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This is Offbeat Homie HippoandRiley‘s, recipe for the “easiest stir fry sauce ever.”
Ingredients:
- 1½ cup broth — chicken, veggie, or beef works!
- ½ cup water
- ½ cup apple cider vinegar — white vinegar works too
- ½ cup soy sauce
- 2 cloves minced garlic — I use the freeze dried kind)
- 1⁄4 cup brown sugar — eyeball it, don’t bother dirtying a measuring cup!
- 1⁄4 tsp ground ginger
- 2-3 tbsp cornstarch
Instructions:
- Put everything into a quart size mason jar and shake until mixed. (Use a jar with cup measurements on the side to be extra lazy… errrr… efficient.)
- Combine this sauce with your favorite veggies and/or meat!
Then keep your extra sauce (ha, like there’ll be any extra!) in the fridge for up to two weeks.
What are you recipes for Megan-simple stir fry sauce?
I found this wanna-be Mongolian beef/chicken recipe online one time & have winged it ever since. Pretty basic, mostly fool-proof.
In a saucepan:
tablespoon of oil
a bunch of minced garlic (a couple tablespoons?)
a few shakes of ginger powder (you can use fresh, but I don’t keep it stocked in my kitchen)
heat and once it sizzles, time it for about a minute, stir throughout or things gonna burn
then add
1/2 cup of water, 1/2 cup of soy sauce, 1/2 cup of brown sugar
boil the crap out of that
once you think it’s nice and boiled and mixed, take it off the heat
add in a mixture of 1 tablespoon water & 1 tablespoon cornstarch
STIR THAT BITCH
***at some point you should have started cooking the chicken/beef. If you didn’t, let this be a life lesson that you should read the whole recipe before starting***
Once I mix in the water/cornstarch, I immediately dump the small pot on the nearly-cooked chicken. I still haven’t gotten the timing down perfectly, so let me know if you do. I usually cook the chicken too long, but of course I do because if you’re following a chump recipe like this, you don’t cook often.
Add in steamed veggie of choice. I think broccoli goes well with it. Also rice.
There you go!
Any recipe that involves “STIR THAT BITCH” makes me very happy. Thank you!
Garlic, ginger, soy sauce. That’s it. Equal parts (a few tablespoons) for the liquid, a few cloves for the garlic. Easy and tasty!
that’s what I do too. Sometimes I’ll stir in some chili sauce if I want it spicy.
Mine’s even easier! A couple of teaspoons of cornflour (cornstarch) in a small bowl. Add sherry if you want, soy sauce to taste (at least a couple of tablespoons), and about half a cup of water. You’ve already put garlic into the stir fry – I don’t like the raw garlic taste – so when you’re ready to sauce up, put a good blob of honey in the pan, let it melt and stick to your veges, then pour in the sauce and let it boil to cook the cornflour/starch. You might want to add a little more liquid according to taste. When you’re done you can toss in a squeeze of Sriracha if you like and you’re good to go. I like the shiny, slightly sticky consistency of the sauce.
I use a mix I adapted from a japchae recipe:
2 tbsp sugar
3 or 3.5 tbsp soy sauce
1 tbsp rice vinegar or mirin (depending on my mood)
1 tbsp each sesame oil, chili oil, fish sauce
You can tweak the proportions as you like, combine ingredients in bowl, set aside.
– Cook half a package of your noodles of choice, drain, then add a scoop or two of the sauce and mix it in to keep them from sticking.
– Stir fry your protein in vegetable oil and sesame oil, remove from pan.
– add the slow veggies to the pan (think onion, carrot, I always add my garlic and ginger here too) and stir fry until tender, then mix in one tbsp of the sauce
– add your softer veg (bell pepper, broccoli, snap peas, etc) and continue to fry until they’re approaching doneness, then add a little more sauce
– add any leafy veg like spinach or kale and stir fry like 2 min, won’t take long
– stir your protein back into the mix and add some more sauce
– add the noodles and remaining sauce and stir fry the whole mess together while the sauce coats it all in a delicious umami glaze, maybe 3 min more