Simple "kitchen essentials"... and no, I'm not talking about appliances. Recipes. I live by these basic, essential recipes. Finding an incredible "base" recipe leads to endless, delicious variations! Some of my favorites are: taco seasonings, chicken pot pie sauce, alfredo sauce, enchilada sauce, pasta sauce, and now - this stir fry sauce. Love it.
Previously, when I made a stir fry, I added the sauce into the pan with all of the veggies. Then, I discovered this recipe - I was surprised to see that it was intended to be poured over the stir fry once it was plated. What a great idea! I changed the recipe quite a bit, but still set it aside to pour over the plate of rice and veggies. This sauce is so rich, and full of flavor that a little bit goes a long way (which really helps to keep the calories down!) Seriously - I poured 1-2 tablespoons of sauce on my plate of stir fry... absolutely perfect! I'm just imagining the endless possibilities for this great, basic recipe... beef and broccoli, noodles with chicken and shrimp, an all veggie stir fry....
Best dishes and yummy dreams!
xoxo,
Stir Fry Sauce
Adapted from: Asian Stir Fry Sauce by Argo
Yields approximately 2 cups of sauce - Serves 4 to 6
Printable recipe
Yields approximately 2 cups of sauce - Serves 4 to 6
Printable recipe
1 1/2 tsp. cornstarch
1 1/2 Tbsp. organic sugar
1/4 tsp. sriracha
2 Tbsp. low sodium soy sauce
2 Tbsp. white wine
1 Tbsp. sesame oil
1 Tbsp. rice vinegar
1 tsp. oyster sauce
1 tsp. grated ginger
2 tsp. grated garlic
1/4 c. low sodium chicken broth
1/2 c. water
1. Stir the cornstarch and sugar together in a sauce pan.
2. Add the sriracha, soy sauce, white wine, sesame oil, rice vinegar, oyster sauce, ginger and garlic.
3. Turn the burner on medium heat and stir the mixture. Allow the mixture to come to a boil for 1-2 minutes until it thickens.
4. Add the chicken broth and water, continue to stir until the mixture is uniform and heated through.
5. Remove from heat and pour over your favorite stir fry. Pour sparingly as the flavors are strong and the sauce is thin!
*I prepared Jasmine rice and a stir fry of broccoli, carrots, spinach, cabbage, and shredded rotisserie chicken. I like to add the veggies to a wok with a few tbsp. of hot canola oil, cook for a few minutes, then add a little chicken stock and cover the veggies so that they become perfectly tender.
