Michaela's blending of stir-fry sauce recipes is a real winner! The sauce is sweet, with a hint of spice. You can use any type of protein - chicken, steak, tofu, etc. We opted for chicken, paired it with Asian vegetables, and served everything over a fluffy bed of rice. Noodles would work too. It was delish! My husband begged for stir-fry, so I had to search for a good stir-fry sauce. I found a couple I liked, but I made my own and threw stuff together. This is what I came up with. He drooled and ate so much I thought he'd burst! :)
Prep time: Cook time:
Recipe Cuisine: Asian Recipe Category: Marinades Yield: 6 Servings
Ingredients :
- 2/3 cup(s) soy sauce
- low sodium
- 1/2 cup(s) chicken broth
- 1/3 cup(s) rice wine
- 3 1/2 tablespoon(s) granulated sugar
- 1 tablespoon(s) sesame oil
- 1 tablespoon(s) Hoisin sauce
- 2 teaspoon(s) garlic chili sauce
- 1/4 teaspoon(s) white pepper
- 2 tablespoon(s) vegetable oil
- 1 tablespoon(s) garlic
- minced
- 1 teaspoon(s) minced ginger
- 2 tablespoon(s) corn starch
- 1/4 cup(s) water
Intructions :
- In a bowl
- combine soy sauce
- broth
- rice wine
- sugar
- sesame oil
- white pepper
- hoisin sauce
- and garlic chili sauce.
- Dissolve the corn starch in 1/4 cup water.
- Heat a pan over high heat, add the cooking oil
- swirling to coat. Add the garlic and ginger (I like to use ginger paste found in the produce refrigerator section
- it lasts a long time and tastes great). Cook
- stirring until fragrant
- about 15 seconds.
- Add the soy sauce mixture, bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the corn starch solution and cook
- stirring until the sauce boils and thickens.
- Add sauce to stir-fry vegetables and chicken
- steak
- or seafood. Freezes well in small Ziploc bags. Next time you make stir fry
- pull out a small frozen bag and add to stir-fry.
Rated 5/5 based on 77 Reviews
Keyword : spicy-stir fry-Asian-Marinades