Fresh Chinese sauces are so much better than the ones you buy out of the jar in the Asian supermarket section. Always have the following staples in your cupboard if you make your own Asian sauces: rice vinegar; a good soy sauce, rice wine or a good cooking sherry, chili sauce- either the Vietnamese garlic-chili sauce or my favorite- Sirichi sauce (in the red, squeeze bottle in the Asian section of your supermarket), fish sauce (not used in the recipes below but I use this a lot in Thai cooking), and sesame oil Here are two of my favorite sauces:
Chinese Garlic Sauce
2 T rice vinegar
2 T sugar
3 T soy sauce
1 tsp rice wine or cooking sherry
1/4 tsp chili sauce (more or less depending on how much spice you like)
1/4 tsp of sesame oil (if you don't have sesame oil, just increase the vegetable oil)
3-4 medium size garlic cloves (depending on how garlicky you like it)
1 1/2 tsp cornstarch
1 tsp water
1 tsp vegetable oil
1. Put first 6 ingredients in a small saucepan.
2. Finely chop the garlic or use your garlic press (I use a microplaner to finely grate it and release alot of the juice).
3. Add garlic to saucepan.
4. Stir water into cornstarch to make a watery paste.
5. Bring saucepan ingredients to a boil, reduce heat and stir in cornstarch mixture.
6. Stir to thicken, add oil, and add more soy sauce if too thick.
This amount of sauce usually suffices for one stir fry dish. Increase accordingly if you are going to use it in more than one dish.
Chinese Sweet Soy-Ginger Sauce
2 T rice vinegar
2 T sugar
3 T soy sauce
1 tsp rice wine or cooking sherry
1 T vegetable oil
1 T minced fresh ginger root
1-2 medium garlic clove, minced (depends on how garlicky you like it)
1 1/2 tsp cornstarch
1 tsp water
1. Add first 5 ingredients to a small saucepan.
2. Finely mince the ginger (a microplaner works best)
3. Finely mince the garlic or use your garlic press.
4. Stir water into cornstarch to make a watery paste.
5. Add garlic and ginger to saucepan and bring to a boil as you stir, then reduce heat.
6. Add cornstarch mixture and stir until thickened.
7. Add more soy sauce if sauce is too thick.
This amount of sauce usually suffices for one stir fry dish. Increase accordingly if you are going to use it in more than one dish.
Chinese Garlic Sauce
2 T rice vinegar
2 T sugar
3 T soy sauce
1 tsp rice wine or cooking sherry
1/4 tsp chili sauce (more or less depending on how much spice you like)
1/4 tsp of sesame oil (if you don't have sesame oil, just increase the vegetable oil)
3-4 medium size garlic cloves (depending on how garlicky you like it)
1 1/2 tsp cornstarch
1 tsp water
1 tsp vegetable oil
1. Put first 6 ingredients in a small saucepan.
2. Finely chop the garlic or use your garlic press (I use a microplaner to finely grate it and release alot of the juice).
3. Add garlic to saucepan.
4. Stir water into cornstarch to make a watery paste.
5. Bring saucepan ingredients to a boil, reduce heat and stir in cornstarch mixture.
6. Stir to thicken, add oil, and add more soy sauce if too thick.
This amount of sauce usually suffices for one stir fry dish. Increase accordingly if you are going to use it in more than one dish.
Chinese Sweet Soy-Ginger Sauce
2 T rice vinegar
2 T sugar
3 T soy sauce
1 tsp rice wine or cooking sherry
1 T vegetable oil
1 T minced fresh ginger root
1-2 medium garlic clove, minced (depends on how garlicky you like it)
1 1/2 tsp cornstarch
1 tsp water
1. Add first 5 ingredients to a small saucepan.
2. Finely mince the ginger (a microplaner works best)
3. Finely mince the garlic or use your garlic press.
4. Stir water into cornstarch to make a watery paste.
5. Add garlic and ginger to saucepan and bring to a boil as you stir, then reduce heat.
6. Add cornstarch mixture and stir until thickened.
7. Add more soy sauce if sauce is too thick.
This amount of sauce usually suffices for one stir fry dish. Increase accordingly if you are going to use it in more than one dish.
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