Best Asian Essentials Stir Fry Sauce Recipes

ASIAN ESSENTIALS: AWESOME STIR-FRY/DIPPING SAUCE

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: STIR FRY SAUCE

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Place all the ingredients into a bowl and whisk together.
• Place into a non-reactive jar and store in the fridge until ready to use.
• This sauce will last from 7 to 10 days, if properly sealed.
• PLATE/PRESENT
• Use in any stir fry situation. In this example, I used it coat some shrimp. Enjoy.
• Keep the faith, and keep cooking.

ASIAN ESSENTIALS: THE ABSOLUTE BEST STIR-FRY SAUCE

Steps:

• PREP/PREPARE
• You will need a medium saucepan to make this recipe, and a 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 properly stored, this sauce should last 2 - 3 weeks.
• If you do not have any fish sauce, you can use an equal amount of rice wine vinegar. You can use regular soy sauce, in place of the tamari or liquid aminos; however, reduce the amount to two tablespoons. If you do not have any honey, you could always use maple syrup, or other sweetener; even, regular sugar.
• Gather your ingredients (mise en place).
• Add the oil to a saucepan over medium heat, and then add the garlic and ginger.
• Stir until the garlic is fragrant, about 60 - 90 seconds.
• Add the sauce ingredients.
• The best way to do this is take all the sauce ingredients and whisk them together into a measuring cup or bowl, and then add to the saucepan. Remember that you want to have those ingredients ready before you add the garlic and ginger, so you can add them quickly. Otherwise, you might burn the garlic, and you will have to start all over.
• Allow to lightly simmer for about 8 - 10 minutes, stirring every minute or so, until it thickens.
• Remove from heat, add the butter, and stir until it is melted into the sauce.
• Use now or allow it to cool and store according to the above recommendations.
• PLATE/PRESENT
• Use anywhere you want a great Asian cooking sauce, or you can even drizzle it over sautéed veggies or meats and fish. I like using it as a dipping sauce for tempura and egg rolls. Enjoy.
• Keep the faith, and keep cooking.