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Stir-Fry Sauce recipe

A great gift idea! A bottle of this Stir-FrySauce, presented in a simple rustic-style gift bag tied withraffia and a suitable ‘garnish’ of chopsticks, will be a welcomegift for seasoning a quick and easy stir-fry dish.

Recipe: Stir-Fry Sauce

1 (15-ounce) bottle soy sauce1 1/2 cups Chablis or other dry whitewhite1/2 cup dry sherry1/3 cup brown sugar, firmly packed1 cloves garlic, cut in half2 tablespoons chicken-flavored soup baseor granules2 tablespoons grated fresh gingerroot2 teaspoon black peppercorns1 1/2 teaspoons sesame oil

  • Combine all ingredients; over and refrigerate8 hours.
  • Pour through a large wire-mesh strainerinto bottles, discarding solids.
  • Store in refrigerator up to 4 weeks.

    Makes 4 1/2 cups.


  • Marinate 1 pound beef, chicken or porkstrips in 1/2 cup Stir-Fry Sauce 30 minutes. Drain, reservingsauce.
  • Cook meat in 1 tablespoon vegetable oilin a large skillet, stirring constantly, until done; remove fromskillet and keep warm.
  • Add 4 cups mixed vegetables, cut in similar-sizedpieces, to skillet; stir-fry 2 minutes or until crisp-tender.
  • Combine 1 tablespoon cornstarch, 1/2 cupwater and reserved sauce; add to vegetable mixture and cook for1 minutes.
  • Return meat to skillet and cook untilthoroughly heated.
  • Serve over cooked rice. Store remainingsauce in refrigerator up to 4 weeks) Makes 4 servings.

    Adapted from a recipe from Southern Living.

    Simple Stir-Fry Sauce

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  • Comments

    1 Comment


    Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need. Who can resist the combination of spicy, salty and sweet? This dish is the best of all three. Use whatever vegetables you have on hand–peppers, water chestnuts, snap peas, shredded carrots–to add crunch and extra nutrients.

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