Easy Stir Fry Sauce Recipe - Build Your Bite (2024)

FAQs

What is stir fry sauce 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.

Whisk together a tablespoon of cornstarch with an equal amount of cold water until smooth, in a small bowl. This slurry can then be gradually introduced to your stir-fry sauce over medium heat, leading to a thicker, glossier consistency.

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.

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Garlic and ginger powders: Add the signature flavors found in most stir-fries. Sesame oil: Lends toasty goodness. Hot sauce (optional): Adds spicy heat. Cornstarch (optional): Use it if you'd like to thicken the sauce.

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.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

Ketchup Is The Secret Ingredient For A Top-Notch 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.

Stir-frying: Butter has a lower smoke point than our favorite oils for stir frying. Use ghee or clarified butter here for best results. Pan-frying: Yes, you can use butter for simple pan-fried recipes! Like sautéing, you'll want to slowly melt the butter and let the moisture cook off before adding your food.

Is soy sauce and stir fry sauce the same thing? ›

The main ingredients in stir fry sauce typically include soy sauce, oyster sauce, garlic, ginger, and a sweetener such as sugar or honey. Additional ingredients may include sesame oil, rice vinegar, and cornstarch for thickening.

What is the difference between stir fry sauce and teriyaki sauce? Stir-fry sauce is savory and versatile with soy sauce, garlic, and ginger, ideal for various stir-fried dishes. Teriyaki sauce is sweet and savory, commonly used as a marinade for grilled meats, developing a glossy finish through caramelization.

There is no specific 'brown sauce' in Chinese cooking. There are many sauces used… some have a brown color. Oyster sauce is brown, as Sha Cha sauce (Chinese style Satay Sauce), and Hoisin Sauce, to name a couple of famous types.

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.