How To Make 6 Stir-Fry Sauces

7 faves
More from this source
The Kitchn


Add a comment


2/3 cup soy sauce

1/2 cup beef broth

1/3 cup rice wine

3 1/2 tablespoons sugar

1/4 teaspoon white pepper

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons cornstarch

1/4 cup water

1 tablespoon freshly grated ginger

1 clove garlic, chopped

2 tablespoons soy sauce

3/4 cup chicken or vegetable stock

1 tablespoon cornstarch

2 tablespoons water

1/4 cup chicken broth

2 tablespoons cider vinegar

1 tablespoon brown sugar

1/2 teaspoon hot red pepper flakes

4 to 8 scallions, chopped

2 large garlic cloves, minced

2 cups chicken stock

4 tablespoons white wine

2 teaspoons sugar

2 1/2 tablespoons cornstarch

4 egg whites beaten with 1/4 cup of water

1/4 cup lemon juice

1 teaspoon lemon zest

1 tablespoon soy sauce

2 tablespoons sugar

1 teaspoon freshly grated ginger

2 cloves garlic, chopped

1/2 teaspoon of sichuan peppercorns

2/3 cup orange juice

4 tablespoons water

We always end up adding a nice shiny fiery glob of sriracha chile sauce (cock sauce/rooster sauce) to our stir fry dishes...just can't resist that kick. That and a little hoisin & a squeeze of lime, and we're good to go. Basically, if it can be found at a

@hooloovoo, I agree--oyster is a yummy option. I've seen oyster sauce made without cornstarch. Might be hard to find, but I have definitely seen it.

@Rianne: The solution to commercial broth is easy--homemade. Only put in what you can have--leave out what you can't. Broth/stock is easy to freeze and keeps a long time. Plus, it's a cinch to make--just some minor chopping and it does it's thing on the s

For cornstarch alternative, if you can handle other starches, potato and arrowroot are my favorites. You can also use agar agar in a lot of places if you get onto it. It doesn't need to be cooked to thicken things, so it's great for when you screw somethi

As for the soy alternative, I found this recipe on a message board about alternatives for soy sauce when I was looking for an alternative for a friend who found out she was allergic to soy. I'm not sure what the website was, as I just had just copied and


IMPORTANT: To replace some of the complex qualities that a good fermented soy sauce or tamari supplies, try adding wine, broth, and/or mushroom broth or concentrate to the dish, in addition to using the soy sauce substitute that follows.

1 c. water, vegetarian broth, or mushroom soaking water

2 T. Marmite or other yeast extract (Vegemite, Vegex)

2 T. salt

1/2 c. HOT water, vegetarian broth, or mushroom soaking liquid

2 T. soy-free gravy browner

Dissolve the Marmite and salt in the hot liquid, then mix the rest of the ingredients in and store in a covered jar in the refrigerator. This will keep for several weeks.

LOW-SALT VERSION: Just leave out the salt—but this doesn't keep very long.

You might also like

Spicy Kale And Coconut Stir Fry
Cookie and Kate
Spicy Cauliflower Stir-Fry
The Pioneer Woman
Cumin Lamb Stir-Fry
No Recipes
Skinny Stir Fry Of Broccolini, Shiitakes And Ch...
The Skinny
Lemongrass & Ginger Stir Fry W/ Green Beans & M...
Veggie Num Num
Broccoli And Pepper Stir-Fry
Real Simple
Easy Noodle Stir Fry
Tokyo Terrace
Lentil Almond Stir-Fry Recipe
101 Cookbooks
Garlic Ginger Shrimp Stir Fry
Steamy Kitchen
Black Rice Stir-Fry
Whole Living