Stir fry sauce

Stir fry sauce is simply responsible for taste usually this ingredient to your stir fry. In most cases, stirring will FRY ready made oriental sauces such as soy sauce, Hoisin-flavored the fish taste of Teriyaki-flavored, chili oil flavor, the oyster sauce and more. These provide specifically limited to, offer a kind of taste, which brings saltiness, sour or bitter and sweet to your court. If you want a little heat in the bowl, the chili oil is of red chili flakes practically.

For you, a few concoctions can help you start to create a perfect stir fry at home are getting here.

1 All purpose stir fry SAUCE:
Ingredients:
1 ¼ Cup soy sauce
a cup of oyster flavor
A cup maple syrup (Maple not only syrup flavored or just use brown sugar instead)
Half cup rice vinegar
¼ Cup Dijon mustard to taste.
You will find these flavors on Oriental shops in your area.

The procedure:
Mixing give all the ingredients in a mixing bowl until they are smooth. Then can save filled in a closed on your refrigerators and may take a week. Shaking the bottle before the application of the flavor in your FRY. Can be good for beef, pork, shrimp, scallops and even squid fries. Enjoy at home.

2. The Asian KUNG PAO sauce:
The ingredients:
Soy sauce
Sherry Wine
Water
Garlic
Red chili peppers, rice vinegar
Ginger
This is a ready-made stir fry taste in supermarkets and they are great with beef, shrimp, squid and pork. Use just 2 to 3 tablespoons of this mixture and are supplied with 2-3 people on the way to a perfect stir frying. But if you want extra flavor you can additional tablespoons of this sauce and grated ginger and sliced onions.

3. The OERIENT fast stir fry SAUCE: this takes 10 minutes to prepare and makes four servings.
Ingredients:
2/12-Cup chicken stock, fat free or low sodium type
1/2 Cup corn starch
Half cup of soy sauce, lite and low sodium type
Half of cup light corn syrup
Half of Cup dry sherry
¼ Cup apple cider vinegar
Two cloves of garlic, finely chopped
Two teaspoons of grated fresh ginger
¼ Teaspoon of ground pepper or paprika to taste

The procedure:
In a half litre jar with tight-fitting lid, combine the chicken broth, cornstarch, the soy sauce, the corn syrup, Sherry, vinegar, the garlic, the ginger and red pepper. Shake well. Can be refrigerated up to three weeks. But now back to shake before using them in a stir fry. This recipe makes about four cups. In excitement you can add the roast taste according to the recipe of your stir fry. If you need only for four servings cooking, just a half-cup sauce or even less if you want it with the sauce bubbles do not.

Enjoy this stirring sauce roast at home, for every occasion.

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