Orange Marinade The orange flavor in this marinade goes very nicely with pork, as in Spicy Orange Pork Chops (page 145). Use the marinade with to 1 pound of lean pork, adding 2 teaspoons cornstarch to seal in the other ingredients, if desired.
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Cut the pork according to the recipe directions. Place the pork in a bowl and add the marinade ingredients. Discard any unused marinade.
Reusing Marinade If you want to use a marinade as a sauce, add it to the stir-fry in the final stages of cooking. If the marinade was used to marinate meat or poultry, there is a danger that the marinade picked up bacteria from the uncooked meat. You can boil the marinade for 5 minutes to kill bacteria, or you can make a second batch of the marinade, reserving it for the sauce. If you want to use a marinade as a sauce, add it to the stir-fry in the final stages of cooking. If the marinade was used to marinate meat or poultry, there is a danger that the marinade picked up bacteria from the uncooked meat. You can boil the marinade for 5 minutes to kill bacteria, or you can make a second batch of the marinade, reserving it for the sauce.
Oyster-Flavored Brown Sauce The amount of sugar needed for the sauce will depend partly on the other ingredients in this stir-fry recipe. If no other sugar is being added, you may want to increase the amount of sugar to 2 or 3 teaspoons.
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Combine the beef broth, oyster sauce, light soy sauce, dark soy sauce, black pepper, and sugar in a bowl. Whisk in the cornstarch. Either use the sauce immediately as called for in the stir-fry recipe or place the brown sauce in a sealed container and refrigerate until needed. (Use the sauce within 3 to 4 days.) Stir the sauce before adding it to the stir-fry to bring up any cornstarch that has settled on the bottom.
Versatile Brown Sauce A savory combination of beef broth and soy sauce, sometimes flavored with oyster sauce, brown sauce is used in several Chinese dishes. Besides making an excellent gravy to pour over Egg Foo Yung, restaurants frequently use it to lend flavor to beef-and-broccoli dishes. A savory combination of beef broth and soy sauce, sometimes flavored with oyster sauce, brown sauce is used in several Chinese dishes. Besides making an excellent gravy to pour over Egg Foo Yung, restaurants frequently use it to lend flavor to beef-and-broccoli dishes.
Yields cup 2 tablespoons orange juice 1 tablespoon water 1 tablespoon soy sauce 1 teaspoon brown sugar green onion, finely chopped
Yields cup cup beef broth 2 tablespoons oyster sauce 2 tablespoons light soy sauce 4 teaspoons dark soy sauce Black pepper to taste 2 teaspoons granulated sugar 2 teaspoons cornstarch
Yields cup 2 tablespoons water 1 tablespoons hoisin sauce 1 tablespoon Asian sesame oil teaspoon chile paste with garlic, or to taste 1 teaspoon minced garlic green onion, finely chopped teaspoon cornstarch dissolved in 1 teaspoon water (optional) Peking Sauce Peking sauce is another name for hoisin sauce. In this recipe, the hoisin sauce is combined with chile paste, garlic, green onion, and Asian sesame oil for extra flavor.
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Combine the water, hoisin sauce, sesame oil, chile paste, minced garlic, and chopped green onion in a bowl. If using in a stir-fry recipe, store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.) If desired, thicken the sauce by adding the cornstarch and water: After the Peking Sauce has been added to the stir-fry, bring the sauce to a boil and then add the cornstarch and water mixture, stirring quickly to thicken.
Peking Dipping Sauce If using Peking Sauce as a dipping sauce, heat the water, hoi-sin sauce, sesame oil, chile paste, garlic, and green onion in a small saucepan. Add the cornstarch and water mixture, stirring quickly to thicken. Use immediately or store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.) If using Peking Sauce as a dipping sauce, heat the water, hoi-sin sauce, sesame oil, chile paste, garlic, and green onion in a small saucepan. Add the cornstarch and water mixture, stirring quickly to thicken. Use immediately or store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.) Italian Pesto Sauce The name pesto refers to the fact that this famous Italian sauce is traditionally made with a mortar and pestle. However, modern cooks find that a food processor or a blender works just as well.
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Peel and mince the garlic. Process the garlic and walnuts in the food processor or blender. Add the basil leaves and process again. Add the cheese and process again. Slowly add the olive oil, and process until the pesto is creamy. Either use the pesto immediately or store in a sealed container in the refrigerator until ready to use. (Use the pesto within 1 week.) Pesto Variations While pesto sauce is an Italian creation, many cuisines have developed their own versions. Thai pesto recipes usually have either licorice-flavored sweet basil or peppery Thai holy basil and may include toasted coconut. Greek variations on pesto sauce frequently replace the basil with parsley and add lemon juice and bread crumbs. French pistou is really just another version of pesto, minus the nuts. While pesto sauce is an Italian creation, many cuisines have developed their own versions. Thai pesto recipes usually have either licorice-flavored sweet basil or peppery Thai holy basil and may include toasted coconut. Greek variations on pesto sauce frequently replace the basil with parsley and add lemon juice and bread crumbs. French pistou is really just another version of pesto, minus the nuts.
Yields 2 cups 2 cloves garlic cup walnuts 2 cups fresh basil leaves cup grated Parmesan cheese [image]cup olive oil
Yields cup 2 tablespoons lime juice 1 teaspoon chile powder 1 teaspoon kosher or sea salt teaspoon ground c.u.min teaspoon freshly ground black pepper [image]teaspoon garlic salt 1 tablespoon extra-virgin olive oil
Yields 1 cup 5 tablespoons orange juice 3 tablespoons lemon juice cup red wine vinegar 2 cloves garlic, chopped 2 tablespoons freshly chopped basil [image]teaspoon black pepper, or to taste cup olive oil Feisty Fajita Marinade Both sea salt and kosher salt contain fewer additives and have a richer flavor than ordinary table salt. Use one of these in this marinade to bring out the other flavors in the recipe.
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In a small bowl, combine the lime juice, chile powder, kosher or sea salt, ground c.u.min, black pepper, and garlic salt. Whisk in the olive oil. Either use the marinade immediately or store in a sealed container in the refrigerator. Use within 1 week, stirring the marinade before adding to the meat, poultry, or tofu.
Citrusy Mediterranean Marinade Be sure to use extra-virgin olive oil in this recipe. While pure olive oil (also simply called olive oil) has the high smoke point needed for stir-frying, extra-virgin olive oil is the best choice for marinades and salad dressings.
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Combine the orange juice, lemon juice, red wine vinegar, garlic, basil, and black pepper in a bowl. Whisk in the olive oil. Refrigerate in a sealed container until needed. (Use the marinade within 1 week.) How to Peel Garlic To peel garlic, lay an unpeeled clove on the cutting board. Take a knife with a wide blade and lay the blade flat over the garlic clove. Press down hard with the palm of your hand. The garlic peel should slide off easily. To peel garlic, lay an unpeeled clove on the cutting board. Take a knife with a wide blade and lay the blade flat over the garlic clove. Press down hard with the palm of your hand. The garlic peel should slide off easily.
Pineapple Sweet and Sour Sauce A 14-ounce can of pineapple chunks will give you the right amount needed for this sauce. The brown sugar complements the sweetness of the pineapple, while the vinegar and salt give the sauce a multifaceted flavor.
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In a small bowl, combine the pineapple juice, salt, vinegar, and brown sugar. Whisk in the cornstarch. Use the sauce as called for in a recipe. Reserve the pineapple chunks to add directly to the stir-fry, as called for in the recipe. If not using immediately, store the sauce in a sealed container in the refrigerator. (Use within 3 to 4 days.) Stir the sauce before adding it to the stir-fry to bring up any cornstarch that has settled on the bottom.
Pineapple Sweet and Sour Dipping Sauce This sauce can be used as a dipping sauce with Pork Egg Rolls (page 170) or Spring Rolls (page 192).
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1. In a small bowl, dissolve the cornstarch in 2 tablespoons water. Set aside.
2. In a saucepan, bring the brown sugar, pineapple juice, and salt to a boil on medium heat. Stir in the vinegar. Add the cornstarch and water mixture, stirring to thicken.
3. Add the bell pepper and pineapple chunks. Stir briefly to heat through. If not using immediately, store the sauce in a sealed container in the refrigerator. (Use within 3 to 4 days.)
Yields 1 cup cup pineapple juice teaspoon salt 3 tablespoons vinegar cup brown sugar 1 tablespoon cornstarch 1 cup pineapple chunks
Yields 1 cups 2 tablespoons cornstarch 2 tablespoons water 5 tablespoons brown sugar cup pineapple juice teaspoon salt cup vinegar green bell pepper, diced red bell pepper, diced 2 tablespoons pineapple chunks
Yields cup 2 tablespoons sesame oil 1 tablespoon rice wine 1 tablespoon rice vinegar teaspoon crushed red pepper, or to taste 4 teaspoons granulated sugar
Yields cup 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 tablespoons peanut b.u.t.ter 1 tablespoon granulated sugar 2 teaspoons chile sauce 2 teaspoons Asian sesame oil Additional water, if needed Korean-Inspired Sesame Sauce This simple sauce makes a flavorful marinade for pork or lends a nice finishing touch to a pork and vegetable stir-fry. The proportions are easy to adjust.
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Combine all the ingredients in a small bowl. If not using immediately, store the sauce in a sealed container in the refrigerator. (Use the sauce within 3 to 4 days.) Strange Flavor Sauce This is the sauce that is served with Strange Flavor Chicken Salad (page 42), a popular Szechuan restaurant dish. Traditionally, the sauce includes freshly ground roasted Szechuan peppercorns - feel free to add teaspoon if desired. If Szechuan peppercorns are unavailable, you could subst.i.tute a small amount of freshly ground white pepper.
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1. Whisk all the ingredients together. The mixture will be quite thick at first but will become runny - add a small amount of water if needed. If not using immediately, store in a sealed container in the refrigerator. (Use the sauce within 3 to 4 days.) Stir the sauce before using.
Chicken with a Strange Flavor The Chinese take on chicken salad, Strange Flavor Chicken, gets it name from the intriguing combination of sweet, sour, salty, nutty, and spicy flavors in the sauce. Strange Flavor Chicken is also called Bang Bang Chicken, due to the fact that the chicken was traditionally pounded to make it more tender and the meat easier to shred by hand. The Chinese take on chicken salad, Strange Flavor Chicken, gets it name from the intriguing combination of sweet, sour, salty, nutty, and spicy flavors in the sauce. Strange Flavor Chicken is also called Bang Bang Chicken, due to the fact that the chicken was traditionally pounded to make it more tender and the meat easier to shred by hand.
Easy Teriyaki Marinade This is a "quick and dirty" version of teriyaki marinade you can use whenever the real thing isn"t available. For best results use a j.a.panese soy sauce, such as Kikkoman. Chinese light soy sauce will impart a salty flavor to the marinade.
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Combine the soy sauce, honey, and chopped ginger in a small bowl. Use as called for in the recipe, with 1 pound of chicken, pork, or beef.
Teriyaki Secrets Flavorful teriyaki marinade is what gives j.a.panese dishes such as grilled teriyaki chicken their sweet flavor. (The word teriyaki comes from the j.a.panese words teri, meaning "l.u.s.ter," and yaki, meaning "roast.") Authentic teriyaki marinades use a combination of j.a.panese mirin rice wine, granulated sugar, and fresh ginger. Liquid honey makes a convenient subst.i.tute for the mirin in Easy Teriyaki Marinade (page 27). Flavorful teriyaki marinade is what gives j.a.panese dishes such as grilled teriyaki chicken their sweet flavor. (The word teriyaki comes from the j.a.panese words teri, meaning "l.u.s.ter," and yaki, meaning "roast.") Authentic teriyaki marinades use a combination of j.a.panese mirin rice wine, granulated sugar, and fresh ginger. Liquid honey makes a convenient subst.i.tute for the mirin in Easy Teriyaki Marinade (page 27).
Hot and Sour Sauce Rice vermicelli noodles soak up this spicy sauce in Spicy Shredded Beef with Rice Noodles (page 216).
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In a medium bowl, whisk together all the ingredients. Use as called for in the recipe. If not using immediately, store in a sealed container in the refrigerator. (Use the sauce within 3 to 4 days.)
Yields cup cup j.a.panese soy sauce 4 teaspoons liquid honey 1 teaspoon chopped ginger
Yields cup cup chicken broth 2 tablespoons red wine vinegar 1 tablespoon dark soy sauce 2 teaspoons granulated sugar teaspoon chile paste
Yields 1 cup cup granulated sugar cup vinegar 2 tablespoons ketchup cup water 1 tablespoon cornstarch Simple Sweet and Sour Sauce To turn this into a dipping sauce, simply bring the ingredients to boil in a medium saucepan over low heat, stirring constantly. Use the dipping sauce immediately or store in a sealed container in the refrigerator until ready to serve.
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Combine the sugar, vinegar, ketchup, and water in a medium bowl. Whisk in the cornstarch. Use as called for in the stir-fry recipe. Stir the sauce before adding to the stir-fry to bring up any cornstarch that has settled on the bottom. If not using immediately, store the sauce in a sealed container in the refrigerator. (Use the sauce within 3 to 4 days.) Sweet and Sour Sauce Subst.i.tutions Adapt this basic recipe for Simple Sweet and Sour Sauce by using different combinations of flavorings. For example, try replacing the vinegar with rice vinegar or cider vinegar, or using brown or palm sugar instead of granulated white sugar. It"s best to stick with ketchup though, as the seasonings from this popular condiment - including vinegar, sugar, allspice, and cinnamon - lend extra flavor to the sauce. Adapt this basic recipe for Simple Sweet and Sour Sauce by using different combinations of flavorings. For example, try replacing the vinegar with rice vinegar or cider vinegar, or using brown or palm sugar instead of granulated white sugar. It"s best to stick with ketchup though, as the seasonings from this popular condiment - including vinegar, sugar, allspice, and cinnamon - lend extra flavor to the sauce.
Chicken and Other Poultry Dishes
Quick and Easy Chicken Stir-Fry
Easy Chicken with Almonds
Hoisin Glazed Chicken with Cashews
Easy Kung Pao Chicken
Broccoli Chicken
Mongolian Chicken
Easy Chicken with Snow Peas
Chicken Fajitas
Chicken with Bean Sprouts
Chicken with Peaches
Thai-Style Cashew Chicken
Chicken with Leeks
Strange Flavor Chicken Salad
Indian Curried Chicken
Sweet and Sour Chicken Wings
Teriyaki "Wings"