Stir fry ideas anyone???

[JSJ]

Just firing up my new electric wok I purchased yesterday... has anyone got any sauce recipes they'd care to share or any useful tips when preparing or cooking a stir fry? As I am not too fond of the jar variety sauces.

[Podlettte]

I usually just use some oyster sauce, fish sauce and a little bit of stock not much and depend how salty it already is due to the fish sauce, a little soy

I quite often just use some stock and sesame oil as I love the flavour of sesame oil!

[Pistonbroke]

Stir up your veges (ours is carrot, bok choy, bean shoots, zucchini, capsicum, tofu (spongy one, fried), mushrooms & whatever else you fancy). Use peanut oil (high temp).

Pure & simple, garlic, fresh ginger & oyster sauce.

[DHS]

Don't forget the ABC sauce, goes great with oyster sauce and peanut oil

[Xena]

Chicken, veg and sauce (ginger, garlic, five spice, soy, honey, chicken stock powder), fried with peanut oil.

[ 18. July 2009, 09:12 PM: Message edited by: Xena ]

[JSJ]

Thanks for the tips..

I followed Pods basic sauce ingredients and it was a success... yum.. meat was tender and the veg were cooked but still had an appetizing crispness to them

[Golfpunk]

If you want a stickier sauce, add cornflour.
To make the sauce tastier, i normally add chicken stock and fry the vegies. Adds a wonderful flavour as it is being reduced.
The main sauces i use are soy and oyster but if you do experiment with japanese sauces, they work a treat.

[Podlettte]

5 spice is the other core ingredient you should have, and hoi sin sauce not used together though AFAIK anyway

[karen97]

Just don't use too much sauce, and don't be afraid to use high heat

[Snow Yeti]

Originally posted by Golfpunk:
If you want a stickier sauce, add cornflour.
To make the sauce tastier, i normally add chicken stock and fry the vegies. Adds a wonderful flavour as it is being reduced.
The main sauces i use are soy and oyster but if you do experiment with japanese sauces, they work a treat. Also you can use rice flour, as corn flour tends to change the colour and make it creamy looking. Depends what dish you want, as I use both types of flour for thickening. Light and Dark Soy sauces also complement, I also add sugar to some dishes with salt, don't ask why, it's just what I got taught in asian cooking school lol

[Snow Yeti]

Originally posted by karen97:
Just don't use too much sauce, and don't be afraid to use high heat LOVE gas cooking ;)