Stir Fry

[Cynbd]

Anyone have a good stir fry sauce?

I always liked that Yoshidas Original from Costco, but now I need to find an alternative.

Thanks - Cin

[StrongerToday]

I usually put a little oil in the pan, add some chopped garlic and ginger, soy sauce, brown sugar and a dash of water. Tasty!

[kolka]

Oyster sauce from your local Asian grocer - but I have no idea if it's gluten-free or not.

[tarnalberry]

Sometimes it's just canola and crushed red pepper. Sometimes it's that and gluten-free tamari. Sometimes I use ginger as well. Sometimes garlic instead. Sometimes jalapeno or habanero in addition or instead. Sometimes Thai Kitchen's red chili paste. Sometimes chili sauce. Sometimes a bit of lemon juice. It varies.

[jenvan]

I like to make my own, but if you want bottled, Thai Kitchen has several that are gluten-free, including a pad thai sauce.

This is our favorite at home, I usually still add more garlic/onion powder to mix too.

Cantonese Light Sauce

1/2 cup low-sodium chicken broth or water

1 tablespoon dry white wine

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon toasted sesame oil

1/2 teaspoon salt

1 teaspoon cornstarch

1 tablespoon olive oil

2 tablespoons minced scallions (white parts only)

1 1/2 tablespoons grated fresh ginger

In a small bowl, whisk together the broth or water, wine, soy sauce, sugar, sesame oil, salt, and cornstarch, stirring constantly until the cornstarch dissolves. Heat a wok or skillet over medium-high heat. Add the olive oil and heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.