When it comes to stir fry, if you’re like me, you don’t always start with a recipe. Instead, you probably start with a bunch of odds and ends of meat and/or vegetables that you decide to cook up in to one dish. What you really need then, is a quick and easy stir fry sauce recipe to go with it. Right?!
- Basic Stir Fry Sauce Recipes
- Easy Stir Fry Sauce Recipes
- General Tso’s Stir Fry Sauce Recipes
- Kung Pao Stir Fry Sauce Recipes
- Sesame Stir Fry Sauce Recipes
- Sweet and Sour Stir Fry Sauce Recipes
- Korean Style Stir Fry Sauce Recipes
- Beef Stir Fry Sauce Recipes
- Thai Style Stir Fry Sauce Recipes
- Teriyaki Style Stir Fry Sauce Recipes
- Szechuan Style Stir Fry Sauce Recipes
- Lemon Stir Fry Sauce Recipes
- Orange Stir Fry Sauce Recipes
- My 10 Best Tips for a Perfect Stir Fry
- Stocking a Stir-Fry Ready Pantry
- Velveting your meat
- Sauce Thickening Recipe
- Print it!
- Pin It For Handy Reference!
Basic Stir Fry Sauce Recipes
Basic Stir Fry Sauce Recipe 1:
1/2 cup chicken stock
2 Tbsp soy sauce
1 Tbsp rice wine vinegar
2 tsp sesame oil
1/4 teaspoon hot pepper sauce
Sauce Thickening Mixture (see head notes)
Basic Stir Fry Sauce Recipe 2:
1/2 cup soy sauce
1/2 cup chicken broth
1 Tbsp honey
1 tsp oil
1 tsp rice vinegar
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: fresh minced garlic, fresh minced ginger
Suggested Garnish: fresh green onion chopped, sesame seeds
Suggested Protein: chicken, shrimp, salmon, pork, beef, noodles
Easy Stir Fry Sauce Recipes
Easy Stir Fry Sauce 1:
2/3 cup water or chicken broth
3 Tbsp soy sauce
1 Tbsp white or rice vinegar
2 tsp sugar
Sauce Thickening Mixture (see head notes)
Easy Stir Fry Sauce 2:
1/4 cup rice wine vinegar
2 Tbsp sesame oil
1/4 cup brown sugar
1/4 cup soy sauce
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: fresh minced ginger, fresh minced garlic
Suggested Garnish: fresh green onion, sesame seeds,
Suggested Protein: chicken, pork, beef, noodles
General Tso’s Stir Fry Sauce Recipes
General Tso’s Inspired Stir Fry Sauce 1:
1/2 – 3/4 cup white sugar adjust sugar to your taste
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 – 2 Tbsp Asian Chilli Garlic Sauce (adjust amount to your taste)
Sauce Thickening Mixture (see head notes)
General Tso’s Inspired Stir Fry Sauce 2:
1/2 cup white sugar
3 Tbsp chicken broth
1 Tbsp rice vinegar
1/4 cup soy sauce
2 tsp sesame oil
Sauce Thickening Mixture (see head notes)
General Tso’s Inspired Stir Fry Sauce 3:
1/2 cup chicken stock
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp sesame oil
2 Tbsp Chinese rice wine or dry sherry
3 Tbsp white granulated sugar
Sauce Thickening Mixture (see head notes)
General Tso’s Inspired Stir Fry Sauce 4:
4 tsp sesame oil
1/2 cup water
1/4 cup white vinegar
1/2 cup white sugar
2 Tbsp soy sauce
1/4 cup oyster sauce
1/4 cup ketchup
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: minced garlic, minced fresh ginger, dried red chilies or red chilli flakes, orange zest
Suggested Garnish: fresh green onion, chopped
Suggested Protein: chicken, tofu
Kung Pao Stir Fry Sauce Recipes
Kung Pao Style Stir Fry Sauce 1:
2 Tbsp white wine or white wine vinegar
2 Tbsp soy sauce
2 Tbsp sesame oil
Hot chilli paste or sauce, to taste
1 tsp white vinegar
2 tsp brown sugar
Sauce Thickening Mixture (see head notes)
Kung Pao Style Stir Fry Sauce 2:
1 Tbsp Chinese black vinegar or balsamic vinegar
1 tsp soy sauce
1 tsp hoisin sauce
1 tsp sesame oil
2 tsp sugar
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: dried red chilies or red pepper flakes, minced garlic, minced ginger
Suggested Garnish: green onion, chopped peanuts
Suggested Protein: chicken, tofu
Sesame Stir Fry Sauce Recipes
Sesame Stir Fry Sauce 1:
1 cup chicken broth
1 cup white sugar
2 Tbsp white vinegar
2 Tbsp soy sauce
2 Tbsp sesame oil
1 tsp chile paste
Sauce Thickening Mixture (see head notes)
Sesame Stir Fry Sauce 2:
2 Tbsp soy sauce
1 Tbsp water
1/2 Tbsp toasted or regular sesame oil
1 1/2 Tbsp brown sugar
1 1/2 Tbsp rice vinegar
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: minced fresh ginger, minced fresh garlic
Suggested Garnish: sesame seeds
Suggested Protein: chicken, tofu
Sweet and Sour Stir Fry Sauce Recipes
Sweet and Sour Stir Fry Sauce 1:
1 cup water
1/4 tsp salt
3/4 cup white sugar
1/3 cup cider vinegar
1/4 cup ketchup
1/2 tsp soy sauce
Sauce Thickening Mixture (see head notes)
Sweet and Sour Stir Fry Sauce 2:
1/4 cup pineapple juice
1/4 cup white vinegar
1/4 cup ketchup
2-3 Tbsp brown sugar
Sauce Thickening Mixture (see head notes)
Sweet and Sour Stir Fry Sauce 3:
3/4 cup white sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 Tbsp soy sauce
Sauce Thickening Mixture (see head notes)
Sweet and Sour Stir Fry Sauce 4:
1/2 cup rice vinegar
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup pineapple juice
1/2 tsp soy sauce
Sauce Thickening Mixture (see head notes)
Sweet and Sour Stir Fry Sauce 5 (No Ketchup):
1/4 cup water or half water/half pineapple juice
2 1/2 Tbsp rice vinegar
2 1/2 Tbsp white sugar
1 Tbsp tomato puree 1 1/2 tsp. tomato paste
1 tsp soy sauce
Sauce Thickening Mixture (see head notes)
Sweet and Sour Stir Fry Sauce 6 (No Ketchup):
1/4 cup low sodium soy sauce
Juice drained from 8oz. can of pineapple
2 Tbsp white vinegar
2 Tbsp brown sugar
Sauce Thickening Mixture (see head notes)
Suggested Additions: bell pepper strips, pineapple chunks
Suggested Aromatics: minced fresh ginger, minced fresh garlic
Suggested Garnish: green onion, chopped
Suggested Protein: chicken, pork, tofu, shrimp
Korean Style Stir Fry Sauce Recipes
Spicy Korean Style Stir Fry Sauce 1:
1/3 cup gochujang Korean chili paste
1 Tbsp soy sauce
1 Tbsp toasted or regular sesame oil
1 Tbsp white sugar
1 Tbsp rice wine or rice wine vinegar
2 tsp gochugaru Korean dried chili pepper flakes
Korean Style Stir Fry Sauce 2:
3 Tbsp mirin
2 Tbsp soy sauce
1 tsp toasted or regular sesame oil
Sauce Thickening Mixture (see head notes)
Spicy Korean Style Stir Fry Sauce 3:
2 Tbsp . gochugaru Korean red pepper flakes
2 Tbsp Gochujang Korean hot pepper paste
1 Tbsp white sugar
1 Tbsp corn syrup or honey
2 Tbsp sesame oil
2 Tbsp mirin
2 Tbsp sesame oil
1 cup chicken broth
Sauce Thickening Mixture (see head notes)
Suggested Additions: bean sprouts, baby spinach, chopped cilantro, chopped jalapeno
Suggested Aromatics: fresh minced ginger, fresh minced garlic
Suggested Garnish: sesame seeds
Suggested Protein: chicken, pork, beef, tofu
Beef Stir Fry Sauce Recipes
Beef stir fry sauce 1:
1/3 cup soy sauce
2 Tbsp brown sugar
Sauce Thickening Mixture (see head notes)
Beef stir fry sauce 2:
1/4 cup soy sauce
1/4 cup medium-dry Sherry or Whiskey
1/4 cup chicken or beef broth or water
1 Tbsp white sugar
2 Tbsp . sesame oil
Sauce Thickening Mixture (see head notes)
Beef stir fry sauce 3:
1 Tbsp soy sauce
1 Tbsp dry sherry
2 tsp sesame oil
3 Tbsp hoisin sauce
Sauce Thickening Mixture (see head notes)
Beef stir fry sauce 4:
1/3 cup soy sauce
1 1/2 tsp brown sugar
1 1/2 Tbsp sesame oil
Sauce Thickening Mixture (see head notes)
Beef stir fry sauce 5:
2/3 cup soy sauce
1/4 cup mirin
1 Tbsp toasted or regular sesame oil
2-3 Tbsp brown sugar
1-2 Tbsp sambal oelek
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: fresh minced garlic, fresh minced ginger
Suggested Garnish: fresh green onion, chopped, sesame seeds
Suggested Protein: beef
Thai Style Stir Fry Sauce Recipes
Thai Style Stir Fry Sauce 1 (Peanut):
2 Tbsp peanut butter
2 Tbsp rice wine vinegar
2 Tbsp soy sauce
1 Tbsp brown sugar
Thai Style Stir Fry Sauce 2:
4 Tbsp soy sauce
2 Tbsp oyster sauce
2 tsp white vinegar
2 tsp sugar, white or brown
2 Tbsp water
Sauce Thickening Mixture (see head notes)
Thai Style Stir Fry Sauce 3:
1/4 cup fresh lime juice
1/4 cup fish sauce
2 Tbsp soy sauce
2 Tbsp brown sugar
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: fresh minced garlic, fresh minced ginger, red pepper flakes
Suggested Additions: Sliced or diced thai red chili peppers
Suggested Garnish: fresh green onion, chopped, sesame seeds, chopped peanuts, chopped cilantro, chopped Thai basil
Suggested Protein: chicken, pork, beef, noodles
Teriyaki Style Stir Fry Sauce Recipes
Teriyaki Stir Fry Sauce 1:
1/4 cup soy sauce
1/4 cup mirin sweet rice wine
1/4 cup brown sugar
2 Tbsp sake
Sauce Thickening Mixture (see head notes)
Teriyaki stir fry sauce 2:
1/4 cup soy sauce
2 Tbsp ketchup
1 Tbsp white vinegar
Sauce Thickening Mixture (see head notes)
Teriyaki stir fry sauce 3:
1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
1 Tbsp honey
1 tsp toasted or regular sesame oil
Sauce Thickening Mixture (see head notes)
Teriyaki stir fry sauce 4:
1/3 cup soy sauce
1/4 cup brown sugar packed
2 Tbsp honey
Sauce Thickening Mixture (see head notes)
Teriyaki stir fry sauce 5:
1/2 cup soy sauce
1/3 cup chicken stock
1/4 cup pineapple juice
1/4 cup packed light brown sugar
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: fresh minced garlic, fresh minced ginger
Suggested Garnish: fresh green onion, chopped, sesame seeds
Suggested Protein: chicken, shrimp, salmon, pork, beef, noodles
Szechuan Style Stir Fry Sauce Recipes
Szechuan Stir Fry Sauce 1:
2 Tbsp dry sherry
1/2 cup chicken broth
1 1/2 Tbsp soy sauce
1 Tbsp asian chili garlic sauce
1 tsp sugar
Sauce Thickening Mixture (see head notes)
Szechuan Stir Fry Sauce 2:
2 tsp sesame oil
1/2 cup chicken broth
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sambal oelek
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: minced fresh garlic, minced fresh ginger, red pepper flakes
Suggested Garnish: fresh green onion, chopped, sesame seeds
Suggested Protein: chicken, beef, pork, noodles, tofu
Lemon Stir Fry Sauce Recipes
Lemon Stir Fry Sauce 1:
1/2 cup chicken broth
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
2 Tbsp soy sauce
1 Tbsp white or brown sugar
Sauce Thickening Mixture (see head notes)
Lemon Stir Fry Sauce 2:
2/3 cup chicken broth
1 Tbsp sugar
1 Tbsp soy sauce
2 -3 Tbsp lemon juice
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: minced fresh ginger, minced fresh ginger,
Suggested Garnish: fresh green onion, chopped
Suggested Protein: chicken, salmon, shrimp
Orange Stir Fry Sauce Recipes
Orange Stir Fry Sauce 1:
1/2 cup orange juice
3 Tbsp soy sauce
1 Tbsp grated orange zest
1/2 cup chicken broth
Sauce Thickening Mixture (see head notes)
Orange Stir Fry Sauce 2:
1/2 cup water or chicken broth
Zest from 1/2 orange
1/2 cup freshly squeezed orange juice
4 Tbsp soy sauce
2 tsp sesame oil
2 Tbsp honey or brown sugar
Sauce Thickening Mixture (see head notes)
Suggested Aromatics: minced fresh garlic, minced fresh ginger, red pepper flakes
Suggested Garnish: fresh green onion, chopped
Suggested Protein: chicken, salmon, shrimp
My 10 Best Tips for a Perfect Stir Fry
- 1) Cooking order matters. Uncooked meat should be cooked first. I typically cook it to almost done, then remove it to a plate while I cook the vegetables. I then add the meat back in after the vegetables are cooked. Different vegetables cook for different lengths of time. Carrots are the ones that are the most typical stir fry addition that need extra cooking time. Add them first, followed by softer vegetables (peppers, onion etc)., followed by aromatics (ginger, garlic etc) and finally greens (that just need wilting)
- 2) Don’t overcrowd your wok or vegetables will sweat/steam instead of fry. If you have a lot to cook, cook in batches and remove to a plate, then bring it all together at the end.
- 3) Watch the sodium – both broth and soy sauce can be loaded with it, so consider using low-sodium version of one or both, then adding salt at the end and only if necessary.
- 4) Don’t forget the little things – garlic, ginger, sesame seeds, green onions, nuts (peanuts/cashews) are all great additions to your stir fry for flavouring or garnish.
- 5) Don’t forget the noodles (or rice) – stir fries don’t have to be meat and veg. There are so many varieties of noodles and rice these days. Experiment and find some great combinations. Grains are another great option.
- 6) Don’t forget the citrus – a squeeze of lemon or orange juice to a sauce will really brighten the flavours!
- 7) Keep it hot! In most cases, your wok should be heated over no less than medium-high heat, so things cook quickly. Keep your food moving by stirring, to prevent scorching.
- 8) Cut your vegetables with the length of cooking time in mind. For example, to cook carrots more quickly, cut them as small as possible (matchstick shape works great). Broccoli is another vegetable that takes longer to cook in a stir fry. Either cut in to smaller pieces or blanch/microwave a bit first before adding to the stir fry.Things that cook quickly can be kept larger.
- 9) Be sure to use a cooking oil with a high smoke point. A lot of people are experimenting with coconut oil, but it has a fairly low smoke point. A good quality extra virgin olive oil is a better choice. Or look for avocado oil, which is a healthier oil with the highest smoke point of them all!
- 10) Use your sauce as a marinade! In many cases, you can marinade your meat in your sauce first. Be sure to cover and refrigerate. Drain and reserve the marinade from meat before cooking meat, then add the reserved marinade to your hot skillet and cook the sauce thoroughly.
Stocking a Stir-Fry Ready Pantry
Here are my recommended pantry items, to always be stir fry ready!
- Fresh garlic
- Fresh ginger (keep it in the freezer and grate it as needed!)
- Asian Chilli Garlic Sauce
- Sambal Oelek
- Soy Sauce (a variety is nice – light, dark, low-sodium and regular. Tamari is a great gluten free alternative for soy sauce)
- Sesame Oil (you can also add toasted sesame oil if you want to expand your pantry)
- Hoisin Sauce
- Oyster Sauce
- Fish Sauce (vegetarian and vegan ones are even available now!)
- White Vinegar
- Coconut Milk
- Cornstarch (or Arrowroot Powder, for a gluten free option), for thickening sauces
- Chicken stock (I always have some on hand. I love the Better than Bouillon™ stock concentrate, so I can mix up as needed in small quantities)
Velveting your meat
Ever wonder how Asian restaurants achieve such tender meat? They use a process called Velveting to prepare their meat. It’s an extra step, but definitely produces wonderful results.
The process of Velveting involves marinating your meat pieces for 30 minutes in a basic velveting marinade of:
Basic Velveting Marinade (double, as necessary):
1 Tbsp. soy sauce
1 tsp. Chinese rice wine, dry sherry or white vinegar
2 tsp. cold water
2 tsp. cornstarch
Combine all these ingredients well with your meat. Cover and refrigerate for 30 minutes.
After 30 minutes, cook the meat for 1 minute in boiling water or oil. (*I prefer the water method). Remove to a plate and set aside to add to your stir fry or do ahead and refrigerate. Be sure to add the velveted and pre-cooked meat near the end of your stir fry, just long enough to warm it, so it doesn’t over-cook.
Sauce Thickening Recipe
Stir together 2 Tbsp. cornstarch with 2 Tbsp. water until smooth. Add a to your simmering sauce at the end, adding a bit at a time, until it thickens as desired.
Print it!
Here’s a handy dandy 40 Basic Stir Fry Sauce Recipes in PDF format to print.
Pin It For Handy Reference!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I’ve not tried any of these yet but I’ve rated 5* because there’s a lot of variety here and some which I recognise which I know are banging.
Only thing is that some of these have an absolutely crazy amount of sugar in. I wouldn’t expect my stir fry sauce to have more sugar than a can of red bull and yet some here do! Seems excessive? Not sure how many portions these sauces are so might be worrying for no reason.
There can be a good bit of sugar in some sauces, for sure. These are no different from bottled sauces, which also have a lot of sugar, it just seems shocking when we see it written out in a recipe. Some can be reduced in sugar for sure, but for others, it really is needed to balance the other flavours.
I have a question!
Can any of these stir fry sauces be used on a griddle?
Hi Jacob and yes! A griddle works great for stir fries. Simply cook off the protein and vegetables, then combine and pour the sauce over-top and cook briefly together to coat and thicken.
Hello Jennifer!
Is the soy sauce referring to light or dark soy sauce?
What is the serving size for the recipes?
Thanks so much for this great list of recipes that are legitimately straightforward!!
Hi Jonah, I always use light soy sauce (sodium reduced generally). The serving size is typically 4, though it depends on how much veg and meat is in the skillet :)
How long do you boil for the velveting process? Would you also boil red meat or just chicken? Any mentions/suggestions of oyster sauce and using that? Also which would you recommend for a sauce just doing a veggie stir-fry only? I too came across this page incidentally and I’m glad I did. I never knew or heard anything about velveting. Thanks so much for the knowledge and wisdom concerning stir-fry and sharing it with others. Truly APPRECIATED.!!!
Hi Thomas and yes, you can do any meat, as well as chicken. You boil for about 30-60 seconds, just until the outside looks white, but the inside is still raw. You can certainly add oyster sauce to any of the stir fry sauces, if you enjoy the flavour. As for veggie stir fries, I really just treat them like any other stir fry. All of the sauces go well with veggies, so just use what appeals to you at the time :) Enjoy and thanks!
As someone who has been stir-frying since watching Joyce Chen on PBS when I was a kid (I’m 63 now), I really appreciate your efforts. This will help be put a little variety in my stir-fries Thanks so much. I’m sure my wife thanks you, too!
So glad to hear, Patrick :) Thanks and enjoy!
I have been looking for a post like this for a while and I cannot believe I found it. What is the best oil to use for a stir fry? I was thinking about using peanut oil, but have never actually used it before, and am unsure about how the end result would taste… And how long do you stir fry the sauces for? Do you add them at near completion?… Very new at this, but just wanted to tell you that I learned a lot from this post, and I appreciate your efforts and hard work putting it together. Can’t wait to try some of these out, think I’m going to right now.. (I seem to do my best cooking after midnight, lol.) Thanks for the recipes and tips, I’ll be referring to this often. 🙂👍💞
Hi Misty, I generally use vegetable oil. It has a high smoke point and is flavourless. Peanut oil is fine, too, though it’s more expensive and doesn’t really offer a lot of benefits, imo. You generally add the sauce once all the vegetables are cooked/tender. The vegetables should go into the pan with the ones needing the longest to cook first, then adding the quicker cooking ones in. Keep it hot. Keep it moving. Once all the vegetables (and noodles, if using) are done, add the sauce and let it cook with the vegetables a minute or two until it thickens. Serve and enjoy :)
Great stuff Jennifer!!
A go to source for sir fry sauce!!!!
Really appreciate the effort you have put in – and I want you to know that I have used several sauces already – no issues whatsoever.
Thanks again!
So glad to hear, Alan :) Thanks so much!
Jennifer – YOU da GAL!!! Retired guy here, and the cook (to ensure that we don’t eat out of cans & boxes!). Lots of planning ahead. Asian (Korean, Chinese, Thai . . . ) is a favorite of mine, so I whip up different sauces, sans recipes, for what suits whatever I’m cooking (wok stir fry, noodle bowls, etc.). Do I use Shaoxing wine or not? Bit of mirin? Chili oil? Your post is a GOLDMINE! Thank you, thank you, thank you! I shall probably refer to it often.
So glad to hear, Larry :) Thanks and happy cooking!
Looking forward to trying some of theses sauces. I have never cooked Asian Style before and I was wondering if you slice your meat before velveting it? I am guessing so but didn’t see that step!
Hi Babs and yes, you’ll want to cut them into pieces before velveting. Enjoy!
Always looking for some quick and simple recipes to make and I always struggle making a stir fry tasty so really pleased I came across these. Thank you for sharing, think I’m going to try the Spicy Orange Stir-Fry Sauce this weekend.
Thanks Gabriel! Enjoy :)
I just tried the Thai1 with peanut butter and it is amazing!! I can’t wait to try some of the others:-) I quite often do a stir fry because it is healthy and uses up the veggies and/or left over meat. Thank you for these great sauces!!
So glad to hear! Thanks so much :)
Seems like a silly question but with velveting your meat, how do you boil it afterwards?
Hi Vanessa, you would just pop into boiling water then drain, just like you would cook pasta.
So informative! Thank you for posting
Thanks Sara :)
Hi when you say “cup” what size measurement !
Hi Marc, I’m referring to the Imperial measure cup, so 8 fluid oz. or about 230ml. Hope that helps :)
For us who just discovered wok (just bought it and making first ones in my life) this is a treasury!! Here I found SO MANY answers… Plus, I always ask myself (in Chinese restaurants) how they get that thick sauce.. So, is it of that corn starch? I have a question: can I put beef gelatin or psyllium (as healthier) instead? Have you ever tried? Thank you a lot, cheers from Croatia! :-)
Thanks Iva, as for the corn starch, while it is not healthy, it is not un-healthy either. Sort of just a nothing and you use so little of it (a couple of teaspoons) in relation to all the goodness in the wok, that I think corn starch is really the best option. Arrowroot powder is a good option for gluten/corn avoiders.
Being a single person & not wanting to waste anything, can the sauces be frozen to be used at a later time
Hi Tony and yes, they can absolutely be frozen :)
Hi Jennifer, thank you for this!!! Question please:
I want to try velveting the meat, as you recommend, but does that mean we use our chosen sauce to marinate instead of the basic velveting marinate?
Hi Kiley, no, you would use the velveting marinade and then use that chicken with the sauce of your choice. Hope that helps :)
Thank you for sharing all of this wonderful information. Velveting some beef as I type this. Perhaps I missed it, but how much meat is assumed when making the marinade for velveteen meat? Tonight I assumed the directions were for 1 pound, so I tripled it.
Thanks again,
Chris
Hi Chris, It should be enough liquid to moisten all the meat, so you would increase as needed.
This is awesome! Thank you very much for every single information in this article. I’ve already tried two sauces and both are super delicious. Now, I think that I am stir fry sauce master (at least in our kitchen :D). Thank you so so much!
Thanks Katarina and so glad you are finding this helpful :)
Jennifer, Thank you, thank you, thank you! This is a great compendium of sauces and I’m looking forward to trying them all. And, I can’t believe you gave away the “Ancient Chinese Secret” of velveting the meat! That alone (okay, and their hot and sour soup) is a key criteria for how I determine if a Chinese restaurant is worth returning to. But, how they achieve that tenderness has always been a mystery. Lastly, thank you for putting the recipes in a PDF downloadable.
And, you live in such a beautiful area (although I suspect the winters are brutal). My dad’s wife and her whole family have a wonderful place on Lake Muskoka where and have gathered there for summers for more than 30 years. It’s such a treat to visit.
Thanks Kathy! And you know, the winters here are definitely “winter”, but once you get used to them, there’s something cozy and peaceful about Muskoka in the winter :) It’s equally as beautiful, I think, at least from the inside looking out!
Oh my gosh – this is absolutely perfect! What a wonderful post Jennifer. I have a stir fry on my upcoming list of posts – so now I need to rethink the sauce! Love all your beautiful ideas. Yum!
Thanks so much, Tricia :) I love all the different ways to make a stir fry!
Fantastic info – and all in one place!
Had some leftover beef that was made into a stir fry. No udon noodles in the pantry so used rice noodles. Used your sauce from 15-Minute Spicy and Vegetable Stir Fry.
Now have more options!
Thanks Irene and I bet beef was nice with that sauce!
Bravo! This is a tour de force and sooo useful. I’ve always found authentic stir fry to be daunting. I am especially interested in the ‘velveted’ meat, I can’t wait to try!
Thanks Sue :) I love the velveting and try to do it as often as I can when I have a bit of extra time. It’s really worth it!
This is an amazing list! Thank you!!
Thanks Cheryl! Enjoy :)
Jennifer,
I can’t wait to try some of these. I was wondering if rice vinegar and rice wine vinegar are the same? I notice you have both listed. Thank you–this is just the thing I was looking for.
Hi Carolyn and thanks! And yes, rice vinegar and rice wine vinegar are just different ways to say the same thing. The only difference is how they’ve chosen to label it.
Thank you for this! You are so generous and a blessing. Now I can “whip-up” even better!
Thanks Catherine :) I find this list super handy for my dinners on the fly!