Comments on: Stir-fry sauce- How to prepare and use in different recipes

By: Joy

Joy — Fri, 31 Mar 2023 01:00:28 +0000

Very helpful exploration of various Asian stir fry sauces. After consulting the most prominent, “easily Googled” blogs and YouTube channels I found this page. A helpful tutorial to myself as a newbie. (what I hope to say is a westerner of Italian and Polish decent that has been enthusiastically spending hours in the kitchen the past five years trying to learn this cuisine). Super helpful!

By: KP Kwan

KP Kwan — Sun, 01 Aug 2021 01:04:05 +0000

In reply to Carol Vo.

I suggest you keep the sauce in small freezer-safe containers. Then keep them in a small box then stuff them with some paper to secure them. Keep in the freezer and remove it only when you start your journey. I did that before, and it did not melt even after 12 hours.
Each container is for one portion, so you only need to defrost one for each cooking next time.
It can be kept in the freezer for up to two months with no noticeable flavor deterioration.

By: Carol Vo

Carol Vo — Sun, 01 Aug 2021 00:00:45 +0000

Wow, Just made sauce b but halved the ingredients and I love it already!!! Is there a specific way to store the sauce?How long will it last? My partner and I have moved to a different state so there are only 2 of us eating.

Note: Please use very little sauce to begin with, as others have found it salty… I did not…

Thanks Chef!!!

By: KP Kwan

KP Kwan — Mon, 12 Feb 2018 03:08:30 +0000

In reply to Lim Kian Hin. You are welcome!

By: Lim Kian Hin

Lim Kian Hin — Mon, 12 Feb 2018 01:02:32 +0000

In reply to KP Kwan.

Dear Mr Kwan.

Thank You for your assistance. After considering not try out . Prefer the Good Quality Soya for the Fried Rice. Steps on your Fried Rices. Very useful.

Thanks !

By: KP Kwan

KP Kwan — Mon, 05 Feb 2018 15:33:18 +0000

In reply to Lim Kian Hin. The sauce (seasoning) for fried rice can be different from one recipe from another. My recipe is what I use but make it your own by changing it according to you need. Good quality soy sauce will give a better result. If you follow my post Chinese fried rice, you should be able to find more information on the fundamental technique to prepare it. Thanks, KP Kwan

By: Lim Kian Hin

Lim Kian Hin — Mon, 05 Feb 2018 07:06:05 +0000

Dear Mr Kwan.

The amount of premix sauce. 15 percent on example cooked Rice.
FYI. . I do hv a digital weigh machine. Prepare accordingly to recipe.
Found 15 percent was too much salty.
I preferred to use less than 10 percent.

Then your other video on Fried Rice. The fried rice premix was not used.
Just a Good Quality Soya Sauce.

So fried rice is sauce used is just preferences. Either way can do. ?

By: KP Kwan

KP Kwan — Thu, 18 Jan 2018 06:33:10 +0000

In reply to CY.

Hi CY,

Just to recap the formula is:
2 teaspoons of salt
1.5 teaspoon of sugar
2 tablespoons of oyster sauce
1/2 teaspoon of cornflour
A dash (about 1/8 teaspoon) of ground white pepper
4 tablespoons of water

So this is going to be salty if you taste it as it is. It will be just right if you use it to mix/fry with 1kg of vegetable (only the edible part after cutting and washed).
The only ingredient that is salty is the oyster sauce, so if you want to be less salty, just keep everything unchanged, but reduce 2 teaspoons of salt to 1 1/2 teaspoons.

In any case, if you want to make changes, you may add some light soy sauce (reduce the salt of course) and a few drops of sesame oil.

Hope this will suit your taste.

Thanks,

KP Kwan

By: CY

CY — Thu, 18 Jan 2018 06:05:28 +0000

Dear KP,
When I saw the ingredients for the sauces I thought it was godsend until I tried a small batch at ratio of 0.25. I would have thought it would be salty considering the sodium already in the individual sauces. True enough it is indeed salty! Could you please advice how to use them as in dilution or add sugar per tablespoon spoon of the sauce?

By: KP Kwan

KP Kwan — Fri, 17 Feb 2017 22:53:57 +0000

In reply to CJ Savvy.

Dear CJ,
Thank you and hope you enjoy your cooking.

Best regards,

KP Kwan