Dress up your stir-fry meal with this simple seasoning blend that you can make ahead of time. Just use 1 tablespoon of the mix to season your dinner!
1/4 cup chicken bouillon granules
3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons dried minced onion
2 tablespoons dried minced garlic
2 teaspoons dried parsley
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
Combine the bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper in a jar or other airtight container. Store up to 1 month in a cool place.
To use, combine 1 tablespoon of the mixture with 1/4 cup liquid (water, broth, etc) and let stand for 3-5 minutes.
Add to stir-fried vegetables or meats and cook, stirring constantly over medium-high heat until the sauce thickens.
For a sodium-reduced version, use low-sodium bouillon granules.
Lightly toast the dried minced onion and garlic in a dry pan before adding to the mix for a stronger flavor.
Try adding other spices like turmeric or cumin for different flavors.
For a finer texture, grind the mixture in a spice grinder or with a mortar and pestle.
Label the container with the date you made the mix to keep track of freshness.
If using the mix for marinades, combine it with oil and vinegar or citrus juice.
Try adding a small amount of dried orange peel for a citrusy flavor.
For thicker stir-fry sauces, increase the amount of cornstarch in the mix.
For a sweeter stir-fry, add a bit of brown sugar to the mix.
Always shake or stir the mix before using, as the ingredients may settle over time.
Yes, you can use beef or vegetable bouillon granules as alternatives.
Arrowroot powder or tapioca starch can be used as substitutes.
Honey or agave nectar can be used, but add them directly to the stir-fry instead of the mix.
Yes, but these ingredients add a lot to the flavor. You can increase the other spices to compensate.
Dried cilantro or basil can be used for a different flavor.
Increase the amount of crushed red pepper flakes as desired.
Store in an airtight container in a cool, dry place away from direct sunlight.
Yes, it can be used to season soups, stews, or marinades.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
December 2, 2018
Tried this last night (minus the parsley, I didn't have any), and was pleasantly surprised. Once I made the mixture, I wasn't sure if we would like it. After it cooked with the veggies and chicken though, it was great! I LOVED it. My husband LOVED it. He's the hardest to please with healthier meals, so I will definitely use again!
October 17, 2017
Really good. I was lazy and just sprinkled everything into the vegetables while they were sauteeing, but the flavor was terrific anyway.
July 1, 2012
I tried this recipe yesterday on zucchini and it was wonderful! Ate it for lunch and supper! This is the recipe I have been looking for for soooooooooooo long. I minced up fresh onion and garlic though and only made enough for this days cooking. Thank you!