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My stir fry recipe sauce by Joey Emerson

My stir fry recipe sauce by
Article Posted: 08/23/2013
Article Views: 509
Articles Written: 23
Word Count: 618
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My stir fry recipe sauce

recipe for stir fry sauce in your kitchen. Enjoy and continue stir frying too."> There are several sauce recipes in the internet today that it is sometimes difficult to choose which one is best to start with. But here are a few stir fry recipe sauces that you can try at home. They are simple and the ingredients are available in supermarkets near you. Some of these ingredients can also be bought in Asian stores. If you like to experiment in your cooking with a new strange taste, some of these recipes may even surprise you. So let us begin preparing your sauces then.

1. THE HOT AND SOUR SAUCE: The original ingredients of the recipe yields ½ cup of the sauce. INGREDIENTS:
one fourth cup of chicken broth
two tablespoons of red wine vinegar
one tablespoon of dark soy sauce
two teaspoons of granulated sugar (if none, use white sugar)
one half teaspoon of chile paste

In a medium size mixing bowl, pour together all the ingredients. Stir until they are smooth. Set aside for your frying. If you are not cooking immediately, store in a sealed container in your refrigerator. You must use the sauce within three to four days.

This is good with beef and chicken stir frying.

2. THE SZECHUAN SAUCE: The amount of sugar needed for the sauce depends partly on the other ingredients din this stir fry sauce. If no other sugar is added, you may want to increase the amount for sugar to two and one half or three teaspoons.

one half cup beef broth
two tablespoons oyster sauce
two tablespoons light soy sauce
four teaspoons dark soy sauce
black pepper to taste
two teaspoons of granulated sugar
two teaspoons of cornstarch for thickening

On a medium size mixing bowl, combine the following ingredients; the beef broth, the oyster sauce, the light soy sauce, the dark soy sauce, the black pepper and the sugar. Stir to mix them until smooth. Then add the cornstarch and continue stirring until the cornstarch is dissolved leaving no lumps. You can now use this in your stir frying, or store the brown sauce in sealed container and refrigerate until needed. You must use the sauce within three to four days only. Stir the sauce before using them to bring up the cornstarch that has settled on the bottom.

3. THE ITALIAN PESTO SAUCE: The name pesto refers to the preparation of this famous Italian sauce which is traditionally made with a mortar and pestle. Today, modern cooks have a food processor and a blender that works just as well. INGREDIENTS:
Two cloves of garlic
One half cup of walnuts
Two cups of basil leaves
One half cup of parmesan cheese, grated for blending
Two thirds cup of olive oil

Peel and minced the garlic and process the garlic with the walnuts in a food processor or a blender.
Then add the basil leaves to the blender and process again.
Continue adding the parmesan cheese to the blender and process again.
Then slowly add the olive oil and process until the pesto is creamy enough.
You can now use the pesto immediately in your frying or store them in a sealed container on your refrigerator. The pesto is good for only one week. Others vary in preparing their pesto sauce. Frequently, the basil is replaced with parsley and added with lemon juice with some bread crumbs. The French pistou is just another version without the nuts.

Be creative on these recipe for stir fry sauce in your kitchen. Enjoy and continue stir frying too.

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