Stir Fry Sauce Recipe (2024)

FAQs

What is the sauce for the stir fry made of? ›

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.

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.

The main ingredients to a stir-fry are: Proteins – chicken, beef, pork, seafood, tofu, tempeh, seitan. Aromatics – garlic, green onions, shallots, ginger.

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

Take-out stir-fries tend to be loaded with sodium and may be high in refined carbs like rice and noodles. Making them at home will give you more control over the ingredients so you can enjoy a healthier stir-fry.

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

When should I add sauce to stir-fry? ›

Add liquid only after everything finishes cooking. Once the protein cooks through, add sauce to the pan, and heat through. Drizzle sauce down the sides of the pan with a ladle. If using tofu, simmer for several minutes in sauce before adding veggies.

Using the Wrong Oil: Use an oil with a high smoke point, such as vegetable oil or peanut oil, to prevent burning. Olive oil, for instance, might not be suitable for high-heat stir-frying. Adding Too Much Sauce: While sauce adds flavor, using too much can make the stir-fry soggy.

Seasoning too early

So this is a process where you should season close to the end. If you do not want your stir-fry to be bland, you can also enhance the flavor by adding wok sauce or utilizing ingredients like fresh chilies, Sriracha sauce, fresh lime juice, garlic, ginger, and lemongrass.

Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more. Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some stock or water and always keep the veggies moving in the pan.

There are many Chinese sauces that are brown just a few most common, soy sause, oyster sauce, sweet bean, Hoisin…

Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is.

No, not the same flavor. Hoisin is a Chinese condiment -a fermented black soybean sauce, salty, thick and often with chunks of beans in it. Hoisin is used for beef or pork meat and on egg noodles instead of soy sauce.