Stir fry is an old ancient way of cooking dishes which is known to be very quick and easy. As it is quick it is also economical when utilizing fuel is concerned. But stir fry dishes have come to popularity due to its capability of retaining the flavors of the protein and the vegetables in it. Those flavors somehow merge together to bring up that fantastic taste found on Oriental Cuisines. But secretly, Chinese Cuisines depend on their recipes for sauces that is a blend of several herbs and oriental sauces that compliments any stir fry recipe. Here are some Chinese recipes for stir fry sauces that you may try at home.
1. THE CHINESE PLUM SAUCE:
Ingredients:
3 pounds plums
2 pounds peach
3 sweet red peppers, diced
4 large cloves of garlic, minced
1 onion, minced
4 cups cider vinegar
one ½ cups of water
½ cups cooking sherry
1 teaspoon soy sauce
1 ½ cup white sugar
one ½ cup packed light brown sugar
1 tablespoon ground ginger
one 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, doing only 1 pound at a time. Do not overcrowd your pan. Skin and removed the pits.
In another large kettle, you can combine all 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 falls apart and the syrup is quite thick enough. Please stir them frequently to avoid scorching or burning.
Pour the puree into a hot ½ 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 bath and cool them off. Once cold off, you can store them in refrigerators and they will last until you finish them to the last drop.
2. THE CHINESE SZECHUAN STIR FRY SAUCE:
Ingredients:
one ½ teaspoon sesame oil
½ teaspoon minced fresh ginger
½ teaspoon minced garlic
1/3 cup chicken broth
2 whole anise stars
1 ½ teaspoon red wine vinegar
one tablespoon soy sauce
½ teaspoon salt
one teaspoon hoisin sauce
1/8 teaspoon Tabasco sauce
1/8 teaspoon red pepper flakes, crush them into bits
¼ teaspoon pepper
1/8 teaspoon 5 spice powder
one tablespoon of water with dissolved 2 teaspoon cornstarch
PROCEDURE:
Heat the oil into a small sauce pan. Add the ginger and garlic and saute for about 12 minute, until softened but not brown. In another bowl, please combine the remaining ingredients, saving the cornstarch mixture for later. Add them to the saucepan and bring to a simmer, covered, for about 10 minutes. Remove the star anise. Whisk in the cornstarch mixture and let it boil for another 1 to 2 minutes. Taste and add more Tabasco of desired. This is now ready for any stir fry cooking.
These Chinese Stir fry Recipe sauce can really help bring out that flavor you want in a stir fry. Try them at home and enjoy cooking.
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