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Chrissy's Sinch Off The Hook Stir Fry & Sauce

This recipe works for Vegetarians, or taste amazing with Beef, Chicken, Shrimp, or Pork. It is easy to make large batches of the sauce ahead of time and preserve in mason jars to make your meals even easier and quicker. 

I look at it as a knock your socks off kind of dinner. This is why I call it "Off the hook." 

It has a very classy full flavor yet is super simple to make. 

Lets start with the stir fry sauce! The indulgent (I wish I could drink) sauce. 

Sauce Ingredients: 

2 Tablespoon of fresh ginger grated or finely chopped. 
(Dried is OK too if you do not have fresh) 
3 cloves of garlic, finely chopped
2 Tablespoon of sesame oil
1/2 cup of soy sauce
1/4 cup teriyaki sauce
2/3 cup water or your choice of broth
2 tablespoons of corn starch
2 Tablespoons of Rice Vinegar
1 1/2 Tablespoons of Sriracha Hot sauce
3 Tablespoons of sugar
2 Tablespoons parsley

Sauce Directions: 

Put all wet ingredients in a sauce pan, then add all the rest of your ingredients. 

On low-medium heat bring to a slow boil then turn heat down to a simmer  stirring frequently simmer for 15 minutes. Turn off heat and cover with a lid. 

***Note*** If canning or preserving leave out the corn starch until your actually making your dinner and bring all other ingredients to a boil and constantly stirring boil for 15 minutes. Then immediately ladle up to bottom of the rimed edge of boiled sterilized mason jars. Wipe rim of jar, and place seals and rings on top. Water bath the jars for 12 minutes. Let cool and seal. For more detailed canning instructions visit here...

Stir Fry Ingredients: 

8 cups of your choice diced vegetables (IE: Mushrooms, Carrots, Celery, Broccoli, Zucchini, Snap Peas, Onion, Bamboo Shoots, or Peppers)
2 cups of Vegetable broth (any broth or water will work) 
1 can of baby corn drained
2 cans of water chestnuts drained
1-2 lbs of cubed meat or prawns
4 cups of bean sprouts 
2 packages of Soba, Uden, or Rice Noodles (omit if putting over rice) 
1/4 Cup Cashews (optional) 

Stir Fry Directions:

Make your stir fry sauce (1st Recipe) and set aside. 

Put 1 cup of vegetable broth in large deep skillet and add your meat (Chicken, Beef, or Pork)  and cook over medium heat for roughly 10 minutes. If Sea food add at the end and last then cook as desired to avoid over cooking. 

Next add your medley of chopped vegetables, remaining broth, baby corn, water chestnuts, & bean sprouts. Cover with lid and simmer on low 15-20 minutes. Check vegetables and meat periodically for wellness and tenderness. Cook longer or less if ingredients are not cooked to your desired taste. 

When meat and vegetables are to your desired wellness, add your noodles and cover with a lid simmer 7 minutes. (until noodles are separated and done) 

Remove lid and add your stir fry sauce, cashews, and at this point and any sea food, fold sauce it into your meat and vegetables. Cook until it starts to thicken roughly 2 minutes. Let everything rest 3-4 minutes since your sauce will thicken more as it starts to cool. 

Garnish and serve! Enjoy!  


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