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All-Purpose Stir-Fry Sauce

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Here is a great sauce to have around for last-minute stir-fry dishes. Added near the end of cooking, it works with any meat, poultry, seafood, or vegetable. This amount is sufficient to season about 1 pound of ingredients."

List of Ingredients

â—¦ 3 tablespoons soy sauce
â—¦ 1 teaspoon finely chopped fresh ginger
â—¦ 1 small clove garlic, minced
â—¦ 1 green onion, including tender green tops, finely chopped
â—¦ ½ teaspoon Chile Oil (recipe follows)


Recipe

In a small bowl, combine the soy sauce, ginger, garlic, green onions, and chile oil and stir well.
This sauce will keep in a jar with a tight-fitting lid in the refrigerator for up to 1 week. If you make it in advance, add the green onion just before serving.

Makes about ¼ cup



Chile Oil:
"Use this oil as a seasoning for cooking and as a table condiment. If you like, leave the pepper flakes in the oil; they will make it hotter the longer it stands. The chile oil will keep in a small, tightly capped glass jar in the refrigerator indefinitely."


â—¦ ¼ cup red pepper flakes
â—¦ 1 cup peanut, canola, or safflower oil


In a small saucepan over medium heat, combine the red pepper flakes and oil. Bring almost to a boil, then turn off the heat and set aside to cool.

Sterilize a 1-cup (8-fl oz) bottle. Carefully strain the oil through a fine-mesh sieve (or pour without straining) into the hot sterilized bottle and cover tightly. Use sparingly as a seasoning or condiment.


Makes 1 cup