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Feb 5, 2012 05:45 AM

Kikkoman Stir-Fry sauce, simple recipe for?

I'm single and don't cook asian cuisine much. So a couple times a year I use Kikkoman Stir-Fry sauce to make some stir-fry veggies, maybe with chicken, dump in a some peanut butter and serve with noodles or rice. I know sounds gross right? Its ok by me:)

In trying to get away from the over the top sodium MSG and other additives I would like to make my own sauce but don't want to have to buy a bunch of exotic ingredients. l had fish sauce in my fridge one that leaked and its never coming into my house again. plus a bottle wouldn't be half gone in about 15 years.

I have onion, garlic, seseme oil (getting kind of old, does this stuff last forever? or should I buy more?) soy sauce, red pepper flakes, rice vinegar and other standards like pepper, salt, tobassco. Willing to buy scallions, ginger....?? some other things if I can buy small amounts and don't have to drive across town.

Can this be done?


P.S. I used to use ramen noodles which I liked but then I found they were really high in calories so I switched to brown rice. Is there something equivalent to ramen I could use that is a little less bad for me?

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  1. Stir fry sauce

    ¼ cup chicken broth
    ¼ cup soy sauce
    2 tsps rice wine vinegar
    2 tsps sesame oil
    1 tsp rd pepper flakes
    1 tsp sugar


    Sesame oil does go rancid. Maybe you should replace it. Buy the darker :toasted sesame oil, the flavor is much better and stronger. Keep it in the fridge.

    4 Replies
    1. re: Hank Hanover

      Thank you for your recipe and advice. I was thinking the same for my soy, been around a long time. My grocery carries mostly Kikkoman standard soy, but is there something else I should keep an eye out for?

      1. re: marys1000

        Well, Cook's Illustrated feels that "Lee Kum Kee Tabletop Soysauce" is the best for cooking but I don't know where to find it. I usually use Kikkomans.

        There is a low sodium version out there but I don't know how good it is.

        I have found that soy sauce has an incredible shelf life,particularly in the fridge. You could also make a fairly large batch of that stir fry sauce and store it in a sealed jar in the fridge. Shake it before use.

        1. re: marys1000

          By the way. when it is appropriate, you can add cornstarch to this recipe similar to the recipe Chemicalkinetics is talking about.

        2. First, I have no idea what is a stir fry sauce really. I have seen them, but I have never used one. The concept of a "stir fry" sauce also is foreign to me. To me, it makes as much sense as a "saute" sauce or "pan fry" sauce.

          That being said, I have went to search for the Kikkoman's website, and its stir fry sauce ingredients are:


          So if you want to preserve the more natural (ancient) ingredients, then you can convert the above ingredients to:

          Soy sauce, sugar, water, corn starch, rice wine, vinegar, garlic powder and oyster sauce.

          Soy sauce is obvious. Sugar is for the sweet taste which is popular for American perception of Chinese food. Corn starch is useful for thickening the sauce as it concentrates.

          1. While not quite the sauce you're looking for, some very simple sauces for stir frying I use are as follows:

            Meat/tofu and mixed vegetable I'll start by heating some oil, throw meat in, few minutes later throw everything else in, salt and pepper early on so that it has a base seasoning, then near the end when things are mostly cooked, just put in some soy sauce and a little bit of lemon juice. Adjust salt and pepper, and soy/lemon levels to taste, and voila, extremely simple and delicious. The lemon just makes it a makeshift ponzu sauce, I don't like having too many sauces as I don't really live anywhere so yeah, it makes it tough to carry around a lot of things :P

            If i'm feeling fancy or just craving it, i'll also add a drizzle of sesame oil at the end, adds another level of flavour, and I absolutely love sesame oil, works particularily well with pork and tofu.

            One of my favourites is to put alittle oil in the pot, add some thinly sliced garlic, let it brown nicely, add some thinly sliced pork belly, sautee that a bit, let it brown a little, then add kang kong, and then when thats cooked a little bit of soy sauce, sooooo good. If you can't find kang kong, spinach will work in a pinch as well as any asian green really.

            Finally, a little more out there, I like to do the oil and sliced garlic, then add pork belly, when the pork belly is brown add some sesame oil to get the flavour into the meat, then add some korean kimchi, and that nice and warm, then add some garlic shoots, or asian chives and green onions, add some soy and a little lemon if you want, and then add rice to it to make a sort of fried rice, not quite as healthy, but not terrible either, and quite tasty, drizzle with some more sesame, add egg if you want, and my mouth is watering now.

            Basically my favourites are different combinations of soy, sesame, lemon and garlic. If you want to add sweetness you can add some mirin, or just sugar, cane sugar would be a bit healthier then white sugar but do what you gotta do, experiment and enjoy the different flavours.

            As far as low sodium soy, you can find kikkoman in low sodium varieties and it tastes just fine, and I definitely always use kikkoman, if I use anything else my Japanese fiance will kill me.

            And noodles, you can use any rice noodle and it will be much better for your health. There are thicker ones and thinner ones, they won't have the same texture as ramen, but they are much much healthier. You could also use korean glass or potato noodles which would be healthier, but nothing will have the same mouth feel as ramen.

            1 Reply
            1. re: TeRReT

              Thanks everyone! Should be much healthier than the jarred version.