General stir fry recipes
In most of these, you can simply make the sauce, and use it for any stir fry. For the stir fry, just use a combination of a protein, e.g. tofu, soy chunks, imitation meat, possibly tempeh, etc, and add a combination of veggies. The most basic one I tend to go for is onion, deseeded zucchini and bell pepper. Generally you can also go with broccoli, snap peas, green beans, whatever. As aromatics use spring onion or shallots, ginger, garlic.
Black bean sauce
Marinate protein in tbsp Shaoxing wine, 2 tsp cornstarch, some salt.
Sauce contains:
2 tbsp black bean sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce
0.5 to 1 tsp dark soy
1 tbsp water
1 tsp sugar
good dash black pepper
1/2 tsp cornstarch
Sweet and salty sauce
This one works best as a coating for fried tofu or another meat substitute. Pour in a pan, reduce till thick and sticky, add tofu.
75 ml cold water
1 tbsp soy sauce
0.5 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
1 tsp cornflour
grated ginger
grated garlic
chili flakes
Gochujang peanut sauce
finely diced shallot/spring onions
garlic cloves, finely dices
1-4 tsp gochugaru
tbsp sesame seeds
1.5 to 2 tbsp oil
Heat oil, poor over the above ingredients so it sizzles. Then add:
1 to 1.5 tbsp gochujang
1 to 1.5 tbsp smooth peanut butter
1 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp lime juice
2 tsp sugar
0.5 tsp sesame oil
1 tsp miso (optionally)
Loosen with a little hot water.
Doubanjiang sauce
1 tbsp dark soy
1 tbsp Shaoxing wine
0.5 tbsp black vinegar
1 tbsp doubanjiang
2 tsp granulated sugar
1 tsp starch (cornstarch works)
some ground Sichuan pepper
around a tsp of hoisin
I added the bit of hoisin for some balance and sweetness. I find the black vinegar a bit overwhelming; the first try had 1 tbsp black vinegar, and no hoisin. This seems to work okay.
