Asian and Fusion Recipe News and Tips
New Gluten Free Classic Hoisin Sauce
- Hoisin Sauce in Chinese means: Sea (Hoi) and Fresh (Sin) and is
mostly known in the U.S. as a condiment for Peking Duck. In China,
street hawkers combine Hoisin Sauce with roasted sesame seed oil for
a savory dipping sauce for treats such as boiled mollusks. It is
also the main sauce used for “Paper Wrapped Chicken”, Asian
marinades, Chinese style BBQ pork, Vietnamese Phó Beef Noodle Soup
and adds a deep savory flavor to stir-fry recipes.
New Gluten Free Marinade Seasoning - the Secret of
Chinatown Asian Chefs.
Gluten Free Hoisin Sautéed Tilapia,
Ponzu Wasabi Edamame,
Gluten Free Sauce Glazed Chicken Skewer
COMING: Gluten free
Spicy Red Hunan Sauce
Gluten free recipe group
Foods’ Gluten Free Marinade Seasoning (356) – a seasoned, dry,
marinade and tenderizer
Make tender, moist and juicy “Velvety” stir-fried meats!
Improve moisture retention over commonly used high sodium
Here is the secret
For 10 lbs. of sliced or diced meat: Mix 0.4 lb. (7/8 C.)
Marinade Seasoning (Starport 356), 1-1/4 C. water and 1 C. oil in a
bowl. For all meat, chicken, beef, lamb and goat.
Add to meat, stir and marinate in covered container for 30
minutes or more in refrigerator. Best to make fresh daily batches.
(Picture shown: sliced beef)
Receta vista en español
blanch meat in deep fryer at 350F in 2-pound batches for 60-80
seconds until internal temperature reaches 160F, loosen and un-clump
the meat pieces. Remove and drain. Set aside or refrigerate for
This process seals in the juice quickly and minimum
shrinkage. (Picture shown: oil blanching sliced
process produces a moist velvety texture. The velvetized meat (because
it is essentially cooked), can be re-cooked in seconds in wok
stir-fries, on the griddle, or in the microwave.
For oil free meals, marinate the meat without oil then steam with
fresh vegetables. The meat maintains a velvety texture. (Picture shown:
velvetized sliced chicken)
2 Minute Quick Stir-fry Tips:
2. Water blanch vegetables in boiling
water 20-30 seconds. Drain. (Except DO NOT water blanch onions, celery, garlic and
ginger and vegetables or herbs that contain aromatic oil).
3. Heat wok, pan, griddle or Mongolian grill
at high heat. Add oil, meat, then vegetables stir-fry or toss-fry 1
minute, then add Starport Sauce stir until steaming hot and done.
This is practiced in Asian restaurants as well
as by Asian street vendors. Meat is either pre-velvetized or
velvetized when ordered. Vegetables may be pre-blanched then shocked
in iced water. Re-blanch veggies to warm up before using in
Use Garlic Ginger Infusion to Add Distinct Asian
Enhance your stir fries with a distinctive, aromatic
Asian aroma and flavor by adding Garlic and Ginger infusion.
Make fresh regularly: 2 C. minced garlic, 1 C. minced fresh ginger
2 C. corn oil. Place all ingredients in a pot and heat at
medium heat until ingredient temperature reaches 180F, hold for 5
minutes, remove and place in a covered container. Store in
To heighten the stir fry flavor add 1 tsp. per serving while stir
Garlic and Ginger Fusion Recipe