For instance, how many cups of sauce to coat 10lbs of vegetables? If we were going to keep the sauce to reuse at a later date, I would just make a big batch and then having the cooks use their judgement on how much to use. We can't really keep the sauce, however, and I'm not sure I necessarily trust the cooks' judgement either sadly!
I've made some stir fries with no sauce at all technically a stir-fry only needs oil and some with extra sauce, particularly if they're intended to be eaten with bland white rice. I know you say you can't trust their judgment, but to some degree, you're really going to have to, because there are too many variables to pin it down to a golden ratio.
At the end of the day you're trying to get an even coat on the vegetables or meat, or whatever - the thickness of that is again dependent on personal preference.
But even if you make that decision for them, the main ratio affecting the end result isn't based on the weight of the food, or even its volume - it's based on surface area, which is nigh on impossible to measure and guaranteed to be inconsistent between specific preparations. Stir-fry sauce is extremely cheap to make. It's pennies per cup. If you make too much, you can always cook it down, so if you have to pick a number, it's better to err on the side of caution and make too much as opposed to too little.
You can always supplement the real sauce with soy sauce, teriyaki, etc. So pick a number that seems a little high, and instruct the cooks to let it reduce if it seems watery. They'll be using high heat, so it won't take long to reduce, and the net effect is positive anyway a stickier, more flavourful sauce. Personally, I always find 1 generous cup of sauce to be more than enough for a standard-size 14" wok filled with meat and vegetables, assuming it's the kind of stir-fry that you want to be reasonably "saucy", and also assuming it is thickened properly; if you dump a full cup of pure soy sauce in there, you'll just end up with vegetable soup.
I literally use a coffee mug and never measure any of the ingredients, and the difference between one preparation and the next isn't particularly noticeable. So start with that as a guideline and test the recipe yourself, if you can. Unless you have extremely precise control over the quantity and quality of the raw ingredients in addition to a precise and well-tested sauce recipe, you won't be able to come up with a reliable ratio. It's not a question of trust, just practicality; Asian cooking is at least in my experience very loosey-goosey and doesn't lend itself well to precise recipes - or inexperienced cooks.
Sign up to join this community. By Allrecipes Editors Updated August 07, Pin FB Share. Stir-Fry Chicken and Broccoli. Allrecipes Easy Stir-Fry.
Photo by Allrecipes. Turn off the heat and stir in any fresh herbs, if using. Prepare all of your ingredients before you begin to cook, as stir-fries come together very quickly. Cut all of your ingredients into similarly-sized pieces to promote even cooking.
Cook items in batches as necessary to avoid crowding the pan. Prepare your rice or noodles before you start your stir-fry. Stir, then fry. Then stir. Then fry. If you keep stirring the entire time, your meat and vegetables will never brown! Add garlic. Trust us, it should be added to every stir-fry, ever. Red Pepper Flakes: We like the added flavor and slight heat this lends.
If you do like your sauce spicier, add more. You can also use chili garlic sauce or Sriracha. Cornstarch and Water: Cornstarch and water are combined to thicken stir fry sauce and make it glossy.
The mixture will continue to thicken after being removed from the heat and cools down. Also a great flour alternative if you need this dish to be gluten-free. To use stir fry sauce to make stir fry: Warm 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add 1 pound of protein cubed chicken, sliced beef or pork, or thawed shrimp and cook until browned and almost cooked through.
Time will vary depending on the protein. Transfer to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables onion, broccoli, snow peas, carrots, bell peppers, etc. Stir fry until crisp-tender, about 4 minutes. Return the protein back to the pan, along with the stir fry sauce. Cook, stirring to distribute, until the sauce has thickened, about 2 minutes or until desired thickness is reached.
Serve over hot cooked rice. Proper Storage How long does stir fry sauce last? Easy Stir Fry Sauce Video. Use this easy all-purpose stir fry sauce recipe for your favorite stir fry recipes!
Perfect with any protein and vegetables, over rice or noodles. Prep Time 5 minutes. Total Time 5 minutes. Instructions Combine cornstarch and water in a mason jar until smooth. Then add in all the remaining ingredients. Fasten the lid, and shake until fully incorporated. Alternatively, you can mix everything in a bowl with a whisk.
Use as desired. Instructions for a basic stir fry are in the full article. If not using right away, store in a sealed jar or airtight container in the refrigerator.
Note: after it's been sitting and untouched for a while, the ingredients will separate and the cornstarch has a tendency to settle and harden at the bottom of the jar.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself. Course: Sauce. Cuisine: Asian. Keyword: stir fry sauce, stir fry sauce recipe. Did you make this recipe? Snap a picture and mention bellyfullblog!
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