Asian or Chinese Dipping Sauce

#1 01-01-2001, 07:48 AM

I would like to make a dipping sauce for stir fry. Would appreciate any favorites.

nutcakes · #2 01-01-2001, 01:22 PM

This is a confusing question. Stir-fry dishes are sauced in the pan and do not use dipping sauce. Dipping sauce is used for fried items or roasted items and sometimes soups, where you remove the meat or dumpling from the broth and dip it. Which are you looking for?

Dlee · #3 01-01-2001, 03:30 PM

Jesse,

I have to agree with Nutcake. You usually don't use a dipping sauce with stirfry, but if nessary after you make the stir fry you could take out the product out of the sauce and use the sauce for your dipping sauce.

D.Lee

#4 01-01-2001, 05:13 PM

There are many recipes for dipping sauces and finishing sauces for stir fries: for example..

Honey-Mustard Dipping Sauce

2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon Dark Asian sesame oil
1/4 teaspoon grated peeled fresh gingerroot
2 1/2 teaspoons water

The following is part of an ad from La Choy-

La Choy Stir-Fry Dipping Sauce and Marinate ...an ideal finishing sauce for stir-frying. Already pre-thickened, Stir-Fry Sauce adds a delicious flavor to all stir-fry dishes....etc

Also, there is a peanut dipping sauce..

What is your favorite? Does anyone make it from scratch? Hope this helps.

[This message has been edited by Jesse (edited 01-02-2001).]

Nick.Shu · #5 01-02-2001, 12:15 AM

i wouldnt really suggest a dipping sauce for stirfrys, because the nature of the dish requires a sauce for finishing, along with a cornflour water slurry.

However, there are alot of sauces that you could use for dipping.

Oyster sauce,
Hoisin sauce
soy sauces - light and dark, manis
peanut sauces - satays etc
chinese chilli pastes and oils
plum sauce
sweet and sour sauce
sesame oil with toasted sesame seeds
sweet chilli sauce

There are a few, but by the same token, there are sauces which would either need dilution or you would completely stay away from. These would be things like char siu marinades, XO sauce, thai fish sauce, etc.

momoreg · #6 01-02-2001, 05:23 AM

Or Yakitori, even though it's Japanese, not Chinese.

#7 01-02-2001, 09:34 AM

Recently we had the Chicken Stir Fry at a Shoney's restaurant for lunch. It was served over rice and came with a small paper cup of dipping sauce on the side. The sauce was excellent. This is what I would like to make at home. It was a sweet soy based sauce.

mudbug · #8 01-02-2001, 04:38 PM

Jesse,

I'm going to have to also agree with the others above although you narrowed it with your description later. If you're trying to find out what is in the sauce from the restaurant, ask a waitress or someone who works there. They might be happy to help. There are SO MANY things it could be.

Traditionally, as most everyone has pointed out, you don't use a separate dipping sauce for meals that have been stir fried. Probably the primary clue as to why you experienced this is by going to Shoney's as opposed to an asian restaurant.

Asking a general question about asian dipping sauces is very vague. You have to consider regions - Vietnamese, Chinese, Japanese, Cantonese, Singapore, Korean, Malaysian, Filipino, etc. (Not to mention the Asian-American inventions!) Each is a little different in the ingredients they use and the applications.

There is a fantastic cookbook called "The Key to Chinese Cooking" by Irene Kuo. If you're truly interested in Asian Cooking, this is a great primer. Once you learn the fundamentals of how to velvet meat and the methodologies, you can be cooking authentic asian dishes in no time!

For Asian Dipping Sauce Recipes look here: http://www.google.com/search?q=asian...=Google+Search

#9 01-02-2001, 06:23 PM

I did ask for the recipe. The waitress came back to our table informing us that she could not give out that information. The Shoney's near us went out of business a few months ago. I guess the "secret" must be kept from the "unwashed". There really IS a dipping sauce, for stir fry. This may be due to the fact that the dish is served with "skinny" sauce and needs more sauce on the side or for some other reason...God only knows.

#10 01-16-2001, 10:01 PM

cchiu...thanks for posting the suggested cookbook. Found one in excellent condition at half.com and also found a discount code for $5 off. Book regularly is $35...half.com had one for $11 less the discount. They also have one with a damaged dust cover for $7.

mudbug · #11 01-17-2001, 02:15 PM

SeattleDeb,

Does this mean you're getting the book? If so, I hope you enjoy cooking from it as much as we do.

#12 01-17-2001, 07:16 PM

I bought it!

mudbug · #13 02-27-2001, 12:00 PM

SeattleDeb,

Just following up to see if you've had a chance to make any dishes from "The Key to Chinese Cooking" and if you have, what do you think?

SeattleDeb · #14 02-27-2001, 01:15 PM

I have the book but haven't made anything yet...kind of devoted January to honing my Asian cuisine skills...now I've moved to Greek/Med stuff. Been having a lot of fun reading and cooking some new things. I'll keep you posted when I try some things from the other book.

Thanks for inquiring

youla · #15 03-15-2001, 03:16 AM

Dear Jesse .....I know where you're coming from. there is a time for dipping sauces for stirfries...the most basic ones contain ginger, rice wine, chilli, coriander and soy and usually sugar......I have my own favourite,,,ketjap manis, sambal oelek, lime juice, ginger, and seasoned japanese rice vinegar.....this is just personal but I love it...no quantities...make it to your own taste.