ASIAN ESSENTIALS: THE ABSOLUTE BEST STIR-FRY SAUCE

Asian Essentials: The Absolute Best Stir-Fry Sauce image

This is one of my go-to sauces for just about anything Asian that needs a good sauce. It is sweet, tangy, and has a bit of kick. I made this by combining elements of a Chinese brown sauce and stir fry sauce. The best of both worlds. Used it to make some beef and broccoli... AWESOME. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Gravies

Number Of Ingredients 17

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Ingredients

PLAN/PURCHASE
THE VEGGIES
1 tablespoon(s) grapeseed oil, or other non-flavored variety
3 clove(s) garlic, minced
3 teaspoon(s) fresh ginger, minced
THE SAUCE
1/2 cup(s) chicken stock, not broth
3 tablespoon(s) tamari sauce, or liquid aminos
2 tablespoon(s) fresh clover honey
2 tablespoon(s) fish sauce
1 tablespoon(s) cornstarch, or arrowroot powder
1/2 teaspoon(s) white pepper, freshly ground
1/2 teaspoon(s) toasted sesame oil
1/4 teaspoon(s) smoked paprika
1/4 teaspoon(s) red pepper flakes, or to taste
ADDITIONAL ITEMS
1 tablespoon(s) sweet butter, unsalted

Steps:

PREP/PREPARE
You will need a medium saucepan to make this recipe, and a non-reactive jar to store it in.
Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 2 - 3 weeks.
If you do not have any fish sauce, you can use an equal amount of rice wine vinegar. You can use regular soy sauce, in place of the tamari or liquid aminos; however, reduce the amount to two tablespoons. If you do not have any honey, you could always use maple syrup, or other sweetener; even, regular sugar.
Gather your ingredients (mise en place).
Add the oil to a saucepan over medium heat, and then add the garlic and ginger.
Stir until the garlic is fragrant, about 60 - 90 seconds.
Add the sauce ingredients.
The best way to do this is take all the sauce ingredients and whisk them together into a measuring cup or bowl, and then add to the saucepan. Remember that you want to have those ingredients ready before you add the garlic and ginger, so you can add them quickly. Otherwise, you might burn the garlic, and you will have to start all over.
Allow to lightly simmer for about 8 - 10 minutes, stirring every minute or so, until it thickens.
Remove from heat, add the butter, and stir until it is melted into the sauce.
Use now or allow it to cool and store according to the above recommendations.
PLATE/PRESENT
Use anywhere you want a great Asian cooking sauce, or you can even drizzle it over sautéed veggies or meats and fish. I like using it as a dipping sauce for tempura and egg rolls. Enjoy.
Keep the faith, and keep cooking.