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    You are Here: Home » Recipe Roundups » 40 Basic Stir Fry Sauce Recipes

    40 Basic Stir Fry Sauce Recipes

    Jan 15, 2017 | by Jennifer | Last Updated: April 11, 2021

    Looking for stir fry sauce recipes? My Ultimate Stir Fry Sauce Recipe Cheat Sheet has 40 basic stir fry sauce recipes! Bookmark or print to have handy the next time you need a fast and easy sauce for your stir fries.

    When it comes to stir fries, 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?!

    40 Stir Fry Sauce Recipes

    So I've brought together 40 Stir Fry Sauce Recipes right here for you, that you can bookmark or print to have handy for those times when you need a stir fry sauce. Scroll down to find the recipes and my best stir fry tips:

    The 40 Stir Fry Sauce Recipes

    So here's a list and link the types of stir fry sauce recipes you'll find below. The number indicates the number of different recipes included in each category. Or scroll down to see them all. For printing, here's a handy dandy 40 Basic Stir Fry Sauce Recipes in PDF format to print, save or bookmark.

    Quick Links: Jump to Individual Stir Fry Sauce Types

    Basic Stir Fry Sauce (2)
    Easy Stir Fry Sauce (2)
    General Tso's Inspired Stir Fry Sauce (4)
    Kung Pao Stir Fry Sauce (2)
    Sesame Stir Fry Sauce (2)
    Sweet and Sour Stir Fry Sauce (6)
    Korean Style Stir Fry Sauce (3)
    Beef Stir Fry Sauce (5)
    Thai Style Stir Fry Sauce (3)
    Teriyaki Stir Fry Sauce (5)
    Lemon Stir Fry Sauce (2)
    Orange Stir Fry Sauce (2)
    Szechuan Stir Fry Sauce (2)

    Sauce Thickening Mixture: 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.

    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
     

    20 Minute Spicy Pork Udon Stir Fry
    Click photo to get to my Spicy Pork Udon Stir Fry recipe!

    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 (you can keep it in the freezer and easily 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)

    15 Minute Spicy Skillet Kung Pao Chicken
    Click the photo to get my 15 Minute Spicy Kung Pao Chicken recipe!

    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.

    Pin It For Handy Reference!

    40 Stir Fry Sauce Recipes: Ultimate Stir Fry Cheat Sheet
     

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    Meet the Author Hi! I'm Jennifer, a home-cook of some 30-plus years. I've learned a lot from getting dinner on the table all these years! I hope to share a bit of what I've learned, as well as my favourite recipes. Most importantly though, I love showing that cooking at home can be easy and enjoyable, with simple, delicious and seasonally-inspired recipes. More about me here ...


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    Reader Interactions

    Comments

    1. Larry says

      March 18, 2021 at 10:37 am

      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.

      Reply
      • Jennifer says

        March 18, 2021 at 11:38 am

        So glad to hear, Larry :) Thanks and happy cooking!

        Reply
    2. Babs says

      September 21, 2020 at 9:49 am

      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!

      Reply
      • Jennifer says

        September 21, 2020 at 10:46 am

        Hi Babs and yes, you'll want to cut them into pieces before velveting. Enjoy!

        Reply
    3. Gabriel says

      July 26, 2020 at 11:08 pm

      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.

      Reply
      • Jennifer says

        July 27, 2020 at 8:33 am

        Thanks Gabriel! Enjoy :)

        Reply
    4. SeaAngel2 says

      February 25, 2020 at 7:11 pm

      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!!

      Reply
      • Jennifer says

        February 25, 2020 at 7:30 pm

        So glad to hear! Thanks so much :)

        Reply
    5. Vanessa Styles says

      September 18, 2019 at 6:56 pm

      Seems like a silly question but with velveting your meat, how do you boil it afterwards?

      Reply
      • Jennifer says

        September 18, 2019 at 7:13 pm

        Hi Vanessa, you would just pop into boiling water then drain, just like you would cook pasta.

        Reply
    6. Sara says

      January 19, 2019 at 6:04 pm

      5 stars
      So informative! Thank you for posting

      Reply
      • Jennifer says

        January 19, 2019 at 7:25 pm

        Thanks Sara :)

        Reply
      • marc lyn felstead says

        January 22, 2019 at 4:44 am

        5 stars
        Hi when you say "cup" what size measurement !

        Reply
        • Jennifer says

          January 22, 2019 at 7:46 am

          Hi Marc, I'm referring to the Imperial measure cup, so 8 fluid oz. or about 230ml. Hope that helps :)

          Reply
    7. Iva says

      January 14, 2019 at 8:12 am

      5 stars
      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! :-)

      Reply
      • Jennifer says

        January 14, 2019 at 8:15 am

        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.

        Reply
    8. Tony Child says

      November 17, 2018 at 4:44 am

      Being a single person & not wanting to waste anything, can the sauces be frozen to be used at a later time

      Reply
      • Jennifer says

        November 17, 2018 at 8:03 am

        Hi Tony and yes, they can absolutely be frozen :)

        Reply
    9. Kiley says

      July 07, 2018 at 2:57 pm

      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?

      Reply
      • Jennifer says

        July 08, 2018 at 9:38 am

        Hi Kiley, no, you would use the velveting marinade and then use that chicken with the sauce of your choice. Hope that helps :)

        Reply
    10. Chris Y. says

      June 06, 2018 at 4:30 pm

      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

      Reply
      • Jennifer says

        June 06, 2018 at 5:16 pm

        Hi Chris, It should be enough liquid to moisten all the meat, so you would increase as needed.

        Reply
    11. Katarina says

      April 19, 2018 at 6:01 am

      5 stars
      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!

      Reply
      • Jennifer says

        April 19, 2018 at 7:53 am

        Thanks Katarina and so glad you are finding this helpful :)

        Reply
    12. Kathy McCurry says

      June 24, 2017 at 8:12 am

      5 stars
      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.

      Reply
      • Jennifer says

        June 24, 2017 at 8:23 am

        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!

        Reply
    13. Tricia @ Saving room for dessert says

      January 16, 2017 at 10:25 am

      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!

      Reply
      • Jennifer says

        January 16, 2017 at 11:43 am

        Thanks so much, Tricia :) I love all the different ways to make a stir fry!

        Reply
    14. Irene (former Ontarian, now PEI) says

      January 15, 2017 at 8:09 pm

      5 stars
      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!

      Reply
      • Jennifer says

        January 16, 2017 at 7:59 am

        Thanks Irene and I bet beef was nice with that sauce!

        Reply
    15. sue | theviewfromgreatisland says

      January 15, 2017 at 1:31 pm

      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!

      Reply
      • Jennifer says

        January 15, 2017 at 2:39 pm

        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!

        Reply
    16. Cheryl says

      January 15, 2017 at 11:27 am

      This is an amazing list! Thank you!!

      Reply
      • Jennifer says

        January 15, 2017 at 11:38 am

        Thanks Cheryl! Enjoy :)

        Reply
    17. Carolyn says

      January 15, 2017 at 11:15 am

      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.

      Reply
      • Jennifer says

        January 15, 2017 at 11:20 am

        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.

        Reply
    18. Catherine says

      January 15, 2017 at 9:15 am

      Thank you for this! You are so generous and a blessing. Now I can "whip-up" even better!

      Reply
      • Jennifer says

        January 15, 2017 at 10:02 am

        Thanks Catherine :) I find this list super handy for my dinners on the fly!

        Reply

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