There are two types of Chinese soy sauce, light soy sauce and dark soy sauce. I used the quantity below to stir-fry 500 grams of chicken breast meat.Ģ tbsp water The common ingredients of the stir-fried sauce 1. You can use it to prepare either pork, chicken, or beef. This teriyaki sauce is typical for Japanese stir-fries. The quantity below is for 400g of minced pork. The Thai bird’s eyes chilies are normally added to give it a hot and spicy flavor. This sauce is typical for the Thai minced pork recipe Pad Kra Pao. You can scale up or down the quantity accordingly.Ģ tbsp water 4. I use it to stir-fry 250 grams of noodles plus 250 grams of beef. This stir-fry sauce is my favorite sauce for any stir-fry noodles. This sauce is enough for 700 grams of Thai mixed vegetables. This stir-fry sauce consists of golden mountain sauce and fish sauce which is the characteristic flavor of Thai stir-fries. The amount of this sauce is enough for 500 grams of eggplants plus one hundred 150 grams of minced meat. It is also suitable for stir-frying other vegetables and minced meat.Ģ tablespoons chili bean paste or soybean paste for less spicyġ/2 teaspoon Sichuan peppercorn (optional) This stir-fry sauce is originally used to stir-fry eggplants, Szechuan-style. Sauce for stir-fried eggplant, Sichuan style Below are the five best stir-fry sauces on this blog: 1. In this article, I will discuss the various seasoning ingredients used to constitute different stir-fry sauces for most Chinese cuisine.īefore I begin, I want to point out that some components of stir-fry sauces are also called sauce by themselves, for example, oyster sauce and light soy sauce. The all-purpose Asian stir-fry sauce prepared with various ingredients in the right proportion is the key to the wonderful flavor of stir-frying dishes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |