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Mon's Stir-Fry Sauce

Monica from Quincy

Sauce
School Lunch

SCHOOL LUNCH RECIPE

Mon's Stir-Fry Sauce

Recipe developed in collaboration with Chef Ryan Eckles (Project Bread) and Chef Monica (Quincy)

Attention all school chefs! This stir-fry sauce is a game-changer, created with input from the amazing staff at Quincy Public Schools. Packed with flavor and incredibly versatile, from classic beef and broccoli to veggie-loaded noodle stir-fries and fluffy fried rice, this sauce will elevate any dish. Simple to prepare and bursting with savory goodness, it’s a recipe your students will love!

Download & print recipe

Yield: 2 Quarts

Ingredients

1 quart Soy Sauce

1 quart Teriyaki (La Choy)

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Sugar

2 Tbsp. Garlic powder (fresh preferred - 2Tb)

1 Tbsp. Ginger powder (fresh preferred - 2Tb)

1 Tbsp. Onion powder

1 tsp. White Pepper

1 tsp. Black Pepper

1/2 cup Oil

Directions

  1. Combine all ingredients and blend well. Store in the refrigerator until ready to use.

    *Estimated amounts for use: 1 cup per 10 pound bag of diced chicken or 3 cups per deep hotel of lo mein or fried rice.

Nutritional Information

Nutritional information per 2 oz serving (1 cup sauce per 10# diced chicken)*: Calories 4.39 calories Saturated Fat 0.025 g Sodium 87.79mg Carbohydrate 0.36 g 

* nutrient data and allergen information may vary depending on the specific amounts, ingredients and equipment used in your location.

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