Thai Stir-Fry Sauce Recipe

There is no standard stir-fry sauce when it comes to Thai cuisines. Thai cuisine adapted Chinese Fried basic sauces by adding chillies to taste a little kick. Basic Chinese stir0frying seasoning is soy sauce. Thai cooks generally use fish sauce that is also known as nam pla instead of this, primarily soy sauce infused with extracts of fermented fish from fish that is. Nam pla salty flavours, much like strong anchovy sauce and occur in Asian stores and some supermarkets.

As Chinese, Thai cooks allows oil of Sesame, garlic and Ginger season their stir-fries. The recipe below is for a sauce all-purpose that you can use to give to your usual dishes jumped a Thai flavour:

Jumped Thai Sauce recipe
Fact: Enough for the season
vegetables of pound, fish or meat
Preparation time: 5 minutes
Cooking time: no

Ingredients:
1 tbsp sesame oil
2 tsp red pepper paste
Palm tea or brown sugar 1 teaspoon
1/2 teaspoon pepper
2 cloves garlic, very finely chopped
2 tsp minced green ginger
2 tablespoons fish sauce

Method:
Mix oil, pulp of red peppers, sugar, pepper, garlic and ginger. Add cooking oil to the wok according to your usual recipe, and then add the mixture of sesame oil. When it comes to a boil, add fish sauce then your other jumped the ingredients and cook in the usual way.

* Asian recipes *.

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