Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Stirring Tales—Saucy
    Lost? Site Map
    food image

    17 recipes in

    Stirring Tales—Saucy

    [Cover photo by ~♥Sackville♥~.] Recipes for stir-fry sauces.

    Displaying up to 20 pages of results. To see all results, or register.

    This sauce was adapted from a Mollie Katzen "Moosewood Cookbook" recipe. Add to stir-fried vegetables - plus chicken, if you are not a vegetarian. If you are a garlic lover, add more - it is really strong since the sauce is barely cooked.

    Recipe #43462

    You'll always be ready to stir-fry with a batch of this in your fridge. Use it on just about anything, meat, fish, chicken, veggies, whatever. Adapated from a Sunset cookbook.

    Recipe #89811

    Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

    Recipe #87748

    57 Reviews |  By Lennie

    My SIL is a newlywed, and she's turning into quite a good cook -- we have even started sharing recipes. This is HER stir fry sauce, and I love its basic goodness. You can add ingredients (I'll add a few spoonfuls of black bean sauce sometimes, for example) or change them around (I often use brown sugar instead of white, and sometimes I use rice wine vinegar instead of the white). I keep losing the piece of paper I have this scribbled on, so it's time to bring it to Zaar!

    Recipe #85683

    This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!

    Recipe #37310

    Found this recipe on a package of frozen stir-fry vegetables.

    Recipe #38444

    A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.

    Recipe #83624

    3 Reviews |  By CatRep2

    From CookSmart by Pam Anderson

    Recipe #72011

    4 Reviews |  By CatRep2

    From CookSmart by Pam Anderson

    Recipe #72008

    3 Reviews |  By Bev

    This sauce recipe is enough to coat 3/4 pound beef, chicken, pork, seafood, or tofu plus 1 1/2 pounds chopped vegetables and aromatics such as garlic, ginger and scallions. From Cook's Illustrated.

    Recipe #62691

    A very good basic stir-fry sauce to make ahead and store in the fridge (for up to 3 weeks). Just pour some in your stir-fry a few minutes before it is done cooking and heat through.

    Recipe #97524

    3 Reviews |  By Leah K.

    This came from the back of a bag of "Bird's Eye Farm Fresh Mixtures, Asparagus Stir-Fry With Pasta" to which I added boneless chicken breasts. Nevertheless, when I looked on their site, and searched and searched, I could not find the recipe. I decided to post it as much for my future reference as well as your enjoyment. This was nice and light and a great change from the traditional teriyaki taste we have become accustomed to.

    Recipe #98766

    3 Reviews |  By hels

    After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.

    Recipe #98829

    I make this and keep in refrigerator for up to 1 month..When I need to fix a meal in a hurry or a quick meal after a day of gardening...this hits the spot..

    Recipe #124270


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites