Lobster to Sweet & Sour: How To Make 6 Stir-Fry Sauces

Lobster to Sweet & Sour: How To Make 6 Stir-Fry Sauces

Kathryn Hill
Feb 21, 2011
Have the vegetables and meats to stir-fry, but not sure what sauce you'd like to finish them in? In this post I'll list six simple stir-fry sauces to try. Put down the take-out menu and grab your wok - this will be fun and easy! Basic Brown Sauce Ingredients: 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 Preparation: Heat a wok over high heat; add 1 tablespoon cooking oil, swirling to coat. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add all remaining ingredients except the cornstarch and water, bring to a boil. Reduce heat to medium and cook for a minute or two. Mix the cornstarch with water, and add to the sauce, stirring until it bubbles and thickens. Basic White Sauce Ingredients: 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 Preparation: In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors. Add the soy sauce and the stock and bring to a boil, reduce heat to medium and simmer for 5 minutes. Combine the cornstarch with the 2 tablespoons of water and add to the sauce, stirring until thick and bubbly. Sweet & Sour Sauce Ingredients: 1/4 cup chicken broth 2 tablespoons soy sauce 2 tablespoons cider vinegar 1 tablespoon brown sugar 1/2 teaspoon hot red pepper flakes Preparation: Combine all and heat in wok over medium heat until nicely blended and the sugar melts. Lobster Sauce - not really made from lobsters! Ingredients: 4 to 8 scallions, chopped 2 large garlic cloves, minced 2 cups chicken stock 4 tablespoons white wine 2 tablespoons soy sauce 2 teaspoons sugar 2 1/2 tablespoons cornstarch 1/4 cup water 4 egg whites beaten with 1/4 cup of water Preparation: Combine chicken stock, white wine, soy sauce, and sugar. In a small bowl, dissolve the cornstarch with the 1/4 cup of water. In another small bowl, whisk the egg whites into 1/4 cup water. Set everything aside. Heat 2 tablespoons of oil in a wok on medium high heat and stir fry the garlic and onions for 30 seconds. Add the chicken broth mixture, bring it to a boil for 1 minute. Add the cornstarch mix and immediately afterward, slowly pour in the egg whites and stir very slowly, maybe 2 or 3 times around - do not overstir or you will end up with broken egg clumps. You want long threads. When the sauce thickens, it's ready. Lemon Stir-Fry Sauce Ingredients: 1/4 cup lemon juice 1 teaspoon lemon zest 1/4 cup chicken broth 1 tablespoon soy sauce 2 tablespoons sugar Preparation: Combine all in a wok and bring to a slow simmer over medium heat. When everything has combined nicely, serve. Orange Pepper Sauce - spicy! Ingredients: 1 teaspoon freshly grated ginger 2 cloves garlic, chopped 1/2 teaspoon of sichuan peppercorns 2 tablespoons soy sauce 2/3 cup orange juice 2 tablespoons cornstarch 4 tablespoons water Preparation: Stir fry the ginger, peppercorns, and garlic in 1 tablespoon of hot oil for a minute to release the flavors. Add the soy sauce and orange juice and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Combine the cornstarch and water and add to the sauce, stirring until the sauce is thick and bubbly. Related: Quick Meal Technique: How to Stir Fry Dinner Tonight: 7 Tempting Stir Fries! How To Season A Wok (Image: Kathryn Hill) (Originally published October 6, 2009)
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