Homemade Asian Sauces

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 1/2 teaspoons fresh ginger ,minced
• 1 teaspoon garlic ,minced
• 1 tablespoon honey or sweetener of choice
• 1 teaspoon sesame oil
• 3 tablespoons mirin
• 1/4 cup water mixed with 3 teaspoons cornstarch

1. Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
2. Store in the fridge for up to a week. Makes about 1 1/4 cups teriyaki sauce.
3. Stir Fry Sauce

• 1 1/2 cups chicken broth
• 1 tablespoon Shaoxing wine
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt

1. In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
2. This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.
3. Sweet and Sour Sauce

Ingredients:

• 1 cup canned pineapple juice
• 3/4 cup light brown sugar
• 1/3 cup rice vinegar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

1. Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.
2. Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.
3. Satay Sauce

• 1 tbsp soy sauce
• 2 garlic cloves peeled and crushed
• 200 ml (7 oz) coconut milk from a tin
• ½ tsp cumin
• ½ tsp coriander
• ¼ tsp ground ginger

1. Heat over medium heat whilst stirring with a wooden spoon.
2. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken.
3. Don’t let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
4. Sweet Chili Sauce

• 1/3 cup rice vinegar
• 1/3 cup water
• 1/3 cup + 2 tbsp sugar
• 1 tablespoon rice wine
• 2 tsp dried chili flakes
• 1 1/2 tsp minced garlic
• 1 tsp finely minced ginger
• 1 tsp soy sauce
• 2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)

1. Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly.
2. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator.
3. Will keep for up to a week. Makes about 1 cup.