Master Recipe
Stir-Fry Sauce
makes enough for 1 stir-fry, serving 4
NOTE: Each
sauce will coat 3/4 pound protein (beef, chicken, pork, seafood, or
tofu), plus 11/2 pounds chopped vegetables and aromatics, such
as garlic, ginger, and scallions.
Hot-and-Sour Sauce
3 tablespoons cider vinegar
1 tablespoon canned low-sodium chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
11/2 tablespoons minced jalapeno or other fresh chile
Garlic Sauce
3 tablespoons light soy sauce
4 teaspoons dry sherry
1 tablespoon canned low-sodium chicken broth
2 teaspoons soy sauce
1/2 teaspoon toasted sesame oil
1 tablespoon very finely minced garlic
1/2 teaspoon sugar
1/4 teaspoon dried hot red pepper flakes
Sweet-and-Sour Sauce
3 tablespoons red wine vinegar
3 tablespoons sugar
11/2 tablespoons tomato sauce
11/2 tablespoons orange juice
1/4 teaspoon salt
Ginger Sauce
3 tablespoons light soy sauce
2 tablespoons canned low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon dry sherry
3 tablespoons very finely minced fresh gingerroot
1/2 teaspoon sugar
Black Bean Sauce
3 tablespoons dry sherry
2 tablespoons canned low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1 tablespoon Chinese fermented black beans, chopped
Oyster Sauce
3 tablespoons dry sherry
2 tablespoons oyster sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
Coconut Curry Stir-Fry Sauce
1/4 cup unsweetened coconut milk
1 tablespoon dry sherry
1 tablespoon canned low-sodium chicken broth
11/2 teaspoons soy sauce
11/2 teaspoons curry powder
1/4 teaspoon sugar
1/4 teaspoon salt
Spicy Orange Sauce
3 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1 tablespoon minced jalapeno or other fresh chile
1 tablespoon grated orange zest
Lemon Sauce
3 tablespoons lemon juice
1/2 teaspoon minced lemon zest
2 tablespoons canned low-sodium chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
INSTRUCTIONS:
1. For each stir-fry sauce, combine all ingredients in small bowl and set aside until needed. (Sauces can be prepared a few hours in advance.)
2. Once all ingredients have been stir-fried, add sauce to pan along with any ingredients that have been stir-fried and then removed from pan. Stir-fry until ingredients are well coated with sauce and sizzling hot, about 1 minute.
GLAZING SAUCE
Teriyaki sauce is a Japanese sauce made from mirin (sweet Japanese rice wine), soy sauce, sugar, and (often) sake. Teriyaki is typically used in two ways. Usually it is brushed on foods as they grill or broil. The sauce coats foods and forms a syrupy, crusty glaze. Teriyaki sauce can also be used as a finishing sauce in a hot skillet. In Japanese cooking, it is sometimes poured over a piece of beef or salmon that has been pan-fried. The sauce reduces briefly to coat the meat or fish with a shiny glaze.
Some sources suggest using just soy and mirin to make teriyaki. In our testing, we preferred sauces made with sake, which balances the salty soy and sweet mirin. We found it necessary to simmer the sauce—some sources suggest just mixing the ingredients together—to dissolve the sugar and thicken the texture. If not reduced substantially, the sauce will run off foods and create flare-ups when grilling.