Stir Fry Sauce – A Beautiful Mess


We make a lot of stir fry at our house. I love rice, I love noodles and I love using up whatever leftover meats and vegetables are sitting in my refrigerator. I also think being able to make a great stir fry is one of those meals everyone should know—it should be taught in schools as a basic life skill. And this stir fry sauce recipe is the best.

While yes, you could certainly use a store-bought stir fry sauce I think there’s a lot of value in being able to throw one together from things you likely already have on hand. This stir fry sauce is flavorful, slightly sweet and a little bit spicy. It goes great with almost anything you are throwing into your stir fry.

Related: Learn how to build the perfect stir fry.

Ingredients

  • Soy sauce
  • Chicken stock
  • Sesame oil
  • Rice vinegar
  • Worcestershire sauce
  • Garlic
  • Ginger
  • Brown sugar
  • Red pepper flakes

While this may seem like a lot of ingredients, keep in mind that many of them are either self stable or can be stored in the refrigerator for long periods (so you can use them up over time).

Directions

In a small- to medium-size mixing bowl combine all ingredients. Whisk together until the sugar is fully dissolved.

Another option is to add all the ingredients to a jar, like a mason jar, with a lid. Then shake well until the sugar has dissolved.

Now you can pour the stir fry sauce over your stir fry mixture while cooking. Store any unused sauce in an airtight container in the refrigerator for up a week.

Tips & Substitutions

  • Instead of soy sauce, you could use low-sodium soy sauce or liquid aminos.
  • You can substitute vegetable of beef stock for chicken if you prefer.
  • If you don’t have sesame oil and don’t want to buy it, you can use another cooking oil like olive oil. But, I do think the flavor of the sesame oil adds to this recipe.
  • If you don’t have rice vinegar and don’t want to buy it, you can use apple cider vinegar. I like the sweetness of rice vinegar, but ACV will work well too.
  • Instead of brown sugar, you could use granulated white, honey, or maple syrup. You can also reduce the amount of sugar if you prefer.
  • I don’t feel this sauce needs a thickening agent. However, if you do prefer one, add a teaspoon or two of cornstarch when whisking together.


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Yield 8

Prep 5 minutes

Total 5 minutes

Instructions

  • In a small- to medium-size mixing bowl, combine all ingredients.

  • Whisk together until the sugar is fully dissolved.

  • Another option is to add all the ingredients to a jar, like a mason jar, with a lid. Then shake well until the sugar has dissolved.

  • Now you can pour the stir fry sauce over your stir fry mixture while cooking.

Notes

The serving size I’ve listed at 8. To me, this amount of stir fry sauce is perfect for two separate uses, both meals serving around 4 each time. 
Instead of soy sauce, you could use low-sodium soy sauce or liquid aminos.
You can substitute vegetable of beef stock for chicken if you prefer.
If you don’t have sesame oil and don’t want to buy it, you can use another cooking oil like olive oil. But, I do think the flavor of the sesame oil adds to this recipe.
If you don’t have rice vinegar and don’t want to buy it, you can use apple cider vinegar. I like the sweetness of rice vinegar, but ACV will work well too.
Instead of brown sugar, you could use granulated white, honey, or maple syrup. You can also reduce the amount of sugar if you prefer.
I don’t feel this sauce needs a thickening agent. However, if you do prefer one, add a teaspoon or two of cornstarch when whisking together.
Store any unused sauce in an airtight container in the refrigerator for up a week.

Nutrition

Nutrition Facts

Stir Fry Sauce

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.



Source link: https://abeautifulmess.com/stir-fry-sauce/

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