Wok(ers) ......your favorite Sauce or Sauce Combinations....

northGAcock

So @nolaegghead challenged me a while back to try sauces and combinations as the tag line said. I have enjoyed many a (BGE) wok over the summer.....




I have come to enjoy the Iron Chef’s Sesame Garlic as my go to favorite.  While on a weight loss program.....the summer vegetables have been frequent and fresh.....been a good ride. I use fresh garlic in addition to the sauce....cause I like it like that. 



.......so my question is what have you found in your wokin journey? Time to try some new sauces. Lay some fav’s on me. 

The Cen-Tex Smoker

Go old school and search out some of village idiots stuff. He was a very early adopter of wok cooking on a bge and posted tons of recipes on here over the years. 

We love to cook with a wok on our egg but have not done it in way too long! I think I have a few on here. I’ll find and link to them here. Our sauces are all homemade but I do like Soy Vey Very Teriyaki and their wasabi Teriyaki as well. Those are some good bottled sauces. 

caliking

I've used this in the past as a guide:
https://www.finecooking.com/recipe/stir-fry-recipe-create-your-own

caliking

And that's a great looking dish. I'd eat the heck out of it. 

northGAcock

The Cen-Tex Smoker said:

Go old school and search out some of village idiots stuff. He was a very early adopter of wok cooking on a bge and posted tons of recipes on here over the years. 

We love to cook with a wok on our egg but have not done it in way too long! I think I have a few on here. I’ll find and link to them here. Our sauces are all homemade but I do like Soy Vey Very Teriyaki and their wasabi Teriyaki as well. Those are some good bottled sauces. 

Thanks for the info. Will do some searching. 

northGAcock

caliking said:

And that's a great looking dish. I'd eat the heck out of it. 

Thanks....it was enjoyed by us both. 

Mattman3969

Get some oyster sauce, fish sauce, soy (reg sweet and dark) and chicken stock.  If I need sweet I’ll use agave.  These ingredients will make just about any sauce you need.  


I have to second @caliking with the FineCooking recommendation.  

Botch

I've wokked so many meals I don't measure the ingredients in my sauce, just eyeball it, hopefully these "guesstimates" are good.  Remember these are for a (stout) serving for one; multiply as necessary.
 
2 Tblspn water
2 tsp soy sauce
1 tsp cornstarch

and any one of the following:
1 tsp sambal oëlick
healthy splash of any hot sauce
1 tsp hoisin (I'm not that fond of this, probably won't buy more)
2 tsp "Tiger Sauce" (a favorite)
2 tsp oyster sauce (another favorite)
1 tsp harissa (it's not chinese; so what!)
1 Tblspn sweet bean paste, hot bean paste, or garlic bean paste

I mix the above four ingredients before I begin cooking; once the ingredients are cooked, I spread everything to the side of the wok and dump the sauce into the center, stir vigorously until it thickens (4 seconds?), then stir everything in until coated.
 
I then kill the heat, and no matter what the 4th ingredient is, I then add just a few drops of sesame oil, and toss one more time.  Sesame oil burns very easily and is nasty when it does; I've seen some recipes that use sesame for the stir-frying portion, uh-uh.  
 
FWIW.  

caliking

Solid tips, @Botch. 

A jar of chili bean paste (toban djan) or black bean garlic paste would be a sound investment. Available at Asian markets, but many grocery stores have it too. 

If you like cookbooks, these 2 are my favorites:



We love sichuan food, so the one on on the left is in regular play. 

northGAcock

caliking said:

Solid tips, @Botch. 

A jar of chili bean paste (toban djan) or black bean garlic paste would be a sound investment. Available at Asian markets, but many grocery stores have it too. 

If you like cookbooks, these 2 are my favorites:



We love sichuan food, so the one on on the left is in regular play. 

Many thanks for passing along. I am on the cookbooks like stink on a monkey.

fence0407

The Cen-Tex Smoker said:

Our sauces are all homemade but I do like Soy Vey Very Teriyaki and their wasabi Teriyaki as well. Those are some good bottled sauces. 

I use the following Soy Vay products and love them. I also have spicy gochujang paste on hand to make different marinades including this one https://www.allrecipes.com/recipe/242123/gochujang-sauce/. Here is a link to the cook I did with that recipe: https://eggheadforum.com/discussion/1215323/spicy-korean-style-mahi-mahi#latest

The Cen-Tex Smoker

caliking said:

Solid tips, @Botch. 

A jar of chili bean paste (toban djan) or black bean garlic paste would be a sound investment. Available at Asian markets, but many grocery stores have it too. 

If you like cookbooks, these 2 are my favorites:



We love sichuan food, so the one on on the left is in regular play. 

I know stir frying to the sky’s edge was one of Vi’s go-to books. I bought it becuase of his recommendation. Used it a ton but haven’t cracked it open in a while. Once this 100
degree weather breaks I’ll have to get woking  again. 
 

fishlessman

usually dig a recipe out of the book breath of a wok,  for store ought i like the fusia brand at aldis.  do some google on sriracha stir fries, from honey styles to oyster soy sriracka sauces.  its good to have the soy, oyster, fish, sambol oelek, etc, for stir fries and quick dipping sauces. this stuff has a shelf life of a hundred years

DoubleEgger

Two words... Japanese Crack 

booksw

The Cen-Tex Smoker said:

 I do like Soy Vey Very Teriyaki and their wasabi Teriyaki as well. Those are some good bottled sauces. 

I just poured some Very Teriyaki in a zip lock full of a side of salmon.  I always feel like its cheating and NOW I see that forum royalty like it too- makes me happy!  Thanks @The Cen-Tex Smoker

I roast a lot of veggies on the egg- often seasoned with just salt and avocado oil.  What is the advantage of wok?  I am not sure I have the patience to stand over it- do you have to?

GrateEggspectations

DoubleEgger said:

Two words... Japanese Crack 

northGAcock

booksw said:

The Cen-Tex Smoker said:

 I do like Soy Vey Very Teriyaki and their wasabi Teriyaki as well. Those are some good bottled sauces. 

I just poured some Very Teriyaki in a zip lock full of a side of salmon.  I always feel like its cheating and NOW I see that forum royalty like it too- makes me happy!  Thanks @The Cen-Tex Smoker

I roast a lot of veggies on the egg- often seasoned with just salt and avocado oil.  What is the advantage of wok?  I am not sure I have the patience to stand over it- do you have to?

The wok cook is hot and fast. Hot on the wok.....in and out quickly for the cook. 

tarheelmatt

Usually you can get by with chicken or beef broth, oyster sauce, hoisin, fresh garlic, fresh ginger, Sambal, and soy sauce for most of your sauces.  Using those in some variation along with some corn starch or xantham gum.  

Usually don't buy sauces my self, just make them.  

Here's my Mongolian Beef recipe: 

2 teaspoon vegetable oil

½ teaspoon minced ginger

1 tablespoon chopped garlic

½ cup soy sauce

½ cup water

¾ cup dark brown sugar

1 cup vegetable oil

1 pound flank steak

¼ cup cornstarch

5-6 large green onion tops, sliced into 4 inch pieces

1 - Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.  Dissolve the brown sugar in the sauce then raise the heat to medium and boil the sauce for 2 to 3 minutes or until the sauce thickens.  

2 - Slice the flank steak against the grain into ¼ inch thick bite sized slices.  Tilt the blade of your knife at about 45° to the top of the steak so that you get wider cuts.  

3 - Dip steak into cornstarch and let set up about 10 min.  

4 - As the beef sits, heat up on cup of oil in a wok over medium to high heat (not smoking).  Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges.  You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.  Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onion.  Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.

YukonRon

I just go simple as possible. Teriyaki and pineapple juice. Marinade then hot and fast.occasionally I add an oil for the cooking. Mostly chicken, seafood, pork and veggies.
Beef I use soy mixed lightly with sriracha and some oil.
Whatever is handy.
Über lazy.