This is the kind of thing you might want to keep to yourself until your kids have eaten and enjoyed fish sauce in a recipe. The aroma comes from the liquid given off by anchovies that have been salted or fermented. It has a pungent odor, but when used in cooking, the flavor is much milder. Another way to add saltiness and umami (savoriness) to stir fries.įish sauce, or nam pla in Thai: A basic ingredient in Southeast Asian cuisines, particularly Thai and Vietnamese. This thick, dark brown sauce is a staple in Chinese family-style cooking. Oyster sauce: Made from oyster extracts combined with sugar, soy sauce, salt and thickeners. It’s got a slightly rough texture, and a dose of tanginess from vinegar. Vinegar, Chinese five-spice and sugar are also commonly added.Ĭhili garlic sauce: Versatile, spicy and garlicky, as the name suggests. Hoisin sauce: A thick, somewhat intense sauce made from ground soybeans and some kind of starch, seasoned with red chiles and garlic. Keep it in the fridge to keep it from getting rancid.
Chili sesame oil is a nice way to add that sesame flavor and some heat at the same time. It’s often added at the end of cooking to preserve its wonderful flavor. Sesame oil: Made from toasted sesame seeds, this oil has a nutlike and aromatic flavor. You can choose regular or less-sodium soy sauce, and if there are gluten intolerances in your family, go for tamari, which is similar but without wheat. It packs a rich, salty taste, and is brewed from soybeans and wheat. Soy sauce: Indispensable in Asian cooking (and interesting in non-Asian recipes as well). Once you get to know them, you can play with them like mad. Here are a handful of condiments called for in many Asian recipes. Noodles, especially Asian noodles, are another nice base for stir fries. Choose any kind of rice you like: white, brown, jasmine, basmati, whichever. It’s nice to have something to soak up that sauce. A bit of cornstarch mixed into the sauce will allow it to thicken as it simmers. Otherwise, you wouldn’t really be stir frying, but braising or poaching. Only once your ingredients are cooked do you want to add any liquid. So doing it in stages and batches and then combining it all at the end adds only a handful of extra minutes. And because stir-fry food is cut small, cooking goes quickly. That’s why many stir-fry recipes call for cooking ingredients separately or in batches. Giving individual pieces of food a chance to come in direct contact with the hot pan on a continuous basis is the difference between nicely browned pieces and a pile of steamed food. The secret to great stir-fries (and lots of other cooking methods, like frying and sauteing) is to not crowd the pan, and to leave the food alone between stirs. And you need the pan to be hot before the ingredients hit it, so they have a chance to sear a bit, locking in color and flavor. You need high heat to get the best flavor from the ingredients in a stir fry. I like using a very large skillet, so the food in the pan is less crowded and gets a better distribution of heat. Because there is a lot of sloped side area to a wok, there isn’t much flat bottom sitting directly on the heat. The bowl-shaped pans sold as woks are not always the best answer for a home cook. A skillet may be better than a small wok.Cubed pork can be used in place of chicken, tofu can be swapped in for shrimp - most stir fries are flexible. Or adjust the time as needed: Sliced carrots will need more cooking time than spinach, for instance, so add a few minutes to the cooking time, or add them earlier in the recipe.
If you want broccoli instead of sugar snap peas, great! Again, just make sure the vegetables you sub in are cut comparably and have a similar density, therefore a similar cooking time.
#FISH SAUCE TASTE CROSSWORD FREE#
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