A new ‘all-around’ sauce!
Make any fancy dish by stir-frying with this special sauce !
Become a chef with the all-around stir-fry sauce!
[ Ingredients ]
1/3 cup Dark soy sauce (60g)
1/2 cup Oyster sauce (110g)
1/3 cup Starch syrup(70g)
2g Lao tou you
1&1/2 cup Water (270g)
1 tbsp Starch powder (15g)
1 tbsp (10g) MSG
1/2 tbsp Fine salt (5g)
[ Directions ]
1. Add dark soy sauce, oyster sauce, starch syrup, lao tou you, water, MSG, and starch powder to a pot.
2. Cook over medium heat and keep stirring.
3. Once it boils, add salt and turn off the heat.
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[ Stir-fried mushrooms ]
[ Ingredients ]
2 king oyster mushrooms (300g)
2 tbsp Cooking oil
1/3 cup Green onion (30g)
1/3 cup Pork sirloin (for japchae) (50g)
Dried pepper
Water
All-around stir-fry sauce 3 tbsp (30g)
[ Directions ]
1. Chop green onion finely and use scissors to cut dried pepper thinly.
2. Slice king oyster mushroom in half, and slice thinly or cut diagonally.
3. Add cooking oil to a pan and add green onion and dried pepper.
4. Once the oil is infused with green onion, add the pork and continue stir frying. Add water intermittently to prevent burning.
5. Once the pork is booked, add mushrooms and continue stir frying.
6. Once the mushrooms are cooked, add all-around stir-fry sauce to finish.
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[ Stir-fried mung bean sprouts ]
[ Ingredients ]
250g Mung bean sprouts
2 tbsp Cooking oil
1/3 cup Green onion (30g)
1/4 cup Pork sirloin (for japchae) (30g)
Dried pepper
Water
1 tbsp Vinegar (10g)
4 tbsp All around stir-fry sauce (40g)
[ Directions ]
1. Chop green onion finely and use scissors to cut dried pepper thinly.
2. Rinse mung bean sprouts thoroughly.
3. Add cooking oil to a pan and add green onion and dried pepper.
4. Once the oil is infused with green onion, add the pork and continue stir frying. Add water intermittently to prevent burning.
5. Once the pork is cooked, add mung bean sprouts and all-around stir-fry sauce and continue stir frying.
6. Add a little bit of vinegar to finish.
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[ Stir-fried shishito peppers ]
[ Ingredients ]
30 shishito peppers (250g)
2 Cheongyang peppers (10g)
2 tbsp Cooking oil (20g)
1/3 cup Green onion (30g)
Sichuan pepper
1/2 cup Pork (for curry) (80g)
3 tbsp All-around stir-fry sauce (30g)
Water
[ Directions ]
1. Chop green onion and Cheongyang pepper finely and grind Sichuan pepper.
2. Remove the tip of shishito pepper and cut into 3-cm length.
3. Add cooking oil to a pan and add green onion and Sichuan pepper.
4. Once the oil is infused with green onion, add the pork and continue stir frying. Add water intermittently.
5. Add all-around stir-fry sauce and stir fry until the pork is cooked.
6. Add Cheongyang pepper and shishito pepper and stir fry.
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[ Blanched lettuce dish ]
[ Ingredients ]
1/4 lettuce (100g)
1 tbsp Green onion(10g)
1/3 cup Water
2 tbsp Cooking oil
3 tbsp All-around stir-fry sauce
Sesame oil
[ Directions ]
1. Chop green onion finely.
2. Tear lettuce into large pieces.
3. Add cooking oil to boiling water and blanch the lettuce.
4. Spread blanched lettuce over a plate.
5. Add cooking oil to a pan and stir fry green onion.
6. Once the oil is infused with green onion, add all-around stir-fry sauce, water, and sesame oil to make the sauce.
7. Pour the sauce over the blanched lettuce.
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[ Fried rice ]
[ Ingredients ]
4 tbsp Cooking oil(30g)
1 bowl of rice (200g)
4 tbsp Green onion(40g)
2 eggs (100g)
3 tbsp All-around stir-fry sauce (30g)
[ Directions ]
1. Chop green onion finely.
2. Add cooking oil to a pan and make scrambled eggs.
3. Once the eggs are cooked halfway, put them aside and stir fry green onion on one side.
4. Mix green onion and eggs.
5. Reduce the heat and add rice, mix with a ladle.
6. Once rice and other ingredients are mixed, add all-around stir-fry sauce and mix well.