Hello all my foodies! We are going to make 5 most popular Asian Stir-Fry Sauces. You can make countless dishes with these 5 Asian stir-fry sauces: brown sauce, general tso’s sauce, teriyaki sauce, honey sesame sauce, and sweet and sour sauce. You can also make these ahead of time and store them in your fridge. It makes cooking faster and easier.
Note:
– Each sauce can be served on 1 large dinner plate, and be shared by 2 to 3 people.
– The sauces can be put in an airtight container, store in the fridge for 1 week, and in the freezer for several months.
Brown Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/2 tablespoon dark soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
Pinch of sugar
Pinch of white pepper
1/2 cup chicken stock (or beef stock)
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
Tip: If you make a lot at the same time, you could also add some ginger, scallions, and garlic in the sauce to infuse it.
The brown sauce can be used for many dishes like lo mien, chow fun, beef and broccoli, and many more.
General Tso’s Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon rice vinegar
1 tablespoon red chili oil
2 tablespoons sugar
Pinch of white pepper
2 garlic cloves, finely minced
5 red dried chilies
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
As an alternative, you can also add the garlic and red dried chilies while stir-frying.
You can use it to make General Tso’s chicken or anything you like.
Teriyaki Sauce:
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons honey
2 garlic cloves, minced
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
Honey Sesame Sauce:
1 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
2 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons roasted white sesame seeds
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
This is a great sauce for sesame chicken.
Sweet and Sour:
¼ teaspoon salt
2 tablespoons rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)
You can use this sweet and sour sauce for anything: chicken, pork, fish, or just vegetables.
So how do you use the sauce? You want to first stir fry your protein, remove and set aside. Stir fry herbs and vegetables, and remove and set aside. Pour in the sauce and cook until thickened. Transfer back the protein and vegetables. That it!
FAQs
It consists of soy sauce, oyster sauce, and sweet soy sauce. The ratio I usually use is 2:1:1/2. For some variation, I add sesame oil, fish sauce, gochujang, garlic, ginger, honey, maple syrup, etc. Sometimes, I mix alllll of those in.
What is the holy trinity of Asian sauces? ›
It consists of soy sauce, oyster sauce, and sweet soy sauce. The ratio I usually use is 2:1:1/2. For some variation, I add sesame oil, fish sauce, gochujang, garlic, ginger, honey, maple syrup, etc. Sometimes, I mix alllll of those in.
What is Asian special sauce? ›
Nowadays it's made out of a base of salty liquid, such as soy sauce, with sugar and a mix of spices. And it's not just a marinade — it's also used to finish the dish once it's cooked. Lu is the secret sauce at the heart of many Chinese family cuisines. To Peter, his Lu sauce is also a heritage from his beloved mother.
What is the most popular Asian sauce? ›
Whether you're dipping sushi, flavoring stir fry, or making a marinade, soy sauce is a staple ingredient in Asian cuisine and a popular flavoring agent in recipes worldwide. Given its versatility and popularity, many commercial kitchens keep soy sauce on hand.
What is a common sauce found in Southeast Asian cuisine? ›
Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce.
What are the 5 key Flavours in Chinese food? ›
The taste of food is an important aspect of eating. The Chinese categorise the taste of food into five flavours: sweet, bitter, sour, spicy and salty.
What is the mother sauce of Chinese? ›
While Doubanjiang can be considered the "mother sauce" of Sichuan cuisine, there are some prominent flavors in modern Sichuan cooking that are often referenced as sauces but are composed of other ingredients and sauces during cooking. These include: Yuxiang (魚香)
What oil do Chinese restaurants use? ›
Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.
Which oil is best for Chinese cooking? ›
cooking methods are common in Asian cuisines, peanut oil is a popular choice. color, neutral flavor, and is generally used for cooking. Toasted sesame seed oil has a darker color, a stronger aroma, and a distinctively nutty flavor. It's most often used as a seasoning or condiment.
What are the classic Asian condiments? ›
There's the classics: black vinegar, soy sauce, Chinese five spice. The veterans: fish sauce, oyster sauce, sesame oil, chili oil. The remixes: char siu sauce, sriracha, teriyaki. Any one bite takes you through the worlds of salty, sweet, nutty, umami, tangy, spicy.
Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
What is the Asian sauce that starts with G? ›
Gochujang sauce is most often used in Korean recipes, but its sweet, spicy umami flavor is so delicious that you'll want to drizzle it over everything!
What is the Holy Trinity of Asian cuisine? ›
Introducing the “holy trinity” of aromatics in Chinese food and how to use them when cooking. When it comes to cooking Chinese food, there are three aromatics—garlic, scallions and ginger—that form the basis of most stir-fries.
What is the Holy Trinity of sauce? ›
Lastly, and most importantly, the holy trinity of sauces – garlic, BBQ and chilli.” Its popularity heightened through its dedicated, now 185,000 member-strong, Facebook group and it was named Macquarie Dictionary's 2016 People's Choice Word of the Year.
What is the holy trinity of Asian spices? ›
The Chinese Holy Trinity - Garlic, Ginger & Chiles : Easy Chinese : Cooking Channel | Easy Chinese | Cooking Channel.
What is the Holy Trinity of condiments? ›
The Holy Trinity Ratio
Typically, the Holy Trinity uses a 2:1:1 ratio of onions, celery, and peppers to fill Cajun and Creole dishes with flavor. This differs from the original French Mirepoix, which usually uses a 2:1:1 ratio of onions, celery, and carrots.
