I absolutely love recreating takeout food at home. I don’t know why it’s taken me so long to make my own stir fry sauce. It’s so easy to do and the results are outstanding. You will NEVER want to buy a store-bought jar again! This stir fry sauce is so versatile you can use it with any stir fry ingredients of your choice. This sauce makes the most of the best Asian flavors, is dairy-free and vegan/vegetarian. You can serve it with vegetables, tofu, beef, chicken, seafood, the choices are endless.
Step by Step Instructions
Start by adding the dry ingredients to a small bowl or jug. Chinese Five-Spice – a spice mix that’s usually made up of fennel, cinnamon, anise seeds, cloves, and white pepper. It adds an authentic flavor profile. Garlic Powder & Ground Ginger – I use the powder instead of fresh as it has a longer shelf life and won’t go bad. I then add the fresh to the stir-fry when cooking. Dark Soy Sauce – Good quality brands of dark soy sauce should not contain salt. It’s mainly used for color and a little flavor. Be sure to check the bottle and leave it out if it contains salt. Soy Sauce – I use low sodium soy sauce, but this is a personal choice. If you use regular soy sauce, cut the mesaurement in hlaf and add more to taste when cooking. Rice Wine – I use Shaoxing wine. I think it’s the key to making dishes taste as it does in a Chinese restaurant. It’s worth buying if you cook a lot of Asian food, but can be substituted with cooking sherry. Rice Wine Vinegar – is used to heighten flavors. If you don’t have it, replace it with plain white wine vinegar. Sesame Oil – I don’t use it in this dish as cooking oil, but more of an Asian flavor enhancer. It’s not essential so if you don’t have it, you can leave it out. White Pepper – This is commonly used in Asian cooking. It adds spicy heat to the recipe. If you don’t have it you can substitute it with regular ground black pepper. Add the wet ingredients. Mix together until combained. Pour into a jar and store in the fridge until ready to use! Use in your favorite stir fry. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
