice vinegar
3 tablespoons chicken broth
1 (6 3/4 ounce) package thin rice noodles
8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
3 medium carrots, peeled and sliced on the diagonal
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon sesame oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
coarse-ground garlic salt
1 cup sliced mushrooms
green onion, thinly sliced
unsalted dry roasted peanuts, coarsely chopped

Steps:

  • In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
  • FYI: At this point the thick peanut sauce makes a great dipping sauce!
  • Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
  • Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
  • Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
  • Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
  • Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

ERIN'S EASY STIR-FRY SAUCE



Erin's Easy Stir-Fry Sauce image

This is a great base sauce that can be tweaked to your liking. Serve over rice, noodles, veggies, or meat. Enjoy!

Provided by Erin Downey

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 cup butter
¾ cup soy sauce
¾ cup white vinegar
¼ cup brown sugar
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon crushed red pepper

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.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 9 g, Cholesterol 61 mg, Fat 23.1 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 14.6 g, Sodium 1518.5 mg, Sugar 7.1 g

EASY STIR-FRY SAUCE



Easy Stir-Fry Sauce image

This is a great and easy-to-make stir-fry sauce for beef, chicken, pork, or shrimp. It is also good for just veggies. It isn't spicy, but you can add some Sriracha to kick it up a notch if you wish.

Provided by Lisa Harbaugh

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 15

½ cup chicken broth
¼ cup reduced-sodium soy sauce
¼ cup hoisin sauce
¼ cup water
2 tablespoons cornstarch
2 tablespoons brown sugar
1 teaspoon brown sugar
2 tablespoons olive oil
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ginger paste
2 cloves garlic, minced
¼ teaspoon ground white pepper
1 pinch Chinese five-spice powder
1 dash Sriracha sauce, or to taste

Steps:

  • Place chicken broth, soy sauce, hoisin, water, cornstarch, 2 tablespoons plus 1 teaspoon brown sugar, olive oil, rice vinegar, sesame oil, ginger paste, garlic, white pepper, five-spice powder, and Sriracha into a small mixing bowl. Using a whisk, mix ingredients until they are fully incorporated.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 23.6 g, Cholesterol 1.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 951.8 mg, Sugar 12.5 g

EASY SWEET AND SPICY STIR-FRY SAUCE



Easy Sweet and Spicy Stir-Fry Sauce image

While making a sauce for pork chops one night, I thought this would be a good base for a sweet and spicy stir-fry sauce. Not only was it tasty, but it was simple. Who would've thought :) Add whatever type of meat and/or vegetables you want. DH and I like ours over steamed rice. Makes enough sauce for one large pan/wok of stir-fry.

Provided by TXmamacooks

Categories     Asian

Time 10m

Yield 1 1/2 cup, 4-6 serving(s)

Number Of Ingredients 6

1 (10 ounce) canned diced tomatoes and green chilies, drained liqued reserved
1/3 cup peach preserves or 1/3 cup apricot preserves
1 teaspoon ginger, to taste
1/2 teaspoon garlic, to taste
1 tablespoon cornstarch
1/4 cup cold water

Steps:

  • In a hot wok or large pan, combine drained liquid and preserves until all preserves are melted and no lumps appear.
  • Add garlic, ginger, and tomatoes.
  • Make a cornstarch slurry (1 Tablespoon cornstarch dissolved in 1/4 cup cold water) to thicken.
  • Cook stirring constantly until desired thickness.

Nutrition Facts : Calories 94.4, Fat 0.1, Sodium 293.3, Carbohydrate 23.2, Fiber 0.4, Sugar 12.9, Protein 0.7

THAI PEANUT STIR-FRY SAUCE - EASY



Thai Peanut Stir-Fry Sauce - Easy image

Yummy easy addictive sauce from newspaper, Oregonian Foodday. Blend 5 ingredients together and heat if desired.

Provided by HotChaiLatte

Categories     Curries

Time 6m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups coconut milk
1 1/2 teaspoons red curry paste (or more)
2 tablespoons soy sauce
3 tablespoons granulated sugar
6 tablespoons natural-style peanut butter
1/2 teaspoon kosher salt (optional)

Steps:

  • In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier.
  • Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles.
  • Or use sauce for dipping.

Nutrition Facts : Calories 396.2, Fat 31.8, SaturatedFat 19.9, Sodium 562.3, Carbohydrate 23.9, Fiber 4, Sugar 18.6, Protein 9.9

BEST TASTING AND EASY STIR FRY SAUCE



Best Tasting and Easy Stir Fry Sauce image

Make and share this Best Tasting and Easy Stir Fry Sauce recipe from Food.com.

Provided by Rev.CCJ

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup chicken stock (or low-sodium broth)
3 tablespoons low sodium soy sauce
1 tablespoon sherry wine (or Chinese cooking wine)
1 tablespoon sugar
1 teaspoon cornstarch (dissolved in 1 tablespoon water)
1/2 teaspoon distilled white vinegar
1/2 teaspoon sesame oil
1 tablespoon peanut oil
3 tablespoons fresh ginger (peeled and minced)
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.
  • In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden.
  • Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute.
  • Note/Ideas: I usually add some garlic and some fresh orange juice instead of all that stock and 1/4 teaspoon of salt - I think this is really nice because it gives you a lot of sauce - I don't like a dry stir fry, especially over rice.

EASY AND DELICIOUS STIR FRY SAUCE



Easy and Delicious Stir Fry Sauce image

This is so easy to make and tastes amazing on any stir fry. I usually use Chicken and loads of veggies, but pork or beef or even seafood would be great as well. The measurement are very approximate, as I NEVER measure when I make this. Just taste it as you go and adjust as you wish! You may need to make more or less of the sauce depending on the size of your stir fry. The servings are approximate based on my family.

Provided by Bexxx

Categories     One Dish Meal

Time 5m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 7

1/3 cup soy sauce
1/3 cup smooth peanut butter, I use Kraft reduced fat
1/4 cup rice wine, viniger (less if you don't like it too tangy)
1 garlic clove, minced
1/2 teaspoon sesame oil
1/2 teaspoon ginger
1/2 teaspoon chili-garlic sauce

Steps:

  • Mix all ingredients in a bowl. It will take some mixing to make sure the peanut butter is incorporated, but it will get there.
  • When you are done stir-frying, add the sauce and mix. You may need to make more or less sauce depending on how large your stir fry is.

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