We offer four sauce recipes that you can pair with your stir-frys, use as marinade for your proteins, and continue to riff on as you become more comfortable with the technique.

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Thai Lime Basil Stir-Fry Sauce

This sauce complements proteins like beef and chicken, and veggies like broccoli, snow peas, or snap peas; garnish with Thai basil and crushed peanuts. Serve with rice or rice noodles.

Ingredients

  • 1/3 cup chicken broth or vegetable broth or mushroom broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 3 tablespoons brown sugar
  • Juice of 2 limes approximately 3 tablespoons
  • 1 teaspoon cornstarch
  • 1 Thai chile chopped and deseeded
  • 1 bunch of Thai basil leaves cut into a chiffonade (sliced into thin ribbons)

Instructions

  • Combine all ingredients in a jar or bowl. Whisk or shake (with a tight-fitting lid on the jar) until thoroughly combined. Use immediately or refrigerate in an airtight container for up to one week.

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Chinese Stir-Fry Sauce

This sauce complements all proteins. Garnish with sesame seeds and scallion greens. Serve with rice or udon noodles.

Ingredients

  • 1/2 cup chicken broth or vegetable broth or mushroom broth
  • 1/3 cup soy sauce
  • 2 tablespoons hoisin
  • 1 tablespoon oyster sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons fresh ginger minced
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1 teaspoon crushed red pepper flakes sriracha, or sweet chile sauce (optional for spicy sauce)

Instructions

  • Combine all ingredients in a jar or bowl. Whisk or shake (with a tight-fitting lid on the jar) until thoroughly combined. Use immediately or refrigerate in an airtight container for up to one week.

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Coconut Sweet Chile Stir-Fry Sauce

This sauce complements proteins like chicken and shrimp, and vegetables like cauliflower and green beans; garnish with cashews and cilantro. Serve with rice or pad thai noodles.

Ingredients

  • 3/4 cup whole-fat coconut milk
  • 1/4 cup sweet chile sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons lime juice
  • 1/2 teaspoon red pepper flakes

Instructions

  • Combine all ingredients in a jar or bowl. Whisk or shake (with a tight-fitting lid on the jar) until thoroughly combined. Use immediately or refrigerate in an airtight container for up to one week.

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Mango Stir-Fry Sauce

This sauce complements proteins like chicken or ground pork, and veggies like bell peppers, cabbage, and bean sprouts; garnish with cashews and cilantro or basil. Serve with brown rice or quinoa.

Ingredients

  • 1 cup mango cubed into 1/4-inch pieces
  • 2 teaspoons lime juice
  • 1 teaspoon sesame oil
  • 1 tablespoon water to thin
  • 1 clove garlic minced
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons brown sugar
  • 1/2 teaspoon Chinese five-spice
  • 1/2 teaspoon cornstarch

Instructions

  • Combine all ingredients in a blender. Purée until thoroughly combined. Use immediately or refrigerate in an airtight container for up to one week.