Stir Fry Sauce Recipe {Homemade} - Cookin Canuck (2024)

FAQs

What is stir fry sauce made of? ›

Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

This technique is particularly important in quick-cooking stir-fry dishes as it helps give the food more flavor. The cornstarch also seals in the juices of the meat and makes the protein crispy.

So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.

When to add soy sauce to stir-fry? ›

Adding soy sauce too early can burn it. Remember, timing is key. Add soy sauce midway for that perfect cook.

We heat the wok until it's just smoking, add the oil (remember, “hot wok, cold oil”), followed by the garlic, and then pretty much immediately add the vegetables to avoid any burning garlic and to preserve a fresh taste.

What is the difference between stir fry sauce and teriyaki sauce? Stir-fry sauce is savory and versatile with soy sauce, garlic, and ginger, ideal for various stir-fried dishes. Teriyaki sauce is sweet and savory, commonly used as a marinade for grilled meats, developing a glossy finish through caramelization.

Soy sauce is an ingredient or table condiment. Stir fry sauce is a convenience product with several ingredients so the home cook doesn't have to season the food themselves. For example, you can season ground beef with several ingredients, OR add an envelope of taco seasoning or chile seasoning.

Hoisin sauce – hoisin is a thick sauce made with a combination of sugar, miso, soy sauce, garlic and spices. This is my secret ingredient for making a quick and easy stir fry sauce with just 5 ingredients! It adds sweetness to this sauce and thickens it up.

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.