Woks of Life Beef Pepper Stir Fry
This is an easy stir-fry sauce recipe to speedily make homemade stir-fries with whatever meat or vegetables you accept!
Of all the recipes hither on the Woks of Life, you lot may discover yourself coming back to this one the most frequently for both versatility AND taste.
Over the years working and cooking in Chinese restaurants, I've made enough of dishes cooked in a Chinese chocolate-brown sauce. Every day, I would brand dishes similar beef and broccoli, chicken with cord beans, and beef with mushrooms.
Nosotros fifty-fifty made dishes like moo goo gai pan and craven with edible bean sprouts (traditionally fabricated in a white sauce) "with brown sauce" upon asking. So oft, that rich night sauce was the starting time choice of hungry customers, and for good reason. It's TASTY.
The Ultimate Repast Prep
When hungry walk-ins are expecting their orders in 10 minutes or less, it's skillful to have an arsenal of shortcuts to brand the process easier. One such shortcut was having an all-purpose brown sauce on hand to use every bit a base for many dishes, including the ever-pop Beef and Broccoli.
This ensured that anyone working at the wok station would brand the same swell-tasting dishes every single fourth dimension. Consistency and speed are two very of import requirements for a adept Chinese restaurant, later on all.
What was convenient at the eating place extends to convenience at dwelling. When Judy and I were both young, working, and taking care of our two young daughters, I used to slice vegetables and meats on the weekends or evenings, and portion out dishes two or three at a time to take them in the refrigerator prepare to become.
With Judy picking up the kids from their after school programme on the fashion home from her job in New York Metropolis, I would get abode from work, start the rice cooker , unwrap the sliced meat and chopped vegetables, open upward my homemade stir-fry sauce, and I was set up to wok! After just x minutes in front of the stove, a stress-gratis dinner was on the table on time, with the remainder of the evening to ourselves.
What Is In Our Stir-Fry Sauce Recipe?
Chinese brownish sauce gets its name from the color of soy sauce and especially night soy sauce, the ingredient that gives it that rich amber color.
Everything you need to make this sauce is listed in our mail service on ten essential Chinese pantry ingredients. In fact, with those ingredients, you can make the vast majority of the recipes on our site!
This sauce includes (from left to right):
- Chicken stock
- Shaoxing wine (can substitute a dry sherry cooking wine)
- Soy sauce
- Sugar
- Oyster Sauce
- Dark Soy Sauce
- Sesame Oil
- White Pepper
- Salt (not pictured)
Depending upon your tastes, you may adopt to add some hoisin sauce, rice vinegar or some bootleg chili oil to yours. You lot can perfect it to your own taste, which is the beauty of cooking at domicile.
Ringlet downwardly to the recipe carte for the amounts/full recipe, likewise equally instructions on how to use this sauce with any meat/vegetables yous like.
Can I Make Vegetarian/Vegan/Gluten-Free Stir-fry Sauce?
The short answer is: yeah!
To make vegetarian/vegan stir-fry sauce:
- Substitute vegetable or mushroom stock for the chicken stock.
- Substitute vegetarian oyster sauce for the oyster sauce (vegetarian oyster sauce is made from mushrooms).
To make gluten-free stir-fry sauce:
- Use gluten-free soy sauce or tamari.
- The nighttime soy sauce is in the recipe mainly for color, so simply omit information technology. The color won't be quite as dark-brown, but it'll still accept good flavor.
- Use a gluten-free oyster sauce. Lee Kum Kee brand makes one that we use for gluten-free cooking!
What Can You Cook With It?
You can cook simply most any meat and vegetable stir-fry dish with this basic sauce.
I used to make fridge make clean-out stir-fry dishes every Friday with odds and ends left from the week with whatsoever protein nosotros had available in our freezer, similar beef, chicken, pork, or shrimp.
Whether you accept carrots, peppers, onions, celery, snow peas, snap peas, edible bean sprouts, bok choy, etc. left over or readily bachelor in your fridge, you tin use whatsoever combination yous like. Gyre down to the recipe card for the total ingredients listing and recipe!
How to Use This Stir-fry Sauce:
one. Marinate Your Protein:
Marinate 12 ounces of sliced beef, chicken or pork with:
- 2 tablespoons h2o
- A compression or more of blistering soda (for beef only)
- ane tablespoon oyster sauce
- ane teaspoon vegetable oil
- 1 teaspoon cornstarch
Let the meat sit for at least 20 minutes. For more information on preparing and velveting meats for stir fry run into:
How to Velvet Craven for Stir-fry
How to Prepare Beef for Stir-fry
How to Velvet Pork for Stir-fry
How to Gear up Shrimp for Chinese Cooking
2. Prepare Aromatics:
I like to cut my aromatics fresh, and then I volition mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or two scallions into two-inch lengths if I have some.
3. Slice Vegetables:
I'll prepare the vegetables ahead of time, slicing celery, carrots, bong peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use any you like and make sure to cutting the vegetables small-scale/thinly enough so that they'll melt chop-chop (i.e. a couple of minutes).
4. Fix Your Thickener:
2 tablespoons water mixed with 2 tablespoons cornstarch.
5. Sear Meat:
Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.
6. Assemble Stir-fry
Add another tablespoon of oil and add the garlic and ginger. (If you besides sliced scallions, you lot tin add the white parts of the scallion at this phase.)
After a few seconds, add the vegetables and stir fry for ane minute or until just softened.
Add together well-nigh two/3 cup of stir fry sauce (more or less depending on how much sauce you like), and heat until simmering…
And add in the seared meat.
Bring to a boil and stir in the cornstarch slurry until the sauce is thick plenty to coat a spoon (yous may need a petty more or a little less cornstarch slurry depending on how much sauce y'all added and how loftier your oestrus is). Add together the greenish parts of your scallions (if using), and melt for another 15 to 20 seconds.
For more detailed information on the many ways to use cornstarch to become authentic results at dwelling house with our recipes, see our mail service onHow to Use Cornstarch in Chinese Cooking.
Serve over rice!
We did a beefiness and mixed vegetable stir-fry as the case in these photos, but there are endless ways to utilize this method. Let united states of america know your thoughts and ideas in the comments below!
Prep: 5 minutes
Total: 5 minutes
- 1 1/ii cups chicken stock (or vegetable or mushroom stock; 350ml)
- 1 tablespoon Shaoxing wine
- 1 tablespoon brown sugar (or granulated sugar)
- two teaspoons sesame oil
- 1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
- i 1/two tablespoons dark soy sauce
- 2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
- 1/4 teaspoon white pepper
- ane/four teaspoon salt
-
In a jar with a tight lid (must hold two cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
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This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what y'all demand for your dish.
Makes enough sauce for about iii dishes. Diet info is for one out of twelve servings of sauce, assuming that there are 4 servings per dish.
Calories: 22 kcal (ane%) Carbohydrates: 2 g (ane%) Poly peptide: 1 g (2%) Fat: 1 k (two%) Saturated Fat: 1 thou (v%) Sodium: 535 mg (22%) Potassium: xl mg (ane%) Fiber: ane g (iv%) Sugar: 1 1000 (1%) Calcium: iii mg Iron: 0.2 mg (1%)
Source: https://thewoksoflife.com/stir-fry-sauce-recipe/
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