* Exported from MasterCook *
Chinese Basic Stir-Fry Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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Marinade:
2 tablespoons dark soy sauce
2 teaspoons corn starch
2 tablespoons Chinese rice wine -- or dry sherry
1 teaspoon finely chopped fresh ginger
2 teaspoons finely chopped garlic
4 tablespoons broth -- or water
To stir-fry:
2 tablespoons peanut oil -- or vegetable oil, for stir frying
To finish: -- more soy sauce to taste
Cut the protein into strips about 2-inches long and 3/8-inch wide, or 1-inch sections, or 1/2-thick disks (depending on protein format).
Work the marinade together into a smooth paste. Marinate protein for 10 - 30 minutes.
Heat the peanut oil in a large wok or skillet over very high heat. When the oil begins to ripple, stir in the protein, leaving any excess marinade behind in the bowl - don't throw it out yet. When the protein begins to brown, add the ginger, garlic, and vegetables.
Quickly stir the protein with the vegetables until both are done, for 3 to 6 minutes. If there is oil left in the bottom of the wok or skillet after stir-frying, spoon it out and discard it.
Stir in the broth or water and simmer for 30 seconds more. If the sauce is too runny, stir in a teaspoon or two of the marinade left in the bottom of the bowl. Stir while cooking for another 30 seconds and serve.
Serves 4.
BASIC STIR-FRYING SAUCE VARIATIONS AND FLAVORINGS:
The foregoing basic stir-fry sauce recipe is to Chinese cooking what a simple saute is to French cooking - a base which unlimited variations can be built.
CHILES, CHILE PASTES, AND CHILE OIL:
Many stir-fries are enhanced by a little spicy heat. Depending on the regional cooking style, Chinese cooks may use black pepper (for example in hot and sour soup), Szechuan pepper, chopped hot chiles, or chile oil. Hot chiles are most popular in the regions of Szechuan and Hunan. Chinese cooks also use bottled chile pastes. Chiles and chile-based condiments are added to stir-fries at different stages. Chile oil can replace the vegetable oil used for stir frying, or chopped dried or fresh chiles can be added at the same time as chopped garlic and ginger. Chile pastes can be stirred into the stir-fry, to taste, a minute or two before serving.
FERMENTED BLACK BEANS:
Rinsed and lightly chopped, fermented black beans are best when soaked in a little sherry before they are added to stir-fries near the end of cooking. Because fermented black beans are very salty, the soy sauce called for in the basic stir-fry recipe should be left out and then added to taste at the end of cooking. Two tablespoons rinsed and crushed or lightly chopped black beans soaked in the
same amount of sherry, is usually just about the right quantity for this basic stir-fry sauce recipe. The black beans should be added at the same time as the protein. Their soaking liquid, which will be very salty, can be added near the end, to taste.
HOISIN SAUCE:
Like so many Chinese sauces this sweet anise-scented sauce is made with soy beans. A tablespoon or two of Hoisin sauce added to a stir-fry during the last minute of cooking will give the sauce a subtle sweetness. Hoisin sauce is best used in conjunction with sesame oil.
ORANGE PEEL:
Dried orange and tangerine peels are sold at Asian groceries as a seasoning for stir-fries. Slivers of dried orange peel (or in a pinch, slivered fresh zests) are especially good in stir-fries containing hot chiles (or chile paste) and sesame oil. Orange zest can be cut off in strips with a paring knife or vegetable peeler and allowed to dry for 2 or 3 days on a rack. Tightly sealed, they can be then stored for several months.
PEANUTS AND OTHER NUTS:
Szechuan cooks are fond of peanuts and like to combine them with garlic, sesame oil (or paste), and chile paste in fiery sauce for cold [favorites] or noodles. Peanuts and other nuts are also added to stir-fries for their flavor, and to provide a contrasting texture. Peanuts (start out with raw peanuts) are best are most easily incorporated into a stir-fry by frying them, with their papery red skins left on, in a few tablespoons of hot oil. Most of this oil should be drained off before adding and stir-frying the peanuts with the rest of the ingredients.
SESAME OIL:
Dark Asian sesame oil has an intense flavor that gives stir-fries a savory accent and a characteristic Northern Chinese character. Sesame oil is very powerful - 1/2 to 2 teaspoons added to a stir-fry the last few seconds of cooking is usually appropriate.
SUGAR AND HONEY:
Sauces for stir-fried [favorites] and/or vegetables are often enhanced with a little sugar or honey. Start out adding 1/2 teaspoon of either to a stir-fry a minute before the cooking is completed.
VINEGARS:
Chinese cooks use a variety of vinegars and often combine them with sugar to come up with sweet and sour sauces. Rice vinegar, Chinese black vinegar, and balsamic vinegar can all be used to season stir-fries.
CHINESE COLD SAUCE:
Whereas Western (especially French) cooks have for centuries emphasized the importance of warm and hot sauces and have come up with elaborate systems and hierarchies for their use, Chinese cooks have put much of their energy into developing cold sauces. The Chinese also lack the aversion to bottled sauces that Western chefs feel, and will often combine these bottled sauces and condiments to make variations. Many of these cold sauces can be tossed with cold [favorites], or noodles, and others can be used as simple dipping sauces - for items such as won tons or deep-fried dishes, or as salad dressings.
Cuisine:
"Chinese"
Source:
"Sauces: Classical and Contemporary Sauce Making by James Peterson, John Wiley & Sons, 1998"
S(Formatted by Chupa Babi):
"Aug 2009"
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Per Serving (excluding unknown items): 77 Calories; 7g Fat (82.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 519mg Sodium. Exchanges: 0 Grain(Starch)
NOTES : This marinade will cover 1 1/2 pounds protein (tofu, TVP, seitan, tempe, etc.) and 1 pound (after trimming) green vegetables such as bok choy, broccoli (domestic or Chinese), watercress, chard, or others.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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