Everything Stir Fry Sauce

Me: Using this picture, can you reverse engineer the recipe?

ChatGPT: You bet I can, Mitch 😄 — and this one’s a solid, classic all-purpose stir fry sauce. Here’s the clean, kitchen-ready version of what’s in that picture, plus how to actually use it.

🥢 Everything Stir Fry Sauce

Ingredients

¼ cup light soy sauce

3 tbsp oyster sauce

1 tbsp rice vinegar

2 tsp brown sugar

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp cornstarch

¼ cup water

1 tsp sesame oil

🔪 How to Make It

Mix the base:

In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil.

Make the slurry:

In a small cup, dissolve the cornstarch in the ¼ cup water until smooth.

Combine:

Whisk the cornstarch mixture into the sauce until fully blended.

That’s it — sauce is ready to go.

🍳 How to Use It (Important!)

Stir fry your protein first (chicken, beef, pork, shrimp). Remove from pan.

Stir fry vegetables (like peppers, carrots, snap peas — just like the picture 😉).

Return protein to pan.

Give the sauce a quick stir (cornstarch settles!) and pour it in.

Cook 1–2 minutes until it bubbles and thickens.

It’ll coat everything in a glossy, restaurant-style sauce.

🇨🇦 Nova Scotia Pantry Tips

If you’re at Sobeys or Superstore in North Sydney:

VH brand oyster sauce works fine.

No fresh ginger? Use ¼ tsp ground ginger.

No rice vinegar? Sub apple cider vinegar (same amount 😉)**

Me: Can this sauce be made ahead of time? Does it need to be refrigerated? Or is is cupboard stable?

ChatGPT: Great question 👍 — and this is an important one.

🥢 Can It Be Made Ahead?

Yes, absolutely.

This sauce is actually better after sitting a bit because the garlic and ginger infuse into the liquid.

❄️ Does It Need to Be Refrigerated?

Yes — refrigerate it.

Because it contains:

Fresh garlic

Fresh ginger

Water

Oyster sauce

It is not cupboard stable.

Store it in:

A sealed jar or container

In the fridge

For up to 5–7 days

⚠️ Important Tip

The cornstarch will settle at the bottom.

Before using:

Give it a very good shake or whisk.

If it thickens too much in the fridge, just let it sit at room temp for 10–15 minutes before using.

🧊 Want to Meal Prep?

If you want it to last longer:

Mix everything except the cornstarch

Refrigerate up to 2 weeks

Add the cornstarch slurry right before cooking

That’s the “restaurant prep cook” move 😉

6x Cheesy Baked Pasta recipes

1️⃣ Cheesy Baked Pasta — Classic

Ingredients:

1 lb elbow macaroni

4 tbsp butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

3 cups shredded sharp cheddar cheese

1/2 tsp salt

1/4 tsp black pepper

Instructions:

Preheat oven to 375°F and grease a 9x13 inch baking dish.

Boil pasta until slightly firm, then drain and set aside.

Melt butter in a large pot, whisk in flour for 1 minute, then slowly whisk in milk until thickened.

Stir in 2 cups of cheese, salt, and pepper until melted, then fold in the cooked pasta.

Transfer to the baking dish, top with the remaining 1 cup of cheese, and bake for 20 minutes.

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2️⃣ Cheesy Baked Pasta — Garlic Herb

Ingredients:

1 lb penne pasta

4 tbsp butter

3 cloves minced garlic

1/4 cup all-purpose flour

2 1/2 cups milk

3 cups shredded mozzarella cheese

1 tsp dried parsley

1/2 tsp dried oregano

Instructions:

Preheat oven to 375°F and grease a baking dish.

Cook pasta until al dente and drain.

Melt butter in a pot, sauté garlic for 30 seconds, whisk in flour, then slowly add milk.

Stir in 2 cups of mozzarella, parsley, and oregano until smooth, then combine with the pasta.

Pour into the dish, top with the remaining cheese, and bake for 20 minutes.

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3️⃣ Cheesy Baked Pasta — Spicy

Ingredients:

1 lb rotini pasta

4 tbsp butter

1/4 cup all-purpose flour

2 1/2 cups milk

3 cups shredded pepper jack cheese

1 tsp red pepper flakes

1/2 tsp cayenne pepper

Instructions:

Preheat oven to 375°F and grease a baking dish.

Boil pasta until just tender and drain.

Melt butter in a pot, whisk in flour, then whisk in milk until the sauce thickens.

Add 2 cups of pepper jack, red pepper flakes, and cayenne, then stir in the pasta.

Spread into the dish, top with the remaining cheese, and bake for 20 minutes.

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4️⃣ Cheesy Baked Pasta — Lemon Pepper

Ingredients:

1 lb cavatappi pasta

4 tbsp butter

1/4 cup all-purpose flour

2 1/2 cups milk

3 cups shredded white cheddar cheese

1 tbsp lemon zest

1 tsp cracked black pepper

Instructions:

Preheat oven to 375°F and grease a baking dish.

Cook pasta in salted water and drain.

Melt butter, whisk in flour for 1 minute, then slowly add milk until thickened.

Stir in 2 cups of white cheddar, lemon zest, and pepper, then toss with the pasta.

Place in the baking dish, top with the rest of the cheese, and bake for 20 minutes.

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5️⃣ Cheesy Baked Pasta — BBQ

Ingredients:

1 lb elbow macaroni

4 tbsp butter

1/4 cup all-purpose flour

2 cups milk

1/2 cup BBQ sauce

3 cups shredded smoked gouda cheese

1/2 tsp onion powder

Instructions:

Preheat oven to 375°F and grease a baking dish.

Boil pasta and drain.

Melt butter, whisk in flour, then whisk in milk and BBQ sauce until smooth.

Stir in 2 cups of gouda and onion powder until melted, then mix with the pasta.

Transfer to the dish, top with the remaining cheese, and bake for 20 minutes.

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6️⃣ Cheesy Baked Pasta — Cheesy

Ingredients:

1 lb shells pasta

4 tbsp butter

1/4 cup all-purpose flour

2 1/2 cups milk

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

Instructions:

Preheat oven to 375°F and grease a baking dish.

Cook pasta until al dente and drain.

Melt butter, whisk in flour, then slowly whisk in milk until the sauce is thick.

Add the cheddar, monterey jack, and 1/2 cup of mozzarella, then fold in the pasta.

Pour into the dish, top with the remaining mozzarella and parmesan, and bake for 20 minutes.

Creamy Beef & Mushroom Rice Bake

Creamy Beef & Mushroom Rice Bake

Ingredients:

1 lb ground beef

1 cup chopped mushrooms

1 small onion, diced

1 cup uncooked white rice

1 can (10.5 oz) cream of mushroom soup

2 cups beef broth

1/2 cup sour cream

1 tsp garlic powder

Salt and pepper to taste

1 cup shredded cheddar cheese (optional)

Preparation:

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a skillet, cook ground beef, mushrooms, and onion until beef is browned; drain excess fat.

In a bowl, combine beef mixture, uncooked rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper.

Pour into baking dish, cover with foil, and bake for 50–60 minutes, until rice is tender.

Uncover, sprinkle with cheese (if using), and bake 5 more minutes.

Let sit a few minutes before serving. Enjoy!

Chicken Tikka Patties

🔥 Chicken Tikka Patties (Make & Freeze)

⏱ Makes: 8–10 patties

🧊 Storage: Fridge 4 days | Freezer up to 1 month

⸻

📝 Ingredients

 • 1 lb (450 g) ground chicken

 • ¼ cup Greek yogurt (or thick plain yogurt)

 • ¼ cup breadcrumbs (or crushed oats)

 • 1 tbsp ginger-garlic paste

 • 1 tsp garam masala

 • 1 tsp paprika or Kashmiri chili powder

 • ½ tsp ground cumin

 • ½ tsp ground coriander

 • ½ tsp turmeric

 • 1 tsp salt (adjust to taste)

 • ¼ tsp black pepper

 • 1 tbsp lemon juice

 • 2 tbsp fresh cilantro, finely chopped

 • 1 tbsp oil (for cooking)

⸻

👩‍🍳 Method

1️⃣ Mix

Add all ingredients to a bowl.

Mix gently until just combined — do not overmix (this keeps patties juicy).

⸻

2️⃣ Shape

Divide mixture into 8–10 portions.

Flatten into round patties about ¾-inch thick.

⸻

3️⃣ Cook (Choose One)

Pan-Cook (Best Flavor)

 • Heat oil in a pan over medium heat.

 • Cook patties 4–5 minutes per side until golden and cooked through.

Oven-Bake

 • Bake at 400°F / 200°C for 18–20 minutes, flipping once.

Air Fryer

 • Air fry at 375°F / 190°C for 12–14 minutes, flipping halfway.

⸻

❄️ How to Freeze (Very Important)

Option 1: Freeze Raw (Best for Fresh Taste)

 1. Place shaped raw patties on a tray.

 2. Freeze until solid (1–2 hours).

 3. Transfer to freezer bag with parchment between layers.

➡️ Cook straight from frozen (add 2–3 extra minutes).

⸻

Option 2: Freeze Cooked

 1. Let patties cool completely.

 2. Freeze in a single layer.

 3. Store in airtight container.

➡️ Reheat in pan, air fryer, or oven.

Crockpot Sausage and Potatoes

How to make Crockpot Sausage & Potatoes

To make delicious Crockpot Sausage & Potatoes, you'll need the following

 Ingredients:

- 2 pounds baby red potatoes, halved

- 14 oz sausage sliced into rounds

- 1 large onion, sliced

- 1 red bell pepper, sliced

- 3 tablespoons olive oil

- 1/4 cup chicken broth

- 1 packet ranch dressing mix

- 1 teaspoon garlic powder

- 1 teaspoon paprika

- 1/2 teaspoon dried thyme

- Salt and pepper to taste

Here's a step-by-step guide:

- Step 1: Prepare the Crockpot: Pour chicken broth into the crockpot.

- Step 2: Add Ingredients: Add halved potatoes, sliced sausage, onion, and bell pepper to the crockpot.

- Step 3: Mix Seasonings: Whisk together olive oil, ranch dressing mix, garlic powder, paprika, thyme, salt, and pepper in a small bowl.

- Step 4: Combine: Pour the seasoning mixture over the ingredients in the crockpot and toss to coat everything evenly.

- Step 5: Cook: Cover and cook on low for 4 hours, stirring once halfway through, until potatoes are fork-tender.

Some helpful tips:

- Potato Types: Use Yukon Gold potatoes for a creamy texture or Russet potatoes for a fluffier texture.

- Sausage Options: Italian sausage, bratwurst, or andouille sausage work well in this recipe.

- Adjust Cooking Time: Cook on high for 2 hours if you're short on time, but check the potatoes to avoid overcooking.

You can also customize the recipe by adding other vegetables like carrots, celery, or mushrooms for extra nutrition and flavor. Enjoy your hearty and comforting Crockpot Sausage & Potatoes!