Stir Fry 101 & Restaurant Stir Fry Sauce (Storable)


Stir Fry 101 & Restaurant Stir Fry Sauce (Storable)
Stir Fry 101

Stir Fry 101:

You CAN make stir fry in your very own kitchen that tastes like it came from a restaurant–we promise. Store this make-ahead sauce in the fridge, and you can throw your dinner together in minutes! This recipe uses 100% juice as its natural sweetener, so not only is it preservative & msg-free, but it’s also free of added sugars!

It takes about ten minutes to make this sauce. Store it in an airtight container in your fridge, and pull it out anytime you are craving a healthy, delicious stir fry in a hurry!

Don’t know how to make a stir fry? It’s easy! Scroll down after the sauce recipe and we’ll show you just how simple it is!

STIR FRY SAUCE

INGREDIENTS:

1 Cup Soy Sauce (We like low-sodium soy sauce)

1/2 Cup SunTropics Passion Orange Guava Juice

1/4 Cup Pineapple Juice (We use two small cans of pineapple chunks in our stir-fry, so just drained the juice from that!)

1/4 Cup Hoisin Sauce

1/4 Cup Rice Wine Vinegar

3-4 Tablespoons All-Natural Peanut Butter

1 1/2 Tablespoons Minced Garlic

2-3 Tablespoons Grated Fresh Ginger (be sure to peel off the outer skin before grating!)

1 1/2 Tablespoons Sesame Seeds

*Optional for lovers of heat: 1-2 Tablespoons of Hot Chili Sesame Oil or Hot Chili Sauce

INSTRUCTIONS: 

1. Combine all ingredients in a medium bowl and stir until smooth. *We find it helps to barely heat the peanut butter a bit–say ten seconds in the microwave– for easy stirring. There will still be pieces of the peanut-butter in the sauce. This is fine–it will not completely stir in.

2. Store in your fridge in an airtight container for up to two weeks.

 

STIR-FRY 101:

IMG 1084 300x300 Stir Fry 101 & Restaurant Stir Fry Sauce (Storable)

Stir Fries are great because there is no wrong vegetable or meat. Now that you have your sauce, pick a protein, a nut, and a veggie combo, & you’ve got it!

INGREDIENTS: 

SESAME OIL (you know what, if you don’t have this on hand use whatever oil you have–it will still be delicious.)

PRIMARY PROTEINS (Pick One):

Chicken, sliced into strips

Beef, sliced into strips

Shrimp, peeled and deveined

Tofu, cut into cubes

NUTS (Pick One):

Cashews

Almonds

Walnuts

Anything else you think may be delicious

VEGGIES (Pick Any One or Combination):

Carrots

Broccoli

Bell Peppers

Zucchini

Bean Sprouts

Onion

Snow Peas

Pineapple (we know, we know, it’s a fruit, not a veggie!)

SESAME SEEDS (To Garnish)

DIRECTIONS:

*BEFORE preparing your stir-fry, prepare rice according to rice instructions so it will be done when your stir-fry is done!

1. Nut time: First, we’ll carmelize our nut of choice so we can really convince ourselves and anyone else around that we are an amazing chef. Shhh, it’s easy! icon wink Stir Fry 101 & Restaurant Stir Fry Sauce (Storable) For about 1/2-1 cup of nuts, heat 1 tablespoon sesame oil on medium-high to high. Add the nuts, stirring frequently for one minute. Then add two tablespoons or so of your pre-made stir-fry sauce. Cook for one more minute, stirring constantly. Spoon the nuts aside onto a plate to add later.

2. Meat time: Add another tablespoon of sesame oil to the heated pan, and add your meat (or tofu!) of choice. Cook, stirring frequently, for about five minutes, or until the meat is thoroughly cooked. If you are cooking shrimp, reduce time to three to five minutes. You want the shrimp to be white, but not over-cooked (that’s where rubbery shrimp come from–you don’t want rubbery shrimp. icon wink Stir Fry 101 & Restaurant Stir Fry Sauce (Storable) ). After cooking two minutes, add about 1/4 cup stir-fry sauce, and cook the remaining time. Set the cooked meat aside on a plate, as well.

3. Veggie time: Add another two tablespoons of sesame oil to the heat, then add your hardest, crispiest veggies first, because the crispest veggies take the longest to cook. So the key here is to keep adding our veggies by how long they will take to cook so they are done cooking at the same time. This is not as hard as it may sound.

Hardest veggies: Start with carrots (if using). Drizzle a tablespoon of water over the carrots to help them soften. Cook about two minutes, or until just starting to soften.

Getting softer: Add the broccoli (if using). Repeat the water trick with another tablespoon of water. Cook another two to three minutes, or until it begins to soften.

And softer: Add bell peppers, onion, and/or snow peas. Cook another three minutes or until they begin to soften.

And softest: Add zucchini and/or bean sprouts. Cook another two to three minutes or until they are softened.

4. Add it all together time: Add the cooked meat and carmelized nutes into the pan, still on the heat. If you are adding pineapple, now’s the time to add it!

5. Sauce time: Add 1/2 cup of your pre-made Stir Fry Sauce (above) or enough to coat the entire mixture and cook for one additional minute, or until carmelized and beginning to thicken.

6. Serve on a bed of rice and top with a sprinkle of sesame seeds, you master chef with your carmelized nut restaurant-tasting stir-fry, you. icon wink Stir Fry 101 & Restaurant Stir Fry Sauce (Storable)

*Don’t forget to snap a photo or short video of your creation and share it with us on our Facebook, Pinterest, Twitter, & Instagram pages–we love seeing how yours turn out!

 

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