Wednesday, November 7, 2012

Shanghai Stir-Fry Sauce

Shanghai Stir-Fry Sauce

I make a lot of stir fry. Mostly because we love them, but they're also quick to throw together, and a great way to incorporate lots of vegetables, in our diet.
A while back, I tried a recipe for Shanghai braised pork, that had a wonderful braising sauce, but it took a while to prepare. So, I came up with a stir-fry sauce, that reflects the flavor. I think next time, I'll reduce it a bit more, to about 1/4-cup.
Love it! Make the sauce the day before, and you can put a stir-fry together, quickly. I think this would be great with beef too.

peel of 1 orange- removed with a vegetable peeler
1/8tsp ground star anise or 1 pod
1/4tsp. cinnamon
1/8tsp. ground cumin
1 crushed bird chili
1/4cup rice wine
1Tbl. rice vinegar
1-1/2cups water with 1tsp chicken base dissolved in it
2Tbl. soy sauce
1/4cup brown sugar
2Tbl. molasses
2 chopped green onions
1tsp. minced garlic
1/4tsp pureed ginger
1/2tsp. salt
1/4tsp pepper

Combine all ingredients, in a saucepan. Simmer on lowest flame, until the liquid is reduced to about 1/4-cup.40-45 minutes. Cool completely, and strain.
Stir in 1Tbl. cornstarch, before adding it, to a stir-fry.


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