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Ten days of Asian stir-fry sauces

Today we’re kicking off ten days of recipes for sauces that you can mix into an Asian stir-fry. First up: sweet and sour sauce, which it turns out is ridiculously easy to make — and to modify to your liking.

I use chicken for most of these recipes, mostly because I rarely eat red meat and I don’t like wasting food so I eat most of the results from developing these recipes. But they work with a variety of proteins, and a variety of cooking methods.

I want to be clear: none of these really represent authentic Chinese food; they are better classified as “Chinese American.” I’ve visited China often and thoroughly enjoyed the cuisine there, but what they serve in restaurants there has little resemblance to what is served in Chinese restaurants here in the United States. Part of the reason for that is Americans collectively have different preferences in their food: they tend to like sweeter and less spicy. Another reason is because China and North America have different fruits and vegetables available, not to mention other ingredients; you can get some of them at Asian grocery stores here in the U.S., but that can be a challenge for someone just learning to cook or trying to get food on the table every night (or for someone who doesn’t live near a god Asian grocery store). The recipes here are meant to be a starting place; learning to make these will be a springboard to bigger challenges. And they generally rely on ingredients that you can find at any grocery store, and/or can easily buy online.

The ten recipes here cover a wide variety of flavors: ginger, sesame, peanut, orange, and more. Together they give you some great options for changing up your stir-fries. I hope you enjoy adding this to your nightly arsenal of dinner plans.

Peace, love, and biscuits,

Kevin

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