Slice of Life: Soy sauce recipes

By Eileen Goltz

Issue of Feb. 20, 2009 / 26 Shevat 5769

As an experiment, a foodie friend suggested that I replace the salt I

used in some of my recipes with a splash of soy sauce. "Soy sauce," I

repeated, in a tone meant to convey interest while simultaneously

rolling my eyes to convey skepticism. "OK, I'll try that."

To my surprise and delight, substituting soy sauce for salt was a

wonderful suggestion and really added flavor and body to many of the

recipes. I tried it with seafood, meat, vegetables, salad dressings

and even a few pasta sauces. The result of my experiment: A fresh,

well-balanced flavor without overwhelming other flavors in a dish.

Cream sauces had a slightly nuttier flavor and tomato sauce seemed to

be less acidic. While I can absolutely recommend soy sauce as a change

of pace, I still prefer it in Oriental/Asian dishes, specifically, stir fry sauces.

Discovered in China more than 2,500 years ago, soy sauce is thought

to be one of the world's oldest condiments. It is a cornerstone of

many Asian cuisines, especially sauces. Soy sauce is never the main

ingredient of any sauce; rather, it's the one ingredient that binds

the others together to make the unique characteristics of the

individual ingredients come together to "pop."

There are two types of natural soy sauce available (I say stay away

from the synthetic stuff — I don't think it tastes anywhere near as

good as the real stuff), light and dark.

Soy sauce is made from soybeans that are mixed with roasted grain

(usually wheat, rice or barley) and fermented for several months. Once

the process is completed the mixture is strained and bottled. Dark soy

is aged longer than light soy and has a darker color and thicker

texture. Light soy is lighter in color and, surprisingly, has a

saltier flavor. Light soy sauce is best used in stir-fry cooking, as

the darker color and stronger flavor of dark soy sauce can overwhelm

the taste of light flavored ingredients. Dark soy is typically used in

red meat dishes and is good for marinating. Some say that tamari

sauce, a type of soy sauce made without wheat and using a different

fermentation process is too sweet to be substituted for soy sauce. Not

so, in my opinion. I do use it when I'm cooking a lighter fish or

vegetable dish.

The possibilities are endless and so are the recipes. The following

recipes are a laundry list of classic sauces that can be used with

your favorite vegetables, meats or seafood, as well as a few recipes

just for fun.

STIR FRY SAUCE (Meat)

• 1  1/ 2 teaspoons sesame oil
• 1/ 2 teaspoon minced garlic
• 1/ 2 teaspoon minced ginger
• 1/ 2 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/ 8 teaspoon Tabasco
• 1/ 2 teaspoon salt
• 1/ 4 teaspoon pepper
• 1 1/ 2 teaspoons lemon or lime juice
• 1 1/ 2 teaspoons cornstarch
• 1 tablespoon rice wine or sherry

In a small sauce pan heat the sesame oil. Add the ginger and garlic

and stir-fry 15-30 seconds over medium heat. Add the chicken broth,

soy sauce, brown sugar, Tabasco, salt, pepper and lemon juice. Bring

just to a boil, stirring. In a small bowl dissolve the cornstarch in

the wine and then whisk the mixture into the sauce. Heat until sauce

thickens and reaches a full boil. Simmer for 30 seconds. Remove from

the heat and set aside. Stir fry your choices of meat or poultry till

almost done, add the veggies, cook to heat throughout and then add the

sauce. Cook just to heat and serve. Makes approx. 1 cup sauce. This

recipe can be doubled or tripled.

EFFORTLESS SZECHWAN SAUCE (meat)

Lots of ingredients but simple to make

• 1 tablespoon sesame oil
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 cup chicken broth
• 3 whole anise stars (optional)
• 1 tablespoon red wine vinegar
• 2 tablespoons soy sauce
• 1/ 2 teaspoon salt
• 2 teaspoons hoisin sauce
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon 5 spice powder
• 1 tablespoon + 1 teaspoon cornstarch dissolved in 2 tablespoons water

Heat the oil in a small saucepan. Add the ginger and garlic and saute

1 minute until softened but not browned. In a bowl combine the

remaining ingredients except for the cornstarch mixture. Add them to

the saucepan and bring to a simmer, covered, for 10 minutes. Remove

star anise. Whisk in the corn starch mixture and let boil 1-2 minutes.

Taste and add more Tabasco if desired.

ORANGE STIR FRY SAUCE (pareve)

• 2/3 cup orange juice
• 1/4 cup tamari sauce
• 2 tablespoons grated fresh ginger
• 3 cloves garlic, crushed
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch

In a bowl combine the orange juice, tamari sauce, ginger, garlic,

honey and sesame oil. Place the cornstarch into a bowl; whisk the

liquid mixture into it. Set aside, but keep the whisk handy, as you

will need to whisk the sauce again just before you pour it into the

saute. Add this sauce to a wok full of vegetables about 2/3 of the way

through cooking. Make sure you stir your veggies so that the sauce

coats them. Cook until the veggies are done and the sauce starts to

thicken and then serve. Makes 1 cup.

GARLIC GINGER STIR FRY SAUCE (pareve)

• 4 tablespoons soy sauce
• 2 teaspoons cornstarch
• pinch of ginger
• 1 tablespoon minced garlic
• 1 to 2 teaspoons Tabasco or other hot pepper sauce
• 2 tablespoons sherry or white wine

In a bowl mix all the ingredients together and set it aside. After

stir-frying veggies or tofu or meat/seafood reduce the heat and add

sauce. Stir for about 2 more minutes and then serve immediately. Makes

1/2 cup. This recipe can be doubled or tripled.

SWEET AND SOUR SAUCE (pareve)

• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1 cup unsweetened pineapple juice
• 3 tablespoons sugar
• 1/2 cup white vinegar
• 3 tablespoons ketchup
• 1 tablespoon soy sauce

In a bowl combine water and cornstarch, mix and set aside. In a small

saucepan combine the pineapple juice, sugar, vinegar, ketchup and soy

sauce. Stir over low heat until hot, 3 to 5 minutes. Stir in

cornstarch mixture until sauce thickens slightly, about 2 minutes.

Serve warm or at room temperature. Makes about 1-1/2 cups.

PEANUT SAUCE (meat or pareve)

• 1/4 cup chicken or vegetable broth
• 1/2 cup peanut butter
• 3 garlic cloves, minced
• 2 tablespoons cilantro leaves, chopped
• 1 tablespoon plus 2 teaspoons sugar
• 2 tablespoons soy sauce
• 3/4 teaspoon chili powder, or to taste

Warm the chicken broth in a small saucepan and keep warm on low heat.

Process the peanut butter, garlic cloves, cilantro and sugar in a

blender or food processor. Slowly add the warmed chicken broth and

process again. Remove from the blender and stir in the soy sauce, and

the chili powder to taste. Serve peanut sauce with satay and salads,

or as an appetizer dip. Makes 1 cup. This recipe can be doubled or

tripled.

KOREAN SESAME DIPPING SAUCE (pareve)

This sauce can be served cold or room temperature for dipping and is

great warm poured over steamed vegetables

• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon toasted sesame seeds
• 1/8 teaspoon sugar
• 1 scallion, finely chopped

Combine the soy sauce, sesame oil and rice vinegar in a small bowl.

In a small, heavy, dry skillet over medium heat, add the sesame seeds

and stir until they darken a bit. Remove and crush seeds. Add to soy

mixture with sugar and scallions. Makes 1/2 cup. This recipe can be

doubled or tripled.

STIR FRY GREEN BEANS WITH PEANUTS (pareve)

• 3 tablespoons peanut oil
• 2 teaspoons minced garlic
• 1 inch ginger root, peeled and finely chopped
• 1 pound green beans, trimmed
• 4 green onions, sliced
• 1 cup white wine
• 1/2 cup unsalted peanuts
• 1 teaspoon sugar
• 2 tablespoons soy sauce

Cut beans into one-inch slices. Heat peanut oil in wok until it just

begins to smoke. Toss in garlic and ginger root. Add beans and onions

and stir-fry for two minutes. Add wine, peanuts and sugar, and

continue to stir-fry until the wine has evaporated. Add the soy sauce

just before serving. Serves 4 to 6.

CHINESE TOMATO SPINACH SAUCE WITH BEEF (meat)

• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon sherry
• 1 tablespoon oil
• 2 cups chicken broth or vegetable broth
• 1 (28 oz.) can tomatoes, undrained, cut up
• 2 cups shredded fresh spinach
• 1 pound stir fry beef in thin strips

In a bowl combine the cornstarch, soy sauce and sherry. Whisk to

combine and add pieces of beef. Toss to coat. Heat oil in large

saucepan. Add beef mixture and stir fry for 2 minutes. Stir in the

broth, tomatoes and spinach. Bring to a boil and stir occasionally.

Lower heat and simmer for 10 minutes and serve. Serves 3 to 4.