FAQs
Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.
What is the sauce for the stir fry made of? ›
Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
How do you thicken stir-fry sauce without cornstarch? ›
Use Flour and Water
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
How do you make stir fry taste like a restaurant? ›
Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.
What do Chinese restaurants use to thicken sauces? ›
Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.
What ingredient makes sauces thicker? ›
The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
What sauce do Chinese restaurants use? ›
Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is.
What are the three rules of stir-frying? ›
The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.
What oil is best for stir fry sauce? ›
So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.
How to make thick sauce with cornstarch? ›
For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. This is your slurry. Whisk the slurry into the hot, simmering liquid that you want to thicken.
Method 3: All-Purpose Flour
Combine equal parts of flour with cold water to create a slurry, then gradually add it to your simmering sauce while stirring. Bear in mind that flour can change the color of your sauce slightly, giving it a cloudy appearance.
How do you make a sauce thicker? ›
Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.
How to make stir fry taste like takeout? ›
High heat is the key to keeping the vegetables crisp and flavorful. You'll need 1 to 2 tablespoons. Garlic: This aromatic ingredient is common in stir-fries. Start with two cloves of garlic, minced, per four servings then adjust to your liking.
How do you fix a watery stir-fry? ›
If you're dealing with a stir-fry sauce or gravy that's just a little too runny, make a cornstarch slurry with two parts water and one part starch (adding it directly to your sauce will cause it to clump), then whisk it into your hot sauce, keeping in mind your sauce will further thicken as it cools.
How do you make stir-fry less soupy? ›
Solution: Start with dry ingredients
Damp vegetables drop the temperature of your wok or skillet and can turn your stir-fry into a soupy braise. Pat vegetables dry or run leafy greens through a salad spinner until dry to the touch.
How do you thicken a sauce that's too watery? ›
Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.
How do you make stir-fry less liquidy? ›
Adding ingredients such as cornstarch or arrowroot powder to your stir-fry sauce can help to thicken it and prevent the vegetables from becoming watery. Additionally, using minimal amounts of liquid-based sauces can also help to avoid excess moisture in the stir-fry.