Stir Fry recipe sauces

Sautéed is an old way of cooking dishes ancient that it is known to be very easy and fast. As it is also fast it is economical when it comes to the use of fuel. But stir fry dishes have come to popularity due to its ability to retain the flavours of the protein and veggies in it. The flavors of somehow combine to make this fantastic taste in Oriental cuisine. But secretly, Chinese dishes depend on their recipes for sauces, which is a mixture of various herbs and Oriental sauces that complements any of stir fry recipe. Here are some Chinese recipes for sauces for stir fry that you can try at home.

1. THE CHINA PLUM SAUCE:

Ingredients:

3 pounds of plums

2 pounds of peach

3 red peppers, chopped

4 large cloves garlic, chopped

1 onion, minced

4 cups cider vinegar

a ½ of water cups

½ Cup cooking Sherry

1 teaspoon of soy sauce

1 white ½ cup sugar

a ½ cup packed light brown sugar

1 tablespoon ground ginger

a spoonful of vinegar salt

1 tablespoon dry mustard powder

a teaspoon of cayenne pepper

a teaspoon of cinnamon

1 teaspoon cardamom

PROCEDURE:

Steam and scalding plums and peaches for about 2 minutes, making only 1 pound at a time. There is an overpopulation of your bread. The skin and remove the pits.

In another large kettle, you can combine all the ingredients. Bring the kettle to a boil and then lower the slow fire to fire for another 1 ½ to 2 hours, until fruit falls apart and the syrup is quite thick. Please stir frequently to avoid the scorching or burning.

Pour the puree in a hot ½ pint jars leaving space head of ½ inch and then seal and process in a bath of water boiling for 10 minutes. Remove jars of bath and cooling them. Once cold shutdown, can be stored in refrigerators, and they last until them until the last fall.

2. THE CHINESE SZECHUAN STIR FRY SAUCE:

Ingredients:

½ teaspoon sesame oil

½ teaspoon chopped fresh ginger's

½ teaspoon minced garlic

1/3 cup chicken broth

2-star anise, whole

Red 1 ½ teaspoon of wine vinegar

a tablespoon of soy sauce

½ teaspoon salt

a teaspoon hoisin sauce

1/8 teaspoon Tabasco sauce

1/8 teaspoon red pepper flakes, shred into small pieces

quarter teaspoon pepper

1/8 spice powder teaspoon 5

a tablespoon of water with 2 teaspoon dissolved corn starch

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, please combine the remaining ingredients, saving for later cornstarch mixture. Add them to the pot and bring to fire slowly, covered, for 10 minutes. Remove the star anise. Stir the mixture of cornstarch and boil for another 1 to 2 minutes. Taste and add more Tabasco's desired. This is now ready for any of stir fry cuisine.

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

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