Chinese Stir Fry 'Sauces'
An appeal to the collective wisdom... I'm looking for some ideas (either recipes or cookbook recommendations) for vegetarian sauces I could make when preparing stirfry dishes, etc. Ideally something quick & easy (I'm thinking worknight meals). I have a little asian grocery store that keeps me stocked in all kinds of hot chile pastes, but most of the sauce mixes have oyster extractives, etc. Generally I just mix some of the chile sauces/pastes with water and corn starch but I'm looking for some other ideas to add to the repertoire. Thanks in advance!
More ways to use the bean pastes - mix them into a tofu marinade, or for your stir fries heat oil in the pan first, then add the sauce and cook (with fan on) until oil is coloured and fragrant, and then add the vegetables. This is going to bring out the flavours a lot, so caution if they are very spicy.
From Savuer a few years back..
equal parts soy and oyster sauce (3 - 4 TBS)
good dollop of chili garlic paste
tsp sesame oil
toasted sesame seeds
finely sliced green onions
Toss with some hot rice noodles and eat.
I play with this combo all the time. I have added tomato catsup, black bean sauce, Huli Huli Sauce, Chinese sesame paste.
It is really good if you saute some ginger and garlic, add noodles and sauce and toss. Eat hot.
one of my standbys is the Lee Kum Kee black bean and garlic sauce from the jar. I just scoop a tablespoon or so into my stir fry and it makes this authentic tasting dish. Of course, I admit I also add a dollop of oyster sauce at the end. But I'm sure your dish would be fine without the oyster sauce and just the black bean. I make string beans and fried tofu with black beans as well as pork stir-fry. I think any heavy vegetables hold up well to the black bean sauce.
After you place a tablespoon and spread it around, add a cornstarch slurry (maybe 1-2 tablespoons of cornstarch to 1 tablespoon of water to create slurry) to create some gravy.
from food and wine - i also add garlic.
Spicy Ginger Stir-Fry Sauce
TOTAL TIME: 15 MIN
MAKES ABOUT 1 CUP
This sauce is a fantastic gift for anyone who loves to stir-fry. It can be refrigerated for up to two weeks.
1/2 cup chicken stock or low-sodium broth
3 tablespoons low-sodium soy sauce
1 tablespoon sherry or Chinese cooking wine
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon distilled white vinegar
1/2 teaspoon sesame oil
1 tablespoon peanut oil
3 tablespoons minced peeled fresh ginger
1/2 teaspoon crushed red pepper
In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.
In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute. Transfer to a glass jar and let cool.
Applications: Add while stir-frying pork, chicken, shrimp or beef. Use as a dipping sauce for dumplings, steamed vegetables or rotisserie chicken. Drizzle over grilled meats or fish.
if using it straight is too pungent, you can thin it out with some veggie stock or water. make sure you add a pinch of sugar to balance out the saltiness...this makes a huge difference.
for a slight variation, use half soy, half veggie oyster sauce...and pinch of sugar, of course.
a splash of sesame oil to your stir fry will add great flavor to veg dishes