What kind of sauce do you like for Stir Fry

jessical30
jessical30 Posts: 49 Member
edited November 12 in Recipes
I wanted to get some idea's on what kind of sauce's do you like in your stir fry? Also do you get the frozen veggies or do you add fresh? I need some ideas for this weekend =)
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Replies

  • dwtouch4
    dwtouch4 Posts: 98
    Oyster sauce
    Hoisin Sauce
    Plum Sauce
    to name a few

    I like to use fresh but frozen in convenient. Just be careful though. Never throw anything frozen into hot oil.
  • Hanablu2
    Hanablu2 Posts: 134 Member
    Oyster sauce
    Hoisin Sauce
    Plum Sauce
    to name a few

    I like to use fresh but frozen in convenient. Just be careful though. Never throw anything frozen into hot oil.

    I throw frozen stuff into my stir fry all the time. I just threw frozen peas and frozen chicken into hot olive oil. I know not good oddly I thought most folks did that and just had a lid to cover quickly. Learn everyday, thanks for the tip.
  • TonyL68
    TonyL68 Posts: 133 Member
    I make my own, and its not very "saucy" but usually its:

    A little sesame or peanut oil, for flavor (2 Tbsp)
    Light/Low Sodium soy sauce
    garlic powder
    ginger powder

    If I want more liquid I add a packet of low fat, low sodium chicken broth to 1/4-1/2 cup of water and add that.
  • Sweet_Pandora
    Sweet_Pandora Posts: 459 Member
    I use oyster sauce, fresh grated ginger and low sodium soy sauce.

    I always use fresh vegetables, I don't buy frozen.

    Karen
  • snowstorme
    snowstorme Posts: 125 Member
    I make my own sauce with
    2T Soy Sauce (Kikkoman Naturally Brewed)
    2T Rice Vinegar (Kikkoman UNSEASONED)
    1 packet Stevia in the raw.
    Chopped Scallions or Onion Powder
    Crushed Garlic or Garlic powder.

    This way I control how many sugars are in it.
  • yogi_meg
    yogi_meg Posts: 26 Member
    bump- thanks for the ideas
  • jessical30
    jessical30 Posts: 49 Member
    I make my own sauce with
    2T Soy Sauce (Kikkoman Naturally Brewed)
    2T Rice Vinegar (Kikkoman UNSEASONED)
    1 packet Stevia in the raw.
    Chopped Scallions or Onion Powder
    Crushed Garlic or Garlic powder.

    This way I control how many sugars are in it.

    This sounds great!! Thanks!!!
  • misscaligreen
    misscaligreen Posts: 819 Member
    I use Kikkomon " stir fry seasoning mix. It has the best flavor of anything I have tried and it is super easy! It taste great with frozen veggies or fresh. I add whatever vegetables I have on hand and don't really pay attention to the recipe on the package. I think it only calls for chicken, carrots, celery, onion,bell pepper and mushroom? Here is a link so you can see the package. http://www.amazon.com/dp/B000PDJHH4/ref=asc_df_B000PDJHH41926209?smid=A2XHOWDS6RAZ6X&tag=pgmp-641-97-20&linkCode=asn&creative=395109&creativeASIN=B000PDJHH4
  • CM9178
    CM9178 Posts: 1,251 Member
    Try this, it is amazing
    Pepper Steak (Stir Fry)
    Calories: 235.3 • Fat: 8.9 g • Protein: 35.4 g • Carb: 11.8 g • Fiber: 1.2 g


    Ingredients:

    12 oz top round beef, trimmed to 1/8" fat, prime grade
    4 tsp plus 3 tbsp soy sauce
    1 tbsp rice wine
    3 tsp cornstarch
    5 tsp vegetable oil
    1 large onion, sliced into thin strips
    1 bell pepper, sliced into thin strips
    1/2 tsp black pepper
    crushed red pepper flakes (optional)


    Directions:

    Slice meat into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.

    In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

    Heat the wok on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

    Add remaining 2 tsp of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
  • hollyberry2012
    hollyberry2012 Posts: 239 Member
    Put ya some water in that wok, throw the bamboo steamer on top...put some veggies on one rack and meat on the other ..put the lid on and steam it all at once..

    Put your sauce(s) in a tiny bowl next to your plate and dip each bite :)

    Don't forget to use the chop sticks.
  • Chicc
    Chicc Posts: 144 Member
    Start with a tbps EVOO, saute an sliced onion, fresh garlic, add in chicken/beef if you want, then lots of cauliflour, broccoli, boc choy and top it off with peppers (I use bell and jalapeno. Then I add 1 cup water and 1 C low sodium chicken broth, basil, chilli pepper flakes and let it simmer away. So yummy and low sodium and low cal :)
  • geezer99
    geezer99 Posts: 92
    Black Bean sauce is especially great with vegetables. Ground Bean sauce (a different thing) gives a gravy-like taste. I almost always use some sort of hot chilli sauce. Don't ignore Thai curries and fish sauce.
  • hollyberry2012
    hollyberry2012 Posts: 239 Member
    where can I buy fish sauce?
  • eviltwinkie
    eviltwinkie Posts: 153
    I use fresh and frozen, whatever's handy. Always try to keep some frozen stir fry blends on hand.

    I don't buy premade sauces per se, but will use various powdered curries, curry paste, ginger, garlic (fresh or powdered), hot soy, black bean soy, chili paste, fish sauce, peanut flour... it's kinda the kitchen sink version of stir fry.

    My current favorite is a yellow curry paste (can't remember the brand, but made in oregon and purchased at whole foods), a bit of hot soy, peanut flour, and sprinkled on top with simply asia sweet ginger garlic seasoning (found that at costco.)
  • eviltwinkie
    eviltwinkie Posts: 153
    re: fish sauce

    any store with a good sized 'asian' section will have some version of it, otherwise an asian market.
  • LisamarieBond14
    LisamarieBond14 Posts: 133 Member
    Sometimes I don't even use a sauce :)

    We've used Szechuan Spicy Tomato (or something) in the little pouch by Blue Dragon - that's pretty good but I generally tend to do just egg noodles, a whole bag of fresh stir fry vegetables (pre prepared) and maybe a little chicken or pork
  • marygettingfit
    marygettingfit Posts: 49 Member
    Bump
  • kbw414
    kbw414 Posts: 194
    I make my own sauce which consists of honey, tamari, lemon juice, garlic, jalapeno, and fresh ground ginger. Really good! It's a bit spicy, a bit sweet, and a bit soy-saucy. Just right =)

    Definitely always use fresh vegetables: carrots, broccoli, sugar snap peas, onions, etc. I pile the veggies on.

    Serve over brown basmati rice. Then I top the whole thing with 1 oz of peanuts and some sesame seeds.
  • delilah47
    delilah47 Posts: 1,658
    House of Tsang Korean Teriyaki Stir-Fry Sauce (I usually add a little extra sesame oil)
    Plum Sauce
    If you don't use sesame oil, you HAVE TO GET SOME!!
  • heylatimer
    heylatimer Posts: 60 Member
    Peanut butter, soy sauce and chilli sauce.
  • superstankazz
    superstankazz Posts: 193
    I eat stir fry at least 3 times a week and I always use the same sauce recipe.
    1 tbs hoisin sauce
    1 tbs oyster sauce
    2 tbs low sodium soy sauce
    2 tbs rice wine vinegar
    1 tsp chili sauce
    1 tsp brown sugar
    1/3 Cup low soduim chicken broth
  • riskiestlavonn
    riskiestlavonn Posts: 207 Member
    I am forced to eat some form of stirfry everyday (live in China). People add seasame oil/ soy sauce/ salt/ MSG/ pepper oil (depending on what they are cooking).

    I think it wll probably taste better with fresh vegetables... BUT it probably doesn't matter all that much.
  • tataliciousd89
    tataliciousd89 Posts: 465
    Peanut butter, soy sauce and chilli sauce.
    Yes!!!! This is pretty amazing. I like to use hot chili sesame oil as well for stir-frying.
  • Lib_B
    Lib_B Posts: 446 Member
    i use soy, oyster, etc. but some of the pre-made ones aren't too bad either. just watch sodium and sugar content. i use fresh veggies and frozen. just depends on how much time i have. also, when peppers (red, yellow, orange) are on sale at my local market for like $1 a piece, i stock up. i pre-slice them and some onion and then throw into individual bags and freeze so they are ready for a quick meal. can make stir fry or fajitas this way. and then i'll add fresh in as well. birds eye makes an asparagus stir fry mix that is good too.

    i never have issues throwing frozen in my stir fry because i use so little oil. i use maybe a tsp of oil and then if i need more, i use 1 T of water instead. more of a steam vs. fry, but keeps the fat content down.
  • mom2mozart
    mom2mozart Posts: 307 Member
    I haven't been using sauces, just olive oil, a little butter and assorted Mrs. Dash seasoning blends (Italian, Chicken, Southwest Chipotle). Trying to watch my sodium intake. The vegetables are delicious with a little seasoning!!!! I use fresh vegetables, usually including a little onion and/or garlic which are also loaded with flavor.
  • Lib_B
    Lib_B Posts: 446 Member
    i use soy, oyster, etc. but some of the pre-made ones aren't too bad either. just watch sodium and sugar content. i use fresh veggies and frozen. just depends on how much time i have. also, when peppers (red, yellow, orange) are on sale at my local market for like $1 a piece, i stock up. i pre-slice them and some onion and then throw into individual bags and freeze so they are ready for a quick meal. can make stir fry or fajitas this way. and then i'll add fresh in as well. birds eye makes an asparagus stir fry mix that is good too.

    i never have issues throwing frozen in my stir fry because i use so little oil. i use maybe a tsp of oil and then if i need more, i use 1 T of water instead. more of a steam vs. fry, but keeps the fat content down.

    oh, and i love to use chili flake and siracha.
  • hamncheese67
    hamncheese67 Posts: 1,715 Member
    I use some sauces by Lee Kum Kee, including their Hoisin, Garlic Chili, Chili Bean (Toban Djan), and Garlic Black Bean sauces. I also like to mix combinations using rice wine vinegar, soy sauce, mirin, and miso. Using peanut butter with soy and some chili sauce is good too. Using sake or dry sherry in your sauce is good too.

    The last stir fry I did, the sauce was a combination of mirin, chili bean, barley miso, sesame oil, and chicken stock. The first three for sweet, spicy, salty.

    As for veggies, if I have fresh, I'll use fresh, but I do have frozen veggies on hand for convenience. I usually have a big bag of frozen stir fry veggie mix from Costco.
  • estjames
    estjames Posts: 76
    Being that I do not like most frozen stir fry mixes (mushrooms=yuck), I will buy fresh veggies and make a huge batch (~8 servings) of stir fry veggies that I will freeze in individual containers so I can grab a pack anytime and it good to go. If you do not thaw the veggies before cooking they will not go limp, plus the ice from the veggies will add some moisture to your sauce so you do not have to use as much/any oil.

    I do the same thing with my meat (although frozen in a different container). For instance, BS chicken is cheap if you buy the family size pack, so I just thinly slice the chicken and freeze in 1 cup containers.

    As for the sauce, I add sriracha, +/- teaspoon sesame oil, soy sauce, oyster sauce, rice vinegar, ginger powder, and mustard powder.
  • marilou0511
    marilou0511 Posts: 591 Member
    Great sauce ideas. Thanks from Chicago IL
  • MMarvelous
    MMarvelous Posts: 1,067 Member
    BUMP
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