The Chinese Stir Fry Sauce E-Cookbook
9 Sauces, 41 Easy Recipes, and Step-by-Step Guides to Making Restaurant-Style Dishes Successfully.
What’s Included
- A 157-page e-cookbook that guides you through the basic Chinese ingredients, cooking equipment and stir fry workflow, to help you cook Chinese food like a pro!
- Nine popular Chinese sauces. You’ll learn how to cook, store, and reheat them.
- Forty-one easy recipes that are practical to cook in your kitchen without a wok.
- More tips on ingredient substitution without affecting the taste of the dish, and how to customize recipes for a gluten-free or vegan diet.
- Mobile-friendly book design that allows you to jump between chapters and browse recipes with one click.
Chapter Breakdown
See Readers’ Comments on my Stir Fry Sauce Recipes
Maggie, I just found this recipe and after trying many others it’s THIS one that brings the real deal!!! Love that there’s no cornstarch and no stock. It looks, smells, and tastes AMAZING!!! I used a thumb of ginger as well throwing in the 6 dried chilis in the oil until blackened then removed. I can’t imagine this without either as they really add to the aroma, flavor, complexity and umami your recipe brings.
Kevin
Maggie, this sauce was *marvelous*! I dried the peels from the mandarin oranges that’re in season right now (I always eat them this time of year like they’re going out of style) and used them when I made it. Dinner tonight was so quick to make since the sauce was already done!
Movielady
Made this sauce yesterday: terrific! With a chicken defrosted on the counter we had your orange chicken for dinner: fantastic outcome and indeed better than the neighborhood take-out. With a side of stir-fried brussel sprouts and rice we had happy dinner campers all the way around. And yes, no huge amount of oil to deal with: a great bonus.
Stuart