Recipe for Stir Fry Sauce
For newbies in stir frying, they are always interested in what types of sauce are being recommended for the cooking. They might typically mix chicken or beef with spinach, some broccoli florets, carrots and onions and garlic. Some may have tried to use Yoshida sauce, general teriyaki sauce and the peanut Thai sauce from the stores. But still the question remains, what is that recipe for stir fry sauce suited generally for any type of protein and vegetables.
If you are buying your sauce from an Oriental store, there are best choices for instant stir fry sauces such as; the Teriyaki sauce for marinade, the Chili garlic sauce for heat, the Chili black beans for added flavored heat, the Hoisin sauce for sweetness in your stir fry, and the Satay of peanut sauce that could add a taste of nuts in your dish.
But however, it is really an amazing dish and would taste a lot better, besides from being cheaper, to make your own sauce yourself. Here is a simple variation of ingredients that could help you start up with a general sauce for your stir frying. These ingredients are readily available in your kitchen and some maybe found in your grocery store. The soy sauce and the sesame oil can be bought in Oriental stores.
INGREDIENTS:
¾ cups water
1 to 2 tablespoons dark soy sauce
2 to 3 tablespoons of light soy sauce or teriyaki sauce
1 to 2 tablespoons toasted sesame oil
1 to 2 teaspoon chili oil or chili garlic oil (optional, if the user requires heat on the dish only)
1 tablespoon tapioca starch (test a bit on the sauce, if I doesn't thicken right, then you can add more for thickening)
½ teaspoon ginger, already crushed and peeled, or according to your taste
1 teaspoon garlic, peeled and minced or according to your desire
½ teaspoon brown sugar or honey or maple syrup for sweetness
The proportions are actually rough, since after years of making it at a fast mode, we don't measure them precisely anymore. Besides this the ingredients also vary (we can't always get the same brands or sometimes we will miss one or two at the kitchen due to unavailability of the ingredients). We only created this formula after a few years of stir frying, so we don't even really think about it anymore. It usually tastes great though, and we have received fantastic feedbacks from users that it really smells great (but we think the sesame oil did it).
You can also substitute cornstarch for tapioca, but you will have to use a little more of it to make the sauce as smooth and consistent. It will just work well anyway that is if you can't find tapioca in your area.
When you prepare this formula, it usually makes a little more than a cup. What we tend to do is marinate and stir fry the meat separately in a separate and simpler sauce (honey teriyaki could work very well), then half stir fry and half steam the vegetables using half of the sauce, so they get very tasty and tender. Then you can add the meat and the rest of the sauce and stir fry for about a minute or two longer. This gives you a nice balance of the flavors infusion and extra sauce that you can use for the rice.
If you are buying your sauce from an Oriental store, there are best choices for instant stir fry sauces such as; the Teriyaki sauce for marinade, the Chili garlic sauce for heat, the Chili black beans for added flavored heat, the Hoisin sauce for sweetness in your stir fry, and the Satay of peanut sauce that could add a taste of nuts in your dish.
But however, it is really an amazing dish and would taste a lot better, besides from being cheaper, to make your own sauce yourself. Here is a simple variation of ingredients that could help you start up with a general sauce for your stir frying. These ingredients are readily available in your kitchen and some maybe found in your grocery store. The soy sauce and the sesame oil can be bought in Oriental stores.
INGREDIENTS:
¾ cups water
1 to 2 tablespoons dark soy sauce
2 to 3 tablespoons of light soy sauce or teriyaki sauce
1 to 2 tablespoons toasted sesame oil
1 to 2 teaspoon chili oil or chili garlic oil (optional, if the user requires heat on the dish only)
1 tablespoon tapioca starch (test a bit on the sauce, if I doesn't thicken right, then you can add more for thickening)
½ teaspoon ginger, already crushed and peeled, or according to your taste
1 teaspoon garlic, peeled and minced or according to your desire
½ teaspoon brown sugar or honey or maple syrup for sweetness
The proportions are actually rough, since after years of making it at a fast mode, we don't measure them precisely anymore. Besides this the ingredients also vary (we can't always get the same brands or sometimes we will miss one or two at the kitchen due to unavailability of the ingredients). We only created this formula after a few years of stir frying, so we don't even really think about it anymore. It usually tastes great though, and we have received fantastic feedbacks from users that it really smells great (but we think the sesame oil did it).
You can also substitute cornstarch for tapioca, but you will have to use a little more of it to make the sauce as smooth and consistent. It will just work well anyway that is if you can't find tapioca in your area.
When you prepare this formula, it usually makes a little more than a cup. What we tend to do is marinate and stir fry the meat separately in a separate and simpler sauce (honey teriyaki could work very well), then half stir fry and half steam the vegetables using half of the sauce, so they get very tasty and tender. Then you can add the meat and the rest of the sauce and stir fry for about a minute or two longer. This gives you a nice balance of the flavors infusion and extra sauce that you can use for the rice.
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