In Chinese and Asian cuisine, a stir fry sauce can be used in various stir-fries. You can use this quick and straightforward homemade stir fry sauce with multiple protein sources, including chicken, beef, shrimp, and vegan and vegetarian options.
Stir-fry sauce is an essential ingredient in genuine Chinese and Asian cuisine, and you can’t do without it.
I’ll show you how to produce the best stir fry sauce by offering you the tricks of the trade and the secret ingredients I use.
It’s easier to make “brown sauce” at home than you think. Few items are required:
- Soy sauce
- Oyster sauce
- Corn starch
This dish is brimming with flavor because of corn starch, which thickens the sauce and clings to the meat.
Corn starch is a crucial component, and it’s used to “velvet” the protein in stir-fries, such as chicken, pork, beef, fish, or shrimp, for authentic Chinese flavors and textures.
This Chicken with Broccoli and Carrots dish showcases my homemade sauce recipe.
If you’re looking for the best Chinese stir fry dish, go no further than this one.
Master this simple recipe, and you’ll be able to cook anything, and the results will always be superior to your local Chinese takeout places.
The sauce should barely adhere to the ingredients in an authentic stir fry; never be drenched in it.
The sauce components should be mixed together in a small bowl to provide the best results. Make sure there are no clumps of sauce at the bottom of the bowl before you add it to your stir-fry.
Also, you don’t want a thick, sticky sauce, so be careful not to add too much corn starch. The function of the spatula in the cooking process cannot be overstated. Toss the components back and forth in a circular motion while you whisk them constantly with this tool
What is the average number of calories in one serving?
- For just 272 calories, you can feed two individuals with this recipe’s 1/2 cup sauce.
With this recipe, what are its complementary dishes?
This dinner is perfect with chicken, steak, or shrimp as the main course. A healthy Chinese lunch may be made in just a few minutes using these recipes:
- ONION SCALLION CHICKEN
- CASHEW SHRIMP
- BEEF AND BROCCOLI
- MONGOLIAN BEEF
STIR FRY SAUCE
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 cup water
CHICKEN WITH CARROTS AND BROCCOLI
- 1/2 cup Stir Fry Sauce
- 12 oz. (340 g) boneless and skinless chicken breast
- 2 tablespoons cooking oil
- 4 oz. (115 g) broccoli florets
- 4 oz. (115 g) baby carrots
- Pour the ingredients into a big saucepan and mix thoroughly. On low heat, bring the sauce to a simmer and thicken slightly. To prepare Asian stir-fries, simply heat the sauce in a saucepan.
- The chicken should be cut into bite-sized pieces. Chicken gets covered in corn starch after being added to the mixture. Set away for a later time.
- A medium-sized skillet should be preheated. Chicken should be cooked in the oil until it’s done. Cook the chicken to a white color. Using cornstarch to “velvety” the chicken results in a moist, flavorful dish. Add the florets of broccoli and carrots if used. After a few rounds of stirring and tossing, add the Stir Fry Sauce to the pan. Cook for one minute. Serve the chicken with the white sesame on top as soon as cooking.