When you make stir fries, do you use sauce? If so, what kind? I've tried a
variety of purchased sauces, including one just called "Stir Fry Sauce".
Just not sure what the good ones are as I don't like stir fries for the most
part. I do sometimes eat stir fried vegetables with salt and pepper but no
sauce.

Do you use sauce? If so... Is it a purchases sauce or do you make your own?

Thanks.

On 10/24/2018 12:06 AM, Julie Bove wrote:
> When you make stir fries, do you use sauce? If so, what kind? I've tried
> a variety of purchased sauces, including one just called "Stir Fry
> Sauce". Just not sure what the good ones are as I don't like stir fries
> for the most part. I do sometimes eat stir fried vegetables with salt
> and pepper but no sauce.
>
> Do you use sauce? If so... Is it a purchases sauce or do you make your own?
>
> Thanks.

It depends on what you're stir frying. There is no one size fits all.
Care to elaborate?

Jill

"jmcquown" > wrote in message
...
> On 10/24/2018 12:06 AM, Julie Bove wrote:
>> When you make stir fries, do you use sauce? If so, what kind? I've tried
>> a variety of purchased sauces, including one just called "Stir Fry
>> Sauce". Just not sure what the good ones are as I don't like stir fries
>> for the most part. I do sometimes eat stir fried vegetables with salt and
>> pepper but no sauce.
>>
>> Do you use sauce? If so... Is it a purchases sauce or do you make your
>> own?
>>
>> Thanks.
>
> It depends on what you're stir frying. There is no one size fits all.
> Care to elaborate?

If I do pork and veggies, I usually do a mango or pineapple sauce.

With chicken, I might do pineapple.

With beef I might do ginger.

The generic sauces I use are Teriyaki, Bull Dog or Stir Fry. I have noticed
a big difference in Teriyaki sauces. I prefer thicker ones. Can't remember
the actual name of one. Has "Soy" in the name. I want to say Soy Vay but not
sure. Also has sesame seeds.

On Tuesday, October 23, 2018 at 6:06:40 PM UTC-10, Julie Bove wrote:
> When you make stir fries, do you use sauce? If so, what kind? I've tried a
> variety of purchased sauces, including one just called "Stir Fry Sauce".
> Just not sure what the good ones are as I don't like stir fries for the most
> part. I do sometimes eat stir fried vegetables with salt and pepper but no
> sauce.
>
> Do you use sauce? If so... Is it a purchases sauce or do you make your own?
>
> Thanks.

I have two main sauces that I use. 1) Garlic chili sauce 2) black bean garlic sauce. Both are made by Lee Kum Kee. I also have a bottle of Lee Kum Kee chopped garlic. With these jars I can do practically any dish. I also have a couple of tubs of Mae Ploy curry paste - yellow and red. Using these preparations, I can cook up tasty foods very fast.

Asian cooks have an advantage over Western cooks because they make most of their dishes with the idea of maximizing umami. I don't know how much Western cooks are able to utilize this basic taste. It might be that umami is an abstract concept to most cooks.

"dsi1" > wrote in message
...
On Tuesday, October 23, 2018 at 6:06:40 PM UTC-10, Julie Bove wrote:
> When you make stir fries, do you use sauce? If so, what kind? I've tried a
> variety of purchased sauces, including one just called "Stir Fry Sauce".
> Just not sure what the good ones are as I don't like stir fries for the
> most
> part. I do sometimes eat stir fried vegetables with salt and pepper but no
> sauce.
>
> Do you use sauce? If so... Is it a purchases sauce or do you make your
> own?
>
> Thanks.

I have two main sauces that I use. 1) Garlic chili sauce 2) black bean
garlic sauce. Both are made by Lee Kum Kee. I also have a bottle of Lee Kum
Kee chopped garlic. With these jars I can do practically any dish. I also
have a couple of tubs of Mae Ploy curry paste - yellow and red. Using these
preparations, I can cook up tasty foods very fast.

Asian cooks have an advantage over Western cooks because they make most of
their dishes with the idea of maximizing umami. I don't know how much
Western cooks are able to utilize this basic taste. It might be that umami
is an abstract concept to most cooks.

---

Thanks! I do have the chili garlic. I will look for the black bean one.

dsi1 wrote:
>
> Asian cooks have an advantage over Western cooks because they make most of their dishes with the idea of maximizing umami. I don't know how much Western cooks are able to utilize this basic taste. It might be that umami is an abstract concept to most cooks.

I'm still trying to figure out just exactly what umami is.
I would love to hear everyone's definition of this taste.
Please do.

On Thu, 25 Oct 2018 Gary wrote:
>dsi1 wrote:
>>
>> Asian cooks have an advantage over Western cooks because they make most of their dishes with the idea of maximizing umami. I don't know how much Western cooks are able to utilize this basic taste. It might be that umami is an abstract concept to most cooks.
>
>I'm still trying to figure out just exactly what umami is.
>I would love to hear everyone's definition of this taste.
>Please do.

It's the difference between ice cold cow's milk from a plastic
container and warm umami's milk on tap.

On Thu, 25 Oct 2018 10:27:27 -0400, wrote:

> On Thu, 25 Oct 2018 Gary wrote:
>>dsi1 wrote:
>>>
>>> Asian cooks have an advantage over Western cooks because they make most of their dishes with the idea of maximizing umami. I don't know how much Western cooks are able to utilize this basic taste. It might be that umami is an abstract concept to most cooks.
>>
>>I'm still trying to figure out just exactly what umami is.
>>I would love to hear everyone's definition of this taste.
>>Please do.
>
> It's the difference between ice cold cow's milk from a plastic
> container and warm umami's milk on tap.

This goes in hand-in-hand with why you sneak over the neighbors
farms in the middle of the night to suck on cow udders (in your
birthday suit, too).

-sw

On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > Asian cooks have an advantage over Western cooks because they make most of their dishes with the idea of maximizing umami. I don't know how much Western cooks are able to utilize this basic taste. It might be that umami is an abstract concept to most cooks.
>
> I'm still trying to figure out just exactly what umami is.
> I would love to hear everyone's definition of this taste.
> Please do.

The simplest way to find out, hopefully, is to get a bag of MSG and use it and study what it does with food. I think my daughter must have thrown out my bag of MSG cause it's nowhere to be found. OTOH, I've found that I don't need it because I have several ingredients rich in the stuff.

1) Shoyu
2) Chinese salted black beans
3) Miso paste
4) Japanese mayo
5) Fish sauce
6) Salted anchovy
7) Korean gochujang
8) Oyster sauce
9) Dried mushroom
10) Katsuobushi
11) Kim chee
12) Cheese, especially Parmesan

Mostly you get umami from fermented foods.

On Thu, 25 Oct 2018 10:25:39 -0700 (PDT), dsi1 >
wrote:

>On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
>>
>> I'm still trying to figure out just exactly what umami is.
>> I would love to hear everyone's definition of this taste.
>> Please do.
>
>The simplest way to find out, hopefully, is to get a bag of MSG and use it and study what it does with food. I think my daughter must have thrown out my bag of MSG cause it's nowhere to be found. OTOH, I've found that I don't need it because I have several ingredients rich in the stuff.
>
>1) Shoyu
>2) Chinese salted black beans
>3) Miso paste
>4) Japanese mayo
>5) Fish sauce
>6) Salted anchovy
>7) Korean gochujang
>8) Oyster sauce
>9) Dried mushroom
>10) Katsuobushi
>11) Kim chee
>12) Cheese, especially Parmesan
>
>Mostly you get umami from fermented foods.

So, Gary, buy 2 cheeseburgers. Leave one au naturel and sprinkle the
other with MSG. Eat both with a glass of water. The difference that
you'll notice, is umami.

On Thursday, October 25, 2018 at 1:36:44 PM UTC-4, Brice wrote:
> On Thu, 25 Oct 2018 10:25:39 -0700 (PDT), dsi1 >
> wrote:
>
> >On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
> >>
> >> I'm still trying to figure out just exactly what umami is.
> >> I would love to hear everyone's definition of this taste.
> >> Please do.
> >
> >The simplest way to find out, hopefully, is to get a bag of MSG and use it and study what it does with food. I think my daughter must have thrown out my bag of MSG cause it's nowhere to be found. OTOH, I've found that I don't need it because I have several ingredients rich in the stuff.
> >
> >1) Shoyu
> >2) Chinese salted black beans
> >3) Miso paste
> >4) Japanese mayo
> >5) Fish sauce
> >6) Salted anchovy
> >7) Korean gochujang
> >8) Oyster sauce
> >9) Dried mushroom
> >10) Katsuobushi
> >11) Kim chee
> >12) Cheese, especially Parmesan
> >
> >Mostly you get umami from fermented foods.
>
> So, Gary, buy 2 cheeseburgers. Leave one au naturel and sprinkle the
> other with MSG. Eat both with a glass of water. The difference that
> you'll notice, is umami.

I doubt that's a fair test. Cheeseburgers (even from McDonald's) have
various sources of umami compounds: beef, cheese, ketchup.

Cindy Hamilton

"dsi1" wrote in message
...

On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > Asian cooks have an advantage over Western cooks because they make most
> > of their dishes with the idea of maximizing umami. I don't know how much
> > Western cooks are able to utilize this basic taste. It might be that
> > umami is an abstract concept to most cooks.
>
> I'm still trying to figure out just exactly what umami is.
> I would love to hear everyone's definition of this taste.
> Please do.

The simplest way to find out, hopefully, is to get a bag of MSG and use it
and study what it does with food. I think my daughter must have thrown out
my bag of MSG cause it's nowhere to be found. OTOH, I've found that I don't
need it because I have several ingredients rich in the stuff.

1) Shoyu
2) Chinese salted black beans
3) Miso paste
4) Japanese mayo
5) Fish sauce
6) Salted anchovy
7) Korean gochujang
8) Oyster sauce
9) Dried mushroom
10) Katsuobushi
11) Kim chee
12) Cheese, especially Parmesan

Mostly you get umami from fermented foods.

==

I have a bag of MSG I got from a Chinese shop in Glasgow. They didn't know
what I wanted at first but they got it in the end))

I don't really know what I am doing with it, but I put a couple of pinches
into things))

On Thursday, October 25, 2018 at 8:52:54 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
> > dsi1 wrote:
> > >
> > > Asian cooks have an advantage over Western cooks because they make most
> > > of their dishes with the idea of maximizing umami. I don't know how much
> > > Western cooks are able to utilize this basic taste. It might be that
> > > umami is an abstract concept to most cooks.
> >
> > I'm still trying to figure out just exactly what umami is.
> > I would love to hear everyone's definition of this taste.
> > Please do.
>
> The simplest way to find out, hopefully, is to get a bag of MSG and use it
> and study what it does with food. I think my daughter must have thrown out
> my bag of MSG cause it's nowhere to be found. OTOH, I've found that I don't
> need it because I have several ingredients rich in the stuff.
>
> 1) Shoyu
> 2) Chinese salted black beans
> 3) Miso paste
> 4) Japanese mayo
> 5) Fish sauce
> 6) Salted anchovy
> 7) Korean gochujang
> 8) Oyster sauce
> 9) Dried mushroom
> 10) Katsuobushi
> 11) Kim chee
> 12) Cheese, especially Parmesan
>
> Mostly you get umami from fermented foods.
>
> ==
>
> I have a bag of MSG I got from a Chinese shop in Glasgow. They didn't know
> what I wanted at first but they got it in the end))
>
> I don't really know what I am doing with it, but I put a couple of pinches
> into things))

If you have some bland food like potato salad you can add some MSG to it. I'd use about twice the amount as you use salt. Dish out two portions and add MSG to one. Then feed it to your hubby/guinea pig and ask him which tastes better. Don't add it to oatmeal though!

On Thu, 25 Oct 2018 08:19:43 -0400, Gary wrote:

> dsi1 wrote:
>>
>> Asian cooks have an advantage over Western cooks because they
>> make most of their dishes with the idea of maximizing umami. I
>> don't know how much Western cooks are able to utilize this basic
>> taste. It might be that umami is an abstract concept to most
>> cooks.

That one of the biggest loads of pseudo-bullshit I've heard come out
of his keyboard. He definitely has sort of mental condition that
mimics Tourettes Syndrome. The sudden need to blurt out something
inappropriate or meaningless, just a more profound-sounding than
your classic Tourettes. And often prefaced with "I guess..." or "I
predict...". Or maybe he spent 6 years at the same schools as Kuthe
learning the Art of Bullshiting.

-sw

On Thu, 25 Oct 2018 16:08:56 -0500, Sqwertz >
wrote:

>On Thu, 25 Oct 2018 08:19:43 -0400, Gary wrote:
>
>> dsi1 wrote:
>>>
>>> Asian cooks have an advantage over Western cooks because they
>>> make most of their dishes with the idea of maximizing umami. I
>>> don't know how much Western cooks are able to utilize this basic
>>> taste. It might be that umami is an abstract concept to most
>>> cooks.
>
>That one of the biggest loads of pseudo-bullshit I've heard come out
>of his keyboard. He definitely has sort of mental condition that
>mimics Tourettes Syndrome. The sudden need to blurt out something
>inappropriate or meaningless, just a more profound-sounding than
>your classic Tourettes. And often prefaced with "I guess..." or "I
>predict...". Or maybe he spent 6 years at the same schools as Kuthe
>learning the Art of Bullshiting.

It's part of his Asians Are Better Than Whites Syndrome.

On Thursday, October 25, 2018 at 11:08:10 AM UTC-10, Sqwertz wrote:
>
> That one of the biggest loads of pseudo-bullshit I've heard come out
> of his keyboard. He definitely has sort of mental condition that
> mimics Tourettes Syndrome. The sudden need to blurt out something
> inappropriate or meaningless, just a more profound-sounding than
> your classic Tourettes. And often prefaced with "I guess..." or "I
> predict...". Or maybe he spent 6 years at the same schools as Kuthe
> learning the Art of Bullshiting.
>
> -sw

https://groups.google.com/d/msg/rec....0/2cXhDJoBAwAJ

On 2018-10-24 12:06 AM, Julie Bove wrote:
> When you make stir fries, do you use sauce? If so, what kind? I've tried
> a variety of purchased sauces, including one just called "Stir Fry
> Sauce". Just not sure what the good ones are as I don't like stir fries
> for the most part. I do sometimes eat stir fried vegetables with salt
> and pepper but no sauce.
>
> Do you use sauce? If so... Is it a purchases sauce or do you make your own?
>

Why don't you just warn us ahead of time which sauces you don't like or
can't eat?

On Wed, 24 Oct 2018 09:50:21 -0400, Dave Smith
> wrote:

>On 2018-10-24 12:06 AM, Julie Bove wrote:
>> When you make stir fries, do you use sauce? If so, what kind? I've tried
>> a variety of purchased sauces, including one just called "Stir Fry
>> Sauce". Just not sure what the good ones are as I don't like stir fries
>> for the most part. I do sometimes eat stir fried vegetables with salt
>> and pepper but no sauce.
>>
>> Do you use sauce? If so... Is it a purchases sauce or do you make your own?
>
>Why don't you just warn us ahead of time which sauces you don't like or
>can't eat?

Chinese cooks add some stock to the stir fried vegetables (usually
pork stock) and then thicken it with a corn starch slurry.

> wrote in message
...
> On Wed, 24 Oct 2018 09:50:21 -0400, Dave Smith
> > wrote:
>
>>On 2018-10-24 12:06 AM, Julie Bove wrote:
>>> When you make stir fries, do you use sauce? If so, what kind? I've tried
>>> a variety of purchased sauces, including one just called "Stir Fry
>>> Sauce". Just not sure what the good ones are as I don't like stir fries
>>> for the most part. I do sometimes eat stir fried vegetables with salt
>>> and pepper but no sauce.
>>>
>>> Do you use sauce? If so... Is it a purchases sauce or do you make your
>>> own?
>>
>>Why don't you just warn us ahead of time which sauces you don't like or
>>can't eat?
>
> Chinese cooks add some stock to the stir fried vegetables (usually
> pork stock) and then thicken it with a corn starch slurry.

Thanks.

On Wednesday, October 24, 2018 at 8:49:36 AM UTC-5, Dave Smith wrote:
>
> Why don't you just warn us ahead of time which sauces you don't like or
> can't eat?
>
That will be every sauce ever made on this planet and every suggestion will
be met with a 'no,' 'don't like that,' 'I can't eat that,' 'gardener/gigolo
doesn't like that,' 'that ingredient is not available here.'

> wrote in message
...
> On Wednesday, October 24, 2018 at 8:49:36 AM UTC-5, Dave Smith wrote:
>>
>> Why don't you just warn us ahead of time which sauces you don't like or
>> can't eat?
>>
> That will be every sauce ever made on this planet and every suggestion
> will
> be met with a 'no,' 'don't like that,' 'I can't eat that,'
> 'gardener/gigolo
> doesn't like that,' 'that ingredient is not available here.'

Lay off with the insults to my gardener. I would hate for him to stumble on
one of those horrid replies. He's a very nice person.

On Wednesday, October 24, 2018 at 5:30:50 PM UTC-5, Julie Bove wrote:
>
> > wrote in message
> ...
> >
> > 'gardener/gigolo
> > doesn't like that,'
>
> Lay off with the insults to my gardener. I would hate for him to stumble on
> one of those horrid replies. He's a very nice person.
>
Oh? Is he a contributor to RFC? If not, he'd only know he was called a
'gardener/gigolo' if you spilled the beans.

https://www.youtube.com/watch?v=BUsWiIN-LfE

> wrote in message
...
> On Wednesday, October 24, 2018 at 5:30:50 PM UTC-5, Julie Bove wrote:
>>
>> > wrote in message
>> ...
>> >
>> > 'gardener/gigolo
>> > doesn't like that,'
>>
>> Lay off with the insults to my gardener. I would hate for him to stumble
>> on
>> one of those horrid replies. He's a very nice person.
>>
> Oh? Is he a contributor to RFC? If not, he'd only know he was called a
> 'gardener/gigolo' if you spilled the beans.
>
> https://www.youtube.com/watch?v=BUsWiIN-LfE

He knows what my name is. My ex once found a few post about him from a woman
on another NG. A lot of times our posts get picked up and posted elsewhere.
I think those were on a bike forum.

In article >, says...
>
> > wrote in message
> ...
> > On Wednesday, October 24, 2018 at 8:49:36 AM UTC-5, Dave Smith wrote:
> >>
> >> Why don't you just warn us ahead of time which sauces you don't like or
> >> can't eat?
> >>
> > That will be every sauce ever made on this planet and every suggestion
> > will
> > be met with a 'no,' 'don't like that,' 'I can't eat that,'
> > 'gardener/gigolo
> > doesn't like that,' 'that ingredient is not available here.'
>
> Lay off with the insults to my gardener. I would hate for him to stumble on
> one of those horrid replies. He's a very nice person.

He's only got to google your name and he'll see you've indiscreetly
posted far too much private information about him, and it's your
thoughtless blabberings about him that invite comments and ridicule.

Just like you did with your daughter, husband, brother, family.

Jane UK

On Thu, 25 Oct 2018 10:29:23 +0100, Janet > wrote:

>In article >, says...
>>
>> > wrote in message
>> ...
>> > On Wednesday, October 24, 2018 at 8:49:36 AM UTC-5, Dave Smith wrote:
>> >>
>> >> Why don't you just warn us ahead of time which sauces you don't like or
>> >> can't eat?
>> >>
>> > That will be every sauce ever made on this planet and every suggestion
>> > will
>> > be met with a 'no,' 'don't like that,' 'I can't eat that,'
>> > 'gardener/gigolo
>> > doesn't like that,' 'that ingredient is not available here.'
>>
>> Lay off with the insults to my gardener. I would hate for him to stumble on
>> one of those horrid replies. He's a very nice person.
>
> He's only got to google your name and he'll see you've indiscreetly
>posted far too much private information about him, and it's your
>thoughtless blabberings about him that invite comments and ridicule.
>
> Just like you did with your daughter, husband, brother, family.

So now you pretend to be worried about Julie's gardener. You're such a
hypocritical piece of work.

"Janet" > wrote in message
t...
> In article >, says...
>>
>> > wrote in message
>> ...
>> > On Wednesday, October 24, 2018 at 8:49:36 AM UTC-5, Dave Smith wrote:
>> >>
>> >> Why don't you just warn us ahead of time which sauces you don't like
>> >> or
>> >> can't eat?
>> >>
>> > That will be every sauce ever made on this planet and every suggestion
>> > will
>> > be met with a 'no,' 'don't like that,' 'I can't eat that,'
>> > 'gardener/gigolo
>> > doesn't like that,' 'that ingredient is not available here.'
>>
>> Lay off with the insults to my gardener. I would hate for him to stumble
>> on
>> one of those horrid replies. He's a very nice person.
>
> He's only got to google your name and he'll see you've indiscreetly
> posted far too much private information about him, and it's your
> thoughtless blabberings about him that invite comments and ridicule.
>
> Just like you did with your daughter, husband, brother, family.

My brother? What did I ever say about him here?

"Dave Smith" > wrote in message
...
> On 2018-10-24 12:06 AM, Julie Bove wrote:
>> When you make stir fries, do you use sauce? If so, what kind? I've tried
>> a variety of purchased sauces, including one just called "Stir Fry
>> Sauce". Just not sure what the good ones are as I don't like stir fries
>> for the most part. I do sometimes eat stir fried vegetables with salt and
>> pepper but no sauce.
>>
>> Do you use sauce? If so... Is it a purchases sauce or do you make your
>> own?
>>
>
> Why don't you just warn us ahead of time which sauces you don't like or
> can't eat?

I already said that I don't like stir fry but no matter. It's not for me.

On Tue, 23 Oct 2018 21:06:32 -0700, "Julie Bove"
> wrote:

>When you make stir fries, do you use sauce? If so, what kind? I've tried a
>variety of purchased sauces, including one just called "Stir Fry Sauce".
>Just not sure what the good ones are as I don't like stir fries for the most
>part. I do sometimes eat stir fried vegetables with salt and pepper but no
>sauce.
>
>Do you use sauce? If so... Is it a purchases sauce or do you make your own?
>
>Thanks.

When I make stir fried chicken I always make my own. I really like
Thai flavours, so I add ginger, garlic, chopped up Thai chilis, lime
juice, coconut milk, maybe some lemon grass, sesame oil, a bit of soy
sauce, some rice vinegar, a pinch of sugar or honey, and a tiny bit of
fish sauce. Sometimes if I want the dish to take on a Satay flavour,
I'll throw in a spoonful of peanut butter.

I don't actually make the sauce separately, I just add those things to
the stir fry pan as the chicken is cooking.

Adding a tablespoon or so of sweet sherry is nice, as well.

Doris

"Doris Night" > wrote in message
...
> On Tue, 23 Oct 2018 21:06:32 -0700, "Julie Bove"
> > wrote:
>
>>When you make stir fries, do you use sauce? If so, what kind? I've tried a
>>variety of purchased sauces, including one just called "Stir Fry Sauce".
>>Just not sure what the good ones are as I don't like stir fries for the
>>most
>>part. I do sometimes eat stir fried vegetables with salt and pepper but no
>>sauce.
>>
>>Do you use sauce? If so... Is it a purchases sauce or do you make your
>>own?
>>
>>Thanks.
>
> When I make stir fried chicken I always make my own. I really like
> Thai flavours, so I add ginger, garlic, chopped up Thai chilis, lime
> juice, coconut milk, maybe some lemon grass, sesame oil, a bit of soy
> sauce, some rice vinegar, a pinch of sugar or honey, and a tiny bit of
> fish sauce. Sometimes if I want the dish to take on a Satay flavour,
> I'll throw in a spoonful of peanut butter.
>
> I don't actually make the sauce separately, I just add those things to
> the stir fry pan as the chicken is cooking.
>
> Adding a tablespoon or so of sweet sherry is nice, as well.

Thanks. Most of those things are things I don't keep in the house but I will
keep that in mind.

Doris Night wrote:
>
> On Tue, 23 Oct 2018 21:06:32 -0700, "Julie Bove"
> > wrote:
>
> >When you make stir fries, do you use sauce? If so, what kind? I've tried a
> >variety of purchased sauces, including one just called "Stir Fry Sauce".
> >Just not sure what the good ones are as I don't like stir fries for the most
> >part. I do sometimes eat stir fried vegetables with salt and pepper but no
> >sauce.
> >
> >Do you use sauce? If so... Is it a purchases sauce or do you make your own?
> >
> >Thanks.
>
> When I make stir fried chicken I always make my own. I really like
> Thai flavours, so I add ginger, garlic, chopped up Thai chilis, lime
> juice, coconut milk, maybe some lemon grass, sesame oil, a bit of soy
> sauce, some rice vinegar, a pinch of sugar or honey, and a tiny bit of
> fish sauce. Sometimes if I want the dish to take on a Satay flavour,
> I'll throw in a spoonful of peanut butter.
>
> I don't actually make the sauce separately, I just add those things to
> the stir fry pan as the chicken is cooking.
>
> Adding a tablespoon or so of sweet sherry is nice, as well.

Thanks Doris. I've saved this.
One thing though...if you add all that stuff, I think I'd mix it
all together before the chicken starts cooking. In a wok chicken
pieces cook quickly. Nice to have all that ready to toss in right
at the end.

On Thu, 25 Oct 2018 08:20:20 -0400, Gary > wrote:

>Doris Night wrote:
>>
>> On Tue, 23 Oct 2018 21:06:32 -0700, "Julie Bove"
>> > wrote:
>>
>> >When you make stir fries, do you use sauce? If so, what kind? I've tried a
>> >variety of purchased sauces, including one just called "Stir Fry Sauce".
>> >Just not sure what the good ones are as I don't like stir fries for the most
>> >part. I do sometimes eat stir fried vegetables with salt and pepper but no
>> >sauce.
>> >
>> >Do you use sauce? If so... Is it a purchases sauce or do you make your own?
>> >
>> >Thanks.
>>
>> When I make stir fried chicken I always make my own. I really like
>> Thai flavours, so I add ginger, garlic, chopped up Thai chilis, lime
>> juice, coconut milk, maybe some lemon grass, sesame oil, a bit of soy
>> sauce, some rice vinegar, a pinch of sugar or honey, and a tiny bit of
>> fish sauce. Sometimes if I want the dish to take on a Satay flavour,
>> I'll throw in a spoonful of peanut butter.
>>
>> I don't actually make the sauce separately, I just add those things to
>> the stir fry pan as the chicken is cooking.
>>
>> Adding a tablespoon or so of sweet sherry is nice, as well.
>
>Thanks Doris. I've saved this.
>One thing though...if you add all that stuff, I think I'd mix it
>all together before the chicken starts cooking. In a wok chicken
>pieces cook quickly. Nice to have all that ready to toss in right
>at the end.

I have a little mis en place set up before I start the chicken, so I
can add stuff as I go. The chicken is never overcooked.

Doris

I use a little soy sauce, a good bit of hoisin sauce, and a couple shakes of Chinese 5 spice.

Denise in NH

> wrote in message
...
>I use a little soy sauce, a good bit of hoisin sauce, and a couple shakes
>of Chinese 5 spice.
>
> Denise in NH

Thanks!