poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

Magical, all-purpose stir fry sauce

8 Comments

It occurred to me today, as I was making fried rice, that I’ve never shared my special sauce recipe with y’all. Allow me to apologize for being so rude! The following is a basic sauce recipe that I use for all of my stir fries, fried noodles, and fried rice. It doubles as a dipping sauce for dumplings.

The magic of the sauce comes from the fact that it combines all of the major taste sensations: salty (soy sauce, hoisin), sweet (hoisin), spicy (hot garlic sauce), sour (vinegar), and umami/savory (soy, sesame). The great thing about this sauce is its versatility: when you want sweet, amp up the hoisin. If you’re feeling spicy, turn up the chili sauce. For a more saucey-sauce, add some water and a tablespoon or two of corn starch (make sure you dissolve the corn starch in water before putting it into your dish!).

Since it seems weird to show you a picture of sauce, I thought I’d put up a photo of the fried rice I made. I’ll post the recipe for the rice soon!

Fried rice with carrots, broccoli, and eggs. Oh, and magic stir fry sauce, of course!

Jen’s all-purpose stir fry sauce
3 Tbsp soy sauce
2 Tbsp Hoisin (aka, plum sauce)
1/4 tsp sesame oil
1 tsp rice vinegar
1 tsp hot sauce (I like chili garlic sauce, but any Asian hot sauce will do)

Note: for dumpling sauce, I like to add some freshly minced garlic.

Author: Jen

Howdy! I'm a 30-something recovering former academic living in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

8 thoughts on “Magical, all-purpose stir fry sauce

  1. Give me that!

  2. That’s a lot like mine! The only difference is that I replace the sesame oil with fish sauce.

  3. YumYum. Thanks for sharing! I always forget vinegar, but sounds like it would kick up my sauces to a whole new level!

  4. I don’t understand Jen. That hardly seems enough for a sizeable meal! ???

    • So, I think the confusion is that I forgot to mention to add the sauce to about 4-6 cups of veggies, meat, rice, noodles — whatever floats your boat!

      • Okay..thanks! I’m still a novice to Asian style cooking. :)

        • I guess what I was trying to say though is that just didn’t seem like enough sauce for 4-6 cups of veggies and meat. I like lots of sauce BUTTTT never Mind…I suppose I just need to do some calculating. Thanks again!! :)

        • Yeah, it’s just an estimate — feel free to experiment!

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