General Torgos Stir Fry Sauce Food

GENERAL TORGO'S STIR-FRY SAUCE

General Torgo's Stir-Fry Sauce image

I am Torgo. The Master loves my version of General Tsu's (or Tso's or Tsao's or Zhao's or Dzoo'z) stir-fry sauce. It goes great with stir-fry chicken, stir-fry vegetables, or whatever your desire.

Provided by Torgo

Categories Asian

Time 10m

Yield 1-1 1/4 cup, 1-2 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon tomato paste (double-strength)
1 tablespoon water
2 teaspoons soy sauce
1 tablespoon rice vinegar
3 tablespoons stock (any kind)
1/2 teaspoon cornstarch
honey, to taste
1 tablespoon peanut oil or 1 tablespoon canola oil
1/2 teaspoon red pepper flakes
1 garlic clove, minced
1 teaspoon fresh grated gingerroot
1/2 teaspoon sesame oil (optional)

Steps:

Whisk together the tomato paste, water, soy sauce, vinegar, & stock. Whisk in the cornstarch. Whisk in some honey a little bit at a time until your desired sweetness (dip your finger into it and taste as you go; try not to make too sweet so it doesn't overpower the other flavors). This is the base of the sauce and can be stored until you need it. Make 5x as much and put in a jar in the fridge (shake before using).
Stir-fry your desired meat & vegetables and set to side. Now you're ready to use sauce!
Heat peanut/canola oil at medium-high to high heat. Add the red pepper flakes. After 5-10 seconds, add garlic and ginger. Wait 5-10 seconds, add the sauce. Reduce the sauce so it becomes nice and thick. Add your stir-fry stuff for a minute or two. An option is to add a little sesame oil at the end and let it heat for a few seconds until you can smell its beautiful aroma. Serve. Eat.

Nutrition Facts : Calories 153.7, Fat 13.8, SaturatedFat 2.3, Sodium 798.4, Carbohydrate 6.8, Fiber 1.1, Sugar 2.3, Protein 2.3

EASY STIR-FRY SAUCE

Easy Stir-Fry Sauce image

Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 1/2 cup sauce

Number Of Ingredients 7

Ingredients

1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 clove garlic, grated (or 1/2 teaspoon granulated garlic)
One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger)
1 teaspoon sugar
Pinch of crushed red pepper flakes, optional

Steps:

Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

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