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stir fry sauce

r
Rheta Jan 7, 2010 07:18 AM

Anyone have a good, simple stir fry sauce to use with chicken and assorted veggies? Thanks.

  1. boyzoma Nov 9, 2010 03:30 AM

    Here is a link to the one I have used before. Works really great.

    http://www.familywok.com/recipes.php?...

    1. ZenSojourner Nov 9, 2010 02:08 AM

      Soy sauce, chili paste, chopped cilantro, chopped lemongrass, sake, one of (rice vinegar or tamarind water or lime juice), chopped or minced garlic, minced ginger. Some people will put a couple tsp of sugar or jaggery, I don't prefer that myself most of the time.

      I don't like oyster sauce, it imparts what I experience as a sort of slimy texture.

      Or you could use fish sauce to replace all or part of the soy sauce. Both are very salty so be careful when using both.

      1. d
        dijon Nov 8, 2010 01:37 PM

        Everyone in my family wants lots of "gravy" in the stir fry. For that, I mix up one to 2 cups of chicken stock, preferably homemade but whatever you have, even water in a pinch, add about 1/2 tbsp cornstarch per cup and whisk, whisk again just before adding to your finished stir fry and let the wok heat and thicken it, then serve. I love the other condiments others have mentioned but I add them to the stirfry as things cook.

        2 Replies
        1. re: dijon
          g
          Gail Nov 8, 2010 02:04 PM

          dijon, that's helpful, thanks much. I have to use a frying pan though, no wok. Guess I should use a regular one rather than a non-stick due to high heat.

          1. re: Gail
            d
            dijon Nov 9, 2010 11:10 AM

            A lot of people feel a skillet is fine for Chinese, I have gotten used to a wok, use what you have and try a wok when you can. I started reading "breath of a wok" the author laments the loss of high temp cooking and hand made woks

        2. shaogo Jan 7, 2010 07:47 AM

          Alternative stir-fry sauce:

          3 parts scallions, chopped; whites and greens
          2 parts Koon Chun Mushroom Soy Sauce (or other dark mushroom soy)
          2 parts rice wine vinegar
          2 parts minced garlic -- yes, that much
          2 parts minced ginger -- yes, that much
          1 part sugar
          1 part chili paste
          dark amber sesame oil to taste

          ipsedixit describes the process for frying meat/veggies well. As you get used to stir-fry, you may be able to get your timing down pat vis-a-vis meat vs. veggies, and not have to remove and reserve the meat and add it later. The only thing I have to add about a good stir-fry is that you can't be afraid to have your wok/skillet smoking hot!

          2 Replies
          1. re: shaogo
            g
            Gail Nov 8, 2010 01:25 PM

            I'm trying chick stir frying for the first time. Shaogo or anyone, all the ingredients look great, but being new at this, I need more precise amounts at least for the first time. I have enough chick and vegs for 4 servings...so how much of each of the sauce ingredients? Also, would a glug of dry vermouth be appropriate?

            1. re: Gail
              scoopG Nov 9, 2010 04:36 AM

              No need really for precise measurements - just use your eyes and taste buds. A good stock provides the underlying base for the sauce. Also you should vary the ingredients you add, otherwise every dish will taste the same. Marinating the protein beforehand for about 30 minutes also can provide additional flavor and thickening power (if you add a bit of cornstarch and/or potato starch to the marinade.) Dry vermouth? You can try it to see how it turns out but I'd lean towards a good Chinese Shaoxing rice wine or dry sherry if you don't have any. Also be sure to stir-fry in small amounts - you do not want an overloaded wok or fry pan.

          2. ipsedixit Jan 7, 2010 07:28 AM

            Combine soy sauce, sesame oil, oyster sauce, chili paste (optional), finely minced garlic and ginger.

            (You can thicken the sauce with corn starch if you prefer; I normally don't).

            Stir fry your chicken first. Remove. Then stir fry your veggies. Add the chicken and the sauce to your veggies, give it a quick whirl in your wok (or skillet) and you're done.

            2 Replies
            1. re: ipsedixit
              l
              LauraGrace Nov 8, 2010 02:14 PM

              I often add a bit of chunky peanut butter to mine, which is otherwise very similar to yours, ipse, and I find that it provides enough thickening for my taste.

              1. re: LauraGrace
                JungMann Nov 9, 2010 06:26 AM

                Just tried this trick last night when my stir fry was tasting a little insipid. It is great! They sauce becomes slightly creamy and the nuttiness is subtle enough to blend into the background.

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