Skinnymixer’s Chinese Master Stir Fry Sauce features in the Fast section of the cookbook SkinnyAsia 2.
If there’s ONE recipe from SkinnyAsia 2 that becomes a permanent fixture in your fridge, we think this might be it.
Our Chinese Master Stir Fry Sauce is designed to take the thinking out of weeknight stir fries.
Make the sauce in around 2 minutes, then use this simple formula:
1 batch sauce + 500–700 g protein + around 500 g vegetables = one seriously easy dinner.
We’ve included three complete combinations in SkinnyAsia 2, but they’re really just the beginning.
What You Will Need
For the complete quantities, see the recipe in SkinnyAsia 2.
- Light soy sauce, tamari or coconut aminos
- Oyster sauce – (gluten-free if required) or you can make your own Vegetarian Oyster Sauce
- Chinese cooking wine (or Dry Sherry for gluten-free)
- Brown sugar or coconut sugar
- Sesame oil
- Cornflour
- Garlic powder
- Onion powder
- Ground white pepper
Your Master Stir Fry Formula
Once you’ve made the sauce, you don’t really need a recipe to make dinner.
For one family-sized stir fry, use approximately:
- 500–700 g thinly sliced protein
- 500 g vegetables
- 1 batch Chinese Master Stir Fry Sauce
- A small amount of oil for stir-frying
Serve with steamed rice, noodles or cauliflower rice.
That’s it!
Choose Your Protein
Use whatever suits your family or whatever you have in the fridge.
Try:
- Chicken thigh or breast
- Beef rump, sirloin or flank
- Pork fillet or loin
- Prawns
- Firm tofu
The most important thing is to slice your meat thinly and evenly so it cooks quickly.
When slicing beef, cut across the grain for a more tender result.
Choose Your Vegetables
This is where the Master Stir Fry Sauce becomes particularly useful for using up what’s already in the fridge.
Try a combination of:
- Broccoli
- Capsicum
- Carrot
- Snow peas
- Sugar snap peas
- Mushrooms
- Onion
- Baby corn
- Bok choy or other Asian greens
- Green beans
- Spring onion
- Pineapple
Aim for around 500 g vegetables in total.
Three Stir Fries to Get You Started
We’ve included three combinations in SkinnyAsia 2 so you can make the Master Stir Fry Sauce straight away without having to think about what goes with what.
Chicken & Almond Stir Fry
Chicken with capsicum, carrot, broccoli, snow peas, roasted almonds and spring onion.
Beef, Broccoli & Mushroom Stir Fry
Thinly sliced beef with broccoli, mushrooms, capsicum, onion and spring onion.
Pork, Pineapple & Vegetable Stir Fry
Pork with pineapple, red and green capsicum, onion and sugar snap peas.
Once you’ve tried those, start creating your own combinations.
Make a Few Batches at Once
The sauce takes hardly any extra effort to double or triple, so this is a brilliant recipe to batch prep.
Store it in an airtight jar in the fridge for up to 2 weeks, or freeze portions for up to 3 months.
Just remember to shake or stir really well before using.
Having a few portions ready to go means all you need to buy is some meat and vegetables for a very fast weeknight dinner.
Dietary & Recipe Variations
LOW CARB
Use compliant sauces and sweetener and replace the cornflour with xanthan gum as specified in SkinnyAsia 2.
PALEO
Use the sauce substitutions provided in SkinnyAsia 2, including our Vegetarian Oyster Sauce or a combination of fish sauce and coconut aminos.
VEGETARIAN
Use Vegetarian Oyster Sauce and pair the Master Sauce with tofu and your favourite vegetables.
LOW FODMAP
Replace the garlic and onion powder with garlic-infused olive oil and choose compliant sauces.
HALVED / DOUBLED
The sauce can easily be halved, doubled or even tripled. Perfect for stocking the fridge or freezer.
Get the Recipe
The complete Chinese Master Stir Fry Sauce, including all quantities, dietary variations and three complete stir-fry combinations, is available in SkinnyAsia 2.
From the Testing Team
- Angie G.– Made a delicious mixed veggies stirfry for dinner tonight. I am absolutely loving this stirfry sauce
- Val W. – This sauce is such a staple already. Our fridge had some roast lamb leftovers and vegies that needed to be used this afternoon, so why not whip up this fabulous sauce and have a mulligatawny stirfry!…and a reminder that Spring is around the corner.
- Sabine N. – Absolutely delicious and my fussy child loves it, winner!
- Susan R. – A stray chicken breast and some random vegetables became the most delicious stir fry!
- Angie G. – Love this stirfry sauce !! I used it tonight to make a delicious Wombak & Singapore noodles stirfry. Quick, simple & yummy
- Angie G. – Pork, pineapple and veg stirfry tonight soo delicious !! Added in extra veggies. Absolutely love the stirfry sauce
- Amanda E. – I absolutely love a good Stirfry!! All those veggies and yum! I did chicken, veg & cashews. So so good!!
- Val W. – As I said, this will be my go to stirfry sauce forever! I needed to use up some vegies from the crisper, as well as the other 500gm of pork mince from making the spring rolls yesterday, and so I whipped up another portion of the sauce … and lunch was ready within minutes! I also had some of the rice over which I heated and added for a very satisfying lunch. Definitely my new go-to for stirfrying
- Val W. – Wow, I now have the stir fry sauce recipe for the rest of my life. The Old Fella and I both loved this stir-fry. I only had raw almonds and so this is just Chicken and Vegetable Stir-fry. We loved making and then eating dinner tonight!
- Eleni S. – This sauce is going to have a permanent place in the fridge for these cbf nights. So good!
Some other Thermomix Stir Fry recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
SkinnyAsia2: Chinese Master Stir Fry Sauce (1 base + 3 variations)
Ingredients
- brown sugar
- Chinese cooking wine
- cornflour
- light soy sauce
- oyster sauce
- sesame oil
- water
- garlic powder
- ground white pepper
- onion powder
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Why is my stir fry watery instead of glossy?
The most common cause is overcrowding the wok. Cook larger amounts of meat in batches so they brown rather than steam, and avoid adding excess liquid from wet vegetables. Also make sure you shake the Master Stir Fry Sauce well before adding it so the settled cornflour is properly incorporated.
Can I make the Master Stir Fry Sauce ahead?
Absolutely. That’s one of the best things about it! Store it in an airtight jar in the fridge for up to 2 weeks or freeze for up to 3 months. Shake or stir thoroughly before using because the cornflour will naturally settle during storage.