Stir-Fry Sauce

Author
js8489
Junior Burger
  • Total Posts : 6
  • Joined: 2003/08/04 05:31:00
  • Location: NYC, NY
  • Status: offline
2003/08/04 22:38:03 (permalink)

Stir-Fry Sauce

Can anyone tell me a really good stir-fry sauce I've tried a few but they all aren't very good
#1

2 Replies Related Threads

    RubyRose
    Double Chili Cheeseburger
    • Total Posts : 2189
    • Joined: 2003/05/07 16:26:00
    • Location: Lehigh Valley, PA
    • Status: offline
    RE: Stir-Fry Sauce 2003/08/04 23:13:01 (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
    Filet Mignon
    • Total Posts : 2880
    • Joined: 2001/07/11 13:25:00
    • Location: L.A, CA
    • Status: offline
    RE: Stir-Fry Sauce 2003/08/05 05:07:10 (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
    Jump to:
    © 2014 APG vNext Commercial Version 5.1