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    You are in: Home / Community Forums / Asian Cooking / Favorite stir fry sauces
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    Favorite stir fry sauces

    Chef #1802602356
    Fri Mar 21, 2014 5:17 pm
    Regular "Line Cook" Poster
    What are your favorite stir fry sauces? Or do you just like to toss things together when you make a stir fry sauce?
    Rinshinomori
    Sun Mar 30, 2014 3:56 pm
    Food.com Groupie
    Normally, I use whatever I have on hand or leftover. So, I really don't have any stir fry favorites. For example, I made one of the better tasting ramen for lunch today. I had leftover ground beef taco filling. Maybe around 1/4 pound.

    So, I had frozen champon - Nagasaki style which has lots of Chinese influence in ramen - light color and fatter noodle I purchased when I was in Japan. I added cut up carrots, onion, and cabbage to the soup stock. Added the champon noodles - more like fatter wheat noodle - not quite the udon chewiness, but I added the leftover taco meat and soft boiled eggs. It was very, very good. For me, I also added some of my rayu oil - hot chili oil I always keep on hand which is homemade.
    Andypants
    Tue Apr 08, 2014 9:18 pm
    Experienced "Head Chef" Poster
    Kikkoman Stir Fry (hoisin-based) and Garlic and Green Onion aren't bad. I like to use La Choy Sweet and Sour and doctor it up with Thai curry paste (Maesri, 15 varieties!), some sort of chili paste, and rice vinegar. House of Tsang Korean Stir-Fry also, but it tends to be a little sweet, a little vinegar and maybe some curry paste would help there also.

    I usually mix my own sauces on the fly using commercial products, sometimes adding a little plum or currant jelly if it is overly salty. Koon Chun Sauce Factory's hoisin sauce, barbecue sauce, tom yum paste, and various Korean samjang and gochujang (usually sold in plastic tubs) are also mainstays. Also hot bean paste, esp broad bean paste (Union Foods brand is good), and bulgogi or kalbi marinades (which I thicken with bean paste) and Korean barbecue sauce. Korean products tend to have almost all of the label writing in Hangul so it's hard to name the brands. Sesame oil obviously, although I don't care much for the seeds. But I will try almost any paste or sauce at least once as long as it doesn't sound too fishy-tasting, which eliminates a lot of the Maesri glass-jar pastes.

    I have heard that Laoganma Flavored Chili Sauce is good but I have never had it. The main ingredients are pork, rutabaga, and chili third...

    [url]http://www.laoganma.com.cn/english/e_pagedata.jsp?ID=040928111211[url]


    I love-love-love Wei Chuan Kung Pao sauce (which to me resembles Sichuan, since it's just the sauce and doesn't have peanuts), but they have discontinued their jarred sauce line. I bought the last jar of the Hunan sauce at the local Asian grocery this weekend, confirmed the sad news at their site (all bagged or boxed products now), and went on a buying spree at the three Asian megamarts SW of Baltimore yesterday. I got all the Kung Pao that was left (only the third store, Lotte Plaza, had any), then filled up the remainder of the boxes with their Mongolian Barbecue and Hunan (my order of preference).

    I also stocked up on Maesri Ta Dang Chili Paste (which I only found at H-Mart, store #2), which I haven't been able to find for several years. There was no shelf sticker for it and something else was stacked in front, so it looks like it is no longer carried even though the Maesri site still shows it as a current product. This is only a secondary ingredient though, I don't think it would taste good as a main ingredient, unlike say Patak's curry pastes.

    I was lucky enough to get some empty boxes from stock clerks or off the floor so I didn't come home with a grocery back full of cracked jars. I took one empty box with me just in case.

    The first store (under new management, forget the name) was a bit on the smelly side but since I was mostly buying condiments I was that concerned. Not sure I would buy fresh food there, vegetables maybe.

    But I don't do much real stir-fry since I moved to a place with an electric kitchen. I also don't have a hook to hang my wok or a good place to install one; I have heard cast iron will go rancid if you keep it in a cabinet. I am going to look for a new TV stand with a bottom shelf, I also have a slow-cooker with no space for it in the cabinets.
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