SEVEN STIR-FRY SAUCES

Seven Stir-Fry Sauces

7 stir fry sauce recipes

you can freeze

                     

INSTRUCTIONS

   Shake together all ingredients.

Use immediately or freeze for up to 3 months.

TO COOK:

In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medi- um high heat. Add 6 cups of veggies and cook for 5 minutes or until soft- ened. Remove the veggies from the pan (transfer to a large clean bowl).

Add 2 cubed boneless skinless chicken breasts to the pan with another tablespoon of oil. Cook for 5-8 minutes, until chicken is cooked through.

Add the sauce (thawed if necessary) to the pan with the chicken, and cook for 1-2 minutes, until heated through and thickened. Add the veggies and toss to coat.

Serve over rice

  Maple Ginger Stir Fry Sauce Ingredients (serves 4)

3 tablespoons soy sauce

5 tablespoons maple syrup

1 teaspoon sesame oil

1⁄4-1⁄2 teaspoon red pepper flakes

2 tablespoons ginger, grated finely 1 teaspoon corn starch

Special notes:

Red pepper flakes may be reduced or omitted for a less spicy version

Hoisin Peanut Stir Fry Sauce

Ingredients (serves 4)

1⁄4 cup creamy peanut butter 3 tablespoons hoisin sauce 2 tablespoons water

2 teaspoons lime juice

1⁄2 teaspoon red pepper flakes

Special notes:

Red pepper flakes may be reduced or omitted to reduce the spiciness.

Lemon Sesame Stir Fry Sauce

Ingredients (serves 4)

1⁄2 cup chicken stock

Juice of 1 lemon (2.5 tablespoons) 1 tablespoon sesame oil

3 tablespoons brown sugar

2 tablespoons soy sauce

1 teaspoon corn starch

2 teaspoons sesame seeds

5 Spice Mango Stir Fry Sauce

Ingredients (serves 4)

1 cup mango cubes

2 teaspoons lime juice

1 teaspoon sesame oil

1 tablespoon water

1 clove garlic

1⁄4 teaspoon red pepper flakes 3 tablespoons brown sugar

1⁄2 teaspoon Chinese 5-Spice

Directions:

Using a blender or immersion blender, combine all ingredients and blend until smooth.

Special notes:

Increase the brown sugar by 1-2 tablespoons if your mango is not sweet. Reduce/omit the red pepper flakes.

Recipes

Sweet Chili Coconut Stir Fry Sauce

Ingredients (serves 4)

200mL/ 1⁄2 can of full fat coconut milk 1⁄4 cup sweet chili sauce

2 tablespoons soy sauce

2 teaspoons lime juice

1⁄2 teaspoons red pepper flakes

Special notes:

This is not a thick sauce. You could add 1 teaspoon cornstarch to thicken slightly.

Red pepper flakes may be reduced/ omitted for a less spicy version.

Thai Lime & Basil Stir Fry Sauce

Ingredients (serves 4)

2 tablespoons soy sauce

1 tablespoon fish sauce

3 tablespoons brown sugar

juice of 2 limes (3 tablespoons)

1 teaspoon cornstarch

optional: 1 Thai chili, chopped (remove seeds for a less spicy version)

fresh:

1 cup of basil leaves

Special notes:

IMPORTANT: basil must be added fresh. Thai chiles may be omitted for a non- spicy version.

Honey Sriracha Stir Fry Sauce

Ingredients (serves 4)

1⁄4 cup honey

2 tablespoons soy sauce 1-3 teaspoons sriracha

1 tablespoon minced ginger 1 clove garlic, minced

1 teaspoon cornstarch