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  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
 
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