Posted by 4mygirls on Apr 23, 2011 · Member since Mar 2011 · 187 posts
Just would like to know what everyone's favorite stir fry sauce recipes are. I'm really getting into stir fries....they are so YUMMO :)>>>
Posted by yabbitgirl on Apr 24, 2011 · Member since Apr 2006 · 14266 posts
The basic stirfry sauce is: Equal parts soy sauce and dry sherry Pinch sugar or agave or whatever Fresh ginger root, or about 1/4 teaspoon dry ginger powder Then you can add garlic, I usually do, or "oyster" sauce, or chilli or whatever you want to spice it up some.
For a basic measurement, start with say 3 Tablespoons each soy sauce and dry sherry. It depends on the quantity of food you've got.
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Posted by secondbase on Apr 24, 2011 · Member since Dec 2005 · 5540 posts
Something with soy sauce, ginger, garlic, tons of freshly cracked blacked pepper (fucking TONS), fresh orange juice. and fresh basil.
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Posted by taintedlove908 on Apr 24, 2011 · Member since Sep 2009 · 1060 posts
Ooo I make my own too.. soy sauce, hoisin sauce, sweet chili (or sweet & sour) sauce, that rooster sauce, garlic, sugar, cayenne pepper, dry mustard, ginger, sesame oil.. pretty much everything.
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Posted by 4mygirls on Apr 24, 2011 · Member since Mar 2011 · 187 posts
WOW...You all are making me drool...All of them sound so DELICIOUS ;)b
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Posted by yabbitgirl on Apr 25, 2011 · Member since Apr 2006 · 14266 posts
Thanks yabbitgirl, can't wait to try this! Think I'll surprise my daughter with a jar of this also ;)
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Posted by carrot_wench on Apr 25, 2011 · Member since Feb 2007 · 2080 posts
I usually just toss in some high-heat cooking oil (canola or grapeseed) + soy sauce + whatever spices/herbs tickle my fancy that day (black pepper, garlic powder, basil, etc.).
There's this other one that I make sometimes, based on a spring roll dipping sauce that I made up a while back... I don't measure anything, just mix up whatever proportions taste good/make a good consistency: Sesame oil + soy sauce + rice vinegar + creamy peanut butter + a bit of sugar + garlic powder (or fresh minced garlic) + maybe some fresh minced ginger = awesome
Also: Soy Vay brand "Veri Veri Teriyaki" is friggin' tasty, and they don't use crappy ingredients. It's great for times when I don't feel like making my own sauce.
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Posted by taintedlove908 on Apr 25, 2011 · Member since Sep 2009 · 1060 posts
Yeah, I never use a recipe either... I find that the easiest way to get my stirfry yummy is to just add everything until it tastes just to my liking.
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Posted by hotcooknmama on Apr 25, 2011 · Member since Sep 2009 · 848 posts
3 Tbsp each Bragg's & rice vinegar; 1 Tbsp mirin; 1 tsp toasted sesame oil; a big ol' squirt or two of Sriracha pepper sauce... & sometimes a bit of natural peanutbutter or tahini, with or without a splash of orange or pineapple juice added at the end; preferably tossed with heavy-handed chopped cilantro, after cooking. (hmmmm... odd!...suddenly feeling quite hungry...)
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Posted by amymylove on Apr 25, 2011 · Member since Apr 2009 · 5266 posts
Trader Joe's Soyaki Sauce, thickened with a cornstarch and water mixture to thicken
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Posted by 4mygirls on Apr 26, 2011 · Member since Mar 2011 · 187 posts
Thanks for you all's help. Now I just have to decide which one to try first...they all are AWESOME quick recipes :)>>>
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Posted by nmpixie on Apr 26, 2011 · Member since Jan 2008 · 1243 posts
http://vegweb.com/index.php?topic=15978.0 The sauce from this recipe, but with lime juice or tamarind nectar instead of OJ. Otherwise, I mostly just throw stuff in same as everybody else. Bragg's, sesame oil, molasses, vinegar....
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Posted by blinknoodle on Apr 28, 2011 · Member since Dec 2001 · 333 posts
I just discovered stir-fries as well! I liked the Broccoli Slaw and Red Pepper Stir fry in Supermarket Vegan. It uses fermented black beans.
Posted by fufuberry on Apr 28, 2011 · Member since Jul 2008 · 1786 posts
I use sodium free broth as a base, and toss in soy sauce, brown sugar, hot pepper, for a kind of...sweet and spicy blend and I thicken with cornstarch.
The basic stirfry sauce is:
Equal parts soy sauce and dry sherry
Pinch sugar or agave or whatever
Fresh ginger root, or about 1/4 teaspoon dry ginger powder
Then you can add garlic, I usually do, or "oyster" sauce, or chilli or whatever you want to spice it up some.
For a basic measurement, start with say 3 Tablespoons each soy sauce and dry sherry. It depends on the quantity of food you've got.
Something with soy sauce, ginger, garlic, tons of freshly cracked blacked pepper (fucking TONS), fresh orange juice. and fresh basil.
Ooo I make my own too.. soy sauce, hoisin sauce, sweet chili (or sweet & sour) sauce, that rooster sauce, garlic, sugar, cayenne pepper, dry mustard, ginger, sesame oil.. pretty much everything.
WOW...You all are making me drool...All of them sound so DELICIOUS ;)b
Here's a "proper" recipe for stirfy sauce, plus directions on storing ginger: http://vegweb.com/index.php?topic=30904.msg365178#msg365178
Here's a "proper" recipe for stirfy sauce, plus directions on storing ginger: http://vegweb.com/index.php?topic=30904.msg365178#msg365178
Thanks yabbitgirl, can't wait to try this! Think I'll surprise my daughter with a jar of this also ;)
I usually just toss in some high-heat cooking oil (canola or grapeseed) + soy sauce + whatever spices/herbs tickle my fancy that day (black pepper, garlic powder, basil, etc.).
There's this other one that I make sometimes, based on a spring roll dipping sauce that I made up a while back... I don't measure anything, just mix up whatever proportions taste good/make a good consistency:
Sesame oil + soy sauce + rice vinegar + creamy peanut butter + a bit of sugar + garlic powder (or fresh minced garlic) + maybe some fresh minced ginger = awesome
Also: Soy Vay brand "Veri Veri Teriyaki" is friggin' tasty, and they don't use crappy ingredients. It's great for times when I don't feel like making my own sauce.
Yeah, I never use a recipe either... I find that the easiest way to get my stirfry yummy is to just add everything until it tastes just to my liking.
3 Tbsp each Bragg's & rice vinegar; 1 Tbsp mirin; 1 tsp toasted sesame oil; a big ol' squirt or two of Sriracha pepper sauce... & sometimes a bit of natural peanutbutter or tahini, with or without a splash of orange or pineapple juice added at the end; preferably tossed with heavy-handed chopped cilantro, after cooking. (hmmmm... odd!...suddenly feeling quite hungry...)
Trader Joe's Soyaki Sauce, thickened with a cornstarch and water mixture to thicken
Thanks for you all's help. Now I just have to decide which one to try first...they all are AWESOME quick recipes :)>>>
http://vegweb.com/index.php?topic=15978.0 The sauce from this recipe, but with lime juice or tamarind nectar instead of OJ. Otherwise, I mostly just throw stuff in same as everybody else. Bragg's, sesame oil, molasses, vinegar....
I just discovered stir-fries as well! I liked the Broccoli Slaw and Red Pepper Stir fry in Supermarket Vegan. It uses fermented black beans.
This is a recipe that also uses fermented black beans that I hope to try: http://blog.fatfreevegan.com/2007/08/home-style-tofu-with-shiitake-mushrooms.html
I use sodium free broth as a base, and toss in soy sauce, brown sugar, hot pepper, for a kind of...sweet and spicy blend and I thicken with cornstarch.