Stir-Fry Sauce

[Mama Mangia]

what do you do with stir-fry sauce?

[Mama Mangia]

Stir Fry Sauce

Yield: 4 cups

1/2 cup cornstarch
1/2 cup light corn syrup
2 1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper

In 1 1/2-quart jar with tight-fitting lid combine all ingredients. Shake well. May be refrigerated 3 weeks.


To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.


Add 1/4 pound meat (chicken, shrimp or beef) and about 1 cup of vegetables, stirring until heated through. Serve with rice or noodles.

[Mama Mangia]

Asian Tacos

Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

Prep Time:20 min
Start to Finish:20 min
Makes:4 servings


1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
1/2 cup stir-fry sauce
1 package (11.5 ounces) flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired

1. In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
2. Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
3. Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

[Mama Mangia]

ASIAN -STYLE VEGETABLE STIR-FRY


1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
4 teaspoons peanut oil
OR
4 teaspoons vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3 inch slices

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

[Mama Mangia]

Tangy Beef Stir Fry


Sauce:
1/2 cup Worcestershire sauce
1/2 cup water
2 tbsp sugar
2 tsp cornstarch
1/2 tsp ground ginger
1/2 tsp garlic powder

Stir-Fry
1 pound thinly sliced beef steak
3 cups sliced bell peppers

Combine ingredients for sauce. Marinade beef in 1/4 cup sauce for 5 minutes. Heat 1 tbsp oil in a large skillet or wok over high heat. Stir fry beef in batches for 5 minutes or until lightly browned.

Add peppers, cook 2 minutes. Add remaining sauce; stir fry until sauce thickens. Serve over hot cooked rice. Serves 4

[cookie]

Thanks for the recipe I have to try this one. Cookie

[jfain]

I make mine similar to yours Mama. I start with a little sesame oil in a skillet then add chopped garlic and fresh ginger then sauté until fragrant. I add some Mirin to the pan and let it reduce a bit then I add tamari, stock and a couple Tbls of cornstarch and water slurry. It’s good for about any kind of stir fry. I also like to add some red pepper flakes, Thai chili paste or Szechwan peppercorns in.

I’ve only made it though when I was actually doing stir fry so I never have any left over to do anything else. Here is another really nice stir fry sauce

Chile Orange Oil "China Moon"

3 large Oranges w/unblemished skins
1/2 cup Chile Flakes, dried red
3 tablespoons Fermented Black Beans, coarsely chopped, DON'T RINSE
1 large Garlic clove (to 2) peeled and lightly smashed
2 cups Oil, Corn or Peanut
1/4 cup Sesame Oil, Japanese (I use Kadoya)

Choose oranges with unblemished skins that have been kept as free as possible of waxes and dyes, then wash them carefully with light liquid detergent, warm water and an abrasive sponge. The effort may seem kooky, but it makes a difference. So too will a sharp vegetable peeler that will pare off the flavorful skin (zest) and not the bitter white pith.

Wash the oranges as described above. Peel away the thin layer of orange zest (leaving behind the white pith) and finely mince it.

Combine the minced zest with all of the remaining ingredients in a heavy, non aluminum 2 to 2 1/2 quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225 degrees to 250 degrees, stirring occasionally. Let bubble for 15 minutes, checking to ensure the temperature does not rise. Remove from the heat and let stand until cool or overnight.

Scrape the oil and seasonings (we call these the "goop") into an impeccably clean glass or plastic container. Store at cool room temperature.

Be creative with the "goop" made from the seasonings as well as the oil. A spoonful into noodles or meat loaf is a tasty revelation.

[chubbyalaskagriz]

Great recipe, mama!

Yours too, jfain. I like anything of Barbara Tropp's...

[jfain]

Great recipe, mama!

Yours too, jfain. I like anything of Barbara Tropp's...

I've heard a lot of good things about her too. I just ordered this book from Amazon.

[chubbyalaskagriz]

RE: "I just ordered this book from Amazon."

Is it her "China Moon Cookbook" from her SF restaurant? I have it- bought it a few years ago when I'd read about her sad passing... I'd always known about her, but after reading her hint-packed book I really developed an appreciation for her whole approach to food and feeding people...