15 BASIC STIR-FRY SAUCE RECIPES

I am always on the lookout for great recipes, and earlier this week I found this website.
I made the Spicy Orange Stir-fry Sauce (toward the bottom of this list) and it was AMAZING!!
The link for these recipes is at the bottom of this blog entry, but I needed to place these great recipes somewhere where I could easily find them again!

15 Basic Stir-Fry Sauce Recipes

Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Don’t miss the tips at the bottom of the recipe list, as well.

Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken.

1/2 cup lemon juice
2 tsp. lemon zest
1/2 cup chicken broth
2 Tbsp. soy sauce
1/4 cup sugar

• • •

Lemon Stir-Fry Sauce II – nice with chicken and seafood.

2/3 cup chicken broth
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. soy sauce
2 -3 tablespoons lemon juice (to taste)
Optional: red pepper flakes

• • •

Soy Sesame Stir-Fry Sauce – good all-round Asian sauce, suitable for all proteins.

1/2 cup chicken broth
1/2 cup soy sauce
4 tsp. rice wine vinegar
4 tsp. toasted sesame oil
2 tsp. hot red pepper flakes
2 tsp. sugar

• • •

Basic Stir-Fry Sauce – good all-round sauce.

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine or rice vinegar
3 1/2 Tbsp. sugar
1 Tbsp. sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 Tbsp. cornstarch

• • •

Sweet and Sour Stir-Fry Sauce – great with chicken and pork.

1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup cider or rice wine vinegar
2 Tbsp. brown sugar
1 tsp. hot red pepper flakes

• • •

Sweet and Sour Stir-Fry Sauce II – great with chicken, pork, beef and shrimp.

1/2 cup ketchup
1/4 cup soy sauce
2 Tbsp. rice vinegar or cider vinegar
1 Tbsp. cornstarch

• • •

Sweet and Sour Stir-Fry Sauce III – great with chicken, pork, beef and shrimp.

1/2 cup white sugar
1/4 cup brown sugar
1/3 cup white vinegar
1/2 cup water
1/4 cup pineapple juice (or addition 1/4 cup water)
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. cornstarch

• • •

Hot and Sour Stir-Fry Sauce – good all-round sauce.

1/2 cup chicken broth
1/4 cup red or white wine vinegar
2 Tbsp. soy sauce
4 tsp. granulated sugar
1 tsp. chile paste (sambal oleek)

• • •

Thai Stir-Fry Sauce – great with chicken or shrimp.

2/3 cup coconut milk
2 1/2 Tbsp. fish sauce
3 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili
2 1/2 tsp. brown sugar

• • •

Peanut Stir-Fry Sauce – perfect for noodles or chicken.

1/4 cup rice vinegar
1/4 cup soy sauce
4 tsp. granulated sugar (less if not using natural peanut butter)
4 tsp. natural peanut butter
2 Tbsp. water
2 teaspoons Asian chili garlic paste

Combine all ingredients and heat in microwave for 20-30 seconds.

• • •

Orange Stir-Fry Sauce – nice with chicken and pork.

3/4 orange juice
1 Tbsp. Cornstarch
2 Tbsp. Hoisin sauce
1 Tbsp. Oyster sauce
1 Tbsp. Rice vinegar
2 tsp. brown sugar
1 tsp. Finely grated orange zest

• • •

Orange Stir-Fry Sauce II – nice with chicken and pork.

1/2 cup orange juice
1/4 cup water
1/4 cup soy sauce
4 tsp. brown sugar
1 green onion, finely chopped

• • •

Spicy Orange Stir-Fry Sauce – great with chicken!

3/4 cup orange juice
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
1/2 tsp. minced ginger
1 tsp. sesame oil
Large pinch of dried crushed red pepper, or to taste

• • •

Orange Sesame Szechuan Stir-Fry Sauce – nice with chicken.

1/2 cup chicken broth
1 Tbsp. rice vinegar or rice wine
1 Tbsp. soy sauce
1 tsp. grated orange zest
1 tsp. sesame seeds
1/2 tsp. sesame oil
1 fresh red chili, finely chopped or 1/2 tsp. red pepper flakes (or 1/2 tsp. sambal oleek)

• • •

Spicy Szechuan Stir-Fry Sauce – great all-round spicy stir fry sauce.

3-4 Tbsp. sodium-reduced soy sauce
2 Tbsp. rice wine or rice vinegar
2 tsp. cornstarch
1 tsp.sesame oil
1/2 cup chicken broth
2 Tbsp. sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. green onion, minced
1 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 tsp. chili paste (sambal oleek or chili paste sauce with garlic)

• • •

Tips:

1. Some of these sauces already have cornstarch added but if they don’t, you can use this to thicken any sauce that you think is too thin. Simply combine 1 Tbsp. cornstarch with 3 Tbsp. water and stir until the cornstarch is dissolved. Add a bit, stir and cook until sauce thickens. Add more as necessary.
2. Consider using low-sodium chicken broth and soy sauce to avoid an overly-salty finished dish.
3. Each of these sauces makes 1/2 – 1 cup of stir fry sauce. You may not need it all, depending on the amount of meat, noodles and/or vegetables you are stir frying. Add as necessary to make it as saucy as you like and thicken with the thickener above, if desired. Of course, you can also double the sauce if you’re making a lot of stir fry.
4. Some of these sauces already contain things like minced garlic, ginger, onion or chilis (or other heat) but if they don’t, be sure to consider adding some into your stir fry.
5. Everyone’s tastes are different so you will likely want to tweak the sauces to your tastes. If you print out the list, you can simply make notes as you go to develop your perfect sauce.

www.fortysomething.ca

Teriyaki Sauce with White Rice

While looking for a sauce to add over rice, I came across this recipe at Simple and Homemade, and this recipe is de-li-cious!!

Perfectly Cooked Rice

Ingredients
2 cups white rice
2 cups water

Directions
In the pan of your rice cooker or a medium sauce pan, wash rice under cool water until water runs clear (about 2-3 times.) Place in rice cooker and press cook. If you are using a regular pan, cover and bring to boil. Once it comes to a boil reduce heat to a simmer (low-medium) and cook for about 20 minutes. Do not lift lid because it uses steam too cook. Start the teriyaki sauce while the rice is cooking, so it is warm when you serve it. After 20 minutes, you can check the rice to feel its texture, if it feels soft enough, turn off heat and serve while still warm.

Teriyaki Sauce
Ingredients
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/4 tsp garlic powder (or 2 minced cloves)
5 tablespoons brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Directions
In a small sauce pan, combine all ingredients, except the cornstarch and cold water. Begin heating over medium heat. Meanwhile, measure out the cornstarch into a small bowl and add the cold water to it (I just used tap water and ran the cold water a bit to get it real cold.) Mix the cornstarch mixture well, and add to the teriyaki sauce mixture. Now raise the heat to medium and let it come to a boil (you will see little dark brown specks appear as it heats but don't worry! This is supposed to happen.) Boil until it comes to a consistency that you like. If it has become too thick, simply add some more water. Then serve over warm cooked rice (or whatever dish you have made.)

Store any left over sauce in an air tight container in the fridge. Note: the sauce becomes very thick after it has been refrigerated, I found adding water helps when I want to reserve the teriyaki sauce. But that is up to you.

STIR-FRIED PUMPKIN WITH RED CURRY

1 Tbsp oil

2-3 Tbsp red curry paste

2 onions, chopped

650 g (1.5 lb) pumpkin, peeled and sliced

1 Tbsp curry powder

1 1/2 cups coconut milk

3 Tbsp coriander leaves

1 red chilli, chopped

100 g eggplant

1/2 cup toasted almonds, roughly chopped

steamed basmati rice

Heat oil in a frypan or wok over medium heat. Add curry paste and onion and cook for 2 minutes. Add pumpkin and stir fry for 3 minutes. Add curry powder, coconut milk and coriander and allow to simmer slowly for 8 minutes or until pumpkin is soft. Stir through chilli, eggplant, and almonds, and cook for a further 2 minutes. Serve curry with bowls of steamed basmati rice.

Serves 4

"The New Cook" by Donna Hay, pg 77

Easy Chicken Stir Fry

Easy Chicken Stir-Fry Skillet

Prep Time:

10 min

Total Time:

20 min

Makes:

4

What You Need

2 tsp. oil

1 lb. (500 g) boneless skinless chicken breasts, cut into strips

3 cups frozen stir-fry vegetables, thawed

1/4 cup Kraft Signature Asian Sesame Dressing

2 Tbsp. soy sauce

1 Tbsp. honey

1/4 cup chopped peanuts

2-2/3 cups hot cooked instant white rice or noodles

Make It

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.

ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.

SERVE over the rice or noodles

Kraft Canada Recipe

Slow Cooker Tex Mex Chicken

Another hit I made while Dad & Mom were here.  Super easy... just let it sit and cook in the crockpot and serve over rice... delicious!

Slow-Cooker Tex-Mex Chicken

prep time 15 min
total time 6 hr 15 min
makes 4 servings what you need!

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1   each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese make it!

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese.