This is another post you will return to again and again. Packed with not just recipes but tips on how to re-create that take-out experience in the comfort of your own kitchen.
This isn’t just three sauces. This is a better way to cook all week.
After two years on Substack, and over 300 recipes, I realized I wasn’t just sharing recipes for family and friends. I was building a virtual cookbook and guide for everyday home cooks. The goal has always been making life in the kitchen easier, more delicious, and, most importantly, never boring.
Just really good recipes delivers recipes home cooks can easily re-create in their own homes. Some testimonials:
These three simple sauces can be thrown together in minutes and kept in the fridge until you are ready to cook. Make all three at once and meals are practically sorted for the week. I store mine in inexpensive glass jars from my local dollar store, label them, and re-use them.
This post gives you one reliable stir-fry method and three interchangeable sauces. Simply change the sauce and create an entirely different meal. Once you have made the sauces, endless weeknight meals are only minutes away.
Most of the ingredients are pantry staples. The rest are easy to find in the Asian section of many grocery stores, Asian Grocery stores, or online. I have also included pantry-friendly substitutions so you can make delicious versions without hunting down specialty ingredients.
Skip the takeout and stock your fridge instead. These 3 Asian-inspired sauces come together in minutes, keep well in the refrigerator, and make it easy to turn simple ingredients into meals you’ll actually look forward to. Mix them once and enjoy flavour-packed meals all week.
Also included in this post are several Asian-inspired recipes hand-picked for you from the Recipe Vault archive.
Below you will find my universal stir-fry method, three make ahead sauces, pantry subsititutions, and a restaurant tips that I use every week.
These recipes are just the beginning.
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This sauce is predominantly savoury with a gentle nod of sweet. Ideal for almost any protein, vegetable, or noodle combination.
NOTE: Whenever you can use fresh ginger and garlic, I recommend them over dried.
4 Tbsp soy sauce + 2 Tbsp oyster sauce
2 Tbsp sugar or honey
1 Tbsp toasted sesame oil
2 tsp garlic powder + 1 tsp ginger powder OR 2 cloves freshly grated garlic and 1 Tbsp freshly grated ginger
1/2 tsp white pepper
1 Tbsp rice vinegar
Whisk it all together until the sugar/honey dissolves. Store it in a jar in the fridge for the week.
Serve with the protein of your choice, some chopped vegetables and rice or rice noodles (sometimes use pasta noodles).
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