Best 3 Chinese Stir Fry Sauce Recipes
**A Culinary Journey Through Chinese Stir-Fry Sauces: Unveiling a Symphony of Flavors**
Indulge in the vibrant world of Chinese cuisine, where stir-fries reign supreme. These tantalizing dishes, characterized by their quick cooking method and symphony of flavors, are a cornerstone of Chinese culinary heritage. Embark on a culinary expedition as we explore the diverse range of Chinese stir-fry sauces, each promising a unique taste adventure. From the classic Brown Sauce, renowned for its rich and savory profile, to the versatile Sweet and Sour Sauce, bursting with tangy and sweet notes, our collection of recipes caters to every palate. Discover the fiery heat of the Szechuan Sauce, a Sichuanese delight, or embrace the aromatic embrace of the Oyster Sauce, a Cantonese favorite. With our comprehensive guide, you'll master the art of creating authentic Chinese stir-fry dishes, transforming your kitchen into a culinary haven.
BASIC CHINESE SAUCE FOR STIR FRY
After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.
Provided by Chef Hels
Categories Sauces
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix cornflour and water together to form a smooth paste.
- Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
- Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
- Serve immediately with rice or noodles.
MOUTHWATERING CHINESE MARINADE AND STIR-FRY SAUCE
My mom is Chinese, and often catered for special events. Everyone always asked for the recipe for the sauce that she marinated her meats in. It is savory and delicious, and I've never tasted anything like it anywhere else! Whether you're baking, grilling, or pan-frying your meats, this can't be beat! I make several jars of this stuff at Christmas to give away as gifts. Everyone loves it! You can use this sauce either as a marinade or in stir-fry.
Provided by lindarusiecki
Categories Sauces
Time 10m
Yield 1 jar sauce, 25 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
- When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
- For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
KITTENCAL'S CHINESE STIR FRY SAUCE
This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 9
Steps:
- In a bowl whisk the water with cornstarch until blended and smooth.
- Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).
- After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).
- Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.
Tips:
- Use high-quality soy sauce: The soy sauce is the backbone of this sauce, so it's important to use a good one. Look for a soy sauce that is naturally brewed and has a deep, rich flavor.
- Don't overcrowd the pan: When stir-frying, it's important to not overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to steam rather than fry.
- Use a well-seasoned wok: A well-seasoned wok will help to prevent the food from sticking and will give it a nice smoky flavor.
- Cook over high heat: Stir-frying should be done over high heat. This will help to quickly cook the food and will prevent it from becoming tough.
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the sauce will taste. Look for fresh vegetables that are crisp and brightly colored.
Conclusion:
This Chinese stir-fry sauce is a versatile and delicious way to add flavor to your favorite dishes. It's perfect for stir-fries, noodles, rice, and even as a dipping sauce. With a few simple ingredients and a little bit of time, you can make a delicious and authentic Chinese stir-fry sauce at home.
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