Today, we’re going to take a look at a select group of classic, prepared cooking sauces even exper-ienced Asian cooks will use now and then. If you love Asian, you’ll want to have at least some of these in your pantry at all times for quick suppers!
Classic Honey Garlic Chicken
I have a short list of ‘classic’ stir-frying / cooking sauces I know I can count on to get me over a time-tight weeknight supper ‘crisis’. And I’ve used them all with the full slate of Asian proteins and veggie medleys from one time to another.
One thing I’m occasionally criticised for is, these fave prepped sauces are neither classic nor authen-tic. But they may be just what I want, especially when I’m tired, disappointed or even blown-away elated after an arduous, marathon ‘scratch’ cooking session.
Unifying factors?
These go-to flavours have one advantage in as much as I know I can count on them to deliver the same consistent ultra-cravable flavours and textures, jar after jar. Which is an immense comfort in itself.
They are, without question, kick-backs to the kind of ‘Cantonese’ Chinese food I first encountered when I was about 12 – and which defined my notion of ‘exotic’ until I graduated university and began to explore the world of ‘real Asian’ cuisine.
These sauces are also not too demanding on a tender tummy that might have been toying with ‘classic’, ‘authentic’ chili spices and bold, savoury blends all afternoon.
Perhaps the best thing about them is, they’re equally yummy with ‘background’ noodles, rice, chickpeas, lentils or good, old, reliable firm tofu. Even with Aloo (potatoes) or newly-popular cauliflower.
My faves
- Light, Low-Salt Soy Sauce
- Honey Garlic
- Teryaki
- Hoisin
- Thai Sweet Chili Chicken
- Butter Chicken
- Tikka Masala (See photo, top of page…)
- Vindaloo
My take
Most of the above can be found in the Asian aisle at your go-to full-service supermarket, in small-ish to medium-sized jars and/or bottles, priced at anywhere from $4 to $15, depending on size and in-gredients. And there are others you may want to try, including an equally-diverse selection of hot, spicy, regional chili styles (i.e.- Sichuan, Hunan) styles.
You’ll eventually try all or most of them, and boil down your personal must-have list to 6 or fewer.
A little goes a long way – especially when you’re ‘cooking small’ – for 1 to 4 diners. Remember: you can always add more flavour or heat, but you can’t take away! Choose your brands and variations carefully…
~ Maggie J.