Stir-Fry Sauce

Always store opened stir-fry sauce in an airtight container in the refrigerator. Check the manufacturer's label for specific storage recommendations.

Add stir-fry sauce towards the end of cooking to prevent it from reducing too much and becoming overly salty.

Taste and adjust the seasoning before adding the sauce, as some pre-made sauces can be quite potent.

For a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce during the last minute of cooking.

Rice (white, brown, jasmine)

Noodles (udon, soba, rice noodles)

Vegetables (broccoli, bell peppers, snap peas, carrots, mushrooms)

Proteins (chicken, beef, tofu, shrimp)

Adding too much sauce at once, which can overpower the natural flavors of your ingredients and make the dish too salty or sweet.

Adding the sauce too early in the cooking process, which can lead to burning or excessive thickening.