Homemade Asian Sauces to enhance the flavors of your Asian dish.

INSTRUCTIONS

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

Hoisin Sauce

1/3 cup brown sugar
2 tablespoons water
3 tablespoons store bought Chinese black bean sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
4 prunes
1/2 teaspoon sesame oil
1/2 teaspoon five spice powder
pinch of red pepper flakes

INSTRUCTIONS
Combine all ingredients in a blender and puree until smooth. Store in the fridge in a non-reactive airtight container. Chill overnight or preferable 24 hours before using. Will keep in the fridge for up to 2 weeks.

Sweet and Sour Sauce

1 cup canned pineapple juice
3/4 cup light brown sugar
1/3 cup rice vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

INSTRUCTIONS
Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.

Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.