Stir-Fry Cooking

At the heart of all Asian stir-fry cooking resides the sauce. After all; the sauce is the glue that holds stir-fry dishes together, and with the preponderance of sauce types and styles from which to make a selection it is no wonder that the majority of people do understandably feel a little over-whelmed or intimidated.

It is for these reasons; that more often than not, the menu selection processes will be guided by a search for familiarity and predictability thereby imparting a certain degree of trusting confidence on the part of the menu selection decision maker. So it is that when we see the word honey in a dishes title it jumps out of the page and says “Pick me! You simply can’t go wrong with honey”.

The same type of thought processes also take place when cooking at home so it is no wonder that in all probability the single most important of all Asian cooking skills is the mastery of making a staple stir-fry honey sauce. Here are the basics of producing a stir-fry honey sauce that can be relied upon time and time again pretty much akin to an “ole faithful” fall back fail safe.

Ingredients

• ½ Cup of Water
• ¼ Cup each of Honey and Soy Sauce (I find that Kikkoman brand tends to be the most consistent in terms quality, texture and flavor)
• 1 Tablespoon of Cornstarch
• 1 Teaspoon each of Freshly Ground Ginger, Freshly Ground Garlic and Red Pepper Flakes

Method

1. Using a small-medium mixing bowl combine all ingredients until the cornstarch is fully dissolved
2. Pour into preheated wok or skillet and stir-fry until the sauce has thickened
3. Once cooked you may need to add a little additional water to thin the sauce out a bit

Note: The trick with a stir-fry honey sauce is this process of cooking until thick and then thinning as desired.

Wok on Wok Ring

Serving

These portions will yield approximately 1 cup of sauce which is usually enough to serve for 6 adults.

Once you have this technique under control you will find it oh so easy to modify to suit whatever dish it is that you are currently cooking. For example: when making a chicken stir-fry, you might wish to add in some toasted sesame seeds. Simply do the following:

1. Make your stir-fry honey sauce as per usual and add about ¾ as you stir-fry the chicken
2. Once the chicken is ready pour the remainder of the stir-fry honey sauce into the wok and give the chicken a quick stir to ensure that it is thoroughly coated with the sauce and then toss in the sesame seeds

   This sauce also goes down really well when used in combination with a basic stir-fried rice and whatever leftovers that you may have in your refrigerator.

3. Simply fire up the wok and a little olive oil then in with the rice followed closely by an egg or two. Stir continually (after all this is why it’s called stir-fry).
4. Once the egg is cooked add in whatever leftovers you like and just as the whole mix is nearly ready to serve in with the stir-fry honey sauce. Stir-fry for another couple of minutes and then serve.

Bon appetite!