Stir fry sauce recipe

Stir fry is an old ancient way of cooking dishes that are known to be very quick and easy. Since it is fast it is also economical when using fuel worries. But, Cook the dishes have come in popularity because of its ability to keep the flavors of protein and vegetables. These flavours are merged to somehow bring up this fantastic taste found in Asian cuisines. But secretly, Chinese kitchens depend on their recipes for sauces that are a blend of many herbs and Asian sauces which compliments any of stir fry recipe. Here are some Chinese recipes for stir fry sauces that you can try at home.

1. the CHINESE PLUM SAUCE:

Ingredients:

3 kg plums

2 pounds of peach

3 sweet red peppers, diced

4 large cloves garlic, minced

1 onion, chopped

4 cups cider vinegar

a ½ cups water

½ Cup cooking sherry

1 tsp soy sauce

1 ½ cup white sugar

a ½ cup brown sugar packed

1 tablespoon ginger ground

1 tablespoon pickling salt

1 tablespoon dry mustard powder

one teaspoon cayenne pepper

one teaspoon cinnamon

1 teaspoon cardamom

PROCEDURE:

Steam and blanch the plums and peaches for about 2 minutes, makes only 1 pound at a time. Don't overcrowd your pan. The skin and removed the pits.

In another large skillet, you can combine all of the ingredients. Bring the kettle to a boil and then lower the heat to simmer for another 1 ½ to 2 hours, until the fruit breaks down and the syrup is thick enough. Please stir frequently to avoid scorching or burning.

Pour the puree into a hot, 1/4 pint jars, leaving ½ inch head space, and then seal and process in a boiling water bath for 10 minutes. Remove the jars from the bathroom and freshen up. Once the cold away, you can save them in refrigerators and these will last until we finish them till the last drop.

2. Chinese SZECHUAN STIR FRY sauce:

Ingredients:

a ½ teaspoon sesame oil

½ teaspoon chopped fresh ginger

½ teaspoon minced garlic

1/3 cup chicken broth

2 stars anise entire

1 ½ tsp red wine vinegar

one tablespoon of soy sauce

½ teaspoon salt

one teaspoon hoisin sauce

1/8 teaspoon Tabasco sauce

1/8 teaspoon red pepper flakes, crush them into pieces

¼ TSP pepper

1/8 teaspoon 5-spice powder

one tablespoon of water with dissolved 2 tsp cornstarch

PROCEDURE:

Heat the oil in a small saucepan. Add the ginger and garlic and saute for about 12 minutes, until tender but not brown. In another bowl, combine the remaining ingredients, please save the cornstarch mixture for later. Add them to the pot and bring to a simmer, covered, for about 10 minutes. Remove the star anise. Whisk in cornstarch mixture and let it boil for another 1 to 2 minutes. Taste and add more Tabasco desired. This is now ready for every cooking fried stir.

These Chinese stir fry sauce recipe can really help to bring out that flavor you want in a stir fry. Try them at home and to enjoy cooking.

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