We love a good stir fry in our house. It’s super easy with fresh or frozen veggies, with or without meat, alone or with a side. Basically I can throw together a stir fry with whatever we have in the kitchen without having to stress over it. I like to buy the frozen rice from Trader Joe’s to have on hand to serve with stir fry or even lo mein noodles if I’m feeling adventurous.
To make a simple dinner even quicker, I like to keep some stir fry sauce in the fridge at all times. I found this versatile version on the Recipe Tin Eats blog and she has a lot of suggestions on how to use it. Recently though, I used it as a sauce for a sheet pan meal and it really made it delicious!
For even more ways to use this amazing, delicious, versatile sauce, check out this Recipe Tin Eats blog post.
Stir Fry Sauce
- 1/2 cup all purpose soy sauce
- 1/2 cup oyster sauce
- 1/4 cup Chinese wine (or dry sherry)
- 1/4 cup cornstarch
- 1 tbsp sugar
- 2 tbsp sesame oil , toasted
- 1 - 2 tsp ground white pepper
Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
adapted from Recipe Tin Eats
I am pretty much constantly talking about my love of sheet pan meals; I love that there’s usually not a recipe involved and you can just make them with whatever you like. When I’m in a rush, I use olive oil and salt and pepper. However, having this sauce is a game changer when you get bored with your regular weeknight menu.
Sheet Pan Stir Fry Dinner
- 2 cups sliced sausage
- 1 cup brussels sprouts, halved
- 6 small carrots, halved
- 1 cup sliced mushrooms
- 1 cup broccoli
- Preheat oven to 375.
- Drizzle with olive oil and stir fry sauce.
- Bake for 30 minutes, stirring every 10 minutes.
- Serve alone or over rice.
That’s it! So easy, yet so good! Change it up with your favorite vegetables and proteins. Just promise to let me know your favorite combinations!