ASIAN STIR-FRY SAUCE
This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks.
Provided by aychbee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.8 g, Sodium 720.3 mg, Sugar 3.2 g
ASIAN ESSENTIALS: STIR FRY SAUCE
Can we ever have enough stir fry sauces? I submit to you that we cannot. This is a quick Asian sauce to put together and delivers awesome taste to any stir fry recipe. Fish, chicken, beef, seafood, veggies; it works for all. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- Gather your ingredients (mise en place).
- Place all the ingredients into a bowl and whisk together.
- Place into a non-reactive jar and store in the fridge until ready to use.
- This sauce will last from 7 to 10 days, if properly sealed.
- PLATE/PRESENT
- Use in any stir fry situation. In this example, I used it coat some shrimp. Enjoy.
- Keep the faith, and keep cooking.
EASY STIR-FRY SAUCE
Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
ASIAN ESSENTIALS: THE ABSOLUTE BEST STIR-FRY SAUCE
This is one of my go-to sauces for just about anything Asian that needs a good sauce. It is sweet, tangy, and has a bit of kick. I made this by combining elements of a Chinese brown sauce and stir fry sauce. The best of both worlds. Used it to make some beef and broccoli... AWESOME. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Gravies
Number Of Ingredients 17
Steps:
- PREP/PREPARE
- You will need a medium saucepan to make this recipe, and a non-reactive jar to store it in.
- Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 2 - 3 weeks.
- If you do not have any fish sauce, you can use an equal amount of rice wine vinegar. You can use regular soy sauce, in place of the tamari or liquid aminos; however, reduce the amount to two tablespoons. If you do not have any honey, you could always use maple syrup, or other sweetener; even, regular sugar.
- Gather your ingredients (mise en place).
- Add the oil to a saucepan over medium heat, and then add the garlic and ginger.
- Stir until the garlic is fragrant, about 60 - 90 seconds.
- Add the sauce ingredients.
- The best way to do this is take all the sauce ingredients and whisk them together into a measuring cup or bowl, and then add to the saucepan. Remember that you want to have those ingredients ready before you add the garlic and ginger, so you can add them quickly. Otherwise, you might burn the garlic, and you will have to start all over.
- Allow to lightly simmer for about 8 - 10 minutes, stirring every minute or so, until it thickens.
- Remove from heat, add the butter, and stir until it is melted into the sauce.
- Use now or allow it to cool and store according to the above recommendations.
- PLATE/PRESENT
- Use anywhere you want a great Asian cooking sauce, or you can even drizzle it over sautéed veggies or meats and fish. I like using it as a dipping sauce for tempura and egg rolls. Enjoy.
- Keep the faith, and keep cooking.
STIR FRY SAUCE
This sauce with flavours of soy, honey, garlic and ginger will become a staple with your favourite stir-fried vegetables, meat, fish and noodles. It's easy to make to add to a quick dinner
Provided by Charlotte Pike
Categories Condiment
Time 10m
Number Of Ingredients 9
Steps:
- Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
- To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.
Nutrition Facts : Calories 61 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 2.6 milligram of sodium
ASIAN ESSENTIALS: AWESOME STIR-FRY/DIPPING SAUCE
This is one of my go-to Asian sauces for using in a stir-fry, or as a dipping sauce. It has a pleasant sweetness to it, that is balanced by the vinegar and lemon juice. The Sriracha sauce gives it a bit of heat, and you can adjust that to your own personal taste. Use it with chicken, pork, beef, or just drizzle some over a pile of freshly-cooked rice. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 12
Steps:
- PREP/PREPARE
- Zest the orange before squeezing it. You should have about 1 tablespoon of zest, and 2 - 3 tablespoons of juice.
- When it comes to the sriracha sauce, I would start with one teaspoon, and then add more, until you achieve your desired heat level.
- If you do not have Sriracha sauce, you could substitute chili sauce, or you could leave it out altogether.
- Gather your Ingredients (mise en place).
- Add the ingredients to a saucepan over medium-low heat.
- Stir until it comes up to a light simmer.
- Allow to simmer for about 2 minutes, then remove from the heat, and allow to cool naturally.
- Once cooled, add the cornstarch, or arrowroot powder, and whisk to combine.
- Store in the fridge, using a tightly-sealed non-reactive container, until ready to use.
- If you are using as a dipping sauce, heat it up until it begins to thicken. If you are using it in a stir fry, it will thicken as the sauce cooks.
- PLATE/PRESENT
- Use in any recipe that calls for an Asian stir-fry sauce, or dipping sauce. Enjoy.
- Keep the faith, and keep cooking.
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