Thread: Bottled Stir Fry Sauces

snopea wrote:
> Any good ones out there anyone can recommend?
>
> (ie do the meat and veg and add the sauce and it's done)
>
> thanks!
>
> snopea
>
>
I think bottled sauces don't even come close to the taste you get if you
make your own by adding the ingredients when cooking. The ingredients
are inexpensive and it is really easy to assemble a good sauce.

snopea wrote:
> Any good ones out there anyone can recommend?
>
> (ie do the meat and veg and add the sauce and it's done)
>
> thanks!
>
> snopea
>
>
I think bottled sauces don't even come close to the taste you get if you
make your own by adding the ingredients when cooking. The ingredients
are inexpensive and it is really easy to assemble a good sauce.

"snopea" <[email protected]> wrote in message
news:[email protected]..
>
> Any good ones out there anyone can recommend?
>
> (ie do the meat and veg and add the sauce and it's done)
>
> thanks!


Tried a few and they pretty much all taste like jam. Way too much sugar.
Most sauces are made with the same ingredients like soy sauce, oyster sauce
etc so just use those. It will taste a whole lot better.

Paul

"snopea" <[email protected]> wrote in message
news:[email protected]..
>
> Any good ones out there anyone can recommend?
>
> (ie do the meat and veg and add the sauce and it's done)
>
> thanks!


Tried a few and they pretty much all taste like jam. Way too much sugar.
Most sauces are made with the same ingredients like soy sauce, oyster sauce
etc so just use those. It will taste a whole lot better.

Paul

snopea wrote on Mon, 12 May 2008 18:15:12 +0100:

> (ie do the meat and veg and add the sauce and it's done)

> thanks!

I never use bottled stir-fry sauces because most such sauces are
extremely easy and quick to prepare. Most people who eat Chinese
food will have soy sauce (the light variety is often good.).
Garlic and fresh (or frozen) ginger root are not hard to come by
and most people have cornstarch. Rice vinegar and mirin are
useful but a little less distilled vinegar can be used and
sherry will substitute for mirin.

Chicken stock, black bean sauce and sesame oil are sometimes
called for. One recipe that I have includes ketchup :-)
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

snopea wrote on Mon, 12 May 2008 18:15:12 +0100:

> (ie do the meat and veg and add the sauce and it's done)

> thanks!

I never use bottled stir-fry sauces because most such sauces are
extremely easy and quick to prepare. Most people who eat Chinese
food will have soy sauce (the light variety is often good.).
Garlic and fresh (or frozen) ginger root are not hard to come by
and most people have cornstarch. Rice vinegar and mirin are
useful but a little less distilled vinegar can be used and
sherry will substitute for mirin.

Chicken stock, black bean sauce and sesame oil are sometimes
called for. One recipe that I have includes ketchup :-)
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"snopea" <[email protected]> wrote in message
news:[email protected]..
>
> Any good ones out there anyone can recommend?
>
> (ie do the meat and veg and add the sauce and it's done)
>
> thanks!
>
> snopea
>


soy vey! bought at trader joes.

www.soyvey.com

>
>
>
> --
> snopea

"snopea" <[email protected]> wrote in message
news:[email protected]..
>
> Any good ones out there anyone can recommend?
>
> (ie do the meat and veg and add the sauce and it's done)
>
> thanks!
>
> snopea
>


soy vey! bought at trader joes.

www.soyvey.com

>
>
>
> --
> snopea

"Woolstitcher" <[email protected]> wrote in message
news:gK1Wj.2575$[email protected]..
>
> "snopea" <[email protected]> wrote in message
> news:[email protected]..
>>
>> Any good ones out there anyone can recommend?
>>
>> (ie do the meat and veg and add the sauce and it's done)
>>
>> thanks!
>>
>> snopea
>>
>
>
> soy vey! bought at trader joes.
>
> www.soyvey.com
>
>>
>>
>>

oops, make that an A not an E.
http://www.soyvay.com/

"Woolstitcher" <[email protected]> wrote in message
news:gK1Wj.2575$[email protected]..
>
> "snopea" <[email protected]> wrote in message
> news:[email protected]..
>>
>> Any good ones out there anyone can recommend?
>>
>> (ie do the meat and veg and add the sauce and it's done)
>>
>> thanks!
>>
>> snopea
>>
>
>
> soy vey! bought at trader joes.
>
> www.soyvey.com
>
>>
>>
>>

oops, make that an A not an E.
http://www.soyvay.com/

snopea <[email protected]> wrote:

> Any good ones out there anyone can recommend?
>
> (ie do the meat and veg and add the sauce and it's done)
>
> thanks!

The single-most important sauce for stir-frying is oyster sauce. A
good one like Lee Kum Kee premium or Amoy. And if you can't get
those, then LKK Panda brand is fairly decent.

Rice wine, chicken stock, light soy sauce, black bean sauce, shrimp
paste, bean paste, and hot chili pastes are secondary, and with all
the above you can make any sort of stir-fry. Don't ever buy
anything labeled "stir-fry sauce" - They all suck.

-sw

snopea <[email protected]> wrote:

> Any good ones out there anyone can recommend?
>
> (ie do the meat and veg and add the sauce and it's done)
>
> thanks!

The single-most important sauce for stir-frying is oyster sauce. A
good one like Lee Kum Kee premium or Amoy. And if you can't get
those, then LKK Panda brand is fairly decent.

Rice wine, chicken stock, light soy sauce, black bean sauce, shrimp
paste, bean paste, and hot chili pastes are secondary, and with all
the above you can make any sort of stir-fry. Don't ever buy
anything labeled "stir-fry sauce" - They all suck.

-sw

James Silverton wrote:
> snopea wrote on Mon, 12 May 2008 18:15:12 +0100:
>
>> (ie do the meat and veg and add the sauce and it's done)
>
>> thanks!
>
> I never use bottled stir-fry sauces because most such sauces are
> extremely easy and quick to prepare. Most people who eat Chinese
> food will have soy sauce (the light variety is often good.).
> Garlic and fresh (or frozen) ginger root are not hard to come by
> and most people have cornstarch. Rice vinegar and mirin are
> useful but a little less distilled vinegar can be used and
> sherry will substitute for mirin.
>
> Chicken stock, black bean sauce and sesame oil are sometimes
> called for. One recipe that I have includes ketchup :-)

I like a little Hoisin sauce, too. :~)

kili

James Silverton wrote:
> snopea wrote on Mon, 12 May 2008 18:15:12 +0100:
>
>> (ie do the meat and veg and add the sauce and it's done)
>
>> thanks!
>
> I never use bottled stir-fry sauces because most such sauces are
> extremely easy and quick to prepare. Most people who eat Chinese
> food will have soy sauce (the light variety is often good.).
> Garlic and fresh (or frozen) ginger root are not hard to come by
> and most people have cornstarch. Rice vinegar and mirin are
> useful but a little less distilled vinegar can be used and
> sherry will substitute for mirin.
>
> Chicken stock, black bean sauce and sesame oil are sometimes
> called for. One recipe that I have includes ketchup :-)

I like a little Hoisin sauce, too. :~)

kili

Sqwertz wrote:
> snopea <[email protected]> wrote:
>
>> Any good ones out there anyone can recommend?
>>
>> (ie do the meat and veg and add the sauce and it's done)
>>
>> thanks!
>
> The single-most important sauce for stir-frying is oyster sauce. A
> good one like Lee Kum Kee premium or Amoy. And if you can't get
> those, then LKK Panda brand is fairly decent.
>
> Rice wine, chicken stock, light soy sauce, black bean sauce, shrimp
> paste, bean paste, and hot chili pastes are secondary, and with all
> the above you can make any sort of stir-fry. Don't ever buy
> anything labeled "stir-fry sauce" - They all suck.
>
> -sw

You got that right, my friend! We really like the Lee Kum Kee brand of
things. Their Premium Dark Mushroom soy sauce is AWESOME! We use about
three brands of their soy, their Hoisin and their Oyster. Great stuff.

kili

Sqwertz wrote:
> snopea <[email protected]> wrote:
>
>> Any good ones out there anyone can recommend?
>>
>> (ie do the meat and veg and add the sauce and it's done)
>>
>> thanks!
>
> The single-most important sauce for stir-frying is oyster sauce. A
> good one like Lee Kum Kee premium or Amoy. And if you can't get
> those, then LKK Panda brand is fairly decent.
>
> Rice wine, chicken stock, light soy sauce, black bean sauce, shrimp
> paste, bean paste, and hot chili pastes are secondary, and with all
> the above you can make any sort of stir-fry. Don't ever buy
> anything labeled "stir-fry sauce" - They all suck.
>
> -sw

You got that right, my friend! We really like the Lee Kum Kee brand of
things. Their Premium Dark Mushroom soy sauce is AWESOME! We use about
three brands of their soy, their Hoisin and their Oyster. Great stuff.

kili

Paul M. Cook wrote:
> "snopea" <[email protected]> wrote in message
> news:[email protected]..
>> Any good ones out there anyone can recommend?
>>
>> (ie do the meat and veg and add the sauce and it's done)
>>
>> thanks!
>
>
> Tried a few and they pretty much all taste like jam. Way too much sugar.
> Most sauces are made with the same ingredients like soy sauce, oyster sauce
> etc so just use those. It will taste a whole lot better.
>
> Paul
>
>
I read an interesting comment about Indian sauces the other day--that
combining a couple of sauces makes the flavor less uniform. Maybe one
could try that with other types of sauces and achieve a similar result?

--
Jean B.

Paul M. Cook wrote:
> "snopea" <[email protected]> wrote in message
> news:[email protected]..
>> Any good ones out there anyone can recommend?
>>
>> (ie do the meat and veg and add the sauce and it's done)
>>
>> thanks!
>
>
> Tried a few and they pretty much all taste like jam. Way too much sugar.
> Most sauces are made with the same ingredients like soy sauce, oyster sauce
> etc so just use those. It will taste a whole lot better.
>
> Paul
>
>
I read an interesting comment about Indian sauces the other day--that
combining a couple of sauces makes the flavor less uniform. Maybe one
could try that with other types of sauces and achieve a similar result?

--
Jean B.

In article <gK1Wj.2575$[email protected]>,
"Woolstitcher" <[email protected]> wrote:

> "snopea" <[email protected]> wrote in message
> news:[email protected]..
> >
> > Any good ones out there anyone can recommend?
> >
> > (ie do the meat and veg and add the sauce and it's done)
> >
> > thanks!

> soy vey! bought at trader joes.
>
> www.soyvey.com

Yep, use their teriyaki sauce all the time. Highly recommended.

Miche

--
Electricians do it in three phases