Basic Stir Fry Sauce
20 mins (prep 10, cooking 10)
9 ingredients
12 servings
This was the stir fry sauce we made with all of the vegetables we cut up in my Extended Ed Class on using knives. It was really good but it feeds a lot. You may want to cut it in half or more. I make the sauce and keep it in the refrigerator then cook the vegetables to order so they are fresh. It's better than having soggy vegetables for left overs. I also use splenda brown sugar.

Categories:  <-30-mins , weeknight , easy , 3-steps-or-less , main-dish , quick , time-to-make ,
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Serving Size (75.34 g)
Servings 12
Amount per Serving
Calories 80.68 Calories from Fat 0.81
% Daily Value *
Total Fat 0.09g 1.64%
Saturated Fat 0.01g 0.44%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2221.66mg 1110.83%
Total Carbohydrate 16.77g 67.07%
Dietary Fiber 0.36 g 17.09%
Sugars 15.03 g %
Protein 4.22g 101.19%
Vitamin A 0.88IU% Vitamin C 0.02mg%
Calcium 21.47mg% Iron 1.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground ginger, fresh garlic