5-Minute Stir Fry Sauce
FULL RECIPE:
Making stir fry at home has never been easier with this 5-minute stir fry sauce recipe made from scratch. Whisk together the simple ingredients - or shake them up in a jar - and add it to your favorite stir fry ingredients. Your flavorful dinner will be ready in no time!
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Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE
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LEARN HOW TO MAKE AN EASY VEGETABLE STIR FRY RECIPE TO ENJOY TODAY!
LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight!
Ingredients:
80g broccolini
40g carrot
80g cremini mushrooms
1/2 red bell pepper
1/2 red onion
4 spears baby corn
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
1 tbsp sriracha
1 tsp cane sugar
splash of toasted sesame oil
1+1 tsp avocado oil
Directions:
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil
4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside
5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour
6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes
7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute
8. Plate the veggies and serve with freshly steamed rice
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Beef And Onion Stir Fry ｜Tender And Juicy Beef
—-Ingredients(4 servings)—
6.7 oz/190 g onion
4 stalks of green onion
1/4 tsp salt
1/4 tsp sugar
4 cloves of garlic
16.9 oz/480 g beef
2 tsp soy sauce
2 1/4 tsp dark soy sauce
3/4 tsp oyster sauce
3/4 tsp sugar
1 1/2 tsp baking soda
4 1/2 tsp corn starch
3 tsp oil
1 1/2 tsp sesame oil
3 tbsp oil for cooking
3 tsp dark soy sauce
1 1/2 tsp oyster sauce
1 1/2 tbsp cooking wine
1/3 cup water
Black pepper
—-Timestamps—
00:00 - Intro
00:17 - Green onion,garlic,onion prep
01:07 - Beef Prep
02:02 - How to cook Beef And Onion Stir Fry, Onion stir fry
02:42 - Beef stir fry
04:13 - Final Step
How To Make The Best Chicken Stir Fry | Perfect Chicken Stir Fry
Ingredients: Recipe Serves 5
FOR THE CHICKEN
300g Boneless Chicken
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Black Pepper
1 tsp Chicken seasoning or 1 Bouillon
1/2 tsp Salt
1 tsp Smoked Paprika
2 tbsp Cornflour
FOR THE STIR FRY
3 Bell Peppers
Spring Onions
1/2 Small Onion
2 Chilli Peppers
1 tbsp Minced Garlic
1 tbsp Minced Ginger
FOR THE SLURRY
4 tbsp Dark Soy Sauce
4 tbsp Light Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Cooking Wine
1 tsp Sesame Oil
1/3 Cup Ketchup
1/3 Cup Sweet Chilli Sauce
2 tbsp Cornflour
2 tsp Chicken Seasoning
Music: bensound.com
5 Most Popular Asian Stir-Fry Sauces, CiCi Li - Asian Home Cooking Recipes
The soundtrack of this video got a little problem. So I re-uploaded the video here:
Hello all my foodies! We are going to make 5 most popular Asian Stir-Fry Sauces. You can make countless dishes with these 5 Asian stir-fry sauces: brown sauce, general tso's sauce, teriyaki sauce, honey sesame sauce, and sweet and sour sauce. You can also make these ahead of time and store them in your fridge. It makes cooking faster and easier.
Recipe:
中文影片:
1. Brown Sauce 基本炒汁:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/2 tablespoon dark soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
Pinch of sugar
Pinch of white pepper
1/2 cup chicken stock (or beef stock)
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
2. General Tso’s 左宗棠
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon rice vinegar
1 tablespoon red chili oil
2 tablespoons sugar
Pinch of white pepper
2 garlic cloves, finely minced
5 red dried chilies
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
3. Teriyaki sauce 照燒
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons honey
2 garlic cloves, minced
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
4. Honey Sesame (for sesame chicken) 蜜糖芝麻
1 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
2 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons roasted white sesame seeds
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
5. Sweet and Sour 甜酸
¼ teaspoon salt
2 tablespoons rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
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My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
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