Recipe for stir fry sauce

Recipe for stir fry sauce

There is a reason why most Chinese takeout restaurants thrive; after a long day, most of us don’t feel like tackling a lengthy stir fry recipe at home.  Even though it cooks lightning fast, preparing the ingredients can be overwhelming.To help you understand stir fry and free you from recipes, we have developed a simple formula that will get your dinner for four on the table in as little as 30 minutes.  And because our home stove tops don’t get as hot as restaurant woks, we will explain our work around method for getting food nicely seared. 

Occasionally we need to peek at the flavoring sauce recipes to recall our memory, but we though you don’t need a recipe to make a stir fry sauce anymore.  Adapted from Martin Yan’s Chinese Cooking for Dummies, this is our favorite stir fry sauce it makes enough for two meals.   If you use Kikkoman Soy sauce, it’s little too salty, so we are using the Angostura Soy Sauce.  When adding soy sauce, start with less than half the amount and slowly add more to taste.  Using vegetable broth makes this sauce a vegetarian sauce.   The recipe yields 1+3/4 cups.

The all purpose Stir Fry Sauce (brown garlic sauce):

INGREDIENTS:

• 2/3 cup soy sauce
• ½ cup chicken broth
• 1/3 cup rice wine
• 3 ½ tablespoons sugar
• 1 tablespoon sesame oil
• ¼ teaspoon white pepper
• 2 tablespoon cooking oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch
• ¼ cup water

Note:  Please make sure that your ingredients are fresh.

PROCEDURE:

• In a medium size bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.  (Please follow notation at the intro about pouring the soy sauce). 
• Dissolved the cornstarch in a¼ cup water separately from the bowl.  After fully dissolved, set aside.
• Heat a pan over high heat and add the cooking oil, swirling to coat.  Add the garlic and ginger, cook stirring until fragrant, about 15 seconds.  
• Add the soy sauce mixture, and bring to a boil.
• Reduce the heat to medium and cook for 1 minute. 
• Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.  Then your sauce is ready and can be preserved at your refrigerators once it cools off.  

This recipe for stir fry sauce is good for any type of meat, vegetable and or shrimps.   This is the best stir fry sauce that our family uses at home, and is great for beef, pork and chicken.  Vegetables also turn out great using this stir fry sauce for dinner.  We have tried lamb chops using this sauce and it turned out good too. 
Chinese vegetable stir fry recipes are commonly using this sauce to add flavor for their vegetables. The children even love to dip their vegetables in this sauce.  Try them at home and you can store them for as long as a month in your refs.    Enjoy and please continue cooking.

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