Stir Fry Seasoning
Everything a weeknight stir fry needs, already mixed. One scoop and the sauce tastes like you knew what you were doing all along.
What It Is
Stir fry seasoning is a savory blend built around the flavors that make Chinese-American and broader Asian-style cooking so satisfying: ginger, garlic, a little heat, and something salty and deep to pull it all together. The exact balance varies by blend, but the goal is always the same: a quick-cooking sauce or marinade that coats meat and vegetables and caramelizes fast in a hot pan.
It is the kind of blend that earns its place on a busy night. No hunting down five separate jars. No measuring out ginger and garlic and wondering if you got the ratio right.
What To Do
Start with about one teaspoon per pound of protein or vegetables, mixed into a tablespoon or two of soy sauce and a splash of sesame oil or water. Add a little cornstarch if you want the sauce to cling. Toss everything in a very hot pan and keep it moving. Done in ten minutes.
It also works as a dry rub for chicken or shrimp before grilling, or stirred into fried rice at the end. Store in a cool, dry spot away from the stove. It will keep its punch for about a year.
