Posted on by Blackberry Season

Asian Sauces

Asian Sauces
Yield: approx. 1 cup

 Be aware: Some of these sauces have higher carbohydrates than others. 

Fruit-Based Sauces

Whisk all ingredients together until completely blended, then simmer until thickened or reduced a bit, depending on the recipe.

Plum Sauce
Serve over spring rolls, noodles, crispy tofu, meat, poultry, seafood

  • 6 cups sweet plums, pitted and chopped
    • Variations: peaches, pineapple, apricots
  • 1 cup rice vinegar
  • 2 tablespoons reduced-sodium tamari
  • 1-1/2 cups packed Muscovado brown sugar
  • 1/2 cup onion, minced
  • 1 teaspoon crushed dried chili pepper flakes
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced

Orange Sauce
Serve over steamed vegetables, cauliflower, crispy tofu, meat, poultry, seafood

  • 3/4 cup orange juice
  • 3 tablespoons reduced-sodium tamari
  • 2 teaspoons orange peel, finely grated
  • Large pinch dried crushed red pepper
  • 1 tablespoon corn or potato starch

Spicy Orange Glaze
Serve over steamed vegetables, cauliflower, crispy tofu, meat, poultry, seafood

Chinese Lemon Sauce
Serve over steamed vegetables, cauliflower, crispy tofu, meat, poultry, seafood

  • 1/3 cup light miso (2-3 T. light miso paste + 1/2 cup water)
  • 1/4 cup honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1/4 teaspoon reduced-sodium tamari
  • 1 garlic clove, minced
  • 2 teaspoons corn or potato starch

Sweet and Sour Sauce
Use over steamed vegetables, crispy tofu, meat, poultry, seafood, or as a dipping sauce

  • 1/4 cup apple cider vinegar
  • 1/2 cup pineapple juice
  • 1 tablespoon reduced-sodium tamari
  • 1/4 cup honey or maple syrup
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, minced
  • 1/4 teaspoon cloves, powdered
  • 1-1/2 tablespoons corn or potato starch

Savory-Sweet-Salty Sauces

Whisk all ingredients together until completely blended, then simmer until thickened or reduced a bit, depending on the recipe.

General Tso’s Sauce
Serve over vegetable dishes, especially broccoli

  • 1/4 cup miso broth (1-2 T. light miso paste + 1/4 cup water)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons reduced-sodium tamari
  • 1.5 tablespoons rice vinegar
  • 1.5 tablespoons rice wine
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon ginger
  • 2 red chilies, minced
  • 2 tablespoons corn or potato starch

Basic Stir Fry Sauce
Serve over vegetable stir fries, crispy tofu, meat, poultry, seafood

  • 1/3 cup reduced-sodium tamari
  • 1/4 cup light miso (2-3 T. light miso paste + 1/2 cup water)
  • 1/4 cup rice wine
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 1.5 teaspoons ginger, minced
  • 1 tablespoon corn or potato starch

Mongolian Sauce
Use as a sauce for main dishes

  • 1/2 cup reduced-sodium tamari
  • 1/2 cup water
  • 1/2 teaspoon ginger powder
  • 1 tablespoon garlic, minced
  • 1/4 cup Muscovado brown sugar

Simple Dipping Sauce
Serve with spring rolls and other appetizers

  • 3/4 cup water
  • 1/3 cup rice vinegar
  • 1-1/2 tablespoons reduced-sodium tamari
  • 1/4 cup Muscovado brown sugar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons corn or potato starch

Simple Chinese Brown Sauce
Serve over vegetables, stir fries, crispy tofu, meat, poultry

  • 2/3 cup dark miso broth
  • 1 teaspoon reduced-sodium tamari
  • ½ teaspoon honey or maple syrup
  • 1 tablespoon oyster or shiitake mushroom powder
  • 1 tablespoon corn or potato starch

Ginger Sauce
Serve over vegetables, stir fries, crispy tofu, meat, poultry, seafood

  • 1/2 cup reduced-sodium tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 1/4 cup fresh ginger, grated
  • 1 tablespoon garlic, minced

Hoisin Sauce
Serve over vegetables, stir fries, crispy tofu, meat, poultry, seafood

  • 4 tablespoons reduced-sodium tamari
  • 2 teaspoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon dark miso paste
  • 1 tablespoon sesame butter (tahini)
  • 2 garlic cloves, minced
  • 1 red chili pepper, minced

Teriyaki Sauce
Use as a marinade or basting sauce for grilled foods

  • 3/4 cup reduced-sodium tamari
  • 1/4 cup Muscovado brown sugar
  • 2 garlic cloves, minced

Asian Barbecue Sauce
Use as a marinade or basting sauce for grilled foods

  • 6 tablespoons hoisin sauce (below)
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon lemon juice
  • 1 tablespoon reduced-sodium tamari
  • 1/3 cup honey or maple syrup
  • 1/3 cup minced shallots
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1/8 teaspoon Chinese five spice powder

Chinese Mustard Sauce
Use as a dipping sauce

  • 1/2 cup honey or maple syrup
  • 1 tablespoon water
  • 1 tablespoon rice wine vinegar
  • 1.5 teaspoons reduced-sodium tamari
  • 1/3 cup Dijon mustard
  • 1 tablespoon mustard powder

Satay (Peanut) Sauce
Use as a dipping sauce

  • 3/4 cup coconut or almond milk
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon tamarind (or 2 teaspoons lime juice, 2 teaspoons honey)
  • 1/4 cup peanut butter
  • 8 cloves garlic, minced
  • 4 chili peppers, minced
  • 1 tablespoon coriander seed
  • 1 tablespoon cumin

Chili-Based Condiments

Whisk all ingredients together until completely blended, then simmer until thickened or reduced a bit, depending on the recipe.

Sriracha Sauce
Use as a condiment

  • 1/4 cup rice vinegar
  • 1 tablespoon fresh lime juice
  • 2 teaspoons reduced-sodium tamari
  • 1-1/2 cups chili peppers, minced
  • 3 garlic cloves
  • 2 tablespoons Muscovado brown sugar

Thai Chili Sauce
Use as a condiment

  • 3/4 cup water
  • 1/4 cup rice vinegar
  • 1/2 teaspoon reduced-sodium tamari
  • 1/2 cup honey or maple syrup
  • 3 garlic cloves, minced
  • 2 chili peppers
  • 1 tablespoon corn or potato starch

Tabasco Sauce
Use as a condiment

  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon reduced-sodium tamari
  • 3 dozen chili peppers, minced
  • 1 garlic cloves, minced
  • 1 teaspoon horseradish
  • 1 cup rice vinegar