asian sauces

How To Make asian sauces

• 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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