There’s nothing quite as simple nor as satisfying as a well-done stir-fry. Your choice of sauce of course makes all the difference, adding a nuanced notch of flavours to a depth of dishes.

From the spicy slant of Sichuan to the punchy kick of black pepper – Foodhall Cookery Studio have shared their surefire recipes for whipping up an arsenal of Asian sauces. Bookmark these as essentials for elevating your next home-cooked supper!

---

Sichuan Sauce

Ingredients

• 200gm Chilli Paste (One With Kashmiri Chillies Works Best)
• 40gm Garlic
• 30gm Ginger
• 40gm Onion
• 1 Stick Celery Finely Chopped
• 1 Pc Star Anise
• Oil As Required
• 30gm Sugar
• Salt & Vinegar – To Taste ( Preferably White Vinegar)

Method

• Boil the dried red chillies until softened and deseed it. Drain off all the water and let it sit. Make a coarse chilli paste and keep it aside.
• In a pan – add oil, garlic, onion, ginger, celery and cook until browned; add chillies, sugar, vinegar and salt.
• Add oil as required .
• Store it in a fridge for a week.

---

Hoisin Sauce

Ingredients

• 2 Tablespoons Smooth Peanut Butter
• 1 Tablespoon Dark Brown Sugar
• 2 Teaspoons Rice Wine Vinegar
• 1 Garlic Clove, Finely Minced
• 2 Teaspoons Sesame Seed Oil
• 1 Teaspoon Hot Sauce (more Or Less To Taste)
• 1/8 Teaspoon Black Pepper
• 4 Tbspn Soy Sauce

Method

Put all the ingredients into a blender and blitz to a smooth liquid. It’s as simple as that.

---

Sweet Chilli Sauce

Ingredients

• 200ml Sweetchilli Sauce
• Lemon Juice of 1 Lemon
• 2 Tbsp Chopped Coriander
• 2 Cloves Garlic Chopped

Method

Combine all the ingredients together and rest it overnight. Use the next day.

---

Black Pepper Sauce

Ingredients

• 30ml Oyster Sauce
• 2 Tbsp Sesame Oil
• 2 Tbsp Soy Sauce
• 10gm Black Pepper
• 10gm White Pepper
• 1 Tbsp Garlic
• 1 Tbsp Cornstarch

Method

Combine all the ingredients together and cook until simmered. Add cornstarch for thickening.

---

Stir Fried Vegetables With Black Pepper Sauce

Ingredients

Pick a combination of your favourite veggies; we suggest:

• 100gm (cut 1/3) Snap Peas
• 1 Bud Broccoli (Florets)
• 100gm Baby Corn (Slant Cut)
• 2 Bunches Pakchoy (Roughly Cut Slant )
• 100gm Bean Sprouts
• 1 Pc Carrot (Cut Diagnal)
• 2 Tbsp Chopped Ginger
• 2 Tbsp Chopped Garlic

Method

• Add ginger, garlic and oil to a pan. Cook until golden brown.
• Add tossed vegetables, starting with the stiffer vegetable first (carrot, sprouts, broccoli, beans sprout, pakchoy)
• Finish with black pepper sauce and cook on a high flame, taking care to ensure that the vegetables do not leave water and lose moisture. Serve with spring onions & a sesame garnish on the top.

---

---

We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.

Latest Instagram Posts

Browse More Recipes

---