Most good and easy Asian sauces start with a good soy sauce. All other ingredients build on that to create a unique flavor. People often wonder how a simple plate of protein, vegetables, and rice (or noodles, if you prefer) can be so darn good. I'll tell you...it's all in sauce.
Most teriyaki sauces start with the building blocks of soy sauce, ginger, lemon juice, brown sugar, and a thickener like corn starch. I've seen garlic and sesame oil in teriyaki sauce, as well. A fresh button of peeled and grated ginger root gives the sauce a little kick, but dry ginger from the spice cupboard works just fine, too.
Most sweet and sour sauces start with the building blocks of soy sauce, ketchup, pineapple juice, white vinegar, brown and white sugars, and cornstarch as a thickening agent. The pineapple is the sweet, and the vinegar is the sour; you just can't make a sweet and sour sauce without those two ingredients. I've seen chicken stock or buillon used, as well, in the sauce.
Most thai peanut sauces start with the building blocks of soy sauce, peanut butter, lime juice, ginger, garlic, and water (No thickening agent necessary! You actually need to thin it because of the peanut butter.). I've seen whole or crushed peanuts added for texture, and cilantro for garnish and added flavor. Many people enjoy sesame oil in this.
Most thai curry sauces start with the building blocks of soy sauce, coconut milk, tomato sauce, curry powder, lime juice, and sugar. It's wonderful with cilantro on top, and I've seen it with cashews hiding inside for texture. Some people like adding some spice with red pepper flakes, cinnamon, or diced red chilis in adobo sauce.
The amazing thing about a good sauce is that it goes with everything. Picture these sauces with combinations of the following:
- Skillet chicken
- Braised beef
- Grilled shrimp
- Meatballs
- Pork
- Tofu
- Tilapia
- Salmon
By the way, I love teriyaki salmon with toasted walnuts! Teriyaki sauce also goes well with beef, meatballs, and chicken. Sweet and sour sauce over shrimp, meatballs, chicken, or pork would be wonderful. I've had the curry sauce with chicken, tofu, and tilapia, and the peanut sauce pairs well with chicken, shrimp, pork, tofu, and tilapia. Also try a butternut squash purée and mix it into the curry sauce...it thickens it and tastes great!
With any of these combinations, just add any sautéed or steamed vegetable, either on the side or mixed in the dish, and you have endless dinner possibilities. Rice or noodles? Yes, please! The key is experimentation, because you just can't go wrong.
My Four Asian Sauce Stanbys
Teriyaki Sauce (Recommended with asparagus, broccoli or any multi-veggie stir fry, plus rice)
Sweet and Sour Sauce (Recommended with tri-color bell peppers and pineapple, plus rice)
Thai Peanut Sauce (Recommended with sauteed snap or snow peas and sliced carrotts, plus noodles)
Thai Curry Sauce (Recommended with tilapia and steamed butternut cinnamon squash, or red bell peppers and fresh green beans with matchstick carrots)
A Few Recipes to Get You Started
Cantonese Chicken
Zucchini Ramen Stir Fry
Yellow Curry Soup
Enjoy!
