Best 4 All Purpose Stir Fry Sauce Brown Garlic Sauce Recipes
Are you craving a flavorful and versatile sauce that can elevate your stir-fry dishes to new heights? Look no further than the all-purpose stir fry sauce brown garlic sauce! This tantalizing sauce combines the savory richness of soy sauce, the aromatic depth of garlic, and the subtle sweetness of brown sugar to create a harmonious blend of flavors that will leave your taste buds dancing. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, this all-purpose stir fry sauce is sure to become a staple in your kitchen.
Here are our top 4 tried and tested recipes!
ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
Provided by Connie K
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
- Dissolve the cornstarch in 1/4 cup water.
- Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; 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 cornstarch solution and cook, stirring, until the sauce boils and thickens.
BROWN GARLIC STIR-FRY SAUCE RECIPE - (3.9/5)
Provided by margiekyle
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce) Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; 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 cornstarch solution and cook, stirring, until the sauce boils and thickens.
ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce). Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; 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 cornstarch solution and cook, stirring, until the sauce boils and thickens.
CHICKEN AND CASHEW STIR-FRY
Steps:
- Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
- Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
- Use a large skillet or wok: This will allow you to easily stir-fry the ingredients and prevent them from overcrowding.
- Heat your pan or wok over high heat: This will help to sear the ingredients and create a nice caramelized flavor.
- Add the ingredients in stages: This will help to prevent the ingredients from overcrowding and ensure that they cook evenly.
- Stir-fry the ingredients constantly: This will help to prevent them from sticking to the pan and ensure that they cook evenly.
- Use a variety of vegetables: This will add color, texture, and flavor to your stir-fry.
- Add protein: You can add cooked chicken, beef, pork, or shrimp to your stir-fry. This will make it a more complete meal.
- Use a flavorful sauce: The sauce is what will bring all the flavors of your stir-fry together. Be sure to use a sauce that you enjoy.
- Serve immediately: Stir-fry is best served immediately after it is cooked. This will ensure that it is hot and fresh.
Conclusion:
Stir-fry is a quick and easy way to make a delicious and healthy meal. By following these tips, you can create a stir-fry that is packed with flavor and nutrition. So next time you're looking for a quick and easy meal, give stir-fry a try.
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