STIR FRY WITH GREAT SAUCES

Remember in serving tasty fried green tomatoes, when they would say “the secret is the sauce”.  Well, often the key is to taking a good meal and turning it into a great meal is a great sauce.  And there are some secrets to making sauces.  Learn how to make classic European sauces as well as lighter pan sauces and reductions to really set off and complement your food and leave your family and guests asking for more bread to soak up every drop.  A great rewarding feedback after the passionate cooking session you just did.

One of the things that we love about Asian cooking is the heavy reliance on flavoring agents such as spices, hot peppers, and particularly sauces.  Asian cooking embraces all kinds of sauces, many of them piquant, salty, and sharply flavored.  Asian cuisine is extremely multifaceted.  Indeed, Asia is the world’s largest continent and home to more countries than any other land mass in the globe.  To make things more exponentially more diverse, most countries have manifold cuisines, each emanating from varying geographic locations.  China, Thailand, and Philippines and India are just a few examples of nations with heterogeneous culinary profiles. 

Experimenting with these Asian sauces will absolutely broaden your culinary horizons.  With that goal in mind, here are a few Asian sauces.  The Hoisin Sauce also known as the Peking sauce or more colloquially Chinese barbecue sauce, like traditional American barbecue sauce, is sweet and spicy.  As with all of the sauces yet to be showcased, Hoisin can vary from chef to chef, region to region, and from one manufacturer to another. V Nevertheless, the most common ingredients include water, sugar, soybeans, vinegar, salt, flour, and of course, chile peppers.  It is employed as both a flavoring agent and as a table condiment in all kinds of meat, poultry and fish dishes.  It is used to make Chinese barbecued pork, the well known American-Chinese restaurant spare ribs, and many Vietnamese dishes as well.  Hoisin sauce is the condiment of choice for the classic Peking Duck.  Strips of the roasted duck meat are placed in a pancake, with Hoisin, green onion, and cucumber.  It is then rolled and eaten like a soft taco.

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