|make your stomach happy||.||
by Yee-Fan Sun | 1 2 3 4
continued from page 2
The key to proper saucing is threefold:
As with the marinade, my two simplest sauces come in a dark and a light version. The dark sauce consists of soy sauce and a bit of wine, along with some cornstarch and water for thickener. The light sauce, on the other hand, is essentially just a little bit of chicken or veggie stock thickened with just a smidge of cornstarch, and well seasoned with salt and pepper. The sauces are very nice as is -- and sometimes, you'll find that simplest really is best -- but you can also pep 'em up with all sorts of additions. Spice things up with chili paste or crushed red pepper; add oyster sauce, chili bean sauce, hoisin sauce, or Malaysian satay sauce. Asian markets are a good source for all manner of excellent sauces and condiments for jazzing up your stir-fries; make an excursion to your nearest one and stock up, then experiment away.
Though the sauce will be the last thing to go into the wok, you'll want to prep it in advance as you did with the other ingredients. Mix everything up in a small bowl, tasting to ensure that you're happy with the flavorings, then set the sauce aside.