stir-fry sauce - VeggieBoards
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#1 Old 01-05-2004, 07:08 PM
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Does anyone have good sauce ideas for stir-fry? I just put sesame oil and soy sauce on and a lot of salt, but that's kind of boring.
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#2 Old 01-05-2004, 08:18 PM
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Oh yes. My favorite classic sauce is to first saute some freshly grated ginger, minced shallot and garlic together in some peanut oil. Then add your soy sauce, some mirin (japanese sweet cooking wine) or sake, a pinch of sugar and a tbs of cornstarch dissolved in 1 tbs of water, which will thicken it. I can't give you exact measurements right now, unfortunately, because I eyeball everything.
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#3 Old 01-05-2004, 08:49 PM
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I use fresh ginger, garlic and toasted sesmae oil in the stirfry, then add tamari, hot red pepper and some all-fruit apricot or plum jam. To thicken I add a little arrowroot mixed with water. Sorry I don't have measurements--I just add what seems right. If I have some, I also add a little sherry.
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#4 Old 01-05-2004, 08:53 PM
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Eggplant, yours is very similar to mine. I also use sherry (forgot that ingredient) and also chiles when I have them. YUM...
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#5 Old 01-05-2004, 08:54 PM
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I sometimes use some black bean sauce in it. Usually I'll add vegetable stock, or i'm using store bought seitan, the seitan juice makes a good sauce.

http://megatarian.blogspot.com
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#6 Old 01-06-2004, 03:17 AM
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An awesome sauce I concocted was using the soaking water from dried ****ake mushrooms. I added just a little and it gave a wonderful flavor along with the reconstituded mushroom in fried rice.
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#7 Old 01-06-2004, 03:46 AM
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1 c. peanut butter

1 c. hot water

1/4 c. vinegar

4 tbls. soya sauce

3 tbls. molasses

cayanne pepper to taste



Directions:



In bowl, mix peanut butter and hot water. Add vinegar, soy sauce, molasses and cayanne. Pour sauce in stir fry. Simmer 3 minutes. Is great with broccolli and fried tofu.
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#8 Old 01-06-2004, 08:26 AM
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Mmmmmmm...****aakes and black bean sauce......
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#9 Old 01-06-2004, 08:28 AM
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I use sesame oil, soy sauce and hoisin together in mine.
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#10 Old 01-06-2004, 10:49 AM
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oneness uses PB in EVERYTHING!
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#11 Old 01-06-2004, 12:02 PM
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Quote:
Originally Posted by Oatmeal View Post

oneness uses PB in EVERYTHING!





Hehe.. yep i do.
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#12 Old 01-06-2004, 12:34 PM
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Fresh ginger in a stir-fry is a must. I also recommend adding some orange juice at the beginning of the process. A subtle hint of citrus is left behind after the water evaporates.
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#13 Old 01-06-2004, 01:34 PM
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Ha, I usually go nuts and combine nearly ALL my sauces. I remain convinced that hoisin/kecap manis is the secret ingredient that makes it all come together, but I'll also throw in:



soy sauce

spicy peanut sauce

sweet chili sauce

sesame oil



Just a little dash of the last three. And of course fresh onions and garlic... mmm.



I cheat by using a bit of ginger powder, DC. The citrus note sounds really good, I'll try it!
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#14 Old 01-06-2004, 02:59 PM
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My stirfry sauce is like all my other cooking, eyeballed, and never comes out the same twice!

Usually I have a "base" of water, soy sauce, and cornstarch/arrowroot to which I add a little bit of whatever I have on hand - ginger, sesame oil, hoisin, "oyster" sauce, fruit jam, pb, garlic, onion, chili paste/oil, mirin, clove, etc.
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#15 Old 01-06-2004, 04:11 PM
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mmmm, those sound yummy. but what is hoisin?

I really need to get some fresh ginger...
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