Asian Sauces Food
ASIAN SAUCE
Make and share this Asian Sauce recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan combine all ingredients. Cook and stir until bubbly.
- Serve with grilled tofu, chicken, beef, or pork, or lightly brush sauce on meat during last 10 minutes of grilling time.
- Cover and store in refrigerator up to 2 weeks.
Nutrition Facts : Calories 30.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 507.6, Carbohydrate 5.5, Fiber 0.4, Sugar 3.2, Protein 1
BASIC CHINESE SAUCE FOR STIR FRY
After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.
Provided by Chef Hels
Categories Sauces
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix cornflour and water together to form a smooth paste.
- Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
- Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
- Serve immediately with rice or noodles.
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