Asian Sauce, a favorite ingredient for many popular recipes is made by combining garlic, soy beans and corn starch along with other additional ingredients. It has a sticky, sweet and sour taste and is popularly used in the eastern part of North America. It is red in color and is commonly used in household and professional cooking. However, there are many variations to the Asian sauce made using different ingredients.
Preferred Methods of Cooking
Various types of Asian sauces are prepared by combining all the ingredients and bringing them to a boil over low heat. On cooling, preservatives may be added to increase their shelf-life.
Cuisines and Popular Recipes
Asian sauce is most commonly used in American Chinese cuisine to bring the sweet and smokey flavor that is characteristic of Chinese delicacies. It is also used in a number of Asian cuisines. It is used by a number of Chinese restaurants in United States. Some of the popular dishes prepared using the Asian sauce are – barbeques, soups, stews, stir fry dishes, pizzas, steaks and other chicken, seafood and beef recipes.
Types
Ponzu Sauce Asian – This is prepared using soy sauce, sugar, sake, orange juice, cornstarch and crushed red pepper.
Brown Stir-fry Sauce – This is the most versatile sauce made with garlic, cilantro, soy sauce, cornstarch and seasonings.
Spicy Orange Sauce – It has a tangy flavor which is obtained by combining orange juice, rind and pepper flakes.
Simple Sweet and Sour Sauce – This is prepared by combining sugar, ketchup, water and apple cider vinegar.
Thai Peanut Sauce – It is prepared with tamarind, cilantro, chilli and peanuts and used as a dip or dressing, or Asian soups and wraps.
Spicy Red Hunan Sauce – It is a zesty and tangy sauce which is used for most Korean dishes and ‘Asian-Cajun Rice’.
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