Guide to Chinese Stir Fry Sauces

 

Stir-frying is a cooking technique that has been fundamental in Chinese cuisine for 2000 years. These sauces have been prized mainly because of their ability to retain the vibrant textures and flavours of the ingredients while being cooked at high heat. In this comprehensive guide, we will explore the world of Chinese stir-fry sauces to tell you everything you need to know about them.

1. Hoisin sauce
   
   Hoisin sauce is sweet and savoury and is made from soybeans, garlic, chillies, honey, rice vinegar, black pepper, Miso paste and various other spices. It tastes like American barbecue sauce but is much richer and less sweet. Adding hoisin sauce adds depth to any stir-fry dish.
   
   
2. Black bean sauce
   
   Black bean sauce is made from fermented black beans, vegetable oil, white onion and dried chilli peppers that provide a savoury flavour with a bit of sweetness. It is generally preferred with rich proteins such as pork and chicken that help to absorb the heavy flavours of the sauce. 
   
   
3. Kung pao sauce
   
   Kung pao sauce is a popular stir-fry sauce from Sichuan cuisine that's sweet, savoury, spicy, and tangy. It is made up of vegetable oil, white sesame seeds, Korean chilli flakes, Sichuan peppercorns, Chinkiang vinegar and Shaoxing wine. This sauce is so popular in oriental eateries that every independent chef has their own variant of the Kung pao sauce.

In conclusion, these are the most popular stir-fry sauces used in Chinese cuisine. Each of these can be customised to suit personal preferences and the specific ingredients being used. 

If you are looking for authentic Chinese stir fry sauces, you should surely let your taste buds discover the stir fry lineup by Moi Soi. They have a range of ready-to-eat products that are vegan and made from local products. Their noodles, sauces and curries are winning the hearts of every oriental enthusiast. Visit Moi Soi to add the missing cook to your cooking.