Asian Sauces Recipes
CHINESE STIR-FRY SAUCE
Cook like Chinese restaurants with this easy stir-fry sauce recipe. Choose any combination of meat and vegetables to make consistently great-tasting homemade stir-fries.
Provided by Bill
Categories Main Course
Time 5m
Number Of Ingredients 9
Steps:
- In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
- This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.
Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 535 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
REAL CHINESE ALL PURPOSE STIR FRY SAUCE
My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1 1/2 cups of sauce which is enough for around 12 servings.
Provided by Nagi | RecipeTin Eats
Time 2m
Number Of Ingredients 8
Steps:
- Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
Nutrition Facts : ServingSize 18 g, Calories 34 kcal, Carbohydrate 3.7 g, Protein 0.6 g, Fat 1.7 g, Sodium 504 mg, Sugar 0.9 g, UnsaturatedFat 1.7 g
ASIAN STIR-FRY SAUCE
This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks.
Provided by aychbee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.8 g, Sodium 720.3 mg, Sugar 3.2 g
EASY ASIAN DIPPING SAUCE
This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.
Provided by gregoryz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g
POTSTICKER SAUCE
This potsticker sauce is a basic, no cook recipe that is tangy and spicy. Since you're making it from scratch, you can always adjust the flavors to your taste. Add more sriracha to turn up the heat. Or mix in some honey if you want your sauce to be sweet.
Provided by Diana Johnson
Categories condiment
Time 5m
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a small bowl, or shake up in a sealed jar. Leftovers can be refrigerated in an air tight container for one month.
Nutrition Facts : Calories 8 calories, ServingSize 8 Servings, Sodium 418 grams sodium
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.
ASIAN ORANGE SAUCE RECIPE
Homemade Asian orange sauce recipe is a delicious, thick, rich, Umami orange sauce! A yummy, healthy option to bottled Orange sauces with way too many indecipherable ingredients and heavy sugar loads. Low-Fat, Vegetarian, Dairy-Free!
Provided by Diane Williams
Categories Condiments, sauces and DIY Kitchen helps
Time 15m
Number Of Ingredients 9
Steps:
- Put all ingredients into a non stick frying pan and boil for a few minutes.
- Whisk until the sauce reduces enough to begin thickening.
- Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency.(a syrup consistency works well).
- Use the remaining cornstarch as necessary.
- Remove from heat and cool to desired temperature.
- Store in the fridge covered for up to a week. If it gets too thick warm it a bit and whisk in a little water.
Nutrition Facts : Calories 69 calories, ServingSize 2 Tablespoons
ASIAN SAUCES
So many people don't attempt making asian dishes because the sauces are too complex. Here is a list of asian sauces you can make without stress. I have listed them in the "Directions" sections so as to not copy/paste so many times. :)
Provided by Lolly St John
Number Of Ingredients 1
Steps:
- 1. Asian Sauces Orange Sauce for Stir Fry 1 1/2 tablespoons soy sauce 1 1/2 tablespoons water 5 tablespoons sugar 5 tablespoons white vinegar 1 orange, zest of General Tao's Sauce 1/4 cup cornstarch 3 tablespoons water 1/8 teaspoon garlic powder 1/4 teaspoon ginger 1/2 cup chicken stock 1/2 cup sugar 1/4 cup good-quality soy sauce 3 tablespoons white vinegar 4 red chilies or use Pepper flakes (optional) Stir fry Sauce 2/3 cup soy sauce 1/2 cup chicken broth 1/3 cup rice wine 3 1/2 tablespoons sugar 1 tablespoon sesame oil 1/4 teaspoon white pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons cornstarch 1/4 cup water Sweet and Sour Sauce 1/4 cup ketchup 1/4 cup sugar 1/4 cup vinegar 1 tablespoon soy sauce 1 1/2 tablespoons cornstarch 3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice) 2 teaspoons oil Mongolian Grill Sauce 1 teaspoon olive oil or 1 teaspoon canola oil 1/2 teaspoon ginger powder 1 tablespoon minced garlic 1/2 cup soy sauce 1/2 cup water 1/4 cup brown sugar Dipping Sauce 3/4 cup water 2 teaspoons cornstarch 1/3 cup seasoned rice vinegar 1/4 cup brown sugar 1 1/2 tablespoons reduced sodium soy sauce 1 tablespoon fresh ginger, grate 2 cloves garlic, smashed 1/2 teaspoon crushed red pepper flakes Basic Chinese White Sauce In a measuring cup, combine: 2 Tablespoons soy sauce, shoyu, or Bragg's 3/4 cup water 1 Tablspoon grated ginger 1/2 teaspoon chopped garlic (1 small clove) 1 Tablespoon cornstarch Basic Chinese Brown Sauce In a measuring cup, combine: 2 Tbl. soy sauce, shoyu, or Bragg's 3/4 c. water 0.5 - 1 Tbl. grated ginger 1 tsp. chopped garlic (1 clove) 1 Tbl. cornstarch 1 Tbl. Molasses Spicy Orange Glaze In a measuring cup, combine: 1/2 cup OJ 2 Tbl. soy sauce, shoyu, or Bragg's 1/3 c. water 1 tsp grated ginger 1-2 tsp. chopped garlic (1-2 cloves) 1 Tbl. cornstarch
- 2. Basic Chinese Sauce 4 ts Soy sauce 1 ts Sesame oil 1 ts Oyster sauce 1 ts Chili paste Basic Asian Brown Sauce 1/2 cup granulated sugar 1 tablespoon cornstarch 1 cup chicken broth 2 tablespoons soy sauce 1 clove garlic, finely chopped Chinese Lemon Sauce 1/4 cup sugar 1/3 cup chicken broth 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons light corn syrup 2 tablespoons rice vinegar 1/4 teaspoon salt 1 garlic clove , minced 2 teaspoons cornstarch 1 teaspoon cold water Peanut Sauce 1 tablespoon peanut butter (i used crunchy) 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do) 1 teaspoon garlic powder 1 teaspoon soy sauce or 1 teaspoon oyster sauce 1 tablespoon chili sauce or 1 tablespoon ketchup 1 dash chili flakes salt and pepper , to taste Ginger Sauce 1 yellow onion 2 tablespoons peeled and grated fresh ginger 1/4 cup fresh lemon juice 1/2 cup white vinegar 1 cup soy sauce Mustard Sauce 2 tablespoons dry mustard 1 1/2 teaspoons sugar 5 tablespoons milk 2 tablespoons cream 2 tablespoons hot water 1 tablespoon sesame seeds, lightly toasted 1/4 cup soy sauce 1 garlic cloves, minced Teriyaki Sauce 1 cup soy sauce 1/2 cup brown sugar 2 garlic cloves, minced Sriracha Sauce 1 1/2 cups chopped Chili Peppers 1 Tablespoon fresh lime juice 3 garlic cloves 2 Tablespoons palm sugar (or brown sugar) 2 teaspoons salt 1/4 cup white vinegar Spicy Sushi Sauce 1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan) 2 tablespoons sriracha sauce 1/4 teaspoon toasted sesame oil Thai Sweet Chili Sauce 3 garlic cloves, peeled 2 hot red peppers ( jalapeno, serrano, thai, cayenne, etc.) 1/2 cup sugar 3/4 cup water 1/4 cup vinegar 1/2 teaspoon salt 1 tablespoon cornstarch 2 tablespoons water
- 3. Wasabi Sauce 1/3 cup mayonnaise 2 teaspoons wasabi paste or 2 teaspoons wasabi powder 2 tablespoons honey Asian Barbecue Sauce 6 tablespoons hoisin sauce 2 tablespoons rice vinegar ( not seasoned) 1/2 teaspoon lemon juice 1 tablespoon asian fish sauce 1 tablespoon soy sauce 1 tablespoon honey 1/3 cup minced shallots 2 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon Chinese five spice powder 1/3 cup sugar Tabasco Sauce 3 dozen long hot red peppers 1 garlic cloves 1 tablespoon granulated sugar 1/2 teaspoon salt 1 teaspoon horseradish 1 cup hot vinegar Hoisin Sauce 4 tablespoons soy sauce 1 tablespoon peanut butter or 1 tablespoon black bean paste 1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar 2 teaspoons white vinegar 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 2 teaspoons sesame oil 20 drops chinese hot sauce ( or habenero or jalapenos) 1/8 teaspoon black pepper Asian Plum Sauce 6 cups pitted chopped red plums 1 1/2 cups packed brown sugar 1 cup sugar 1 cup vinegar 1 small onions ( 1/2 cup minced) 1 teaspoon crushed dried chili pepper flakes 4 garlic cloves, minced 1 tablespoon fresh ginger, minced 2 tablespoons soy sauce or 1 tablespoon salt 1 tablespoon Thai basil or 1 tablespoon tarragon, minced 1 tablespoon basil, minced Lumpia Dipping Sauce 1/2 cup water 1/2 cup sugar 1/4 cup apple cider vinegar 1 tablespoon cornstarch 1 tablespoon ketchup 1 garlic cloves, finely minced 1/4 teaspoon crushed red pepper flakes
- 4. Basic directions: mix ingredients, cook until thickened.
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7 BEST THAI SAUCES USED IN RECIPES - ASIAN RECIPE
From asian-recipe.com
Author AnndyPublished 2020-01-01Estimated Reading Time 6 mins
- Peanut Sauce. Peanut sauce is a Thai sauce that is predominantly sweet, with a hint of sourness and bitterness. Some commercially made versions of this sauce are also spicy, depending on the amount of chili added to the mix.
- Thai Chili Sauce. Also referred to as Asian sweet chili sauce, this Thai sauce is savory, sweet, tangy and spicy. It is popularly sold in many grocery stores but if you can’t find one that suits your taste, you can also easily prepare it.
- Pad Thai Sauce. If you have recently visited your favorite Thai restaurant, you might have noticed that they are serving pad thai. This rice noodles dish is a staple in many Thai restaurants around the world.
- Tai pla. Another traditional Thai sauce that you may consider having in your pantry is the Thai pla. You could use this sauce to cook the traditional delicious dish called gaing tai pla which is a curry dish.
- Nam chim chaeo. If you are looking for a delicious dipping sauce, the nam chim chaeo is one of the best options available. Its taste is a combination of sweet, salty, spicy and sour with a slightly sticky texture.
- Nam Pla Wan. Another favorite dipping sauce in Thai cuisine is the nam pla wan. Nam pla wan has savory and sweet flavors which pair perfectly with sour fruits.
- Nam phrik. Nam phrik is a kind of Thai sauce with several variants depending on various regions of Thailand. However, the basic sauce recipe requires the use of garlic, fresh lime juice, fish sauce or shrimp paste and some seasonings to make a homemade nam phrik.
YOUR GUIDE TO ASIAN SAUCES - STREETSMART KITCHEN
From streetsmartkitchen.com
Reviews 24Published 2018-08-09Estimated Reading Time 6 mins
- OYSTER SAUCE. Oyster sauce is a thick, rich, dark-colored, syrupy sauce made from (no shocker here) oysters—oyster juice, to be specific. To make oyster sauce, you use a base of oyster juice (which is what’s left over from boiling and simmering oysters in a pot for an extended period of time) and combine it with salt, sugar, and soy sauce to enhance the umami flavor.
- SOY SAUCE. Soy sauce may just be one of the most ancient condiments, with records of its use dating back to 300 CE! Although soy sauce may seem pretty simple due to its short ingredient list (soybeans, wheat, and a yeast culture), there’s a lot of time and love that goes into making it.
- DARK SOY SAUCE. Dark soy sauce is made the exact same way as light soy sauce, but it’s fermented for a longer period of time to achieve a richer, more full-bodied flavor.
- PONZU SAUCE. A sauce that’s tangy, sour, sweet, bitter, and salty all at once, ponzu is made with a blend of popular Asian ingredients including rice vinegar, rice wine, soy sauce, seaweed, and bonito flakes (dried and fermented tuna).
- THAI ROASTED RED CHILI PASTE. Thai roasted chili paste is a blend of all kinds of goodness, such as red chilies and Asian spices like tamarind.
- FISH SAUCE. Fish sauce is made by fermenting what you would literally call “fish juice” for up to two years. I’d be lying if I said it was a sauce known for having a pleasant aroma, but it does an amazing job at adding the perfect umami flavor to the Asian classics such as pad thai, curries, and soups.
- COCONUT AMINOS. Coconut aminos are made from the sap of coconut blossoms. If you were to compare the flavor of coconut aminos to another Asian sauce, it would be closest to soy sauce or tamari, but it’s slightly sweeter, a little saltier, thinner in texture, and darker in color.
- HOISIN SAUCE. A slightly sweet, slightly salty, thick reddish-brown sauce. You could almost say it’s like the Asian version of ketchup or BBQ sauce.
- SAMBAL OELEK. Sambal oelek is a fiery Indonesian sauce made from a variety of hot chili peppers, combined with fish sauce, shallot, garlic, ginger, lime juice, rice vinegar, and a slight amount of sugar.
- HOT CHILI OIL. Dried hot chili pepper, chili flakes, or chili powder preserved in oil. Sometimes other spices, such as star anise, garlic, or paprika are added to the chilis and oil for additional flavor.
8 ASIAN DUMPLING DIPPING SAUCE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-06-04
- Chinese Hot Chili Oil. Love the spicy hot chili oil that comes with Chinese restaurant dumplings? You can easily recreate the recipe in your own kitchen with just three ingredients.
- Soy Ginger Sauce. Many Chinese restaurants serve pan-fried dumplings with a soy-ginger sauce, which is easy to recreate at home with only four ingredients needed.
- Dumpling Dipping Sauce. Make your own Chinese-style sauce for homemade or store-bought dumplings and adjust the seasonings as you like to suit your preferences for spice and tanginess.
- Classic Chinese Duck Sauce (Plum Sauce) Chinese duck sauce (also called plum sauce) is made with plums, apricots, sugar, and spices. This easy recipe makes it in the classic style, which requires some planning in advance as it needs to sit for two weeks so flavors can meld.
- Thai Peanut Sauce. Inspired by the popular Thai peanut sauce that's served at restaurants with dumplings and satays, this homemade version includes dry-roasted peanuts, dark soy sauce, sesame oil, garlic, and other traditional Thai ingredients.
- Hoisin Dipping Sauce. Hoisin sauce is an intensely-flavored, thick, and sticky dipping sauce that can be served with dumplings, or used in Asian stir-fries, meat marinades, and noodle dishes.
- Chinese Sweet and Sour Sauce. Sweet and sour sauce is one of the most popular dipping sauces in Chinese cuisine, used for everything from dipping dumplings and egg rolls to flavoring meat and vegetable stir-fries.
- Vietnamese Tamarind Dipping Sauce. Tamarind fruit lends its unique sweet and sour flavor to this tangy dipping sauce, which makes an excellent complement to steamed, boiled, or fried seafood dumplings.
10 ASIAN SUPERMARKET SAUCES YOU NEED IN YOUR PANTRY ...
From epicurious.com
Estimated Reading Time 4 minsPublished 2016-02-23
- Soy Sauce. Yeah, you know it. It was my first sauce that wasn’t ketchup or barbecue, and this dark fermented soybean sauce is everywhere in many Asian cuisines.
- XO Sauce. Just why is this called XO sauce? The Mission Chinese Cookbook gave the answer. XO is a cognac designation, which means it's been aged for six years.
- Black Bean Sauce. Producers ferment black beans (which you can also buy at the market), then blend them with soy bean oil, water, a lot of chili, and salt.
- Chili Oil. Often found on the table at Chinese restaurants, this sauce adds a mouth-coating spiciness to dumplings and noodle dishes. The composition changes from brand to brand, but it’s basically a neutral oil brought up to heat with spices like star anise, garlic, and Sichuan peppercorns.
- Oyster Sauce. According to fantastic Chinese cookbook Phoenix Claws and Jade Trees, oyster sauce was an accident. Lee Kum Sheung (of Lee Kum Kee, a purveyor of Asian pantry goods) left oysters boiling unattended and found them reduced to a flavorful sauce when he returned.
- Duck Plum Sauce. This plum-based duck sauce you’ll find on the shelves at the market is a little different from that peach-colored goo you get in the take-out box.
- Fish Sauce. For such a complex tasting sauce, fish sauce is pretty straightforward: soak anchovies in salt until they release liquid and ferment (this takes about six months).
- Black Vinegar. This dark and sort of sweet vinegar comes from Eastern China, where rice wine gets fermented with more grains and herbs for 3—6 months. If you’re as crazy about balsamic vinegar as we are, you’ll like chinkiang—the two have a similar flavor.
- Hoisin Sauce. Very similar in consistency to oyster sauce, this thick and salty stuff is also labeled “Peking sauce.” A bottle contains miso (fermented soybean paste), vinegar, garlic, and usually no meat.
- Sacha Sauce. Also called Bullhead Sauce, this oily paste is like a Taiwanese version of barbecue sauce. It’s made from soybean oil, with chili, sesame, coconut, and added brill (a flatfish) along with other seafood (including dried shrimp) to add some funkiness.
STIR FRY SAUCE (TASTE LIKE CHINESE RESTAURANTS!!) - RASA ...
From rasamalaysia.com
4.5/5 (42)Total Time 10 minsCategory Chinese RecipesCalories 272 per serving
- Combine all the ingredients in a sauce pan, stir to mix well. Heat up the sauce on low heat, until slightly thickened. The sauce is now ready to be use for Asian stir fry dishes.
- Cut the chicken into bite-sized pieces. Add the corn starch to the chicken, mix well so the chicken is coated with the corn starch. Set aside.
- Heat up a skillet on medium heat. When it's heated, add the oil, follow by the chicken. Cook the chicken until the surfaces turn white. (You can see from the picture below that the chicken is tender and smooth after "velveting" with corn starch.) Add the broccoli florets and baby carrots. Stir and toss a few times before adding the Stir Fry Sauce. Cook for 1 minute. Top the chicken with the white sesame and serve immediately.
15 POPULAR HOMEMADE ASIAN SAUCES | PICKLED PLUM
From pickledplum.com
- Tonkatsu Sauce. Tonkatsu sauce is a quintessential Japanese sauce used as a finishing sauce for dishes such as okonomiyaki and takoyaki. It’s also used for fried dishes like pork katsu and as a sauce for burgers and sandwiches.
- Japanese Restaurant-Style Ginger Carrot Dressing. One of my favorite salad dressings! Served in most Japanese restaurant both here and in Japan, ginger carrot dressing has a strong onion flavor with a hint of ginger and plenty of sweetness and tanginess.
- Ponzu Sauce. Drizzle ponzu sauce on a salad and it instantly tastes light and fresh. The mixture of bonito flakes, rice vinegar, mirin, soy sauce, and yuzu makes this sauce sour, smoky, and full of umami.
- General Tso Sauce. Do you like your General Tso spicy, regular, or sweet? I have all three options available here! What I love about General Tso Sauce is the intense tangy flavor it impart onto meats, seafood, and tofu.
- Hoisin Sauce. Nutty is the first adjective that comes to mind when I think of this particular hoisin sauce. Unlike the one you get in most Chinese restaurants or at the store, it has a lot more depth of flavor.
- Ssamjang. One of Korea’s most famous sauces, ssamjang is smoky, salty, pungent, nutty, and last but not least – addictive! With its multi-layered taste you will be surprised to know that it only requires 7 ingredients and 5 minutes of your time to make!
- Gochujang. If you like super smoky foods, you will love gochujang. Made with gochugaru (Korean red pepper flakes), red miso paste, and a handful of easy to find ingredients, gochujang is more like a paste than a sauce.
- Japanese Kewpie Style Mayo. Eggy, creamy, sweet, fruity, and savory. Much more complex in flavor than American mayonnaise, Japanese Kewpie mayo can be used as a salad dressing, dipping sauce, sandwich spread, and pairs beautifully with cold pasta too.
- Teriyaki Sauce. This classic teppanyaki sauce can be made at home with just 4 ingredients! It can be used as a finishing sauce for meats, seafood, or tofu, or as a glaze for vegetables.
- Nuoc Cham (Vietnamese Dipping Sauce) This is one of those Asian sauces I have trouble with here in America. It’s always too sweet for my taste and I don’t know why Vietnamese restaurants make it that way, because it tastes totally different than that in Asia.
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