Awesome Stir Fry Sauce Recipes

Steps:

• Mix together 1 1/2 TBS of the oil, the honey, wine, soy sauce, orange juice, five-spice powder, garlic and ginger in a bowl.
• Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
• Remove the shrimp from the marinade, reserving the marinade.
• Heat a wok over high heat until it smokes, and then add the 1 tablespoons Peanut oil. Add peppers and onions, stir fry for approximately 2-3 minutes - remove from wok and set aside. Wipe wok out with a paper towel if remaining oil has become dark.
• Heat the remaining peanut oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink, promptly remove shrimp and set aside - (you do not want to overcook the shrimp).
• Pour in the reserved marinade, water & cornstarch. Cook briskly, stirring constantly until it is thick/syrupy, a matter of just a minute or so.
• Serve sauce over the shrimp & veggies with your favorite rice.

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.

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.