Delicious stir fry sauce by Joey Emerson


Delicious stir fry sauce by JOEY EMERSON
Article Posted: 10/18/2013
Article Views: 251
Articles Written: 23 - MORE ARTICLES FROM THIS AUTHOR
Word Count: 641
Article Votes: 0

Delicious stir fry sauce

Food & Beverages

While there are now several stir fry sauces sold in bottles at popular supermarkets that relentlessly favor easy cooking thru prepared sauces, there will always be room for special sauces prepared in your kitchen. Stir fry sauces prepared in your own kitchen are designed according to your desire. It can be prepared to give a hint of spiciness, saltiness, bitterness or sweetness that most of the time bottled sauces do not have. It would take two to three bottled sauces for you to have your desired amount of taste for a perfect stir fry.

This only means that it is wiser to prepare your own preferred sauce at home. Do not worry about this. This article will share with you some of the very popular sauces used in stir frying, that can be altered according to your own desired taste. These sauces are only shared to help you get started in creating your own secret sauce at home. So let us have some fun and start cooking.

1. THE VIETNAMESE STIR FRY SAUCE: This is a simple three-ingredient sauce that can be used in almost all types of stir frying. The key ingredient is the fish sauce that truly lends a faintly nutty, rich and pungent Vietnamese character to your dish. THE INGREDIENTS:
One and a half cups of chicken stock, preferably homemade and fresh from boiling

One fourth cup and another one tablespoon of Asian fish sauce, this can be bought in Asian stores near you

One tablespoon of sugar

THE PROCEDURE:
In a small sauce pan, boil the chicken stock until boiling point. Then remove the pan from the heat and then add the fish sauce and the sugar.

Stir the sauce until the sugar is totally dissolved. Let the sauce cool down.

This sauce is now ready for stir frying. But if you are preparing this in advance for your stir frying session, then refrigerate it and it can last for two days.

You can be creative and add spiciness to the sauce, a teaspoon of red chili flakes will do just fine. If you want this thick, you can add a mixture of one teaspoon of cornstarch dissolved in two tablespoons of water. Stir until the cornstarch if fully dissolved leaving no clumps behind. Have fun then.

2. CHINESE STIR FRY SAUCE:
THE INGREDIENTS:
One and a half teaspoon of sesame oil

One and a half teaspoon of minced garlic

One and a half teaspoon of minced ginger

A half cup of chicken broth

One tablespoon of. soy sauce

One tablespoon of. brown sugar

One eight to one fourth teaspoon of Tabasco sauce

One half teaspoon of salt

One fourth teaspoon of black pepper

One and a half teaspoon of lemon or lime juice

A teaspoon and a half cornstarch

One tablespoon of rice wine or sherry

THE PROCEDURE:
Heat the sesame oil in a small saucepan then add the ginger and garlic and stir-fry for fifteen to thirty seconds over medium heat till fragrant. Then add the chicken broth, the soy sauce, brown sugar, the Tabasco sauce, salt and pepper and finally the lemon juice.

Bring the mixture to a boil but continue stirring to combine the sauce fully stirring.

Meanwhile, dissolve the cornstarch in the wine and stir till cornstarch is fully dissolved. Whisk the cornstarch slurry into the pan and stir to combine. Cook until the sauce thickens and reaches a full boiling point.

Then lower the heat and let it simmer for 30 seconds.

Remove from the heat and it is now ready for frying. You can also store this stir fry sauce in your refrigerator with a sealed bottle and it can last for one week.

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