Sauces

I like to make a spicy orange sauce (similar to what you get on takeaway Chinese food). It is a few tablespoons of hoisin sauce, 1/2 cup orange juice, and red pepper flakes. Then you let it thicken over low heat until it is as thick or thin as you want it. I love it over stir fried chicken, bell peppers, onions and carrots.

Try sauteed mushroom, onion and thyme in a little canola oil. When brown add chicken broth with a little flour or cornstarch. Simmer until thick.

Here is a stir-fry you can use veggies you like.

Spicy Vegetable Delight
Makes 4 servings

Ingredients

1/2 cup low-sodium chicken broth
1/4 cup hoisin sauce
1 Tbsp reduced-sodium soy sauce
1 Tbsp garlic chili sauce
2 tsp cornstarch
1 Tbsp sesame oil
1 onion, quartered and thickly sliced
2 baby bok choy, thickly sliced
1 (8 oz) carton white mushrooms, thickly sliced
1 orange or red bell pepper, seeded and cut into 1” pieces
1 (8 oz) can sliced water chestnuts, drained
1 (15 oz) can baby corn, drained
3 scallions, sliced on the diagonal
2 cups cooked white or brown rice (optional)

Directions

Combine the broth, hoisin sauce, soy sauce, and cornstarch in a small bowl; set aside.

Heat a nonstick wok or a large, deep skillet over medium-high heat. Swirl in the oil, then add the onion. Stir-fry 1 minute. Add bok choy, mushrooms, bell pepper, water chestnuts and baby corn. Stir-fry until crisp-tender, about 4 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from the heat and garnish with scallions. Serve over rice.

Arrabiata Sauce

2 Garlic Cloves
1 Medium Chilli (Add more if you like)
Can of chopped tomato's or Passata
1/2 Teaspoon of Lemon Juice
1 Small onion
Cracked Black Pepper & Salt to taste.

Mix together and blend for a smooth sauce or leave for a chunky sauce.

I will add a few more later, but gotta run now.

DJ

My healthier go to sauces are ;

Mix a little LOW sodium soy sauce with honey & drizzle over my stir fry veggies.

Half a cup heated of fire roasted tomatoes, topped with a little asiago , a little packs a lot of taste, the half cup tomato only has 30 calories but I make up for it by serving it over brown rice pasta.

Simmer veggies in a pan and add some curry paste...... Freaking awesome!!!

Just thought you might like some ideas that are not recipe specific, good luck!

Pesto is my favourite sauce for pasta
http://www.food.com/recipe/pesto-marcella-hazan-448339

For stir fries the sauce combination for ma po tofu is fermented black beans, soy sauce, chillli paste
http://chinesefood.about.com/od/tof1/r/mapotofu.htm