Easy Stir Fry Sauce
Recipe: #12688
June 04, 2014
Categories: Sauce, Tofu/Soy, Chinese, Japanese, 5-Minute Prep, One-Pot Meal, Sunday Dinner Wok/Stir-Fry, Low Carbohydrate, No Eggs, Non-Dairy, Spices, more
"This is a simple, easy, sauce for a stir fry. It works great with - shrimp, scallops, chicken, pork, or beef. Add with your favorite mix of vegetables. Then, serve over noodles or rice. I happen to like this version, because it is a bit lighter than most."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (36.9 g)
- Calories 52.3
- Total Fat - 4.6 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 1047.9 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0.3 g
- Protein - 1.2 g
- Calcium - 5.8 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sauce ... Simply mix all the ingredients in a measuring cup or small bowl. It's ready to use. One note, I like to use honey vs sugar; just my preference. But, sugar works equally as well.
Step 2
Stir Fry ... I usually saute my protein first; then, remove to a plate as you prepare the vegetables. Saute the vegetables until tender. Return your protein to the pan, and add the sauce. It takes just a couple of minutes to heat through, naturally thicken; and, it's ready to serve.
Step 3
Note ... You as much sauce as you want. Personally, I don't like too much sauce. I used 1/2 lb shrimp and 2 1/4 cups of vegetables - for this particular amount of sauce. It just depends on how 'saucy' you like your stir fry.
Step 4
Serve and ENJOY ... Plate your stir fry as is; or, over rice or noodles.
Tips
No special items needed.
0 Reviews
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