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Stir Fry with Sautés

Ensemble Sautés and veggies are sautéed on high heat to make this quick and classic stir fry. Umami and sweet sauce coats everything before serving with rice or Chinese wheat noodles.

Photo of plate full of stir fry with white rice in the side bowl.

Cooking Instructions:

Stir Fry Sauce

  1. Place all ingredients into a small saucepan and simmer over low heat until sugar is dissolved; set aside

Stir Fry

  1. Heat 2 Tbsp oil in a large sauté pan or wok over high heat; add Ensemble Sautés, onions, pepper, carrot and sauté, tossing often, until the vegetables are slightly tender
  2. Add in stir fry sauce, water chestnuts, bamboo shoots and peas; toss until hot and the snow peas are bright green
  3. Mix cornstarch and cold water to form a slurry; pour it over the stir fry and toss constantly until the sauce becomes thick and coats the Sautés + vegetables
  4. Serve alongside steamed white rice or Chinese wheat noodles


Stir Fry Sauce

  • 6 ea garlic cloves, minced fine
  • 3 Tbsp fresh ginger, minced fine
  • 2 Tbsp dark soy sauce
  • 2 Tbsp light soy sauce
  • 2 Tbsp Shaoxing cooking wine (or substitute mirin)
  • 1 Tbsp sesame oil
  • 2 Tbsp brown sugar

Stir Fry

  • 3 lbs Ensemble Sautés
  • 1 ea onion, sliced
  • 1 ea green pepper, sliced
  • 1 ea carrot, peeled and sliced
  • 8oz can sliced water chestnut
  • 1 cup sliced bamboo shoots
  • 2 cups fresh snow peas or snap peas
  • 1 Tbsp cornstarch
  • 2 Tbsp cold water
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