Favorite Stir Fry Sauce Recipe?

iowalinda

Please share

acpgee

Cambodian lok lak, traditionally made with beef and served on a bed of salad but also good with chicken or shrimp. This is similar to the recipe I got from a cooking class I took while on vacation in Siem Reap. This might be a cultural abomination, but I don't marinate any more (as instructed by my cooking class) but dredge the meat in cornstarch, pan fry to a crisp, remove from pan and then toss first the garlic in to brown a bit and then add other pre-mixed sauce ingredients in before the garlic burns. This can be done in advance. When rice is ready warm up the meat in the sauce.

http://www.junedarville.com/beef-lok-lak.html

The stir fry sauce for Di San Xian is also a favourite
https://www.chinasichuanfood.com/di-san-xian-chinese-sauteed-potato-eggplants-and-green-peppers/

For a busy week night, a very easy stir fry sauce is sauteed garlic, followed by ketchup cooked for a few minutes on high heat so that its caramelizes, then soy sauce and red wine to taste.

malsseong

My favourite is a really simple sweet and sour sauce.

Equal parts soy sauce and apple cider vinegar, sweetener to taste (I use honey), enough flour to thicken it, and enough water to make a slurry with the flour.

pinggolfer96

Liquid aminossssss and sprinkle some stevia in the sautée. Makes it like a low cal teriyaki

Lounmoun

I made this today.
https://therecipecritic.com/garlic-chicken-stir-fry/
The sauce part was simple but worked fairly well.
3/4 cup chicken broth
1 1/2teaspoons sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch

I think you could reduce the chicken broth to 1/2 c, increase the soy sauce to a little and increase the cornststarch a bit too.

wesleyoechols

Made sweet potato and peppers stir fry with low fat yogurt garlic chili sauce.

wesleyoechols

Also 5.2 oz of ginger chicken

777Gemma888

acpgee wrote: »

... but I don't marinate any more (as instructed by my cooking class) but dredge the meat in cornstarch, pan fry to a crisp, remove from pan and then toss first the garlic in to brown a bit and then add other pre-mixed sauce ingredients in before the garlic burns. This can be done in advance. When rice is ready warm up the meat in the sauce.

I use a similar method to acpgee. Only, I soak my cut up meat in baking soda, drain, wash off soaking liquid, then dredge in cornstarch, pan fry until they are on the sand shade of gold, take them out to drain whilst I saute veggies and re-fry the meat until they are crispy and golden.

At present I'm favouring Korean spicy or sweet sour and spicy sauces. I tend to heat up my premixed basic recipe (Maangchi) not store bought batch of stir fry sauce, then drizzle it over the crispy meats. Depending on my mood, it's either served with rice noodles, glass noodles, white rice (a staple) or steamed root crops with bok choy.

Eta:. There was a point when I was obsessed with shiritaki noodles.

KellieTru

Here’s an easy one I got off Pinterest (it was a photo don’t know where it originates):

4 Tbsp soy sauce
4 Tbsp water
2 Tbsp Mirin
1 tsp sesame oil
2 tsp minced garlic
2 tsp chili garlic sauce
1 tsp Siracha
2 Tbsp brown sugar
1/2 tsp ground ginger
1 1/2 Tbsp corn starch (next time I’m going to half this...I felt it was too thick for my taste)
1 tsp oil (I omit this)

Make it your own. Add more of what you like; omit what you don’t like. It’s a nice basic stir fry sauce.