ISO: ISO a simple stir fry sauce - to pull together some

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emtd

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cooked meat and fresh vegies. So not looking really for a marinade as much as a simple sauce.

Thanks in advance

Betty

 
And here's a recipe I have made often with an all purpose stir-fry sauce from W-S.

Note a 1/4 cup of chicken broth is added along with the sauce, should work for any recipe, just using as much broth as needed.

* Exported for MasterCook 4 by Living Cookbook *

Mixed Vegetables with Soy Sauce & Chili Oil

Recipe By : Williams-Sonoma Kitchen Library: Stir-Fry
Serving Size : 4 Preparation Time: 0:00
Categories : *Favorite Side Dish
Stir-Fry Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

1/4 cup peanut or vegetable oil
1 small head cauliflower, 1/2 to 3/4 lb, separated into
-- small florets
1 small bunch broccoli, 1/2 to 3/4 lb, separated into
-- small florets
1/2 lb small button mushrooms, stems removed
1/2 red bell pepper (capsicum), seeded,
-- deribbed and cut into long strips
All-Purpose Stir-Fry Sauce
1/4 cup chicken stock, preferably Chinese style
-- (recipe below)
1/2 tsp Chili Oil
All-Purpose Stir-Fry Sauce
3 Tbs soy sauce
1 tsp finely chopped, peeled fresh ginger
1 small clove garlic, minced
1 green (spring) onion, including tender
-- green tops, finely chopped
1/2 tsp Chili Oil
Chinese-Style Chicken Stock
2 lb chicken necks and backs
1 stalk celery, cut into 1/2-inch lengths
2 small carrots, peeled and cut into 1/2-inch lengths
1 yellow onion, cut in half
1 leek, including tender green tops,
-- carefully washed and sliced
2 green (spring) onions, including tender
-- green tops, cut into 2-inch lengths
2 slices fresh ginger, each 1/8-inch thick, peeled
salt
pepper
Chili Oil
4 Tbs red pepper flakes
1 cup peanut, canola or safflower oil

1. In a wok or frying pan over high heat, warm the peanut or vegetable oil,
swirling to coat the bottom and sides of the pan. When the oil is very hot
but not quite smoking, add the cauliflower and broccoli and stir and toss
gently every 15 to 20 seconds until barely beginning to soften, 4 to 5
minutes.

2. Add the mushrooms and bell pepper to the pan and stir and toss over high
heat every 15 to 20 seconds until the mushrooms are just cooked, 2 to 3
minutes. Quickly stir the stir-fry sauce and add to the pan along with the
stock. Bring to a simmer, cover and cook until the vegetables are well
flavored with the sauce and tender, about 2 minutes.

3. Uncover and add the chili oil. Stir and toss until all the vegetables are
well coated. Taste and adjust the seasonings. Serve immediately.
All-Purpose Stir-Fry Sauce (makes about 1/4 cup)
1. Here is a great sauce to have around for last-minute stir-fry dishes. It
works with any meat, seafood or vegetables. Simply add it near the end of
cooking. This amount is sufficient to season about 1 pound of ingredients,
but you can make the sauce in whatever quantity you like; it will keep in a
jar with a tight fitting lid for up to I week in the refrigerator. If you do
make it in advance, add the green onion just before using.

2. In a small bowl, combine the soy sauce, ginger, garlic, green onion and
chili oil and stir well.
Chinese-Style Chicken Stock (makes about 6 cups)
1. Use this aromatic stock when you need a chicken stock with an Asian
accent. For convenience, it can be frozen in small containers for up to 2
months, and then reboiled before using.

2. Combine the chicken pieces, celery, carrots, yellow onion, leek, green
onions, ginger and salt and pepper to taste in a 4-qt saucepan. Add enough
cold water to fill the pan three-fourths full. Place over medium heat,
uncovered, and bring slowly to a boil. Skim off any scum that forms on the
surface. Reduce the heat to its lowest possible setting and simmer,
uncovered, for 2 1/2 hours. Skim the scum off the surface as needed.

3. Strain through a sieve or colander lined with cheesecloth (muslin) into a
storage container. Taste and adjust the seasonings. Let cool, then cover and
refrigerate. Using a large spoon, lift off the fat that solidifies on the
surface and discard. If not using the stock immediately, pour into 1 or more
containers, cover tightly and refrigerate for up to 3 days.
Chili Oil (makes 1 cup)
1. Use this both as a seasoning for cooking and as a table condiment. During
its preparation, do not lean directly over the pan as the oil heats, because
the chili peppers release very pungent fumes that may irritate your eyes. If
you like, leave the pepper flakes in the oil; they will make it hotter the
longer it stands. The oil keeps indefinitely in a small glass jar with a
tight-fitting lid in the refrigerator.

2. In a small saucepan over medium heat, combine the pepper flakes and oil.
Bring almost to a boil, then turn off the heat and let cool. Strain into a
glass container with a lid.

Recipe Source: Williams-Sonoma Kitchen Library: Stir-Fry


- - - - - - - - - - - - - - - - - -

 
We are always happy with chili/garlic sauce, a healthy splash of soy sauce and lot of

fresh ginger for aromatics. I've also started adding lots of fresh cilantro and mint to the end...finish off with squeeze of lime juice....leaning more toward vietnamese than heavier chinese flavors.

And this is one of those cases where I prefer brown rice...using that 10-minute boil in the bag stuff.

Add chopped peanuts and sesame seeds to finish-finish it off.

 
Here is a simple combo I use frequently for stir fry

I always keep these ingredients on hand and use them together for stir frying meats/ veggies:

Low sodium Kikkoman soy sauce
Oyster sauce
Hot chili paste with garlic

 
Is Sriracha what is described then as chili garlic sauce?

I'm thinking it's not chili paste - not sure I know what that is?

Betty

 
No it's not the same Betty. Sriracha is a hot sauce like Tabasco

Look at the link Marilyn provided. That is the one I use and I'm sure you have some Asian stores that would carry it.

 
Now that I've said that Betty, look at this recipe. I was just going through

my new FN Magazine and saw this recipe. Note in the ingredient list: Sriracha (Asian chili sauce). I find that confusing. What would they say when a recipe called for the other kind of Asian Chili Sauce?

Asian Noodles with Summer Vegetables

Kosher salt
12 ounces whole-wheat spaghetti
12 ounces sugar snap peas, trimmed and halved
3 heads baby bok choy, trimmed and roughly chopped
1/3 cup cashew butter or peanut butter
3 tablespoons rice vinegar
1 tablespoon Sriracha (Asian chile sauce), plus more for serving
4 scallions, roughly chopped
1 1/2 -inch piece ginger, peeled and sliced
1/2 cup fresh cilantro leaves
1 small yellow, red or orange bell pepper, diced
8 radishes, diced


Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.

Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.

Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

http://www.foodnetwork.com/recipes/food-network-kitchens/asian-noodles-with-summer-vegetables.html

 
Thanks - you're right I've seen something like that in the Asian isle.

I appreciate the advice.

Betty

 
Srichacha has become one of the leading condiments in the country these days.

It has a really nice heat but with a great flavor so you don't give up your entire taste capability as happens with Tabasco (for me). If it was another chili sauce they would say maybe Thai sweet chili sauce, kecap manis, Korean chili garlic paste,etc. There are a lot of them out there.
Even Texas Pete hot sauce--better than Tabasco for me because of flavor with heat--not all heat.
There is a Tabasco made sauce we like--the green Tabasco. I think it is mainly jalapenos--good flavor and heat.
Many many are now available on the supermarket aisle now.

 
Srichacha was always a puzzlement to me....they type you buy off the grocery store shelf, until

I read on someone's blog about Shark brand Srichacha. I ordered it on Amazon and love it. I like it so much better than the other, I use it in my morning tomato juice, with a lime wedge, put it into soups, pasta sauces, scrambled eggs, omeletes, in marinades and even vinaigrettes. Anyone else a fan of the Shark brand?

 
I get mine at an Asian grocery and it is the one our Viet resto uses.

There was an article about a factory in LA that was "ruining" the neighborhood with the odor of making it! Probably like fish sauce, there are nuances by different makers.
I see Shark is a Thai brand--and a bit pricey.

 
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