Stir fry sauce

    Stir fry sauce    is generally that ingredient simply responsible for flavor to your stir fry.  Most often, stir fry sauces are made of Oriental ready to use sauces like the soy sauce, the hoisin sauce, the fish sauce, the teriyaki sauce, the chili oil sauce, the oyster sauce and more.  These specially prepared sauces are designed to solely to provide a type of flavor that brings saltiness, sour or bitterness and sweetness to your dish.  If one desires for a little heat on the dish, the chili oil sauce of red chili flakes comes in handy.

For you to get started with here are a few sauce concoctions that may help you begin creating a perfect stir fry at home.

1.    THE ALL PURPOSE STIR FRY SAUCE:
INGREDIENTS:
1 ¼ cup of soy sauce
one cup of oyster sauce
One cup of maple syrup (Not the maple flavored only syrup, or simply use brown sugar instead)
½ cup rice vinegar
¼ cup Dijon mustard, to taste.
These sauces are found on Oriental stores near you.

THE PROCEDURE:
Mix all the ingredients in a mixing bowl until they are smooth.  Then you can store them in a sealed bottled on your refrigerators and can last for a week.  Shake the bottle before using the sauce in your frying.   Can be good for beef, pork, shrimps, scallops and even squid fries.  Enjoy them at home.

2.    THE KUNG PAO ASIAN SAUCE:
THE INGREDIENTS:
Soy sauce
Sherry wine
Water
Garlic
Red chili peppers, rice vinegar
Ginger
This is a ready-made stir fry sauce available in the supermarkets and they are great with beef, shrimps, squids, and pork.  Just use 2 to 3 tablespoons of this concoction and you are on your way to a perfect stir fry serving 2 to 3 persons.  But if you want added flavor, you can use additional tablespoons of this sauce plus grated ginger and sliced onions.

3.    THE OERIENT EXPRESS STIR FRY SAUCE:  This takes 10 minutes to prepare and makes four servings.
INGREDIENTS:
2/12 cup of chicken broth, fat free or low sodium type
1/2 cup corn starch
½ cup soy sauce, lite and low sodium type
½ cup light corn syrup
½ cup dry sherry
¼ cup cider vinegar
Two cloves of garlic, minced
Two teaspoon of grated fresh ginger
¼ teaspoon of ground red pepper or hot pepper sauce

THE PROCEDURE:
In a 1 ½ quart jar with tight fitting lid, combine the chicken broth, the cornstarch, the soy sauce, the corn syrup, the sherry, the vinegar, the garlic, the ginger and the red pepper.  Shake them well.  Can be refrigerated up to three weeks.  But shake them well again before using in a stir fry.   This recipe makes about four cups.   In stir frying you can add the sauce according to the recipe of your stir fry.  If you are only cooking for four servings, then you only need one half cup of the sauce or even less if you don’t want it bubbling with the sauce.

Enjoy these stir fry sauce at home for any occasions.

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