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retrograde

Reged: 04/15/04
Posts: 1569
A few yummy stir-fry sauces
      11/10/05 10:01 AM

Sorry, been meaning to post this for a while... here are a few really great stir-fry sauces from Real Simple magazine; they go well with all kinds of stir-frys - all veggies, chicken, shrimp, tofu, etc...

Cantonese Sauce
1/2 cup chicken broth
1 tbsp dry white wine
1 tbsp soy sauce
1 tsp sugar
1 tsp toasted seasame oil
1/2 tsp salt
1 tsp cornstarch

2 tbsp minced scallions (white parts only) - I usually just use onions
1 1/2 tbsp fresh grated ginger

In a small bowl combine the first 7 ingredients, stirring until the cornstarch dissolves. Place a work or skillet over med-high heat and sautee the scallions and fresh ginger for about 15 seconds. Add the constrach mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 90 seconds.


Garlicky Hoisin Sauce
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tbsp soy sauce
1 1/2 tbsp sugar

3 tbsp minced scallions (white parts only)
2 tbsp minced garlic
1 tsp crushed red pepper flakes (to taste)

Combine the first 4 ingredients in a bowl. Over med-high heat in a wok or skillet, sautee the scallions, garlic and red pepper flakes for about 15 sexonds. Add the hoisin mixture and bring to a biol. Cook, stirring occassionally, until the sauce thickens slightly, about 90 seconds.


Hot and Sour Sauce
3/4 cup chicken broth or water
5 tbsp soy sauce
3 tbsp sugar
1 1/2 tbsp Worcestershire sauce
1 tbsp cornstarch

2 1/2 tbsp fresh grated ginger
2 tbsp minced garlic
1 tsp crushed red pepper flakes

Combine the first 5 ingredients in a bowl and stir until cornstarch dissolves. Sautee the ginger, garlic and red pepper flakes in a wok or skillet over med-high heat for about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 90 seconds.


Lemon-Herb Sauce
1/4 cup soy sauce
2 1/2 - 3 tbsp lemon juice
1 1/2 tbsp minced garlic
1 1/2 tbsp sugar

1 1/2 tbsp EACH of chopped fresh basil and cilantro leaves

Combine the first 4 ingredients in a bowl and stir until the sugar dissolves. Then, add the fresh herbs and stir. (Let sit for a little while before using to let the flavours mingle.)


Curry Sauce (modified slightly)
1 1/4 cups chicken broth***
2 tbsp soy sauce
2 tbsp sugar
1/2 tbsp salt

1 tsp crushed red pepper flakes
grated zest of 1 lemon
1 1/2 tbsp minced garlic
1 1/2 tbsp curry powder

Combine the first four ingredients in a bowl and set aside. Saute the next four ingredients in a work or skillet over med-high heat for about 15 seconds. Add the broth mixture and bring to a boil. Cook until the sauce thickens slightly, about 90 seconds.

***Note: the original recipe called for coconut milk here, which is insanely high in fat. However, I know that you can find some varieties that are low-fat so if you want to try that and you think it would be safe go right ahead. This might be totally gross, but maybe you could use soy or rice milk there instead?

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Subject Posted by Posted on
* Far eastern food Linz 10/28/05 08:04 AM
. * A few yummy stir-fry sauces retrograde   11/10/05 10:01 AM
. * Definitely idiot proof! Wind   11/10/05 08:24 PM
. * Re: Far eastern food Little Minnie   10/28/05 04:13 PM
. * Re: Far eastern food Snorkie   10/28/05 11:54 AM
. * Sweet 'n' Sour Chicken m_odonnell   10/28/05 10:35 AM

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