Just wondering if anyone can recommend a stir fry sauce on market that
is excellent or last a favorite recipe that you use in your home.

Thank You

"ms. tonya" > wrote in message
...
> Just wondering if anyone can recommend a stir fry sauce on market that
> is excellent or last a favorite recipe that you use in your home.
>

Bird's Eye makes a large bag of "Oriental Stir-fry" vegetables that are the
best on the market.
Head and shoulders above all other frozen vegetables I have tried. The large
bag comes with
two frozen containers of sauce that is very good. I add some heat--red
pepper, and sometimes
some juice from the meat I cook to use int he stir fry.

ms. tonya wrote:

> Just wondering if anyone can recommend a stir fry sauce on market that
> is excellent or last a favorite recipe that you use in your home.

I don't use a one size fits all sauce. I have a number of sauces: soy,
Thai chili, plum, black bean, oyster, etc. I use various ones in
stir-frying.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"ms. tonya" > wrote in message
...
> Just wondering if anyone can recommend a stir fry sauce on market that
> is excellent or last a favorite recipe that you use in your home.


A basic sauce I make is, roughly:

2 oz. Soy
2 oz. Rice Vinegar
2 oz. Brown Sugar or Honey
2 oz. Dry Sherry
2 tsp. Sesame Oil
2 pinches red chili flakes

Optional: 2 tsp. Arrowroot to thicken.

I call it my 2x6 Stir Fry Sauce and it's a good start. I make it in one of
those salad dressing bottles with the recipes printed on the side. The
markings on mine are in 2 oz. increments, so it works well for me.

Strangely, I've never used one of those recipes on the side of the bottle...

Hasta,
Curt Nelson

Curt Nelson <X> wrote:

>A basic sauce I make is, roughly:
>
>2 oz. Soy
>2 oz. Rice Vinegar

For some reason, it grates on me whenever someone says "soy"
when they mean "soy sauce". (Nothing personal.)

Where does this usage come from??

Steve

On Mar 5, 1:48 am, (Steve Pope) wrote:
> For some reason, it grates on me whenever someone says "soy"
> when they mean "soy sauce". (Nothing personal.)
>
> Where does this usage come from??

(sigh)
Ever seen a recipe that included 2 tbsp. Worcestershire?

OK -- most people would take that to mean the sauce, and not actual
soil from the West Midlands.

Others would snivel about the lack of clarity.

Curt Nelson <X> wrote:
> "ms. tonya" > wrote:

>> Just wondering if anyone can recommend a stir fry sauce on market that
>> is excellent or last a favorite recipe that you use in your home.

> A basic sauce I make is, roughly:
>
> 2 oz. Soy
> 2 oz. Rice Vinegar
> 2 oz. Brown Sugar or Honey
> 2 oz. Dry Sherry
> 2 tsp. Sesame Oil
> 2 pinches red chili flakes

Is that 2 oz of soy sauce?

I wonder if "Two Buck Chuck" has a Dry Sherry? I really should
get some.

> Optional: 2 tsp. Arrowroot to thicken.

Great idea, that never ocurred to me. I've always used honey
to thicken.

> I call it my 2x6 Stir Fry Sauce and it's a good start. I make
> it in one of those salad dressing bottles with the recipes
> printed on the side. The markings on mine are in 2 oz.
> increments, so it works well for me.

> Strangely, I've never used one of those recipes on the side
> of the bottle...

Doesn't surprise me at all.

Dick

Steve Pope wrote:

> For some reason, it grates on me whenever someone says "soy"
> when they mean "soy sauce". (Nothing personal.)
>
> Where does this usage come from??
>
> Steve

I feel that same way about the use of "hamburg" or "hamburger" when what
they mean is "ground beef"

In article >,
(ms. tonya) wrote:

> Just wondering if anyone can recommend a stir fry sauce on market that
> is excellent or last a favorite recipe that you use in your home.
>
> Thank You

I've had good success with just plain Oyster sauce.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mar 4, 9:18 pm, "Default User" > wrote:
> ms. tonya wrote:
> > Just wondering if anyone can recommend a stir fry sauce on market that
> > is excellent or last a favorite recipe that you use in your home.
>
> I don't use a one size fits all sauce. I have a number of sauces: soy,
> Thai chili, plum, black bean, oyster, etc. I use various ones in
> stir-frying.
>
> Brian

Garlic black bean sauce is really good. The other one I like but can't
eat often ( cus it's spicy) is schezwan stir-fry sauce.



>
> --
> If televison's a babysitter, the Internet is a drunk librarian who
> won't shut up.
> -- Dorothy Gambrell (http://catandgirl.com)

ms. tonya wrote:

> Just wondering if anyone can recommend a stir fry sauce on market that
> is excellent or last a favorite recipe that you use in your home.
>


I mix up my own, no recipe, and I put whatever I happen to have on hand in
it. Basically, I use soy sauce, sriracha, bbq sauce/ketchup, balscamico or
sherry vinegar, maybe some garlic powder, etc...this goes into an empty
plastic ketchup bottle so it's easy to squeeze onto whatever I'm cooking. I
usually have the odd bottle or three of Asian sauces, e.g. black bean, black
pepper, etc. These can go in too...

--
Best
Greg

"ms. tonya" wrote:
>
> Just wondering if anyone can recommend a stir fry sauce on market that
> is excellent or last a favorite recipe that you use in your home.


You don't need a special stir fry sauce. Just make your own like the
Chinese do. All it takes is a bit of chicken broth, corn starch and soy
sauce. When things in the wok are cooked, push them to the side and toss
in some chicken broth. As it comes quickly to a boil mix up some corn
starch with cold water and pour it into the boiling broth. Add soy sauce to
taste. Give it a stir and it thickens in seconds. You vary the taste by
adding hosien sauce, oyster sauce, hot chili sauce etc. I usually use lots
of garlic and ginger in the stir fey, which adds a lot to the sauce. The
amount of broth and corn starch obviously depends on the amount of sauce
you want.

cybercat wrote:
>
> "ms. tonya" > wrote in message
> ...
> > Just wondering if anyone can recommend a stir fry sauce on market that
> > is excellent or last a favorite recipe that you use in your home.
> >
>
> Bird's Eye makes a large bag of "Oriental Stir-fry" vegetables that are the
> best on the market.
> Head and shoulders above all other frozen vegetables I have tried. The large
> bag comes with
> two frozen containers of sauce that is very good. I add some heat--red
> pepper, and sometimes
> some juice from the meat I cook to use int he stir fry.

I wish we had that brand up here in Canada. I tried a brand that's
called "Europe's Best". I wanted asparagus and the stores didn't carry
any at that time. It was the worst I have ever had. It was tough and
stringy and tasteless. I called their 800 number and they sent me a
couple of coupons for replacements. I bought the carrots with them and
they were "just ok" I won't buy any more of their products. ....Sharon

ms. tonya wrote:
> Just wondering if anyone can recommend a stir fry sauce on market that
> is excellent or last a favorite recipe that you use in your home.
>
> Thank You
>


I have yet to find a commercial sauce i like, most of the time i will
make the stir fry and serve it with soy sauce and dark sesame oil.

There is a Japanese combination of sesame oil, saki, and soy sauce in
equal parts that when mixed is very nice and very versatile. Use it as a
marinade, dipping sauce, stir fry sauce etc.

"Pat Chun's" garlic chilli sauce is one of the few i will buy, but i
don't really consider it a sauce as i use it in such tiny amounts, a few
drops for that extra kick of flavour.
--
JL

ms. tonya wrote:
> Just wondering if anyone can recommend a stir fry sauce on market that
> is excellent or last a favorite recipe that you use in your home.
>
> Thank You
>

I think there isn't much of a point for a "stir fry sauce". A good
amount of the flavor in a stir fry dish comes from the aromatic
ingredients such as fresh ginger, fresh garlic, fresh onion etc.
Typically most Chinese (and me, who isn't Chinese) prepare a stir fry by
using the above plus whatever meat, vegetables and/or fruit is desired
then adding stuff like soy sauce, oyster sauce, chicken stock and
optional sesame oil/chili oil/hoisin etc then a corn starch slurry to
thicken.