I keep mine in a jar with a lid. You can make this recipe vegetarian by using vegetable broth instead of chicken broth. For a vegan stir fry sauce, also replace the honey with pure maple syrup. You can make this stir fry sauce recipe gluten-free by replacing the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce. This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!
Sign Up ». It was yummy! So easy and I had all of the ingredients. Delicious sauce, though I put in too much sriracha once and toned it down with peanut butter, delicious too! I made this tonight, it was delicious! Thanks for the recipe. This sauce was amazing, not too sweet, and satisfies the craving for classic stir fry from a restaurant. She is super picky and was a major win. Thank you. This is my new go to for stir fry sauce! The sesame oil adds a lot of flavor, but you can substitute another oil, such as olive oil or avocado oil.
It balances out the rest of the ingredients. This was delicious! Does it freeze well? Did it work well? Please let me know, I would love to have some on hand for those days you just want stir fry. Have you ever tried it, Kristine? Gonna try this tomorrow for dinner! Thank you! Enjoy the stir fry sauce. Looking forward to trying this out tonight, but I have one small problem. This was super easy and delicious, a really good recipe using ingredients I usually have.
Thank you, totally enjoyed eating it! This Stir Fry Sauce was absolutely delicious! Thank you so much for this wonderful recipe. The stir fry sauce was great. My family really loved it. Thanks so much. Delicious, I doubled the batch for large family. Instead of putting stir fry over rice I used rice noodles for a change. This is going to be a staple from now on. Thank you so much. Very very tasty, and easy to make.
I used it with chicken and an Asian style chopped salad mix, then added noodles as well. I planned stir fry for dinner, and then realized too late that I was out of sauce.
I found your recipe and happened to have all the ingredients. Used sweet chili sauce to spice it up. I may never go back to bottled sauce again. Delish and easy!! You could also try reducing the amount of honey in the recipe. Made this recipe exactly as called for except I used ginger so as it seems to be the only ginger in the house right now.
Very tasty! I love it! I made this last night for my improvised stir fry with Chinese Brand sausages and snap peas with rice and egg kind of a cross between stir fry and fried rice.
I thought it was very good, but I would have liked a bit more acidity. A quick Google search led me here! Mom and kids approve!
I had all the ingredients and the kids ate every last bite! Sssssooooooo good! I have not had much success with a stir fry sauce.
I made this recipe tonight and it was absolutely outstanding. I stir fried baby bok choy, celery, carrots, onion and green peppers. I had leftover beef filet as my protein. Thanks for this recipe. I will use it a lot. Made this last night.
Definitely a keeper recipe. Noodles, Stir Fry. Asian, Chinese. My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. Ingredients Cups Metric. Instructions Combine ingredients in a jar and shake to combine.
Store in fridge and shake before use. To Use: Heat 2 tbsp oil in wok over high heat. Add your choice of Base Flavourings - fry for 10 seconds or so to infuse oil. Add stir fry ingredients in order of time to cook starting with ingredients that take longest to cook , leaving leafy greens, like the leaves of bok choy, until when you add the sauce otherwise they will wilt and overcook.
Add noodles if using , sauce and water, your choice of Additional Flavourings and any leafy greens. Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Base Flavourings Garlic, minced or finely sliced.
Recipe Notes: 1. Light soy sauce is lighter in colour that the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty but not very noticeable.
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Leave a Comment Cancel reply Your email address will not be published. Rate this recipe! Cooked this? Will it work? Hi Marc, I'm referring to the Imperial measure cup, so 8 fluid oz. Hope that helps :. For us who just discovered wok just bought it and making first ones in my life this is a treasury!!
Plus, I always ask myself in Chinese restaurants how they get that thick sauce.. So, is it of that corn starch? I have a question: can I put beef gelatin or psyllium as healthier instead? Have you ever tried? Thank you a lot, cheers from Croatia! Thanks Iva, as for the corn starch, while it is not healthy, it is not un-healthy either.
Sort of just a nothing and you use so little of it a couple of teaspoons in relation to all the goodness in the wok, that I think corn starch is really the best option. Hi Jennifer, thank you for this!!! Question please: I want to try velveting the meat, as you recommend, but does that mean we use our chosen sauce to marinate instead of the basic velveting marinate?
Hi Kiley, no, you would use the velveting marinade and then use that chicken with the sauce of your choice. Thank you for sharing all of this wonderful information. Velveting some beef as I type this. Perhaps I missed it, but how much meat is assumed when making the marinade for velveteen meat? Tonight I assumed the directions were for 1 pound, so I tripled it. This is awesome! Thank you very much for every single information in this article. I've already tried two sauces and both are super delicious.
Now, I think that I am stir fry sauce master at least in our kitchen :D. Thank you so so much! Jennifer, Thank you, thank you, thank you!
This is a great compendium of sauces and I'm looking forward to trying them all. And, I can't believe you gave away the "Ancient Chinese Secret" of velveting the meat! That alone okay, and their hot and sour soup is a key criteria for how I determine if a Chinese restaurant is worth returning to. But, how they achieve that tenderness has always been a mystery.
Lastly, thank you for putting the recipes in a PDF downloadable. And, you live in such a beautiful area although I suspect the winters are brutal. My dad's wife and her whole family have a wonderful place on Lake Muskoka where and have gathered there for summers for more than 30 years. It's such a treat to visit. Thanks Kathy! And you know, the winters here are definitely "winter", but once you get used to them, there's something cozy and peaceful about Muskoka in the winter : It's equally as beautiful, I think, at least from the inside looking out!
Oh my gosh - this is absolutely perfect! What a wonderful post Jennifer. I have a stir fry on my upcoming list of posts - so now I need to rethink the sauce! Love all your beautiful ideas. Fantastic info - and all in one place!
Had some leftover beef that was made into a stir fry. No udon noodles in the pantry so used rice noodles. Now have more options! This is a tour de force and sooo useful. I've always found authentic stir fry to be daunting. I am especially interested in the 'velveted' meat, I can't wait to try! Thanks Sue : I love the velveting and try to do it as often as I can when I have a bit of extra time. It's really worth it! Jennifer, I can't wait to try some of these.
I was wondering if rice vinegar and rice wine vinegar are the same? I notice you have both listed. Thank you--this is just the thing I was looking for. Hi Carolyn and thanks!
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