ORIENTAL DARK SAUCE RECIPE, SESAME, "THE CHRISTIAN CRAFT ROOM," CARRIE GEREN SCOGGINS

RECIPE, ORIENTAL DARK SAUCE, SESAME, "THE CHRISTIAN CRAFT ROOM," 

CARRIE GEREN SCOGGINS

http://youtu.be/hT-i_Wza5Qo

1/2 teaspoon garlic

1/2 ginger

3 tablespoons of sugar

1/3 cup of sesame oil

[if you do not have an oriental grocery store, 

try Wal Mart's small "oriental" section]

Some add red pepper flakes, or use the Thai 

paste in the cans from oriental grocery 

store, yellow can is good, green can is 

hotter, only use a tea spoon if it.



mix ingredients in a bowl, then cook in pan 

for less than 4-5 minutes. I only cook it for 

about 2-3 minutes, some may wish to cook 

sauce longer. I do not add to the meat while 

cooking, as it absorbs it until there is no 

sauce and no taste. I cook it afterwards in 

the same pan, which still gives meat 

flavoring of chicken, steak, or pork, and 

then use it as a dipping sauce for the meat.



IF YOU CHOOSE TO ADD A HOT THAI FLAVOR TO THIS DARK ORIENTAL MEAT SAUCE:

MOST INSTANT THAI SAUCES ON THE MARKET RUIN THE FLAVOR OF ONE'S DISH, ADDING TOO TART OF A FLAVOR. IT IS BEST TO USE RED PEPPER FLAKES OR SEEDS, OR USE THE THAI PASTE IN A CAN, AVAILABLE AT YOUR LOCAL ORIENTAL GROCERY STORE. WAL MART HAS A BRAND OF HOT CURRY PASTE AS WELL, ONLY USE ONE SQUARE OF THIS AS THE FLAVOR IS VERY STRONG.



IF YOU ARE GOING TO ADD IN VEGETABLES, AND THEY ARE FROZEN,  POUR OFF THE WATER WHEN COOKING BEFORE YOU ADD IN THE SAUCE MIXTURE!    FRESH VEGETABLES ALSO LEAVE WATER IN YOUR PAN, THAT WILL NEED TO BE POURED OFF, BEFORE ADDING IN THE SAUCE MIX. WAIT UNTIL THE LAST 5 MINUTES IN COOKING THE VEGETABLES BEFORE YOU ADD IN THE SAUCE MIX, AND STIR FRY COVERING THE VEGETABLES WELL.



A "CARRIE" TIP:

WHEN YOUR STIR FRYING VEGETABLES, COVER THE PAN, MAKING THE PROCESS QUICKER. MAKING SURE TO POUR OFF EXCESS WATER BEFORE ADDING IN THE SAUCE.



ANOTHER "CARRIE" TIP:

IF USING FRESH VEGETABLES IN A STIR FRY, ADD THE VEGETABLES THAT TAKE LONGER TO COOK IN THE PAN FIRST, THEN LATER ADD IN VEGETABLES THAT COOK QUICKLY. FOR EXAMPLE, START COOKING THE CARROTS, AND CABBAGE, AND LATER ADD IN ONION.



IF YOUR WANTING MORE OF A TERIYAKI SAUCE FLAVOR, LEAVE OUT THE GINGER AND SESAME OIL, AND ADD IN 3 TABLESPOONS OF EEL SAUCE TO ONE SPOON OF MAYONNAISE, THE EEL SAUCE IS AVAILABLE IN ORIENTAL GROCERY STORES. SOME SUBSTITUTE OYSTER SAUCE FOR THE EEL SAUCE, BUT THE AUTHENTIC FLAVOR ONE GETS AT THE ORIENTAL RESTAURANTS IS FROM REAL EEL SAUCE. 



SOME PREFER TO COOK STIR FRY VEGETABLES IN WATER, COOKING WITH THE LID ON THE PAN, STEAMING THEM. THEN POURING OFF ALL EXCESS WATER BEFORE ADDING IN THE SAUCE MIX, IN THE LAST 5 MINUTES OF COOKING. AGAIN, IF THEY ARE FROZEN VEGETABLES, THERE WILL BE EXCESS WATER IN COOKING THEM.