How do you make stir fry sauce and how do you make fried rice?

Answer 1

/4 cup soy sauce
1 cup water (or more)
1-3 teaspoon grated ginger
2 cloves garlic
1 teaspoon sesame oil
1 tablespoon honey
1 1/2 tablespoons cider vinegar
2 tablespoons sherry wine
3 tablespoons cornstarch

Combine all ingredients except cornstarch.
Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistancy.
When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
In a few minutes the sauce will thicken.


Stir-Fried Rice
Contributed by: SusanOnln
Family Fun magazine


Ingredients
2 tbsp. Vegetable oil
1/2 tsp. Sesame oil
4 Scallions, sliced
1 cup Frozen baby peas, thawed
1 Medium carrot, peeled & grated
3 cups Cooked & chilled white rice
3 Large eggs
2 tbsp. Soy sauce

Preparation
1. Heat the 2 Tbsp. of vegetable oil & the sesame oil in a large saute pan or wok over medium heat.


Add the scallions, peas, & grated carrot all at once, taking care to avoid being splattered by hot oil. Saute the vegetables for 1 minute, stirring them constantly. Add the rice & stir the mixture occasionally as it heats for 2 to 3 minutes.


2. Break the eggs into a small bowl & beat them with a fork until blended. Add the eggs to the rice mixture & stir continuously with a wooden spoon until they are soft but not overcooked.


3. When the eggs are almost fully cooked, add the soy sauce & heat for another minute or two, stirring often.

Answer 2

This is the stir fry sauce
3 T low sodium soy sauce
1 T sherry
1 T cornstarch dissolved in 3 T cold water
1 T honey or sugar (optional)
garlic powder and/or ginger powder to taste

Mix well just before pouring over vegetables in skillet/wok. Stir
sauce and vegetables quickly to cover. Sauce will thicken quickly -- add
more water if it thickened too quickly.
kwvegan vegan


Fried Rice:
3 cups cooked white rice
1 tablespoon vegetable oil
3 ounces mushrooms, sliced
1/2 cup diced carrots
1/2 cup peas
1 cup bean sprouts
2 medium green onions, sliced
2 eggs
3 tablespoons reduced sodium soy sauce
Dash pepper

Heat oil over medium heat in a nonstick skillet. Cook mushrooms, carrots and peas in oil for 2 minutes, stirring frequently. Add the bean sprouts, onions and rice and stir-fry until mixture is hot.

Push the mushroom-rice mixture to one side of the skillet and reduce heat. Beat the eggs slightly in a small bowl and add to the cleared side of the skillet. Cook over medium heat, stirring frequently until eggs are cooked but still moist. Combine the eggs and rice mixture, stir in soy sauce and serve.

Makes 6-8 Servings
Serving Size: 6 ounces
Nutrients per serving:
Calories: 164
Total fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 53 mg
Sodium: 280 mg
Carbohydrate: 27 grams
Protein: 6 grams
Dietary fiber: 2 grams

Answer 3

STIR - FRY SAUCE

1/2 c. Argo cornstarch
1/4 c. brown sugar
1 tbsp. minced fresh ginger root
2 lg. cloves garlic, minced
1/2 tsp. ground red pepper
1/2 c. soy sauce
1/4 c. cider vinegar
2 c. chicken or beef broth
1/2 c. dry sherry (optional)
1/2 c. water

Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.

Fried Rice

A wonderful recipe (if I do say so myself). Good luck!

1.5 cups rice (I use BASMATI or JASMINE rice, but you can use anything but Minute Rice)
2 cups H2O (that's water to you and me)
4 eggs (2 eggs only whites, 2 eggs with the yolks - chicken eggs, please)
meat (optional - pork, chicken, or roadkill is fine - I prefer chicken, but raccoon is good too)
green onion / white onion / celery / bell pepper / broccoli / frozen peas / any crisp vegetable, diced to the size of....well, dice
1 ounce dark sesame oil (Trader Joe's has this $1.99 a bottle - pick up some $2 Chuck while you're there)
2 ounces canola oil (any kind except Pennzoil works fine - I just like Canola oil for its heart-healthy tendencies)
salt (Seasoned Salt is fine)

Early in the day (or the day before): Cook rice. I use 1.5 cups of rice to 2 cups water in a rice cooker. LET THE RICE COOL to room temperature, or put it in the refrigerator if you cook the rice the day before. I think this step is important because it allows me to relax and watch the Simpsons on TV before I resume cooking. If asked "why aren't you cooking dinner", you can always answer "I'm doing what the recipe says to do!".

When the rice is cool, here's what you do:

Mix the eggs (2 full eggs, 2 egg whites) and an ounce of the canola oil and the ounce of dark sesame oil, scramble them up like a crazy person. The key ingredient in this whole thing is the dark sesame oil, so don't forget that.

Pour the other ounce of canola oil in the bottom of a wok. Get that sucker hot! I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step.

Is the oil hot? Add the egg mixture to the wok. Now do you see why you should wear clothes while cooking this? Scramble this up, don't let it form a big flapjack in the pan. Get this looking like oily scrambled eggs. Because, amazingly enough, that's what it is, so far.

Add the meat (make sure it's already cooked - that's why I suggest leftovers - or if not, cook it in the wok before you add the eggs). The meat should be diced as well, about the size of the hole in a CD. You don't have to make it spherical or cylindrical, that was just an example. Making dodecahedrons is OK too.

Scramble the meat, eggs and oil up good! When the eggs get burned beyond recognition, throw the whole thing away and start again.

This time, before the eggs get burned (but after they're starting to brown), add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables - you add them last so they will remain crisp. You want crisp, no? Frozen peas are wonderful in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't whine at me, though. I like 'em, and I'm the one with this recipe on-line, not you.

Mix and evenly heat all that stuff in the wok. Keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok which will prevent their little rice buddies up top from cooking. Add some salt, add some more salt (I like Lawry's Seasoned Salt) and taste it as you go. Add some more salt. Taste it again. Repeat. Add pepper if you wish, but I find the dark sesame oil gets it spicy enough.