Tonight i chopped up. onion, red cabbage, white cabbage, courgette, carrot, silverbeet, cauli, celery for a stir fry.Used a little oil and then put a lid ontop of frypan.Vegys semi-steamed. Quickly fried in a little oil, some very thin slice beef. I used some stirfry sauce,overtop of the vegys. The flavour was nice, but we felt it was a little bland. Please, what sauces do you use for stirfrys like this. It has all gone, but lacked that shop taste.
jbsouthland,
Jul 9, 1:26am
Grate fresh ginger ( can be kept frozen and grated as needed) , soya sauce , honey, also I like the satchets of stock . One is all you need . they come 8 in a box .
Grated ginger is a good addition along with minced garlic to any sauce and a little hoisin sauce added to stir fries is very nice. I also add a few drops of sesame oil & stir in just before serving. I don't use premixed sauces as I prefer to make them from scratch. I tend to use my AWW chinese book a lot, some great sauce recipes in there.
I add a few big tablespoons of this to stirfries, and it totally rocks.
lythande1,
Jul 9, 1:46pm
Chilli sauce, soy sauce, oyster sauce as well
2spotties,
Jul 9, 2:03pm
I like to make this satay sauce Put all in a saucepan and heat. 1 teaspoon grated fresh ginger 1 tablespoon soy sauce 2 tablespoons crunchy peanut butter 2 tablespoons sweet chilli sauce 2 tablespoons honey 1/4 cup water (sometimes I will use coconut cream or milk if I have it on hand)
korbo,
Jul 9, 8:02pm
thanks for your info
buzzy110,
Jul 9, 10:22pm
Chinese style stir fried food always includes chicken stock and soy sauce at the end.
I have no idea why people do not use a good stock when stir frying vegetables but it seems to be a common mistake.
Stir fry your vege then add in your stock (not powder but a proper liquid stock), put the lid on and bring to the boil, thicken with cornflour made into a paste and then add in soy sauce to taste.
I sometimes don't use soy, especially if the stock is very tasty. Sometimes, if I have no stock I just use water and if that is the case and I am having my vegetables with fish I use lemon juice instead of soy sauce.
Note. sweet chilli sauce are almost 50% sugar. Use wisely. I have never had a Chinese style vegetable stirfry from a Chinese place that has ever used sweet chilli sauce. That sounds disgusting. Nice with satay though.
samanya,
Jul 9, 11:38pm
A Chinese friend always adds a dash of sesame oil at the end . makes a big difference.
buzzy110,
Jul 10, 12:18am
Yum. Sesame oil is wonderful. Toasted sesame oil or untoasted?
nauru,
Jul 10, 12:38am
I always stir fry with stock rather than oil nowadays, I use homemade stock and a good quality ceramic wok so no sticking and it keeps the fat content down, just our preference. And just before serving, I add a dash of sesame oil and stir through.
bev00,
Jun 20, 5:04am
Ginger Dipping Sauce
Mix together: 1/4 cup sesame or cold pressed olive oil 2 tbs lemon or lime juice 2 tbs tamari/soy sauce 2 tbs grated ginger 1 grated garlic clove 3/4-1 tsp red pepper flakes (depending on how hot you like your food)
(The original recipe says to add a date to sweeten the sauce a little, but I don't think this is necessary.)
Quote mjhdeal (873 873 positive feedback) 7:18 am, Sun 16 Nov #5 I mix soy sauce, rice vinegar, seasame oil, garlic, ginger, chilli and coriander finely chopped, and may be a little honey/sugar to taste. Sorry I don't measure anything!
Quote ruby19 (25 25 positive feedback) 9:28 am, Sun 16 Nov #6
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