I have been experimenting with stir fry sauces for years trying to create a sauce that tastes authentic as well as having a ton of flavor. I love vegetables but there’s only so many veggies my husband will eat so I have to find flavors that mixed with vegetables will appeal to him. With this sauce I can stir fry almost any vegetable and he will eat it. This recipe makes enough sauce for several stir fry’s, enough to last us at least a week or more. Stir fry your favorite veggies and begin to add the sauce a spoonful at a time, tasting after each addition until you have just the right amount for your taste buds. And it’s easy to add chicken, steak, pork or shrimp to the mix for a complete meal.
You can use any vegetables you like in a stir fry. This time I’m going with bok choy, onion, mushroom, red pepper, carrots and snow peas. But you could also add broccoli, zucchini, napa cabbage, water chestnuts or anything else you can think of.
I like to marinate any meat first with soy sauce, cornstarch and chili oil. I sliced up 2 chicken thighs into small bite size pieces for this meal but sliced steak, shrimp or pork also adds to a great stir fry.
I chopped all my veggies ahead of time and placed in plastic bags that can be kept in the fridge. When I make stir fry I just add the amount of veggies for what I need and save the rest for another meal. This meal made enough for 3. I added a handful of everything into the hot wok and drizzled a bit of peanut oil over top.
Stir Fry Sauce
1/3 cup Soy Sauce
1/2 cup Oyster Sauce
1/4 cup Rice Vinegar
1 tablespoon Sugar
2 teaspoons Sesame Oil
1 teaspoon White Pepper
1 knob Ginger, grated (about 1 tablespoon)
2 – 3 cloves Garlic, grated (about 1 tablespoon)
Mix all ingredients together and refrigerate.
Stir Fry Chicken and Veggies
Approximately 1/4 pound per person Boneless Skinless Chicken (or any meat such as shrimp, steak or pork) sliced thin or into bite size pieces
Marinade per 1/2 pound of meat
1 teaspoon Cornstarch
1 teaspoon Soy Sauce
1 teaspoon Red Chili Oil
Approximately 2 – 3 cups Veggies per person
Carrots, cut matchstick
Bok Choy, sliced thin (may use top leaves chopped if desired)
Onions, sliced juliene
Red Pepper, sliced juliene
Any veggie such as broccoli, zucchini, napa cabbage can also be used in a stir fry.
Peanut Oil, for the wok
Cook rice according to package instructions.
Heat a wok over high heat. Add a drizzle of peanut oil to the pan and stir fry the meat first. Let the meat sit for a bit before stirring. The meat may stick to the pan, this is okay. Stir fry until the meat is cooked throughout, then transfer to a warming plate.
Toss the veggies in the wok and drizzle peanut oil over vegetables. I just toss in a handful of everything until I have enough for my meal. Keep in mind that the veggies will sweat out their liquids and reduce by about half so make sure to add enough veggies. To speed up the cooking process place the lid on the wok for a couple minutes to steam the vegetables. Add the cooked meat back in the wok with the veggies. Pour in the stir fry sauce, start with 1/4 cup and taste. If needed add more sauce, tasting after each addition until you have the desired taste. Serve over rice. Refrigerate the remaining sauce for the next stir fry. ** I use a slotted spoon to spoon veggies over rice. There is a lot of tasty liquid left in the bottom of the wok and can be spooned over the veggies and rice if desired.