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| STIR - FRY SAUCE | |
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1/2 cup cornstarch 1/4 cup brown sugar 1 tbsp. minced fresh ginger root 2 large cloves garlic, minced 1/2 tsp. ground red pepper 1/2 cup soy sauce 1/4 cup cider vinegar 2 cups chicken or beef broth 1/2 cup dry sherry (optional) 1/2 cup water Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen. SHRIMP STIR - FRY: 3 tbsp. oil 8 oz. mushrooms, sliced 4 oz. snow peas 1 cup mung bean sprouts 1/2 cup green onions 1 lb. shrimp Heat 2 tablespoons oil over medium-high heat. Stir-fry vegetables 2 minutes. Remove. Heat remaining 1 tablespoon oil over medium-high heat. Stir-fry 1 pound shrimp until pink. Stir in 1 cup stir-fry sauce. Stir and bring to a boil over medium heat for 1 minute. CHICKEN STIR - FRY: 3 tbsp. oil 1 1/2 cups carrots, sliced 2 green peppers, cut into 1/2 inch pieces 2 onions, cut into 1/2-inch wedges 2 whole chicken breasts, cut into small chunks Heat 2 tablespoons oil over medium-high heat. Stir-fry vegetables, 5 minutes. Remove. Heat remaining 1 tablespoon oil over medium-high heat. Stir-fry chicken pieces until cooked. Stir in 1 cup stir-fry sauce. Stir and bring to a boil over medium heat for 1 minute. | |
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recipe reviews #40593
Jason S. (California) says:
Nice sauce!!! I had frozen tofu already thawed and realized i ran out of curry powder. So this really saved me. Everyone loved it. I think next time I will add pineapples to the sauce.
#64949
CeCe (Washington) says:
Sauce was way too salty... and I like salt! Next time, I'm using less soy sauce, more ginger root, more red pepper, and honey to neutralize the saltiness. Beyond that, it was great... but the sauce kind of ruined it in my opinion. And for the record, I was using low sodium soy sauce and beef broth... and it was still way way way too salty.
#102919
Patty (Wisconsin) says:
Stir fry sauce is excellent! I will not use anything else but this.
#104495
Nancy Johnson (Illinois) says:
Made this for dinner tonight and we loved it. The sauce was very flavorful, I will most definitely make this again. I used shrimp and beef tenderloin and added celery, carrots and baby book Choy.
#120130
Wendell Jewell (Tennessee) says:
I made the chicken stir-fry and the sauce using a can of Kroger stir-fry vegetables. I did add some broccoli florets which added nice color and cooked up nicely in the mix. Very quick and tasty. Also pretty low-carb friendly.
#177844
Art (Alaska) says:
This is a great recipe! I've been using it as my go to for years, but with a couple of minor tweaks:
1/4 tsp. red pepper
1/3 cup Tamari sauce instead of 1/2 cup soy sauce
I use cooking sherry instead of dry.
1/4 tsp. red pepper
1/3 cup Tamari sauce instead of 1/2 cup soy sauce
I use cooking sherry instead of dry.
#193687
Brendy (United States) says:
I make this just as it states and it is excellent. We often make it with shrimp. Cashews over the top tastes great as well. Everyone loves it!
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