All Purpose Stir Fry Sauce

All Purpose Stir Fry Sauce
A versatile All Purposes Chinese Stir Fry Sauce, for any stir fry
Source:
Recipe type: Stir Fry
Serves: 1½ cups
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ cup / 65 ml light soy sauce
  • ¼ cup / 65 ml all purpose soy sauce
  • ½ cup / 125 ml oyster sauce
  • ¼ cup / 65 ml Chinese wine (or dry sherry)
  • ¼ cup / 40 g cornstarch
  • 1 tbsp. sugar
  • 2 tbsp. sesame oil
  • 1 - 2 tsp ground white pepper
Directions
  1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
  2. Amount to Use
  3. Stir Fry: 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir fry for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
  4. Noodles: 3 tbsp of the Stir Fry sauce + 5 - 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables - packed, proteins + noodles
  5. By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ⅓ cup water.
Notes
Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings.

Light soy sauce is lighter in colour than the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty

To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavour which is thoroughly authentic!

This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide.

If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.

Chinese wine is a key ingredient in this. Best next substitute is dry sherry and after that Japanese cooking sake.

Chinese Cooking Wine substitute - the cooking wine plays an important part in giving this sauce an extra depth of flavour that elevates it from "just a sauce" to a "real Chinese" sauce. However, for those who cannot have alcohol (and please remember, apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as the second fall back, with 2 teaspoons of white wine vinegar + ½ Tsp sugar.

 

Cider-Golden Raisin Sauce

Cider-Golden Raisin Sauce
A good sauce for pork and chicken dishes. The raisins cook up plump and soft, and the Cider balances with the fruit's sweetness
Serves: 1¾ cup
Ingredients
  • 2 cups apple cider
  • 1 cup golden raisins
  • ½ cup plus 2 teaspoons cider vinegar
  • 4 sprigs fresh thyme, plus 2 teaspoons minced
  • 2 shallots, minced
  • ¼ cup heavy cream
  • 16 tablespoons unsalted butter, cut into ½-inch pieces and chilled (2 stickers of butter)
  • 1 tablespoon Calvados
  • 1 teaspoon salt
  • ½ teaspoon pepper
Directions
  1. Combine cider and raisins in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain cider through a fine-mesh strainer into a medium saucepan, reserving raisins.
  2. Add ½ cup vinegar, thyme sprigs, and shallots to cider and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures ¾ cup, 14 to 16 minutes. Add cream and reduce again to ¾ cup, about 5 minutes. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in raisins, remaining 2 teaspoons vinegar, minced thyme, Calvados, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let the sauce cool completely and refrigerate for up to 2 days. Reheat in a small saucepan over medium-low heat, frequently stirring, until warm.
Notes
Beurre Rouge Sauce, which translates as “red butter, basically it requires just two components: butter and an acidic liquid. (Red wine and red vinegar for beurre rouge and white for beurre blanc are traditional.)
• The sauce can be prepared in advance of use of up to two days.

• The preparation is equally simple: Just whisk cold butter into the reduced acidic liquid. Butter sauces, like any mixture of fat and water, don't always stay emulsified. That's because the butter is temperature sensitive: If the sauce gets too hot (above 135), the butter will "break" and the butterfat will leak out. If it gets too cold (below 85), the butterfat solidifies and forms crystals that clump together and separate when the sauce is reheated.
• The key to fool proofing a butter sauce is stabilizing the butterfat so that it doesn't separate. We do this by whisking in the butter a little bit at a time, which keeps the temperature of the sauce relatively stable. Even more important, we also add cream. The cream contains a relatively high proportion of casein proteins that surround and stabilize the butterfat droplets so that they don't separate from the emulsion. The cream is such an effective stabilizer that our sauce can be made ahead, chilled, and gently reheated before serving.

 

Port Wine-Cherry Sauce

Port Wine-Cherry Sauce
So, worth the effort to make this sauce! Delicous, has a nice balance of sweet and sour with a little savory edge. Great with Duck or Pork.
Source:
Recipe type: Sauce
Serves: ¾ cup
Ingredients
  • 2 cups tawny port
  • 1 cup dried cherries
  • ½ cup balsamic vinegar
  • 4 sprigs fresh thyme, plus 2 teaspoons minced
  • 2 shallots, minced
  • ¼ cup heavy cream
  • 16 tablespoons unsalted butter, cut into ½-inch pieces and chilled (2 sticks of butter)
  • 1 teaspoon salt
  • ½ teaspoon pepper
Directions
  1. Combine port and cherries in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain port through a fine-mesh strainer into a medium saucepan, reserving cherries.
  2. Add vinegar, thyme sprigs, and shallots to port and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures ¾ cup, 14 to 16 minutes. Add cream and reduce again to ¾ cup, about 5 minutes. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in cherries, minced thyme, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let the sauce cool completely and refrigerate for up to 2 days. Reheat in a small saucepan over medium-low heat, frequently stirring, until warm.
Notes
Beurre Rouge Sauce, which translates as “red butter, basically it requires just two components: butter and an acidic liquid. (Red wine and red vinegar for beurre rouge and white for beurre blanc are traditional.)
• The sauce can be prepared in advance of use of up to two days.

• The preparation is equally simple: Just whisk cold butter into the reduced acidic liquid. Butter sauces, like any mixture of fat and water, don't always stay emulsified. That's because the butter is temperature sensitive: If the sauce gets too hot (above 135), the butter will "break" and the butterfat will leak out. If it gets too cold (below 85), the butterfat solidifies and forms crystals that clump together and separate when the sauce is reheated.
• The key to fool proofing a butter sauce is stabilizing the butterfat so that it doesn't separate. We do this by whisking in the butter a little bit at a time, which keeps the temperature of the sauce relatively stable. Even more important, we also add cream. The cream contains a relatively high proportion of casein proteins that surround and stabilize the butterfat droplets so that they don't separate from the emulsion. The cream is such an effective stabilizer that our sauce can be made ahead, chilled, and gently reheated before serving.

 

Fresh Cherry and Ruby Port Sauce

Fresh Cherry and Ruby Port Sauce
A delicious cherry reduction sauce. Perfect for roast pork. It also pairs nicely with cheesecake or ice cream. An all-purpose sauce you will love
Serves: 2 cups
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 ounces pitted cherries
  • ½ Cup Ruby Red Port wine
  • ¼ Cup brown sugar
  • 1 Tbsp. aged balsamic vinegar
  • ½ Tbsp. honey
Directions
  1. Pit the cherries with a sharp paring knife. To do this, simply cut to the pit all around the center of the long direction. Pull the halves apart and cut the pit out of the side that it sticks to.
  2. Put all the ingredients in a small pot.
  3. Bring to a boil, reduce heat to simmer and cook until syrupy, about 20 minutes.
  4. Don't overcook as that will result in the cherries softening too much.
  5. As it cools the sauce will thicken up further.

 

Bailey’s Irish Crème Anglaise

Bailey’s Irish Crème Anglaise
Rich and creamy crème Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts
Serves: 21/2 cups
Ingredients
  • ¼ cup of Bailey’s Irish Cream
  • 2 cups of whipping cream
  • ¼ cup sugar
  • 2 tsp vanilla
  • 4 egg yolks
Directions
  1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges
  2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour ½ cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Add the Bailey’s half way through the reduction. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  3. Great with Upside-Down Pear Gingerbread Cake

 

Stuffed Pork Tenderloin with Green Peppercorn Sauce

Stuffed Pork Tenderloin with Green Peppercorn Sauce
Tender Pork stuffed with Apricots and Feta Cheese complimented with a Jack Daniels and Green Peppercorn sauce. Delicious
Serves: serves 12
Ingredients
  • 2 pork tenderloins (about 600 gm or 1 ½ lbs)
  • 1 tbsp. (15 ml) butter
  • ½ cup (125 ml) white wine
  • Stuffing
  • 1 clove garlic, minced
  • ½ cup (125 ml) Canadian Feta crumbled
  • 2 cups Panko crumbs
  • 1 shallot chopped fine
  • 1 cup chopped apricots (or cranberries, apples, dates or combination of these to make one cup)
  • Ground pepper and salt
  • Green Peppercorn sauce
  • 60 g (2 oz) shallots, very finely chopped
  • 4 tablespoons unsalted butter
  • 500 ml (16 fl oz.) beef stock
  • 2 tablespoons green peppercorns, lightly crushed
  • 125 ml (4 fl oz.) Jack Daniel's, plus 75 ml (2½ fl oz.) extra
  • 125 ml (4 fl oz.) cream (optional)
Directions
  1. Directions
  2. Stuffing:
  3. In a bowl, mix Feta cheese with garlic, apricots (or fruit combination) panko crumbs and ground pepper to taste. Moisten with wine
  4. Tenderloin
  5. Trim 2 inch (5 cm) off the skinny end of each tenderloin and a make a slit, lengthwise, so you can split them open. Stuff tenderloins with Feta mixture, keeping it in the centre, and then close to trap in the stuffing. Tie with string.
  6. I a skillet, melt butter over high heat and brown the stuffed meat on all sides. Deglaze with wine.
  7. Place tenderloin on a grate in a baking pan and add some of the left over wine in the pan. Bake at 350 degrees F until internal temperature reaches 145 degrees F about 1 hour
  8. Remove pork from skillet: untie string and let stand, covered with foil and let rest 5 to 10 minutes.
  9. Peppercorn Sauce:
  10. Warm whiskey in a small pan over low heat. Return skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes. Add green peppercorns, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute. Add stock and cream and cook, stirring, until reduced by half, Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes. Adjust seasonings.

 

Wine Braised Peach Sauce

Wine Braised Peach Sauce
Peaches poached in white wine what could be better. The sweet and sour elements found in this sauce compliment a roast pork to the nth degree.
Source:
Ingredients
  • 10 ounces frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into ½-inch wedges
  • 2 cups dry white wine
  • ½ cup granulated sugar
  • ¼ cup plus 1 tablespoon unseasoned rice vinegar
  • 2 sprigs fresh thyme
  • 1 tablespoon whole-grain mustard
Directions
  1. Bring peaches, wine, granulated sugar, ¼ cup vinegar, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, and serve warm.

 

Chocolate Sauce that makes a Hard Chocolate Shell.

Chocolate Sauce that makes a Hard Chocolate Shell.
A chocolate sauce that instantly hardens into a shell when poured over ice cream
Source:
Ingredients
  • 4 Tablespoons coconut oil
  • 3 ounces of chopped chocolate
  • Pinch of salt
Directions
  1. Microwave at 50 percent power until smooth (two to four minutes), stirring occasionally. Cool to room temperature and spoon or pour over ice cream.
Notes
Store in a jar at room temperature or in fridge
If after storing it is not liquid enough 5 to 10 seconds in the microwave will make it pourable again.

The secret to a hard chocolate shell: Coconut Oil. Solid at room temperature and brittle at cooler temperatures, this versatile ingredient makes the ice cream shop chocolate shell possible.

 

PEPPER JELLY GLAZE

PEPPER JELLY GLAZE
A glaze that will spice up any beef meat loaf
Source:
Ingredients
  • ½ (125 mL) cup red pepper jelly
  • ¼ (50 mL) cup apple sauce (optional)
  • 2 tbsp (30 mL) tomato ketchup
  • 1 tbsp (15 mL)Worcestershire sauce
Directions
  1. Combine red pepper jelly, apple sauce (optional), ketchup and Worcestershire sauce in microwave safe bowl. Microwave at HIGH (100%) power for 1 to 2 minutes until bubbling, stirring once.

 

Curry Dusted Shrimp with Mango Ginger Sauce

Curry Dusted Shrimp with Mango Ginger Sauce
Shrimp dusted with Madras Curry... in an Exotic Mango and Ginger Sauce. Delicious on Pasta or Rice.
Source:
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Tbsp. curry powder, Madras Curry
  • ¾ tsp sea salt
  • 1 pound(s) shrimp, peeled and deveined extra
  • 2 small mangos peeled pitted and cut into chunks about 2 cups
  • ¼ cup(s) water
  • 2 tsp Oil, canola
  • 1 small onion(s), finely chopped
  • 1 Tbsp. ginger root, minced, peeled fresh ginger or minced in jar
  • 1 ½ tsp honey, or use Splenda
  • ⅛ tsp red pepper flakes, pinch
  • 2 Tbsp. cilantro, fresh chopped optional
Directions
  1. ) Combine the curry powder and ½ teaspoon of the slat in a medium bowl. Add the shrimp and toss to coat evenly; set aside
  2. ) Combine the mangoes, water and honey in a blender and puree; set aside
  3. ) Heat the oil in a medium non-stick saucepan over medium-high heat. Add the onion, ginger, cayenne, and remaining ¼ tsp salt; cook, stirring frequently, until lightly browned, about 3 mins. Add the mango puree and bring to a boil, stirring occasionally. Reduce the heat and simmer about 1 min. Pour the sauce into a sauce boat.
  4. ) Spray a large non-stick skillet with non-stick spray and set over medium-high heat. Add the shrimp and cook until just opaque in the center, about 2 minutes on each side. Transfer to a platter and sprinkle with the cilantro. Serve with the sauce.
Notes
Serve this on pasta or rice. Weight watchers points 4
RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this: