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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