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 Stir-Fry Sauce

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js8489

  • Total Posts: 6
  • Joined: 8/4/2003
  • Location: NYC, NY
Stir-Fry Sauce Mon, 08/4/03 10:38 PM (permalink)
Can anyone tell me a really good stir-fry sauce I've tried a few but they all aren't very good
 
#1
    RubyRose

    • Total Posts: 2187
    • Joined: 5/7/2003
    • Location: Lehigh Valley, PA
    RE: Stir-Fry Sauce Mon, 08/4/03 11:13 PM (permalink)
    All three of these come from the long-defunct cafeteria Eden, which was located in downtown Philadelphia PA:

    STIR FRY SAUCES
    Each recipe makes 2 servings but can be doubled and can be made ahead and refrigerated. (I like the first one best.)

    BASIC STIR FRY SAUCE

    1 1/ 2 tsp. sesame oil
    1/ 2 tsp. minced garlic
    1/ 2 tsp. minced ginger
    1/ 2 cup chicken broth
    1 Tbs. soy sauce
    1 Tbs. brown sugar
    1/ 8 tsp. Tabasco
    1/ 2 tsp. salt
    1/ 4 tsp. pepper
    1 1/ 2 tsp. lemon or lime juice
    1 1/ 2 tsp.cornstarch
    1 Tbs. rice wine or sherry

    Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

    GARLIC SESAME STIR FRY SAUCE

    1/ 2 tsp. pepper
    2 Tbs. soy sauce
    3 Tbs. chicken broth
    1 Tbs. sugar
    2 1/ 4 tsp. lemon juice
    1/ 3 cup sesame oil
    2 1/ 4 tsp. minced garlic
    1 tsp. cornstarch mixed with 1 1/ 2 tsp. water

    Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.

    SZECHUAN STIR FRY SAUCE

    1 1/ 2 tsp. sesame oil
    1/ 2 tsp. minced fresh ginger
    1/ 2 tsp. minced garlic
    1/ 2 cup chicken broth
    2 whole anise stars
    1 1/ 2 tsp. red wine vinegar
    1 Tbs. soy sauce
    1/ 2 tsp. salt
    1 tsp. hoisin sauce
    1/8 tsp. Tabasco sauce
    1/ 8 tsp. crushed red pepper flakes
    1/ 4 tsp. pepper
    1/ 8 tsp. 5 spice powder
    2 tsp. cornstarch dissolved in 1 Tbs. water

    Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan andbring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

    Adapted from The Frog/Commissary Cook Book by Steve Poses, Anne Clark and Becky Roller


     
    #2
      EliseT

      • Total Posts: 2849
      • Joined: 7/11/2001
      • Location: L.A, CA
      RE: Stir-Fry Sauce Tue, 08/5/03 5:07 AM (permalink)
      (1) I use this for Walnut Chicken:

      1 Tbsp Teriyaki sauce
      1 Tbsp soy sauce
      1 Tbsp sherry
      Dash Tabasco sauce
      2 Tbsp cornstarch

      Just whisk everything together.

      (2) This one is good with chicken, carrots, zucchini and pea pods:

      1/2 cup rice vinegar
      1/4 cup honey
      2 Tbsp soy sauce
      1 Tbsp grated orange zest
      1 tsp. crushed red pepper flakes

      Bring first 3 ingredients to a boil, then remove from heat. Add zest and red pepper just before pouring over chicken in wok.

      (3) I use this for Cashew Chicken:

      2 teaspoons rice wine or sweet white wine
      1 egg white
      1 teaspoon cornstarch
      1 teaspoon salt
      3 teaspoons soy sauce
      Dash each black pepper and sugar
      Optional: a little Tabasco or red pepper flakes

      Marinate chicken in sauce 10 minutes before stir-frying.
       
      #3
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