HOW WE DO OUR RECIPE FOR A STIR FRY SAUCE

STIR FRY SAUCE

There are always zesty flavored fabulous recipes for stir fry sauces that can turn plain sautéed vegetables and meat into an amazing Asian treat. While stir-fry sauces can vary widely in flavor profiles, anything from mildly sweet to powerfully spicy, the best sauce is one that successfully hints at sweetness, saltiness, spiciness and a little sourness.  This article will try to share a few basic recipes and where you can customized it according to your desired taste or used it to flavor stir fry and other Asian dishes.

The ultimate stir fry sauce for us is something you have on your pantry and use it to flavor a quick meal with filled with your desired profiles.  There are actually a variety of flavoring sauces that you can find in Asian stores everywhere. These would include; the umami flavors of Nuoc Mam, a Vietnamese fish sauce and Chinese oyster sauce.  You can also find the sweeter black sauces of Indonesian Kecap Manis and Chinese hoisin sauce.  For heat you will find Huy Fong's Sriracha chili sauce. Adjust according to your taste, but the perfect ratio for me is two teaspoon each of the fish, oyster sauce, kecap manis and hoisin sauces and one teaspoon of the chili sauce for some heat. I sometimes add one to two teaspoons of rice wine or vinegar.

Mix and add to any stir fry or use as a quick marinade for any type of protein. Double or triple the recipe for larger batches.  This may sound simple, but it works out perfectly.  These are the sauces we always have on hand and they're easy enough to prepare on the spot.  We have been stir frying for years and now we don't measure out the exact portions anymore but as if by instinct, pour those amounts into a bowl, mix, and the stir fry.  Using these special sauces have grown in our method and become our instincts to add a few of a particular sauce to perfectly reach our desired taste.   As a simple warning though, please taste-test your dish before adding more of the ingredients to the dish.

We believe what is best for a recipe for a stir fry sauce is a simple combination of Chinese, Indonesian, Japanese (if I use Mirin), Thai, and Vietnamese flavors in one sauce. Remember that fish and oyster sauces are salty enough and in using broth, choose the low sodium types.  You don’t have to add salt to your dish anymore.  In adding sweetness to your dish, it is the kecap manis and hoisin sauces that are sweet enough which means you also do not have to add extra sugar anymore.  We have been using kecap manis since its thickness means more concentrated soy sauce flavor and its darkness yields a lovely color to marinades.  Lastly, you can finish it off with a little heat with spice, not so much though, you can use the Sriracha sauce.  Carefully add one fourth teaspoon and adjust according to your desire.  Happy stir frying and please continue stir frying at home.

Watch The Best Stir Fry Recipes in Educational & How-To | View More Free Videos Online at Veoh.com
You can also visit here to learn on how to cook Stir Fry Sauce.

The Basic Stir Fry Sauce

Stir Fry Sauce

In stir frying, the ingredient that adds flavor and aroma to the dish is the stir fry sauce.  Most Chinese Cuisines and other Asian Restaurants have their own original concoctions for stir fry sauces that give them pride the morale to promote their very own stir fry dishes.   Be it Thai, Korean, Vietnamese, Filipino, Malay, Indonesian, Japanese or Singaporean, these dishes have a distinguishing taste and aroma that belong to its ethnic origin.  The sauce they make maybe made from several types of herbs found in their own country. But common to all dishes, this is a blend of sweetness, spiciness, saltiness and sometimes, bitterness or sourness. If you are used to eating Asian stir fries, then you are familiar with a few sauces we are sharing in this article.   Let us do them and learn from them.

BASIC STIR FRY SAUCE:

INGREDIENTS:

• One and one half teaspoon sesame oil
• One half teaspoon  minced garlic
• One half teaspoon minced ginger
• One half cup chicken broth
• One tablespoon soy sauce
• One tablespoon brown sugar
• One eight teaspoon Tabasco
• One half teaspoon salt
• One fourth teaspoon pepper
• One and one half teaspoon lemon or lime juice
• One and one half teaspoon cornstarch
• One tablespoon rice wine or sherry    

PROCEDURE:

• In a small sauce pan, heat the sesame oil at medium heat on your American stove. 
• Add the ginger and garlic and stir-fry fifteen to thirty seconds to until fragrant.
• Then you can add the chicken broth, the soy sauce, brown sugar and Tabasco with the salt and pepper plus the lemon juice.
• Bring just to a boil but continue stirring.  Dissolve the cornstarch in the wine and whisk into the pan.
• Heat until sauce thickens and reaches a full boil.  Then lower the heat and simmer for thirty seconds.
• Remove from the heat and set aside for frying.

SZECHUAN STIR FRY SAUCE:

INGREDIENTS:

• One and one half teaspoon sesame oil
• One half teaspoon minced fresh ginger
• One half teaspoon minced garlic
• One half cup chicken broth
• Two whole anise stars
• One and one half teaspoon red wine vinegar
• One tablespoon soy sauce
• One half teaspoon salt
• One teaspoon hoisin sauce
• One eight teaspoon Tabasco sauce
• One eight teaspoon crushed red pepper flakes
• One fourth teaspoon pepper
• One eight teaspoon five spice powder
• Two teaspoon cornstarch dissolved in one tablespoon of water    

PROCEDURE:

• Heat the oil in a small saucepan at medium heat on your American stove.
• Then add the ginger and garlic and sauté for one minute until fragrant and softened but not browned.
• In a bowl combine the remaining ingredients except for the cornstarch mixture.
• Add them to the saucepan and bring to a simmer, covered for ten minutes.
• Remove star anise.  Whisk in the cornstarch mixture and let it boil for one to two minutes.
• Taste and add more Tabasco if desiring more heat.

EASY STIR-FRY SAUCE AND MEAT MARINADE:

INGREDIENTS:

• 2 tbs. soy sauce
• 2 tbs. apple juice or cooking wine
• 2 tbs. cold water
• 2 tsp. garlic granules
• 1 tsp. ginger powder
• 1 1/2 tsp. corn starch    

PROCEDURE:

• Combine ingredients in a small mixing bowl.
• Use as marinade for chicken, beef or pork (1 hour in refrigerator).
• You can also simply add this sauce to stir-fried veggies and cook until thickened.  Enjoy these stir fry sauce at home.

Watch The Best Stir Fry Recipes in Educational & How-To | View More Free Videos Online at Veoh.com
You can also visit here to learn on how to cook Stir Fry Sauce.

The Classic Stir Fry Sauce

Stir Fry Sauce

Stir fry sauces are the essential part of any stir fry dish that blends flavor most of the time to the ingredients.  In preparing a stir fry sauce, special ingredients are used which could be Oriental in origin like the soy sauce, the fish sauce, the hoisin sauce, the oyster sauce and some chilli garlic sauces.  These ingredients, if blended perfectly, could come out with a complex taste of saltiness, spiciness, sweetness and bitterness.  A perfect balance of this tastes results in a very savory and delicious meal.

Here is a stir fry recipe sauce that is low cost, home-made cooking from scratch.  Kikkoman is a bottled pour and stir ready to use concoction of a soy sauce that is Oriental in origin, and for us, stands out from the rest of the soy sauce in the Asian stores.  Whenever we cook stir fries, we only use this brand.  But truthfully, if it is not available in your area, you can use any brand of soy sauce available in your Asian stores.  This recipe can be stored in your refrigerators and can last for four to five days.  This is very good with chicken or beef stir fries.

THE CLASSIC STIR FRY SAUCE:

• One third cup soy sauce (maybe more to taste)
• One half cup chicken broth
• One third cup rice wine
• Three and one half tablespoons of sugar
• One tablespoon of sesame oil
• One fourth teaspoon white pepper
• Two tablespoons cooking oil
• One tablespoon minced garlic
• One tablespoon minced ginger
• Tw2o tablespoons cornstarch
• One fourth cup water

THE PROCEDURE:

• In a small bowl, pour in the soy sauce, the chicken broth, the rice wine, the sesame oil and the pepper together and stir to mix and combine till smooth. 
• Then on a cup of a coffee cup, dissolve the cornstarch with a few tablespoons of water and stir until no lumps are left on the mixture.  Simply make sure that clumps are gone and the liquid is milky in color.
• Then in a sauce pan, heat the oil.   Add the fresh ginger and the minced garlic and cook for a few seconds till they are fragrant.  
• Pour the soy sauce mixture to the pan and bring it to a boil.  Then reduce the heat and simmer for a few minutes.  Stir occasionally to maintain consistency on the mixture.
• Then you can add the cornstarch slurry to the mixture and bring the heat up a little bit.  Stir to mix the ingredients.
• Once the sauce begins to thicken, remove the pan from the heat and your sauce is now ready for use. 
• After cooking your stir fry, allow the sauce to cool off and you can store it in your refrigerators in a sealed small container with a lid on it.  Maybe an old salad dressing bottle can work well for storage. 
• Remember this sauce for it can last for a week only.  Shake the bottle every time before you use it on stir fries, this allows the cornstarch to mix with the ingredients. 
• Enjoy this simple stir fry recipe sauce at home.  Like what I’ve said, this is great with chicken and vegetables or beef with broccoli and other vegetables.  If you wish to add some heat on the sauce, simply add a teaspoon of red pepper flakes to the sauce and you are on your way.  Have fun in your kitchen.

 You can also visit here to learn on how to cook Stir Fry Sauce.

Stir Fry Sauce

Stir Fry Sauce

Perfection on the art of stir frying is naturally aided by that perfect stir fry sauce coating on your protein and vegetables and providing them that extra flavor, delightful and fragrant to a hungry person. There may be so many ways of preparing stir fry sauces that complement a dish, but here are a few sauces we can share with you in this article to start with your home cooking. 

1.    THE ZESTY THAI LEMON-LIME SHRIMP SAUCE:

INGREDIENTS:

• 1 fresh red chilli, finely chopped, or ½ teaspoon dried crushed chili
• 2 kaffir lime leaves, left whole, or substitute 1 extra teaspoon of lime zest
• 2 tablespoons of frozen prepared lemongrass or fresh lemongrass, very finely chopped and minced (this is available in Asian Stores)
• Juice of 1 lemon
• 2 tablespoons of honey
• ½ teaspoon shrimp paste (also available in jars at Asian food stores)
• 3 tablespoons fish sauce
• ¼ tablespoon turmeric
• 3 to 4 tablespoons thick coconut milk
• Zest of 1 lime (just about 1 tablespoon)
• Generous handful of fresh coriander or cilantro  

NOTE: This sauce is good for 1 pound shrimp or 460 grams of raw shrimps, shells already removed for stir frying.

THE PROCEDURE:

Take a medium size bowl and whisk in together the lemon juice, the honey, the shrimp taste, the fish sauce, and the turmeric.  Stir them until they are smooth.  If you are using frozen lemongrass and dried crushed chili, you can add them to the mixture and continue stirring to mix them together.  Lastly, add the honey to the mixture and continue stirring until the honey is completely dissolved with the mixture.   Add the coconut milk and set aside for stir frying the shrimp.

2.    The famous sauce created for the stir fried shrimp combined with amaranth (beet greens), red pepper and cilantro recipe:

INGREDIENTS:

• ½ cup of chicken or vegetable broth
• 1 tablespoon of soy sauce or even a little more to taste2 tablespoons of Shao Hsing rice wine or just dry sherry
• ½ teaspoon of sugar
• 1 tablespoon of finely chopped fresh gingerroot
• 1 teaspoon of cornstarch
• 1 jalapeno or Serrano chiles, minced

THE PROCEDURE:


In a medium size bowl, combine the cornstarch, the 1 teaspoon soy sauce, the 1 tablespoon rice wine sherry and the 1 tablespoon of ginger.  Stir them together to mix until they smooth.  Add the chicken or vegetable broth to the mixture and continue stirring.  Then add the jalapeno or Serrano chiles, plus the sugar and continue stirring until they are fully mixed together.  This is now ready for your stir frying the shrimp and vegetables.

These recipes for stir fry sauce are created to perfectly match the protein it intends to pair with.  Having prepared them, your stir fry will be able to capture another fragrant and amazing flavor for your shrimps at your own kitchen.  Shrimps are common favorites in dining experiences and are always consumed down to the last piece in every dining table.  These sauces will surely provide you a new dimension in stir frying.   Try them at home and enjoy your stir frying. 

 You can also visit here to learn on how to cook Stir Fry Sauce.

Stir Fry Sauce

Stir Fry Sauce

There are several hundreds of stir fry sauces that are wonderful and fantastic to try at home.  These stir fry sauces are gives that extra succulent flavor of a stir fry dish that provide an amazing experience to a diner.  In Chinese Cuisines, sauces are usually mixed with Oriental sauces such as soy sauce, black bean sauce, the hoisin sauce the fish sauce and more, which creates a tangy, salty and somehow sweet taste for the taste buds.  Often, protein rich stir fries are mixed with chili powder or red chili flakes, to provide heat. 
   
Learning the art of cooking stir fries at home begins with simple traditional recipes that somehow show the simple steps of cooking stir fries to train the person how to perfectly prepare a stir fry dish.  By continuing to cook stir fried dishes, the person learns the technique and later innovate some steps to improve the dish according to his preference.  But the flavor and aroma of stir fries comes from the sauces.  Here we will share with you a multi-purpose stir fry sauces that can be prepared at your kitchen.  Preparation time is only 20 minutes, 15 minutes of measuring and preparation and 5 minutes of actual cooking.  This is a favorite stir fry sauce that makes enough for 2 meals.

THE THAI STIR FRY SAUCE:  This is great with chicken strips and vegetables.

INGREDIENTS:

• 2/3 cup coconut milk
• 2 ½ tablespoon fish sauce
• 3 ½ tablespoon fresh lime juice
• 1 ½ tablespoon soy sauce
• 1/3 to ½ teaspoon dried crushed chili
• 2 ½ teaspoon brown sugar

PROCEDURE:

    Mixed all the ingredients in a bowl and stir to combine.  Make sure they are stirred well until they are smooth. 

TIPS:

1. You can add cornstarch to thicken the sauce if you think it is too thin.  Simply combine 1 tablespoon of cornstarch with 3 tablespoons of water and stir until the cornstarch is dissolve.  Add a bit and cook until sauce thickens.  Add more if necessary.
2. Consider using low sodium chicken broth and soy sauce to avoid an overly salty finished dish
3. This sauce makes 1 cup of stir fry sauce and may be too much if you are stir frying a small amount of ingredients.  But you may need the entire sauce depending on volume of meat, the noodles and the vegetables as per your stir frying recipe.  However, you can add more sauce as necessary to have it as saucy as you like and even thicken it with the thickener as desired.  
4. And lastly, if you prefer to mix the sauce with the stir fry ingredients in the wok, this is the most important moment of creating the sauce in the wok.  Pour in liquid just enough for you to see the sauce around the edges of the proteins and vegetables.  When the liquid begins to simmer, stir up the cornstarch mixture and pour a thin stream around the wok to mix with the sauce the sauce.  Stir the entire contents of the wok together immediately; the liquid will thicken away over a hot flame that is if you have only the right amount of sauce and cornstarch thickener on your sauce.  But you can adjust if necessary. (Note: Fantastic Chinese Restaurant Stir Fried dishes do only have enough sauce on the dish to coat and not to drown.  And a good Chinese Sauce is lightly only thickened and not so gloppy.)

Enjoy your stir frying and please continue to cook too.

You can also visit here to learn on how to cook Stir Fry Sauce.