General Tsaos Stir Fry Sauce Recipes

GENERAL TSO SAUCE

Steps:

• In a medium pot, add all the ingredients and whisk to combine. Place it over medium heat for 3-5 minutes until it starts to simmer.
• Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat.

GENERAL TSAO'S STIR FRY SAUCE

Steps:

• In a large bowl combine cornstarch and water.
• Mix together. Add remaining ingredients and stir all together until sugar dissolves.
• Refrigerate until needed.

GENERAL TSO'S TOFU STIR-FRY

Steps:

• Cut the tofu into 2-centimetre (3/4-inch) cubes and dry well on paper towels. Put half the cornstarch into a food bag, add the tofu cubes and toss to coat, then add the remaining cornstarch and toss again. Set aside for 5 minutes to become slightly tacky.
• Mix the rice vinegar, soy sauce, hoisin sauce and brown sugar together in a bowl and set aside.
• Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1 to 2 minutes on each side until golden brown. Remove from the pan and set aside to drain on paper towels. Drain any excess oil from the wok.
• Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chile and gently fry for about 1 minute before adding the blended sauce ingredients with 150 milliliters (2/3 cup) water. Bubble until you have a thick, glossy sauce.
• Return the tofu to the pan and toss to coat all over. Serve with steamed basmati or brown rice and broccoli.

GENERAL TORGO'S STIR-FRY SAUCE

Steps:

• Whisk together the tomato paste, water, soy sauce, vinegar, & stock. Whisk in the cornstarch. Whisk in some honey a little bit at a time until your desired sweetness (dip your finger into it and taste as you go; try not to make too sweet so it doesn't overpower the other flavors). This is the base of the sauce and can be stored until you need it. Make 5x as much and put in a jar in the fridge (shake before using).
• Stir-fry your desired meat & vegetables and set to side. Now you're ready to use sauce!
• Heat peanut/canola oil at medium-high to high heat. Add the red pepper flakes. After 5-10 seconds, add garlic and ginger. Wait 5-10 seconds, add the sauce. Reduce the sauce so it becomes nice and thick. Add your stir-fry stuff for a minute or two. An option is to add a little sesame oil at the end and let it heat for a few seconds until you can smell its beautiful aroma. Serve. Eat.

GENERAL TSAO'S CHICKEN II

Steps:

• Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.