How can I thicken up my sauces when I cook stir fries and things?

Question

I'm finding lately that when I cook things like chicken markani or vegitarian chilli dishes that the sauces are just too watery. What can I do/add to them so they're not so watery?

Answer 1

Making a rue of 1 part butter to 1 part flour (a table spoon or 2 of each? depends on the size of the dish) will thicken things up nicely. Cornstarch and cold water can be used if you don't want to change the color (flour will "whiten" it, cornstarch will stay clear). Either one you choose, make sure to cook it out so your yummy flavor in the dish is still slammin' man!

Answer 2

You could use a mixture of water and cornstarch or water and flour like you would to make gravy, that might work. You just need to ensure that you cook it for a little while after you add the mixture to let it thicken and make sure that the cornstarch or flour is cooked and you don't taste it.

Good luck!

Answer 3

I'm a single guy and I like to cook. I used to have this problem myself years ago. Then I rang my mum. Solution:

Take a quantity of plain flour say, 1/2 cup.
Mix with that flour a quantity of butter so as to create a substance with the consistency of dough.
To use all you do is tear a chunk off and mix in with your sauce. Works great!! Doesn't go lumpy.
You can store leftover 'dough' in the freezer to use anytime.

Answer 4

Try using fresh ingredients not frozen ones for best results. If you use frozen food then make sure it is thawed and dry when you start. Also start with a hot hot pan and cook fast. Stir frequently to keep from burning. Use less sauce when cooking or try marinating your vegetable prior to cooking instead of adding the sauce to the pan while cooking.

I hope this helps.

Answer 5

You can use cornstartch to thicken up your sauces. Just mix about 2 tbs of corn startch to 1 tbs water Mix it well so there is no lumps. Be careful not to put it in something that is scortching hot but if it does lump up, just use a wisk. Cook an extra few mintues to get the flavors consistant again

Answer 6

As was mentioned, use a cornstarch slurry. Always add cornstarch to COLD water and mix thouroughly. It will thicken your sauces without clumping and lumping, and it doesn't really change flavors.

Answer 7

cornstarch in water, or some of your broth, just like the other said; however, do not over boil with cornstarch, it doesn't continue to get thicker and thicker like flour, it reverts back to thin. So add it, simmer until thickened and serve.

Answer 8

Mix a tsp. or two of cornstarch in a 1/4 cup of hot water. Stir till powder is dissolved. Slowly stir little by little into your stir fry.

Answer 9

Cornstarch mixed with a little water to make a slurry. This makes the sauces very smooth...never any lumps.

Answer 10

Cornstarch. Make sure you mix the cornstarch with a little water before you put it in because if you put it right in it will clump.