https://www.copymethat.com/r/179JjADVs/10-types-of-amazing-stir-fry-sauces-must/
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179JjADVs
2024-05-05 11:31:13
10 Types of Amazing Stir Fry Sauces Must Be Preserved
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These 10 Chinese stir fry sauces are the most popular and classic Chinese dishes. If you understand them, you can make them better than you can in a Chinese restaurant or takeaway. They’re healthier and low in fat. You can use these easy homemade stir fry sauces in your favorite stir fry recipes – chicken, beef, shrimp, or vegetable stir fry. I suggest you mix them in your pantries and freeze them for later use. It saves time and is convenient. In the refrigerator, they’ll keep for up to 1 week. Frozen, they’ll last up to 3 months.
Ingredients
- subheading: BROWN SAUCE :
- ½ cup chicken stock or water
- 1 ½ tbsp soy sauce
- 2 tbsp brown sugar
- 2 tsp cornstarch
- subheading: Aromatics:
- 2 tsp fresh ginger , minced
- 1 tbsp garlic, minced
- Recommended Dishes: Mongolian Beef, Mongolian Chicken, Beijing Beef Panda Express,
- subheading: GARLIC SAUCE:
- 1 cup chicken stock or water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- subheading: Aromatics:
- 1 tbsp garlic, minced
- Recommended Dishes: Beef and Broccoli, Chinese Broccoli Recipe, Sauteed Eggplant And Green Beans With Garlic
- subheading: WHITE SAUCE:
- ½ cup chicken stock
- ¼ salt
- 1 tbsp oyster sauce
- 1 ½ tbsp cornstarch
- subheading: Aromatics:
- 2 cloves garlic, thinly sliced
- 6 thin slices fresh ginger
- Recommended Dishes: Moo Goo Gai Pan, Moo Shu Chicken, Moo Shu Vegetables With Wrapper
- subheading: KOUNG PAO SAUCE:
- 1 ½ tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- 2 tsp cornstarch
- ¼ cup chicken stock or water (60 ml)
- subheading: Aromatics:
- tsp minced garlic
- Recommended Dishes: Kung Pao Chicken, Kung Pao Shrimp
- subheading: CHINESE RED SAUCE (SWEET & SOUR SAUCE):
- ⅓ cup ketchup
- ⅓ cup sugar
- ⅓ cup rice vinegar
- 4 tsp soy sauce
- 1 ½ cups water
- 1 tbsp cornstarch
- subheading: Aromatics:
- 2 cloves garlic, sliced
- Recommended Dishes: Sweet And Sour Pork With Pineapple, Sweet and Sour Chicken, Sweet And Sour Shrimp
- subheading: SPICY STIR FRY SAUCE- HUNAN SAUCE:
- ½ tsp Chinese black vinegar
- 2 ½ tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 1 tsp cornstarch
- subheading: Aromatics:
- 5 cloves garlic, sliced
- 5 slices fresh ginger
- 3 long red peppers, sliced
- Recommended Dishes: Hunan Beef, Hunan Shrimp
- subheading: SPICY STIR FRY SAUCE- SZECHUAN STYLE WITH PEPPERCORN:
- 1 ½ tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- subheading: Aromatics:
- 3 cloves garlic, sliced
- 3 thin slices fresh ginger
- 25 small dried chile de arbol peppers or other dried chiles
- 1 tbsp sichuan peppercorns
- Recommended Dishes: Szechuan Chicken, Szechuan Beef
- subheading: SALT AND PEPPER:
- ¼ tsp salt
- ¼ tsp ground white pepper
- 5 cloves garlic, chopped
- 3 scallions, sliced
- Recommended Dishes: Salt and Pepper Shrimp
- subheading: CHINESE BLACK PEPPER SAUCE:
- 1 tbsp soy sauce
- 60 ml water
- 1 tsp cornstarch
- 1 tsp ketchup
- 1 tsp sugar
- subheading: Aromatics:
- 2 tbsp garlic, minced
- 1 tsp ground black pepper
- Recommended Dishes: Chinese Pepper Steak With Onion, Beef Stir Fry With Noodles
- subheading: TERIYAKI SAUCE:
- 1.5 tablespoons rice wine, Shaoxing wine or dry Sherry
- 4 tablespoons sugar
- 4.5 tablespoons soy sauce
- ½ tablespoon cornstarch
- 200 ml water
- subheading: Aromatics:
- ½ tablespoon ginger paste, mince
Steps
Directions at trychinesegoodies.com
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