This SEVEN simple-to-mix gravy recipes will add flavor to your dinner! They're simple to prepare with pantry staples and can even be frozen later.
Mixing a roast doesn't just mean Teriyaki (Though I love Teriyaki!). There are so many ways to obtain creative, and the good news is that all you need is a few simple ingredients – you probably already have them in your pantry!
Whether you're cooking chicken, beef, or tofu, these gravies will add tons of flavor to you. Sweet, salty, sour or spicy, the flavors to build up are great. Serve with a party excellent fluffy rice to complete your meal!
Reasons to love these sauces
- you are unique
- They are alert in 5 minutes and are made with "normal" pantry ingredients (nothing too strange!)
- can be pre-made and even frozen
- Makes a great gift!
How to use these sauces
The recipes in this post were tested with the following "stir-fry formula":
- 2 large chicken breasts (diced)
- 4-6 cups of vegetables
- 1 cup of uncooked rice (2 cups cooked).
You can increase the amount of meat in the recipe, but I wouldn't commute the rice without increasing the sauce. Sauce: rice ratio is very important 😉
According to this mixing formula you obtain one serving of healthy protein, 3 servings of vegetables and one serving of muesli. And a super delicious dinner!
- Soy sauce- add salt content and umami to the sauce; it also adds trunk space. Replace gluten-free alternatives with tamari, coconut aminos, or liquid soy spice.
- Sweetener- Honey, maple syrup, and brown sugar are common; Low-carb or alternative sweeteners were not tested in these recipes.
- Acid- Lemon or lime juice adds some acidity and creates a flavor complexity that balances salt and sweetness.
- Aromatics Ginger and garlic are commonly used to add flavor and depth to your gravy.
- spicy ingredients Chili peppers are often used to season in a controlled manner. Fresh peppers are also used, such as B. Thai chillies (control can be more difficult, however, as the spice concentrations vary between chillies). Sriracha is also used.
- Cornstarch– For thickening some sauces, for holding the sauce on meat and vegetables to develop the taste.
How to cook roast in a pan
1. Prepare the ingredients and sauce. For the most organized and enjoyable cooking experience possible, shake your sauce before you commence cooking and chop all of your veggies and egg whites.
2. First cook the vegetable In a large pan, add oil and heat over medium-high heat. Cook for 5-7 minutes, until difficult vegetables like carrots or broccoli are tender. Just add soft vegetables like Chinese cabbage or bean sprouts in the last minute of cooking to soften them. Remove the vegetables from the pan (put in a large, clean bowl).
3. Boil the protein last. Add more oil to the pan, then add the protein (chicken, beef, tofu, or shrimp). Cook until your protein is fully cooked. It depends on the type of protein you are cooking.
4. Add sauce and thicken After the protein is fully cooked, add the sauce to the pan and heat. Some sauces with cornstarch foam and thicken. Add the vegetables back, mix and serve.
Each recipe serves 4 and is designed to be used with 1 pound of protein, 4-6 cups of vegetables, and 2 cups of cooked rice. You can increase the serving size by clicking and dragging the serving size number on the recipe card.
You can prepare them in advance and keep them in the refrigerator for up to 1 week. Freeze for up to 3 months.
For proteins – chicken thighs or breasts (diced); Ground beef, steak, shrimp, tofu. For vegetables, sliced carrots, peppers, broccoli or cauliflower, snow or peas, onions, Chinese cabbage.
7 Mix the gravies together
The ingredient quantities for each sauce are listed in the recipe card below. Here are the top ingredients for any gravy. These are just suggestions! Get creative and use whatever is in the refrigerator.
- Honey sriracha Protein: Chicken, Tofu; Vegetables: Bok Choy, Carrots; Garnish: sesame seeds, cashews, spring onions
- 5 mango spices Protein: chicken, ground pork; Vegetables: peppers, cabbage, bean sprouts; Garnish: cashews, coriander, basil
- Lemon sesame seeds Vegetables: asparagus, broccoli; Protein: Chicken, Tofu; Side dishes: sesame seeds, spring onions
- Thai lime and basil Vegetables: protein: beef (beef, ground beef), chicken; Peas (snow or sugar), broccoli; Garnish: basil, crushed peanuts
- Maple ginger Vegetables: protein: chicken, ground pork, tofu; Pumpkin (butternut, delicatessen), cabbage; garnish: cashew nuts
- Coconut peppers Protein: Chicken, Shrimp; Vegetables: cauliflower, green beans; garnish: cashews, coriander
- Hoisin Peanut Protein: Chicken, Shrimp; Vegetables: peppers, carrots; garnish: peanuts, coriander
More pan recipes
7 Easy Mix gravy recipes
These SEVEN simple-to-mix gravy recipes will add flavor to your dinner! They're simple to prepare with pantry staples and can even be frozen later.
How to use stir-fry / sauce:
Heat 1 tablespoon of oil in a non-stick pan or wok. Add 4-6 cups of vegetables like peppers, broccoli, carrots, and peas. Bake for about 5 minutes until soft but crispy. Remove from pan and set aside.
Add 1 more tablespoon of olive oil to the pan. Cook 1 pound of chicken (cut into bite-sized pieces) for 5-7 minutes, until cooked through and turns pink in the middle.
Add the gravy while stirring (if you freeze it it will thaw completely). Cook for 1-2 minutes until warm. Anything that contains cornstarch should be thickened at this point.
Put the vegetables in the pan and toss everything to coat with the sauce.
Serve over the rice.
2- In general, honey, maple syrup and brown sugar can be used interchangeably in equal amounts
3- Corn starch should be replaced with a lot of arrowroot starch.
Hoisin Peanut Just heat it quickly when you add it to the pan so it doesn't dry out
Linden basil Do not add the basil directly to the sauce, but fry it in a pan just before serving.
Add the cornstarch to the sauce before storing it. If you take it out of the fridge, let it sit at room temperature for 10 minutes and shake it well before adding it to the pan.
- Store in the refrigerator for up to 1 week
- Up to 3 months of frost
Nutritional information One serving is for paprika-coconut gravy (the batch).
Offer: one/ 4 scoops of paprika and coconut | Calorie: 63kcal | Carbohydrates: 6thG | Protein: 2 ..G | Fat: 7thG | Saturated fatty acids: 6thG | Sodium: 663mg | Sweets: 4thG