Stir fries are a great way to use up the little bits of meats and vegetables that accumulate over the course of the week. You know the stuff I am talking about, those meats and vegetables that aren’t enough to make a meal but are too much to throw away. You can use things like leftover cabbage, celery, carrots, mushrooms, bell peppers, onion, green beans, baby corn, pork, chicken or beef. What you use for the vegetables and protein doesn’t really matter because what really makes a stir fry shine is the sauce.
I have been collecting and trying different stir fry sauces from different sources for years. I have even attempted my creating my very own from stuff I had in my fridge. Here are a few of my favorites. All the ingredients should be easy to find at your local grocery store.
I never really measure my vegetables when I make a stir fry. When my 3 quart frying pan is full I stop. Have all the vegetables chopped and the sauce made before you start cooking once the first veggies hit the pan things move very quickly.
Mollie's Stir Fry Sauce
Ingredients
¼ cup soy sauce
3 cloves garlic, minced
1 TBS rice or distilled white vinegar
1 TBS ketchup
2 tsp fresh ginger, mince
1 tsp dark sesame oil
Whisk all of the ingredients together in a small bowl.
Adapted from The Enchanted Broccoli Forest
Sesame Oyster Sauce
Ingredients
1 TBS minced ginger
3 cloves garlic, minced
2 TBS soy sauce
1 TBS oyster sauce
1 tsp sesame oil
½ tsp chili garlic sauce
½ cup water
1 ½ TBS cornstarch
Mix all the ingredients together and stir well. Use over a stir fry of pork, mushrooms, green onions and cashews
Julie’s Stir Fry Sauce
Ingredients
¼ cup soy sauce
2 TBS hoisin sauce
2 cloves garlic, minced
1 tsp grated ginger
1 tsp sesame oil
Combine all ingredients and mix well. Pour over sautéed stir fry vegetables and cook until slightly thickened.
This is the recipe I created
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