Pick Your Asian Sauce

Today is your lucky day.

For the price of one, you are getting 25 recipes!

Quite a bargain.

I am indebted to Lolly St. John at JustaPinch for deciding to post a collection of Asian sauces in one place.

I’ll abandon the usual format and just list them. All “instructions” are the same, just mix them all together.

By making your own, you save all those awful additives, and moreover, they will be fresh, and even more important, you will save a ton of money. Some of these “sauces” now cost nearly six bucks a bottle in the store.

If you like Asian dishes, this list will make live so much easier. Frankly, pick a sauce, add some meat and veggies, and you are in business. Or follow traditional recipes. So enjoy scrolling down and seeing the bonanza that awaits you.

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

General Tao’s Sauce
1/4 cup cornstarch
3 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup chicken stock
1/2 cup sugar
1/4 cup good-quality soy sauce
3 tablespoons white vinegar
4 red chilies or use Pepper flakes (optional)

Stir fry Sauce
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Sweet and Sour Sauce
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 1/2 tablespoons cornstarch
3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice)
2 teaspoons oil

Mongolian Grill Sauce
1 teaspoon olive oil or 1 teaspoon canola oil
1/2 teaspoon ginger powder
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar

Dipping Sauce
3/4 cup water
2 teaspoons cornstarch
1/3 cup seasoned rice vinegar
1/4 cup brown sugar
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes

Basic Chinese White Sauce
In a measuring cup, combine:
2 Tablespoons soy sauce, shoyu, or Bragg’s
3/4 cup water
1 tablespoon grated ginger
1/2 teaspoon chopped garlic (1 small clove)
1 Tablespoon cornstarch

Basic Chinese Brown Sauce
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
3/4 c. water
0.5 – 1 Tbl. grated ginger
1 tsp. chopped garlic (1 clove)
1 Tbl. cornstarch
1 Tbl. Molasses

Spicy Orange Glaze
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
1/3 c. water
1 tsp grated ginger
1-2 tsp. chopped garlic (1-2 cloves)
1 Tbl. cornstarch

Basic Chinese Sauce
4 ts Soy sauce
1 ts Sesame oil
1 ts Oyster sauce
1 ts Chili paste

Basic Asian Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

Chinese Lemon Sauce
1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 garlic clove , minced
2 teaspoons cornstarch
1 teaspoon cold water

Peanut Sauce
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes
salt and pepper , to taste

Ginger Sauce
1 yellow onion
2 tablespoons peeled and grated fresh ginger
1/4 cup fresh lemon juice
1/2 cup white vinegar
1 cup soy sauce

Mustard Sauce
2 tablespoons dry mustard
1 1/2 teaspoons sugar
5 tablespoons milk
2 tablespoons cream
2 tablespoons hot water
1 tablespoon sesame seeds, lightly toasted
1/4 cup soy sauce
1 garlic cloves, minced

Teriyaki Sauce
1 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, minced

Sriracha Sauce
1 1/2 cups chopped Chili Peppers
1 Tablespoon fresh lime juice
3 garlic cloves
2 Tablespoons palm sugar (or brown sugar)
2 teaspoons salt
1/4 cup white vinegar

Spicy Sushi Sauce
1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan)
2 tablespoons sriracha sauce
1/4 teaspoon toasted sesame oil

Thai Sweet Chili Sauce
3 garlic cloves, peeled
2 hot red peppers ( jalapeno, Serrano, Thai, cayenne, etc.)
1/2 cup sugar
3/4 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

Wasabi Sauce
1/3 cup mayonnaise
2 teaspoons wasabi paste or 2 teaspoons wasabi powder
2 tablespoons honey

Asian Barbecue Sauce
6 tablespoons hoisin sauce
2 tablespoons rice vinegar ( not seasoned)
1/2 teaspoon lemon juice
1 tablespoon asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallots
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five spice powder
1/3 cup sugar

Tabasco Sauce
3 dozen long hot red peppers
1 garlic cloves
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar

Hoisin Sauce
4 tablespoons soy sauce
1 tablespoon peanut butter or 1 tablespoon black bean paste
1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sesame oil
20 drops chinese hot sauce ( or Habanero or jalapeno)
1/8 teaspoon black pepper

Asian Plum Sauce
6 cups pitted chopped red plums
1 1/2 cups packed brown sugar
1 cup sugar
1 cup vinegar
1 small onions ( 1/2 cup minced)
1 teaspoon crushed dried chili pepper flakes
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or 1 tablespoon salt
1 tablespoon Thai basil or 1 tablespoon tarragon, minced
1 tablespoon basil, minced

Lumpia Dipping Sauce
1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon ketchup
1 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes


Caribbean Style Wings

I love wings. I love just having about three or four varieties of wings at the same time. Wonderful finger food, if a bit sticky.

Anyway, I got this recipe from a chef at JustaPinch, and I really liked it yesterday when we had them for New Years as part of a buffet of appetizers.

I changed almost none of the ingredients, but did change the method, so do go and see Chris Toy-Corwin’s original recipe too.

Although made for wings, this would be a great main dish baked chicken recipe as well. I would spatchcock the chicken and then proceed as usual. Imagine on rice.


  • 4 lbs chicken wings, tips saved for something else.
  • 2 tbsp olive oil
  • 2 tsp dried thyme
  • 1/2 c orange juice
  • 1/4 c lime juice
  • 1/4 lemon juice
  • 4 md garlic cloves micro-planed
  • 2 tbsp tabasco ( I used sriracha)
  • 2 tbsp honey


  1. Mix all the ingredients except the honey, together and pour over the chicken in a plastic bag. Marinate for a couple of hours or more as you wish.
  2. Place wings on a rack over a foil-lined broiler pan and crank up the oven to 400°. Place wings in and bake for 30-40 minutes. I let them get nicely charred around the edges.
  3. Meanwhile, pour all the marinade into a small saucepan and bring to a boil, reducing until it is a nice thick sauce. Add the honey.  At the 30 minute mark, paint the wings with some of the reduced marinade.
  4. Return for the last 10 minutes. Remove the wings and place on a serving plate and pour the rest of the marinade over.

Serves: Depends on how big a pig you really are! Just kidding. About 6 I would say.

Spicy Shrimp on a Bed of Lemon-Butter Sun-Dried Tomato Pasta

Looking for something elegant?

Something special?

Not to difficult or time-consuming?

Fresh, with great ingredients?

Well, read along. This is it. Simply sublime, full of flavor, and with the best real foods available.

When quality matters, impress yourself or your guests with this dish.


  • 12 medium shrimp, cleaned
  • 1/4 c extra virgin olive oil
  • zest of 1/2 lemon
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 lb linguine, cooked al dente
  • 1 lemon, juiced and zest of remaining half
  • 1/2 stick butter (4 tbsp)
  • 2 cloves garlic, micro-planed
  • 1/4 c minced oil-packed sun-dried tomatoes
  • 1/4 c fresh parsley
  • Best Parmesan-Reggiano for grating on the top


  1. Place shrimp in small plastic bag and pour in the marinade (EVOO, zest, salt, pepper, vinegar, garlic) Marinate for no more than 1 1/2 hours (1 hour is best)
  2. Place shrimp on wooden skewers and set on plate in the fridge.
  3. Cook the pasta in salted water.
  4. In a saute pan, melt the butter, add the remaining garlic, tomatoes, lemon juice and zest. Reduce by 1/3.
  5. Add the cooked and drained pasta and stir to coat. Add the parsley.
  6. Using a stove grill plate, heat to very hot. Place the shrimp on the plate and sear quickly, turn when edges are turning pink. Do the other side. Do NOT overcook.
  7. Plate the pasta between 2 plates and place a shrimp skewer on the top of each. Grate the cheese on top generously.

Serves: 2

Serve with a great simple salad of greens with a light vinaigrette and some french bread.

Brine It, Roast It, Love It! (Poultry)

I know, you probably hate thinking about it. Hauling that big bird around, no room for it, sliding all over the counter. And I’m not offering any solutions, but more work, but work that will make it so worth while to go through it all.

I’m talking about Brining your bird! Until you have had a brined turkey you have no loved turkey. Or Chicken, or a Duck, or the succulent Goose. It gives so much juiciness that it will just astound you. If you hate breast meat because it’s dry and tasteless, well do the brine.

And, if you can afford it and have a place for it, nothing is worth more than an old used fridge in the garage! Perfect for this brining process, for forcing bulbs in the winter, and for storing soda and booze and leaving you so much room in the kitchen!

Anyway, he’s how you get started. Other than salt and water, you can adjust this to whatever you like, especially the liquids and herbs.


  • 1 10-12 lb turkey
  • 1-2 c salt, kosher please
  • 6 sprigs or so of fresh thyme
  • 3 bay leaves
  • 1 btl of white wine (or apple juice)
  • water to cover


  1. Dissolve the salt in some water in a pan heated. Let cool.
  2. Meanwhile, get a container. A 10 gallon pail works fine or a cooler is great. You can use a plastic liner if you desire (please no scented types)
  3. Place the turkey in the container and add the herbs, wine and salted water, and then fill to cover the bird.
  4. Place in fridge, add ice to the cooler, or keep in an unheated basement or garage if the temperature stays UNDER 40° continually.
  5. Leave for 12 hours.
  6. Remove and set out to drain. When it is reasonably so, place in a container and place in the fridge UNCOVERED for another 12 hours.  At the end of this time, you are ready to get the bird dressed for roasting.

**Plan to get the turkey in the brine by about 7 a.m the DAY before you are roasting it. At 7 p.m, it goes in the fridge to dry out for 12 hours, and is then ready for roasting by 7 a.m on the eating day. (Bring the bird to room temperature before placing in the oven. Leaving it longer than 12 hours will do no harm. )

***See the Roasting post for cooking the bird to perfection!