Stir-frying -- cooking meat, vegetables and spices in a wok over high heat -- is a common cooking method that originated in Asian traditions and has since gained mainstream popularity in America because of its quick preparation. You can make a stir-fry even quicker by making your own instant stir-fry seasoning mix and sauce. Every good stir-fry recipe starts with good seasoning. There are only a few ingredients used to season a basic stir-fry and mixing them takes very little time and effort.
Things You'll Need
- Stir-Fry Mix
- 1/4 cup powdered chicken bouillon
- 3 tbsp. cornstarch
- 2 tbsp. sugar
- 2 tbsp. dried minced onions
- 2 tbsp. instant garlic, minced
- 2 tsp. dried parsley
- 1/2 tsp. ground ginger
- 1/4 tsp. crushed red bell pepper (dried)
- Small bowl
- Small mixing spoon
- Pint-sized container with lid
- Stir-Fry Sauce
- 1/2 c. cornstarch
- 1/4 c. brown sugar
- 1 tbsp. minced 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
- Quart-sized container with lid
Dry Stir-Fry Mix
Place all of the ingredients into a small bowl and stir until thoroughly combined.
Pour the ingredients into a large container and seal the container tightly.
Store the container at room temperature for up to a year.
Mix the cornstarch, brown sugar, ginger, garlic and red pepper in the large container.
Add the vinegar and soy sauce to the container, seal and shake vigorously.
Add the sherry, broth and water and shake again. Seal the container. Store it in the refrigerator for up to two weeks.