stir fry sauces? (8)

1 Name: Anonymous Chef : 2007-01-28 15:20 ID:3XZJ3Ah4

When I am making a stir fry dish with chicken, beef, or pork, I use this:

1/3 cup soy sauce
1 heaping teaspoon cornstarch

I mix the cornstarch thoroughly into the soy sauce with a fork. Then I add:

2 heaping teaspoons fresh minced garlic (I buy it in jars)
1 heaping teaspoon powdered ginger
1 heaping teaspoon red pepper flakes
1 heaping teaspoon MSG
1 teaspoon sesame oil

I sometimes think stir fry cooking would go faster for me if I made this in advance and kept it in a big glass jar in the refrigerator.

When I think the meat is done or nearly done, I add this sauce to it, and put a little water in the measuring cup (perhaps 1/3 of a cup) and rinse it around and pour that in with the meat too.

As the sauce thickens, I add the vegetables.

This is just a simple thing I cook sometimes, and the basic sauce works for chicken + onions + carrots + sweet peas, or for beef + broccoli, or for pork + onions + bell peppers. And it goes well with rice, or with noodles.

What sauces do you use, and what techniques?

2 Name: Anonymous Chef : 2007-01-28 22:50 ID:uswJ2Epo

1/2 tsp saffron soaked in a little warm water
1/2 tsp white pepper
1 tsp turmeric
2 tsp chili sauce
2 tsp lemon juice
2 tsp salt
4 tsp butter
4 tbsp chopped cilantro
8 cloves garlic
1/4 cup chopped onions
1/2 cup water
1/2 cup red wine

saute the onions and garlic in the butter then throw in the rest

3 Name: Anonymous Chef : 2007-01-29 19:44 ID:Heaven

I am lazy so I use soy sauce + oyster sauce

However what you guys are suggesting sounds tantalizing, i will have to give it a try :3

4 Name: Anonymous Chef : 2007-01-30 15:56 ID:fOGZUnf5

>>2
You stir-fry in butter? o.O

5 Name: Anonymous Chef : 2007-01-30 17:36 ID:uswJ2Epo

>>4
why not? you can use vegetable oil if you're health-conscious, but butter tastes better

6 Name: Anonymous Chef : 2007-01-30 21:17 ID:3XZJ3Ah4

Doesn't the butter scorch and smoke? If the wok is so hot that you can sear meat and cook it quickly, isn't it too hot for butter?

I don't want to make unwarranted assumptions. But when I think of stir-frying, I think of a technique of cooking very quickly with very high heat.

7 Name: Anonymous Chef : 2007-01-31 04:22 ID:uswJ2Epo

i don't normally stir-fry meat, so maybe that's the problem.

8 Name: Anonymous Chef : 2007-01-31 18:22 ID:3XZJ3Ah4

Ah. No, not a problem, just a different technique. ^_^

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