Stir Fry Sauce

Stir fry sauce is generally only responsible for flavor to your stir fry ingredient. More often than not, is stir fry created by Oriental ready to use sauces such as soy sauce, hoisin flavor, fish flavor, teriyaki flavor chili oil flavor, oyster sauce, and more. These prepared specially those solely to give a kind of flavor that brings salt, sour or bitterness and sweetness to your dish. If you wish for a little heat on the dish, chili oil, red chili flakes handy.

For you to get started here are a few concoctions that can help you start creating perfect stir fry at home.

1. all purpose STIR FRY SAUCE:
Ingredients:
1 ¼ cup of soy sauce
a cup of oyster flavor
A cup of maple syrup (not Maple flavored syrup, or only just use brown sugar instead)
½ Cup rice vinegar
¼ Cup Dijon mustard, taste.
These variants can be found at Oriental stores near you.

Procedure:
Mix all ingredients in a bowl until they are smooth. So you can store them in a sealed bottled on your refrigerator and can last for a week. Shake the bottle before use taste in your frying. May be good for beef, pork, shrimp, scallops and even squid fries. Enjoy them at home.

2. KUNG PAO Asian SAUCE:
Ingredients:
Soy Sauce
Sherry Wine
Water
Garlic
Red chili peppers, rice vinegar
Ginger
This is a ready made stir fry taste available in supermarkets and they are good with beef, shrimp, squid and pork. Use only 2-3 tablespoons of this concoction and you're on your way to a perfect stir fry serves 2 to 3 people. But if you want extra flavor, you can use additional tablespoons of this sauce plus grated ginger and sliced onion.

3. OERIENT EXPRESS tube FRY SAUCE: it takes 10 minutes to prepare and makes four servings.
Ingredients:
2/12 Cup of chicken broth, fat-free or low-sodium type
1/2 cup corn starch
½ cup soy sauce, lite and low sodium type
½ cup light corn syrup
½ Cup dry sherry
¼ cup cider vinegar
Two cloves of garlic, minced
Two teaspoons grated fresh ginger
¼ TSP ground red pepper or chili flavor

Procedure:
In a 1 ½ quart jar with a tight-fitting lid, combine the chicken broth, cornstarch, soy sauce, sherry, corn syrup, vinegar, garlic, ginger and red pepper. Shake them well. Can be refrigerated up to three weeks. But shake them well again before using in a stir fry. This recipe makes about four cups. In stir frying you can add flavor after the recipe of your stir fry. If you're only cooking for four servings, so you only need a half a cup of sauce or even less if you do not want it bubbling with the sauce.

Enjoy these stir fry sauce at home for all occasions.

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