Asian Essentials The Absolute Best Stir Fry Sauce Recipes

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.

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.

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.

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.