White guy calling all asians,
attempting stirfry at home tonight.
What do you guys do to make a nxtlvl sauce,
unfortunately no msg to use.
Need help will provide pretty girls in the meantime
White girl here.
Bf's turn to make dinner. We bought pork belly, mini bok choy, pepper, onion, mushrooms, and broccoli. I think the sauce we're making consists of dark soy sauce, brown sugar, salt, pepper, garlic, and pic related.
TBS minced ginger
TBS minced garlic
TBS hot chili....unless you're a bitch and can't handle heat.
TBS brown sugar
TBS dark soy
tsp sesame oil
tsp of corn starch dissolved in a few ounces of COLD water as a thickening agent
Cook your meal, as usual, and either transfer into a bowl or plate, or simply do it right in the pan. I prefer to transfer so I can have better control of the sauce.
Add the sesame oil and let it get hot, add the garlic/ginger/chili mix and stir until aromatic, add enough water to give you enough liquid to dissolve the brown sugar (if needed), add the soy sauce, stir all that shit together and reduce to concentrate the flavors. Add cornstarch in cold water mix as needed to get the consistency you want. Then you can either pour on your chow, or toss everything back in the pan to mix it in.
To add to that, if you want to do fried rice or whatever then cook your rice as you usually would, then let it cool down completely (overnight in the fridge is ideal but not necessary). Then add it halfway through step 2. For noodles, cook according to the package directions (usually pour boiling water on them and leave for 5 minutes) until they're about 70% done, then add to the wok just before you add the sauce - the heat and liquid from the sauce will finish cooking them through stage 3.
Okay. First and foremost in your pan you want the white part of the spring onion/scallion shredded very finely, along with a thumb-size piece of ginger, grated, and about three minced cloves of garlic. Cook them in a neutral oil, very quickly, do not allow them to burn. When it smells like romance, add your protein and the green part of the scallion/spring onion, shredded. Turn well, and immediately add
(a cup of peanut butter, a tablespoon of soy sauce, a teaspoon of sugar, a teaspoon of thai fish sauce, and chilli sauce to taste, Chilli garlic like >>7293803 is a very good choice.)
(About three tablespoons of oyster sauce, a teaspoon or two of soy sauce, and a cup of chicken stock)
Throw the sauce into the pan, toss well to coat, and serve over boiled or steamed rice.
Not the most authentic thing you'll ever find, but it will taste good and you'll be a better chef.
Cut your chicken into about inch cubes, they'll cook better if they're both small and uniform. Don't try to stir fry for more than two people unless you have a huge wok and have been stirfrying for a long time- you will fuck it up.
Blanch any greens you're going to cook beforehand, they'll taste much better. Peppers and mushrooms can just be sliced and thrown in with the meat, or perhaps a little bit before.
Look into velveting for something more elaborate.
You advertised the fact that you're a girl because you wanted it to be acknowledged. Seeking external validation in any capacity is cringe-inducing. The fact that you're a girl seeking that validation from 4chan neckbeards is extra cringe-inducing.
2T Soy sauce
2T Brown sugar
2T Sirracha or other chili sauce
1T Rice wine vinegar
1T Juice from pickled ginger (or a little more rice wine vinegar)
1 clove of garlic, minced
1 knuckle sized piece of garlic, grated
Boom, sauced. Goes good on any noodle, veggie, and meat.
Nothing else for stir fries I'm afraid, but there's not much more to be said about them really. You could always scramble an egg after removing the meat, then remove the scrambled egg to do the veg, then add the egg back at the same time as the meat.
You can also do a knockoff pad thai by using 4 tbsp oyster sauce, 2tbsp fish sauce, 1tbsp brown sugar and juice of 1/2 lime for the sauce (shamelessly stolen from Budget Bytes). I also use a tbsp or two of Chinese cooking wine in most stir fries because it's really fucking tasty, and drizzle a tsp or so of sesame oil over it as I remove it from the heat.
>chicken fat is a spice
>lard is a spice
>tomato is a spice
>three different entries for USA of which one is literally flyover, only one for China
This is bait, right
don't put any hype into post-frying sauces that you can somehow dump over everything and make it taste good. If that's what you wanted then look no further than the 20 different brands of chinese hotsauce that aren't sriracha.
Given that you've picked what's pretty much one of the worst cuts of meat possible for stir fry >>7293761, I'd recommend marination with flour.
Marinade the chicken in flour, slight amount of soy sauce (no more than one teaspoon) and some spices of choice - black pepper, grated onions, etc.
Stir fry some veggies (snow peas are a good choice), then add in PLENTY of oil (butter is better in this case), and proceed to stir fry your chicken. Don't worry about the moisture-flour interaction, we're not aiming for anything crispy here - not overcooking is the goal. Serve immediately.
Well, I don't quite know the chemistry of it, but blanching cooks the vegetables until they are on the point of tender, and stir-frying finishes the job. It saves you time and makes the finished product taste better. You're going to be stir-frying the meat and veg for maybe a few minutes tops, as the sauce reduces.
I mean, you could just throw in whole raw vegetables, but that would make your meal significantly less nice. If you're cooking something like bok choi or gai lan, cut each piece into about thirds, maybe fifths, before stirfrying. It will cook better and be easier to eat.
But if you're too pressed for time to blanch, then you can use fresh spinach and things will be okay. It's just when you're using chinese veg, chard, brocolli and the like, where blanching is damn near mandatory for the product to be nice.
Whatever you choose, but make sure to mix all the ingredients of the sauce well before adding. They're approximations that can be finetuned to taste. Personally, I would use smooth, because chunky would add a distracting texture.
It's not really a substitute for mirin, but to my mind it's a better "generic stir fry" ingredient than mirin is - if you want to add sweetness to a stir fry then brown sugar is probably a better choice unless you're aiming for something specifically weeaboo.
I expect you'd like her to cover up her face and body at the workplace so you don't get involuntarily rapey
Vietnamese stir fries are nice. Lemongrass and fish sauce along with whatever else you like
No problem! Remember, get the water boiling, salt it sparingly, remove the veg when it has just begun to colour, and if you're feeling especially economical, you can keep the vegetable liquid, add stock powder to it, and include it in the sauce.
>white knighting on a Polynesian muffler repair discussion forum
Would you avoid more exotic peanut butters like honey or maple peanut butter? Personally, I don't think honey would be a terrible choice, but I would probably avoid maple unless it was all I had on hand at the time.
It's not about being weeaboo, I just thought it would go nicely with other things people were mentioning. Given that it's common in Asian cuisine, I just kind of figured it would be brought up more often. But you're right, brown sugar would probably do the job just as well if not better. Most of the sauces and rubs I've had that contained brown sugar were great.
>Would you avoid more exotic peanut butters like honey or maple peanut butter
I've never seen anything like that here, but we're not as big on peanut butter as you are. I'd check the ingredients; if it just says "peanuts and honey" then give it a try, if it includes a load of emusifying oils/sugar/other shit then avoid.
>It's not about being weeaboo, I just thought it would go nicely with other things people were mentioning
It would, as long as you're happy adding a bit more sweetness to the dish. The guy you're responding to is just being autistic and trying for some false sense of authenticity by recommending Chinese rice wine for a Chinese stir fry.
having women on this board ruins everthing
>woman has literally done more to derail the thread than anyone else has
Seriously, just stop advertising the fact that you're a woman when it's irrelevant to the rest of your post. It's not difficult.
Any time you do, you'll get a mix of the genuinely creepy and lonely clamouring for your attention, and the self-appointed chemo patrols calling you out for attention whoring.
So just stop it.
hoisin and squad sauce are two great and cheap sauces you will like.
also ketchup its a good filler sauce that actually addss a nice depth of flavor
hoisin can be found in international section im sure, but the fish sauce might be a bit harder to find.
source: im asian bitch
also , anyone who say msg is necessary to good food is an idiot. though my family still cooks with it here and there its been omitted from many family recipes and we dont miss it much at all.
OHHH ME SO SOY
was about to post exactly this except for the ginger juice which sounds delicious
i would use more soy sauce though (assuming you use light soy sauce which in my opinion tastes the best)