| |
 |
|
Black Pepper Style
| |
| 2 |
|
tablespoons cornflour |
| 2 |
|
tablespoons dark soy sauce |
| 2 |
|
tablespoons oyster Sauce |
| 1 |
|
tablespoon Chinese rice wine |
| 120 |
|
ml beef stock (½ cup) |
| 1 |
|
teaspoon black pepper |
|
| |
| |
 |
|
Chilli Jam
| |
| 2 |
|
tablespoons Ayam chilli jam paste |
| 1 |
|
tablespoon light soy sauce |
| 1 |
|
tablespoon lime juice |
|
| |
| |
 |
|
Chilli Beef Style
| |
| 3 |
|
tablespoons sweet chilli sauce |
| 2 |
|
tablespoons tomato sauce |
| 2 |
|
tablespoons light soy sauce |
| 1 |
|
teaspoon vinegar (white or rice) |
| 1 |
|
tablespoon sugar |
| 1/2 |
|
teaspoon salt |
|
| |
| |
 |
|
Chilli Chicken Style
| |
| 3 |
|
tablespoons sriracha sauce |
| 2 |
|
tablespoons tomato sauce |
| 2 |
|
tablespoons honey (or sugar) |
| 1 |
|
tablespoon lime juice |
| 1/4 |
|
teaspoon chilli flakes |
|
| |
| |
 |
|
Chinese Beef Style
| |
| 2 |
|
teaspoons oyster sauce |
| 2 |
|
tablespoons soy sauce |
| 1/4 |
|
teaspoon dark soy sauce |
| 3 |
|
dashes white pepper powder |
| 1/4 |
|
teaspoon sesame oil |
| 1 |
|
tablespoon sugar |
| 1 |
|
pinch salt |
|
| |
| |
 |
|
Chop Suey Style
| |
| 3 |
|
tablespoons water |
| 1 |
|
teaspoon brown sugar |
| 1 |
|
teaspoon dark soy sauce |
| 1 |
|
tablespoon light soy sauce |
| 2 |
|
tablespoons oyster sauce |
| 1 |
|
teaspoon sesame oil |
| 1/8 |
|
teaspoon white pepper powder |
|
| |
| |
 |
|
Fried Rice Sauce
| |
| 3 |
|
tablespoons tamari |
| 1 |
|
tablespoons maple syrup
(or brown sugar) |
| 1 |
|
tablespoon smooth peanut butter |
| 2 |
|
teaspoons chilli garlic sauce |
|
| |
| |
 |
|
Hoisin Mix
| |
| 1 |
|
tablespoon hoisin sauce |
| 1 |
|
tablespoon soy sauce or tamari |
| 1 |
|
tablespoon sriracha sauce |
|
| |
| |
 |
|
Honey Soy
| |
| 1/3 |
|
cup kecap manis |
| 2 |
|
tablespoons honey |
| 1/4 |
|
cup chicken/veggie stock |
|
| |
| |
 |
|
Japanese Noodle Style
| |
| 1/4 |
|
cup mirin |
| 2 |
|
cup salt reduced soy sauce |
| 2 |
|
tablespoons rice wine |
| 1 |
|
teaspoon cornflour |
|
| |
| |
 |
|
Korean Kkanpoong Style
| |
| 1 |
|
tablespoon gochagaru
(korean dried chilli pepper flakes) |
| 1 1/2 |
|
tablespoon soy sauce |
| 1 |
|
tablespoon white wine vinager |
| 2 |
|
tablespoons maple syrup |
| 1/2 |
|
tablespoon mirin |
| 1 |
|
teaspoon potato starch |
|
| |
| |
 |
|
Korean Style (Spicy)
| |
| 1/3 |
|
cup gochujang chilli paste |
| 2 |
|
teaspoons gochugaru
(korean dried chilli pepper flakes) |
| 1 |
|
tablespoon soy sauce |
| 1 |
|
tablespoon sesame oil |
| 1 |
|
tablespoon white sugar |
| 1 |
|
tablespoon rice wine
(or rice wine vinager) |
|
| |
| |
 |
|
Kung Pao Chicken Style
| |
| 1 |
|
tablespoon light soy sauce |
| 1 |
|
tablespoon dark soy sauce |
| 1 |
|
tablespoon shao xing wine (chinese cooking wine or rice vinegar) |
| 2 |
|
tablespoons oyster sauce |
| 2 |
|
teaspoons sugar |
| 1 |
|
teaspoon sesame oil |
| 1/2 |
|
teaspoon corn starch
(or potato starch) |
|
| |
| |
 |
|
Mongolian Lamb Style
| |
| 2 |
|
tablespoons hoisin sauce |
| 1 |
|
tablespoon soy sauce |
| 1 |
|
tablespoon brown sugar |
| 1 |
|
teaspoon sesame oil |
| 1 |
|
tablespoon cornstarch |
| 2 |
|
tablespoons water |
|
| |
| |
 |
|
Mongolian Lamb Style
| |
| 1 |
|
tablespoon dark soy sauce |
| 1 |
|
tablespoon rice wine vinager |
| 1 |
|
tablespoon brown sugar |
| 2 |
|
teaspoons chilli garlic sauce |
|
| |
| |
 |
|
Pad Kee Mao Style
| |
| 2 |
|
tablespoons dark soy sauce |
| 2 |
|
tablespoons oyster sauce |
| 1 |
|
tablespoon fish sauce |
| 2 |
|
teaspoons brown sugar |
|
| |
| |
 |
|
Pad Thai Style (Basic)
| |
| 1/4 |
|
cup tomato sauce |
| 2 |
|
tablespoons soy sauce |
| |
|
lime wedges, to serve |
|
| |
| |
 |
|
Sichuan Chicken Style
| |
| 1 |
|
tablespoon cooking wine |
| 1 |
|
tablespoon light soy sauce |
| 1 |
|
tablespoon dark soy sauce |
| 1 |
|
tablespoon potato starch |
|
| |
| |
 |
|
Soy Lime
| |
| 1/4 |
|
cup light soy sauce |
| 2 |
|
tablespoons sweet chilli sauce |
| 2 |
|
tablespoons lime juice |
| 1 |
|
lime zest, finely grated (optional) |
|
| |
| |
 |
|
Sticky Orange
| |
| 1 |
|
cup orange juice (250ml) |
| 1 |
|
tablespoon sweet chilli sauce |
| 1 |
|
teaspoon sriacha |
| 1 |
|
tablespoon tomato sauce |
| 3 |
|
tablespoons soy sauce |
| 1 |
|
tablespoon sugar |
|
| |
| |
 |
|
Teriyaki Style
| |
| 3 |
|
tablespoons soy sauce |
| 1 |
|
tablespoon packed brown sugar |
| 1 |
|
tablespoon honey |
| |
|
|
| Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick. |
|
| |
| |
 |
|
Thai Style
| |
| 1 |
|
tablespoon light soy sauce |
| 1/2 |
|
tablespoon dark soy sauce |
| 1/2 |
|
tablespoon oyster sauce |
| 1/4 |
|
teaspoon ground white pepper |
| 3 |
|
tablespoons stock or water |
| |
|
pinch of salt |
| |
|
pinch of sugar |
|
| |
 |
|
SEASONANDSUPPERS.CA (Link Only)
40 Stir Fry Sauces |
 |
|
TRYCHINESEGOODIES.COM (Link Only)
10 Best Stir Fry Sauces |
Click here for Vegan or Meat Stir Fry's
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