Stir Fry Sauces

Stir Fry Sauce is a basic combination of four tastes.The flavors should be balanced so that no one overwhelms the others. This usually means there is about 3 to 4 times more wine than soy. The sour and sweet are usually in smaller amounts;
Salt - usually Soy Sauce in one form or another, ie Thick, Thin, etc.
Bitter - Wine - Cooking Sherry, Mirin, Sake, Chinese Cooking Wine (also adds saltiness), etc.
Sour - Vinegar in whatever form you like (balsamic, rice wine vinegar), OJ (combines sour & sweet)
Sweet - Sugar, agave,

Then you can add other flavors like fermented black beans (makes it saltier), peanut butter, almond butter, chili, garlic, herbs, etc.The Corn Starch is only used for thickening. It doesn't add any appreciable taste (unless it's undercooked, and then it's not particularly good.Likewise, the Sesame Oil doesn't add much taste if it's cooked along with everything (just adds extra calories and oiliness). It's meant to be used as perfume, and should be added just after the dish is taken off the heat. Only a small amount is necessary.

Basic Stir Fry sauce
(makes for 2)
1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced garlic
1/ 2 tsp. minced ginger
1/ 2 cup broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
1/ 2 tsp. salt
1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
1 Tbs. rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

Garlic Sesame Stri fry sauce
(makes for 2)
1/ 2 tsp. pepper
2 Tbs. soy sauce
3 Tbs. broth
1 Tbs. sugar
2 1/ 4 tsp. lemon juice
1/ 3 cup sesame oil
2 1/ 4 tsp. minced garlic
1 tsp. cornstarch mixed with 1 1/ 2 tsp. water

Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.

10 Minute Stir-Fry Sauce
3 tablespoons tamari sauce or soy sauce
2 tablespoons rice wine vinegar
1-2 tablespoons chili-garlic hot sauce
2 tablespoons ginger-garlic paste (or 3 cloves minced garlic and 1 small piece ginger minced)
3-4 tablespoon ketchup

Bring 6 cups of water to a boil. Add 2 vegetable bouillon cubes. After the cubes dissolve, add 3 tablespoons tamari or soy sauce, 2 tablespoons rice wine vinegar, 1 tablespoon chili-garlic sauce, 2 teaspoons ginger-garlic paste and 3-4 tablespoons ketchup. Cook on medium heat and bring to a boil.

or use 2 tbsp of brown sugar instead of the ketchup, throw in a little peanut butter to thicken the sauce.

Simple asian sauce
soy sauce
sugar to taste
orange or lime juice
S + P
cornstarch to thicken it

Vietnamese Sauce
1/4 cup soy sauce
1/4 cup freshly squeezed lime juice or white vinegar
1/4 cup pineapple juice
1/4 cup fresh or canned pineapple chunks
3 tablespoons
sugar
2 teaspoons Asian sesame oil
2 teaspoons salt
2 tablespoons coarsely chopped fresh cilantro
tablespoon coarsely chopped garlic
1/4 teaspoon chili-garlic sauce, chopped fresh hot chilies, dried red chili flakes, or other hot sauce

Directions:
Combine all the ingredients in a mini food processor or a blender and blend until smooth. Serve in small bowls at room temperature, or cover and refrigerate for up to 5 days.
Makes about 2/3 cup.

Thai Stir-fry Sauce
3 to 4 T low sodium soy sauce or Bragg's Liquid Aminos
1/3 c. filtered water, vegetable stock
2 T. Natural peanut butter (smooth)
1 jalapeño pepper (deseeded)
2 cloves garlic
, chopped
2 T scallions, chopped
1 t. ginger, chopped
2 T Mirin (sweet sake)
2 fresh mint leaves (1/4 t. dried)
1 T chopped cilantro

Combine all ingredients in a blender, blending until smooth.