PLUM SAUCE STIR FRY RECIPES
BASIC CHINESE SAUCE FOR STIR FRY RECIPE - FOOD.COM
After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had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.
Total Time 7 minutes
Prep Time 5 minutes
Cook Time 2 minutes
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix cornflour and water together to form a smooth paste.
- Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
- Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
- Serve immediately with rice or noodles.
Nutrition Facts : Calories 43.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1509.6, CarbohydrateContent 6, FiberContent 0.4, SugarContent 2.7, ProteinContent 3
STIR-FRY CHICKEN WITH GARLIC SAUCE RECIPE - FOOD.COM
Make and share this Stir-Fry Chicken With Garlic Sauce recipe from Food.com.
Total Time 2 hours 10 minutes
Prep Time 2 hours
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
- Cover and refrigerate at least 2 hours, stirring once to twice.
- In large skillet, heat remaining oil.
- Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
- Remove to platter. Garnish with green onion. Serve with snow peas, if desired.
Nutrition Facts : Calories 277.5, FatContent 9.8, SaturatedFatContent 1.5, CholesterolContent 72.6, SodiumContent 1140, CarbohydrateContent 21.5, FiberContent 0.5, SugarContent 17.9, ProteinContent 26.3
More about "plum sauce stir fry recipes"
VEGETABLE BEEF STIR-FRY RECIPE: HOW TO MAKE IT
“My husband, Jerry, has been making this stir-fry for many years,” explains Mary Loeffler of Imperial, Pennsylvania. “It was an old Chinese recipe, but folks who don’t normally like Chinese food always give this yummy main dish rave reviews.”
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 240 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 240 calories per serving
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
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SPICY CAULIFLOWER STIR-FRY RECIPE | REE DRUMMOND | FOOD ...
From foodnetwork.com
Reviews 4.4
Total Time 16 minutes
Category side-dish
Calories 66 calorie per serving
Reviews 4.4
Total Time 16 minutes
Category side-dish
Calories 66 calorie per serving
- Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.
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SHRIMP AND BELL PEPPER STIR FRY RECIPE | REE DRUMMOND ...
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category main-dish
Reviews 4.6
Total Time 35 minutes
Category main-dish
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
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SUPER TENDER BEEF STIR-FRY - MARION'S KITCHEN
How do you keep your beef tender when stir-frying? Read on, my friends! My secret ingredient will supercharge your stir-fry and keep that steak juicy and succulent. Combined with a sticky, glossy sauce and pepper notes, this is one quick weeknight dinner you’ll want to try, quicksmart.
From marionskitchen.com
From marionskitchen.com
- Slice the steaks against the grain and at on the diagonal to form wide strips that are no more than half a centimetre thick. Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes. To make the stir-fry sauce, mix the ingredients in a small bowl. Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic and then the onion and stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear for about 2 minutes. Then stir-fry and combine all the ingredients. Before the beef is cooked through, add the capsicum. Stir-fry for another 30 seconds or until the beef is just cooked. Add the stir-fry sauce and stir-fry for another 10 seconds or until everything is well coated. Turn the heat off and toss through the spring onions. *NOTES: Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.
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CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
- For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
- Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
- If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
- Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
- Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
- Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
- Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
- Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
- Halve and finely slice the little gem, then toss in lemon juice.
- Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.
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CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
- For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
- Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
- If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
- Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
- Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
- Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
- Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
- Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
- Halve and finely slice the little gem, then toss in lemon juice.
- Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.
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ASIAN SAUCES | JUST A PINCH RECIPES
So many people don't attempt making asian dishes because the sauces are too complex. Here is a list of asian sauces you can make without stress. I have listed them in the "Directions" sections so as to not copy/paste so many times. :)
From justapinch.com
Reviews 5
Cuisine Asian
From justapinch.com
Reviews 5
Cuisine Asian
- Basic directions: mix ingredients, cook until thickened.
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Mar 16, 2017 · choice of protein / veggies + stir-fry sauce + aromatic ingredients = perfect stir fry. The key here is the stir fry sauce. As long as you make a well-balanced flavorful sauce, you can choose your own protein and veggies, and make a perfect stir fry dish in no time. 7 Best Chinese Stir Fry Sauce Recipes…
From omnivorescookbook.com
From omnivorescookbook.com
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PLUM SAUCE RECIPE | ALLRECIPES
Stir in 1/2 cup water and about 1/3 cup of chopped fresh or dried plums (I used dried which were good quality and very moist) to the FINISHED plum sauce. After you pour over the loan, don't stir. The only other change I made was instead of dried onion I used …
From allrecipes.com
From allrecipes.com
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THE BEST EASY STIR FRY SAUCE - SIMPLY DELICIOUS
Mar 17, 2020 · Make the stir fry by frying your selection of vegetables and protein in a hot wok. Once the stir fry is almost cooked through, pour in the stir fry sauce and allow to cook, stirring, until the sauce is thick and glossy and clings to the stir fry ingredients.
From simply-delicious-food.com
From simply-delicious-food.com
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PORK STIR-FRY RECIPES | ALLRECIPES
This stir-fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with steamed rice, or fried noodles can be mixed through the stir fry for a bit of extra crunch.
From allrecipes.com
From allrecipes.com
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Dec 04, 2021 · Stir Fry is not used in any bundles. Recipes. Stir Fry is not used in any recipes. Tailoring. Stir Fry is used in the spool of the Sewing Machine to create the Camo Shirt. It can be used in dyeing, serving as an orange dye at the dye pots, located in Emily's and Haley's house, 2 Willow Lane. Quests. Stir Fry …
From stardewvalleywiki.com
From stardewvalleywiki.com
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Caroline Caron-Phelps is a Japanese/French Canadian recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, vegan, and vegetarian, with beautiful photography, easy-to-follow instructions, …
From pickledplum.com
From pickledplum.com
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AUTHENTIC CHINESE PLUM SAUCE - THE DARING GOURMET
Sep 12, 2017 · Chinese plum sauce is a smooth sweet and tart sauce infused with traditional Chinese spices and boasts a deliciously complex flavor profile that will mesmerize your taste buds! It’s wonderfully versatile as a dipping sauce, stir-fry sauce, basting sauce or …
From daringgourmet.com
From daringgourmet.com
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AUTHENTIC CHINESE PLUM SAUCE - THE DARING GOURMET
Sep 12, 2017 · Chinese plum sauce is a smooth sweet and tart sauce infused with traditional Chinese spices and boasts a deliciously complex flavor profile that will mesmerize your taste buds! It’s wonderfully versatile as a dipping sauce, stir-fry sauce, basting sauce or …
From daringgourmet.com
From daringgourmet.com
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Jul 06, 2018 · Tonkatsu sauce tends to be the thickest of the variations. It has the perfect density to go along with deep fried and breaded dishes. Now – aside from the sauce thickness, there are different recipes for Japanese sauce that are intended to accompany …
From pickledplum.com
From pickledplum.com
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TRADITIONAL CHINESE PLUM SAUCE FROM SCRATCH
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Jun 20, 2020 · They are indispensable for most Chinese stir-fry dishes. Cut them into thin slices and add to the oil along with dried chillies. Light soy sauce & dark soy sauce. The former provides a umami, salty taste. The latter gives the dish an appetizing, brown colour. …
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Aug 08, 2019 · Hoisin sauce is an intensely-flavored, thick, and sticky dipping sauce that can be served with dumplings, or used in Asian stir-fries, meat marinades, and noodle dishes. Garlic and ginger are added to bottled soy and hoisin sauces, along with some chili …
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Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce.It is darkly-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes …
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