Basic Ingredients for Asian Sauces

– Ginger
– Garlic
– Scallion
– Onions
– Soy Sauce
– Rice Vinegar
– Mirin (sweet Asian wine) / Rice Wine / Cooking Wine / Dry Sherry
– Hot Sauce (Sambal Oelek)
– Hot Peppers
– Chinese 5 Spice powder (above)
– Sugar / Brown Sugar
– Cornstarch and Water for thickening
– Meat broth (chicken, beef, pork)
– Oyster Sauce
– Sesame or Peanut Oil

Brown Sauce

Ingredients
– 3/4 Cup beef broth
– 1 1/2 Tbs Oyster Sauce
– 1 Tsp Soy Sauce
– 1 Tbs Cornstarch

Instructions
Bring combined ingredients to a boil until thickened

Sichuan Sauce

2 tablespoons dry sherry
1 1⁄2 tablespoons minced peeled ginger
2 garlic cloves, minced
1⁄2 teaspoon dry crushed red pepper
1⁄2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1⁄2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar

1. Instructions
   Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
2. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
3. Stir the cornstarch mixture into the soy mixture. Stir until thickened.

Kung Pao Sauce

Ingredients

3 tablespoons minced garlic
2 tablespoon minced ginger
2 tablespoons sambal oelek
1 cup naturally brewed dark soy sauce
3 tablespoons sugar
1/2 cup naturally brewed rice vinegar
1 tablespoon cornstarch with 1 tablespoon water for a slurry
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper

Instructions

In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften.

1. Add sambal, taking care not to inhale the chile, and saute until well-blended.
2. Add soy sauce to deglaze, then add sugar and rice vinegar.
3. Bring to a boil and slowly whisk in slurry to thicken.
4. Check for flavor and season if necessary.
5. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.

Ginger Scallion Sauce
– 3 1/2 Tbs Soy Sauce
– 1 1/2 Tbs Water or Chicken Broth
– 1 Tsp Brown Sugar
– 6 scallions finely chopped
– 1 – 2″ slice ginger peeled and finely chopped
– 1 Green or Red Chili Pepper Sliced
– 3 Tbs Peanut Oil

Instructions
1. Combine soy sauce, water, and sugar in a small (heat-proof) bowl
2. Stir in the scallions, ginger, and chopped chili pepper
3. Heat oil over medium heat for about 5 minutes
4. Carefully pour the oil into the scallion/ginger mixture
5. Once it stops sizzling, stir and let stand for 2 minutes before serving

Sweet and Sour Sauce
– 1/3 Cup white or rice vinegar
– 4 Tbs brown sugar
– 1 Tbs ketchup
– 1 Tsp Soy Sauce
– 2 Tsp corstarch mixed with 4 Tsp of water

Instructions
1. Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot.
2. Mix in the cornstarch/water mixture and stir to thicken

Chinese Garlic Sauce

Ingredients
– 2 Tbs oyster sauce
– 1/4 cup chicken broth
– 3 Tbs Soy Sauce
– 2 Tbs rice vinegar
– 1/2 Tsp chili paste (sambal oelek)
– 1 Tbs cornstarch
– 2 Tbs water
– 1 Tbs Peanut oil
– 3 Tbs finely minced garlic
– 2 Tbs sugar or brown sugar

Instructions
1. In small bowl mix oyster sauce, chicken broth, saoy sauce, rice vinegar, and chili paste
2. In another small bowl mix cornstarch and water
3. Heat oil in saucepan on medium heat
4. Add garlic and stir briefly until semi-transparent
5. Turn heat to medium low, stir the sauce, and add to saucepan. Stir in sugar.
6. Bring sauce to a boil
7. Re-stir cornstarch/water
8. Add to saucepan and stir until thickened

Asian BBQ Sauce

– 6 Tbs Hoisin sauce
– 2 Tbs Rice Vinegar
– 1 Tbs Asian Fish Sauce
– 1 Tbs Soy Sauce
– 1 Tbs Honey or Sugar or Brown Sugar
– 1/3 Cup minced onion
– 2 Garlic Cloves, minced
– 1 Tbs Minced Ginger, minced
– 1/8 Tsp Chinese 5 spice powder
– 1/3 cup sugar

Instructions
1. Stir all ingredients into bowl except sugar into a bowl
2. Cook sugar in dry, heavy saucepan until it begins to melt
3. Cook and stir until it turns to deep golden caramel color
4. Tilt pan and carefully stir in the hoisin mixture
5. Continue stirring on moderate low heat until dissolved and sauce begins to thicken
6. Serve with Shrimp, pork, or chicken

Asian BBQ Sauce II

– 4 Chicken Drumsticks
– 1 Tbs Peanut Oil
– 1/2 Tsp Chinese 5 spice powder
– Salt and Pepper
– 1/4 Cup Hoisin Sauce
– 2 Tbs Hot Chili Sauce (Sambal Oelek)
– 1/8 Cup Rice Vinegar
– 1/8 Cup Chicken Broth
– 1 Tbs minced fresh ginger, minced
– 1 Garlic clove, minced
– 1/2 Cup toasted sesame seeds (optional)

Instructions
1. Prehat oven to 425 degrees
2. In large bowl mix Peanut Oil with 5 spice powder
3. Add salt and pepper
4. Toss
5. Place on foil lined baking sheet
6. Roast for about 25 minutes – turning twice until cooked
7. Meanwhile, in a blender, combine hoisin sauce, chili sauce, rice vinegar, chick broth, garlic, and ginger.
8. Puree until very smooth
9. Transfer to saucepan and simmer until slightly thickened
10. Tranfer the cooked chicken to a large bowl and mix in sauce until completely covered
11. Pre-heat broiler and position a rack about 8″ from the heat.
12. Return the chicken to the baking sheet and broil for about 10 minutes
13. Brush with remaining sauce in bowl
14. Turn occasionally and brush on more sauce
15. When chicken is glazed and sticky, add sesame seeds (optional)

Asian 5 Spice Powder

– Star Anise
– Fennel Seed
– Szechuan Pepper
– Cinnamon
– Cloves

Pulverize the ingredients above in equal quantities and mix.