'k all you asian cooks, can ya gimme a hand here?

[NMDemDist2]

OK here's what i've got

plum sauce, sesame oil, fish sauce, hot chili oil, soy sauce & black bean sauce

chicken breasts
celery
tomatoes
onions
baby carrots
lemons

plenty of rice, ketchup, chili sauce (the ketchupy kind, not the asian kind) corn starch and dried herbs of all kinds as well as fresh garlic, basil and rosemary

so i'm thinking i can stir fry the veggies and chicken using a sauce made of the plum sauce, soy sauce and ?lemon juice? or what?

suggestions on how to make up the sauce is the thing, i have bouillon cubes but the only stock i have is turkey stock, no canned broth at all (or wine, I don't do wine)

any suggestions? or should I go at it in my usual fearless Ms. Hollandaise manner? :rofl:

Thanks in advance you guys :loveya:


edit to add this recipe, I have everything but the fresh ginger :cry:

CHICKEN AND WALNUTS IN PLUM SAUCE

1 c. walnut halves
1 tbsp. beaten egg
1 tbsp. oil
1 tsp. cornstarch
6 chicken thighs, boned, cut into 1/2" pieces
1/2 c. oil
1/4 c. hoisin or plum sauce
1 (1") piece ginger, chopped
2 tbsp. sugar
2 tbsp. soy sauce
1 tsp. sesame oil
2 green onions, finely chopped

Pour boiling water over walnuts, let stand 5 minutes. Drain and pat dry. Combine egg with 1 tablespoon oil and cornstarch in small bowl. Add chicken pieces and toss gently to coat. Heat 1/2 cup oil in wok over medium heat until haze forms. Add walnuts and fry until golden, about 45 seconds. Remove with slotted spoon and drain on paper towels. Add chicken to wok and fry until golden brown, 3-4 minutes. Drain. Pour off all but thin film of oil. Return pan to heat. Add plum or hoisin sauce, ginger, sugar, soy, sesame oil and stir until combined. Reduce heat and simmer, stirring constantly until sauce begins to thicken, about 1-2 minutes. Add chicken and walnuts; mix thoroughly with sauce. Transfer to heated platter and garnish with green onion.

[NMDemDist2]

1. i used the recipe above, with added red onion and shredded carrots

i subbed powdered ginger and it came out really good!

[Tab]

2. Don't forget the fish sauce!

Seriously. :)

[NMDemDist2]

4. i was chicken, but I should have. the sauce was too sweet and missing

"something"

next time for sure :rofl:

[DemExpat]

6. Yep, AZ....should have used the fish sauce....

:D:D:D

DemEx

[catnhatnh]

3. A little thing I learned last week.....

...while making mushrooms in marsala sauce....the type of stock or broth doesnt matter,but use about a half cup of the liquid with about 2 Tbs of cornstarch mixed in as your final thickening agent-Presto,full control over the consistancy....add some,cook a mminute check and repeat....your choice from au jus to aspic thick in no time at all and without the water to dilute the flavor.

[NMDemDist2]

5. the plum sauce thickened up very nicely, but i did do the egg/corn starch

wash before stir frying

i am ambivalent about CS. it has it's uses, but I prefer a nice roux for gravy usually, but i also use milk in my roux so that may be the diff.... :shrug: