Stir Fry recipe on sauces

Stir fry is an old old way of cooking food that is known to be very easy and fast. How fast is economical even when using fuel is concerned. But stir fry dishes come to popularity due to its ability to retain the flavors of protein and vegetables in it. Those flavors somehow blend together to bring that taste fantastic found on Eastern Cuisines. But secretly, Chinese kitchens depend on their recipes for sauces that is a mixture of various herbs and Oriental sauces which compliments any of stir fry recipe. Here are some recipes for Chinese stir fry sauces that you can try at home.

1. CHINESE PLUM SAUCE:

Ingredients:

3 pounds of plums

2 pounds of peaches

3 sweet red peppers, diced

4 large cloves garlic, minced

1 onion, minced

4 cups cider vinegar

a .5 cups of water

.5 cups cooking sherry

1 teaspoon of soy sauce

1 .5 Cup of white sugar

a .5 Cup of light brown sugar, packed

1 tbsp ground ginger

a tablespoon of pickling salt

1 tablespoon dry mustard powder

one teaspoon of cayenne pepper

a teaspoon of cinnamon

1 teaspoon cardamom

HOW TO:

Steam and Blanche the plums and peaches for about 2 minutes, making only 1 pound at a time. Do not overcrowd your pan. Skin and remove the pits.

Another large kettle, you can combine all ingredients. Bring the kettle to a boil and then lower the heat to simmer for another 1 .5 to 2 hours, until the syrup is thick enough and the fruit falls apart. Please stir them frequently to avoid scalding or burning.

Pour the puree into a .5 litre hot jars leaving HeadSpace of .5 inch and then seal and process in a boiling water bath for 10 minutes. Remove the jars from the bath and cool off. When cold out, you can store them in freezers and their last until their end to the last drop.

2. CHINESE SZECHUAN STIR FRY sauce:

Ingredients:

sesame oil a .5 teaspoon

.5 teaspoon chopped fresh ginger

.5 teaspoon chopped garlic

1/3 cup chicken broth

2 whole anise stars

1 .5 teaspoon red wine vinegar

a tablespoon of soy sauce

.5 teaspoon salt

1 teaspoon hoisin sauce

1/8 teaspoon Tabasco sauce

1/8 teaspoon red pepper, crush them in bits

.25 teaspoon pepper

1/8 teaspoon 5-spice powder

a tablespoon of water with dissolved 2 tsp cornstarch

HOW TO:

Heat the oil in a small saucepan. Add ginger and garlic and saute for about 12 minutes, until softened but not brown. In another bowl, combine remaining ingredients, saving the cornstarch mixture for later. Add them to the pot and bring to a simmer, covered, for about 10 minutes. Remove the star anise. Stir the cornstarch mixture and boil for another 1-2 minutes. Taste and add more Tabasco. This is now ready for any stir fry cooking.

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

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