Best Asian Essentials Awesome Dipping Sauce Recipes

ASIAN ESSENTIALS: AWESOME STIR-FRY/DIPPING SAUCE

Asian Essentials: Awesome Stir-fry/Dipping Sauce image

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

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
2 tablespoon(s) coconut sugar
2 tablespoon(s) tamari sauce
2 tablespoon(s) rice wine vinegar, non-flavored
1 tablespoon(s) lemon juice, freshly squeezed
1 tablespoon(s) sesame oil
1 tablespoon(s) freshly grated ginger or 1 teaspoon powdered ginger
1 teaspoon(s) sriracha sauce, or to taste
1/2 medium orange, juice, and zest
2 clove(s) garlic, finely grated
ADDITIONAL INGREDIENTS
2 teaspoon(s) cornstarch or arrowroot powder

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.

ASIAN ESSENTIALS: AWESOME DIPPING SAUCE

Asian Essentials: Awesome Dipping Sauce image

This really is an essential dipping sauce for things like pot stickers, eggrolls, and other Asian related items. I got it from a chef that worked at Chiam's in Chicago's Chinatown when I was just a kidding. That does not make it any type of state secret. It basically has the elements of a tangy sauce with just a hint of sweet that you will find in most similar sauces. Sadly, Chiam's no longer exists, it was torn down several years ago and replaced with a bank. Gone in reality; preserved in my memories. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Other Sauces

Number Of Ingredients 11

Ingredients

PLAN/PURCHASE
THE SAUCE BASE
1/4 cup(s) tamari sauce, or liquid aminos
1/4 cup(s) rice wine vinegar, unseasoned
2 teaspoon(s) coconut sugar
1 teaspoon(s) toasted sesame oil
ADDITIONAL ITEMS
1/2 teaspoon(s) sesame seeds
1/2 teaspoon(s) crushed red pepper flakes, or to taste
OPTIONAL ITEMS
1 tablespoon(s) sliced green onions, just the green parts, as a garnish

Steps:

PREP/PREPARE
You will need a saucepan and a good 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 stored correctly (in the fridge), it should last 6 - 8 weeks.
The sugar in the recipe mitigates the tartness of the vinegar and tamari; however, sometimes I prefer it tart, so I leave the sugar out.
If you are looking for a good eggroll recipe, look no further: https://www.justapinch.com/recipes/main-course/main-course-pork/chef-andy-s-cooking-class-the-perfect-eggroll.html?r=4
Gather your ingredients (mise en place).
Add the sauce ingredients to a small saucepan over medium heat.
When it comes up to a simmer, remove from the heat, and add the sesame seeds and red pepper flakes. Then allow to come to room temperature before storing.
PLATE/PRESENT
Use as a dipping sauce for your favorite Asian foods. Enjoy.
Keep the faith, and keep cooking.