do you have a favorite sauce you stir-fry veggies with? I was using San-J Japanese steak sauce,

M

marsha-tbay

Well-known member
I know it sounds weird but that sauce was delicious with veggies.

They've quit makeing this sauce. I tried one of their other ones and don't like it one bit.

What do you use that might be a good substitute for me?

 
Make my own -- here are some recipes

BTW, I often replace the sugar in these recipes with honey - gives it a good flavor. And any of the sauces are interchangeable - this just gives you a good idea of what to use as you want to get that sweet/salty flavor in most things.

I use this one for kung pao chicken:

1 tbl. Szechwan sweet bean sauce
1 tbl. hoisin
2 tbl. soy sauce
1/4 tsp. hot red chile pepper flakes (or 10 shakes of chili oil)
1/4 cup water
2 tsp. sugar


For cashew chicken:

1/2 tsp. salt
1 tsp. sugar
1 tsp. sesame oil
2 tsp. Chinese rice wine or dry sherry
2 tbl. soy sauce
3 tsp. hoisin
3 tbl. water
for chicken & broccoli:

Sauce:
2 tbl. soy sauce
1/4 cup dry sherry or white wine
2 tsp. minced, peeled fresh ginger or 1/2 tsp. ground
2 tbl. honey
1-1/2 tsp. cornstarch
1 tsp. vegetable oil
stir fry broccoli with meatballs:

1-1/2 cups beef broth (water + 1 rounded tsp. Better Than Bouillon beef base)
1/4 cup soy sauce
1/2 tsp. sugar
2 tbl. cornstarch

 
Funny you should ask - I just make peanut noodles tonight, & added some San-J Thai Peanut Sauce to

the rest of the sauce ingredients. I've also used that sauce in stir-fries. It's very good.(contains ginger, garlic, peanut butter, soy sauce, vinegar, etc.).

 
Cheez, thanks for taking the time to type all this. This will be nice for a variety, I tend to stick

the same ol same ol once I find something I like.

 
Uh-oh - I just looked on their site, and they have a "new improved" version. Well, you know what

that means - it almost always means it's inferior to the original. I checked the new ingredients, and I definitely like the old mix better. It figures. Now I have to look for something else when I run out. Why is it that whenever I find a product I love, they change the recipe, and not for the better????
Well, maybe I should try it anyway, and see if this is an exception to the rule. It looks like the main thing missing in the new one is ginger, and I can always add my own.

http://www.san-j.com/product_info.asp?id=6

 
Yes, Meryl, I know the feeling well, Since I have shopped there, there are at least 10 products

that aren't available any more!

I called San-J to verify they don't make their Japanese Steak Sauce any longer, there are no plans to replace it. I haven't seen anything on the grocer's shelves to come close.

I dislike the other San-J sauce I bought to try, don't recall what the name of it is.

 
I wish I could literally hug you, Meryl. I don't know how you did this! You are a miracle worker!

I'm going to get my credit card right now and order some!!! Thank you!!!

 
I make up a batch of the sauce in the following recipe and use it as my go-to stir-fry sauce.

this is a pretty standard recipe in chinese restaurants although the last time I ordered it it was more like sweet-sour, so I guess different chefs have different recipes. I don't deep fry the eggplant--I usually grill or broil it. And I think I've eased up on the heat as I use a garlic bean sauce with some chili rather than the chili paste. But it's mighty tasty.


P. F. Chang's Stir-Fried Spicy Eggplant

Serves 1 as entrée, 2 as a side

1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying

Spicy Sauce
2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil

Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.

Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

 
Thanks for this. I love eggplant and appreciate the recipe for it as well as the sauce. Also that

it can be grilled or broiled instead of deep-fried. I'd have passed over the recipe because of the deep frying.

 
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