Tag Archives: sauce

Real Chinese All Purpose Stir Fry Sauce

This stir fry sauce is amazing. It is super easy and so good! This recipe makes 1 1/2 cups sauce, which is enough for about 12 servings. You can store this sauce in your fridge and use when needed. Make sure to give it a good shake before use.

I used this recipe on vegetables. You can also use it on stir fried noodles. Add some extra water if using dried noodles since they absorb more liquids than fresh noodles.

To make this recipe vegan, substitute the oyster sauce with hoisin sauce.

This recipe is good in the fridge for up to four weeks.

I took this recipe from http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/

stirfry

1/4 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup oyster sauce (sub with hoisin for vegan)
1/4 cup chinese wine (or sherry)
1/4 cup cornstarch/cornflour
1 Tbsp sugar
2 Tbsp sesame oil
1 Tbsp ground white pepper

1. Combine ingrdients in a jar and shake to combine. Store in fridge and shake before use.

To Use:

1. Heat 2 Tbsp oil in wok over high heat.
2. Add your choice of base flavourings – fry for 10 seconds or so to infuse oil (Base flavourings can be: Garlic, Ginger OR Fresh Chilies, minced or finely sliced)
3. Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook)
4. Add noodles (if using), sauce and water, your choice of Additional Flavourings (see below) and any leafy greens.
5. Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
6. Serve immediately

Additional Flavouring Suggestions:

1. Sriracha, Chili Bean Paste or other spicy addition
2. Sweet chili sauce
3. Substitute the water with pineapple or arange juice
4. Rice Vinegar – for touch of tartness
5. Fresh cilantro/coriander leaves, or thai basil – for freshness
6. Garlic or ordinary chives – chopped
7. Pinch of Chinese five spice powder

Babybokchoy

Stir-fried Broccoli and Red Peppers with Peanut Sauce

I found this recipe in The Cook’s Illustrated Cookbook.  I took it out from the library, but seriously 2 weeks just isn’t enough time for this gigantic book!  I am glad I found this recipe though, since I LOVED it!

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I made the sauce ahead of time and kept it in the fridge until I was ready to use it later at dinner.  The sauce calls for 1/8 teaspoon of red pepper flakes.  I used 1/4 teaspoon, but next time I would add 1/2 to 1 teaspoon as it needed more heat.

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I also used 2 red peppers. I did not weigh my broccoli to see if it measured 10 ounces. I used 2 stalks. The recipe states it serves 4 to 6, but my husband and I gobbled the whole thing up between the two of us!

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I served my stir fry with basmati rice and marinated teriyaki chicken.

SAUCE
3/4 cup coconut milk
1/4 cup water
3 tablespoons smooth peanut butter
3 tablespoons fish sauce
1 teaspoon grated lime zest plus 1 tablespoon juice
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes

VEGETABLES
1 tablespoon plus 1 teaspoon vegetable oil
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch strips
10 ounces broccoli florets, cut into 1-inch pieces
2 garlic cloves, minced
1 teaspoon grated fresh ginger

1. FOR THE SAUCE: Whisk all ingredients together in small bowl until smooth.
2. FOR THE VEGETABLES: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli and cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Clear center of skillet; add remaining 1 teaspoon oil, garlic, and ginger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavours, about 1 minute. Serve immediately.

Sesame Noodle Salad with Shredded Chicken

I loved the sesame flavour in this recipe. I used the 12 ounces of dried spaghetti since I could not find fresh Chinese egg noodles.  This recipe is taken from Cook’s Illustrated “The New Best Recipe” cookbook.

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1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium garlic coves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (I used Tabasco sauce)
2 tablespoons lightly packed light brown sugar
Hot water
1 tablespoon salt
1 pound fresh Chinese egg noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 boneless, skinless chicken halves (1 1/2 pounds), trimmed of excess fat
4 scallions, sliced thin on the diagonal
1 medium carrot, peeled and grated on the large hoes of a box grater (about 2/3 cup)

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1. Toast the sesame seeds in a medium skillet over medium heat, stirring frequently until golden and fragrant, 7 to 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl. In a blender or food processor, purée the remaining 3 tablespoons sesame seeds, the peanut butter, garlic, ginger, soy sauce, vinegar, hot pepper sauce, and brown sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl).

2. Bring 6 quarts water to a boil in a stockpot. Add the salt and noodles to the boiling water; boil the noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse under cold running water until cool to the touch; drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Set aside.

3. Meanwhile, adjust an oven rack to 6 inches from the broiler element; heat the broiler. Spray the broiler pan top with vegetable cooking spray; place the chicken breasts on top and broil until lightly browned, 4 to 8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160 degrees on an instant-read thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Using 2 forks, shred the chicken into bite-size pieces. Add the shredded chicken, scallions, carrot, and sauce to the prepared noodles; toss to combine. Divide among individual bowls, sprinkle each bowl with some of the reserved sesame seeds, and serve.