Let's Talk About San-J Sauces!

[BlessedMommy]

Any other San-J fans here? I love their sauces! I find that I'm buying them on a weekly basis. We eat a lot of stir fry and it's great to have something that's certified G.F. and tasty to spice it up with. A regular one that we get is their spicy peanut sauce. The Mongolian beef sauce is pretty good, though a little sweet. I like their orange sauce, but it's a little hard to find in my rural location. My husband likes their Szechuan sauce, but it's too spicy for me!

 

Today, I found a new one, Sweet & Tangy Polynesian sauce! I think that this might be one of our all time favorites.

 

So what are your favorite San-J sauces? 

[Scott Adams]

I've used San-J for many years...just their gluten-free soy sauce, and I didn't realize that they made other sauces. Thanks for pointing this out, as I should try them. Lee Kum Kee also makes many cooking sauces that are gluten-free.

[LauraTX]

I used the various gluten-free sauces for a while, but now I just make my own.  All the bottled sauces are either too sweet or too spicy for me, I like something in the middle.

[BlessedMommy]

Do you have any recipes Laura? Though, I like San-J sauces, I would prefer something less sweet.

[LauraTX]

Here is my generic stir fry recipe for chicken.  All the ingredients other than a cup of liquid and a Tbsp of corn starch are very flexible, I don't really measure it just throw it in.  Garlic and Ginger powder work fine if you don't have fresh on hand.  Oyster sauce, sriracha, and vinegar are things you can leave out or increase to change the tone of the sauce.

Chicken Stir Fry-Saucy

Chicken, cubed

Veggies, cut up

 

Minced Garlic

Minced Ginger

Ground Black Pepper

Dab of sesame oil

Dab of oyster sauce

Dab of sriracha

3 Tbsp. Low Sodium Soy Sauce

2 tsp. honey

1 tsp. apple cider vinegar

1 Tbsp. corn starch

1 C chicken stock

 

Pre-Steam Veggies until almost done. 

Combine corn starch with a little of the stock and set aside.  Combine spices, soy sauce, and honey with half of the chicken stock to make the sauce.

On Medium high heat, brown chicken until done.  Add in garlic and ginger for the last minute or so, so they don’t burn.  Add in sauce, simmer. Add in corn starch slurry, simmer a minute or two, then add the rest of the chicken stock to desired sauce consistency. 

Serve over rice or noodles.  You can add the corn starch to the sauce and add it all in at once if the meat and veggies are totally cooked before going in the pan.

 

 

This next recipe was given to me by my Chinese friend, who is a chef, when she discovered I didn't know how to make it "the right way", lol.

Beef and Broccoli

Beef Flank Steak (or sirloin)

Broccoli

Marinade:

1 tsp. corn starch

Pinch sugar

1 Tbsp. oil

1 Tbsp. Soy sauce

1 Tbsp. water

Sauce:

1 Tbsp. oyster sauce

1 tsp. soy sauce

1 tsp. sugar

 

Minced Garlic

Minced ginger

 

1 Tbsp. corn starch 

1 Tbsp. water

Slice steak thin against the grain and marinate for 30 minutes.  Steam broccoli ahead of time. Sautee garlic and ginger in some oil, add beef quickly so they don’t burn.  Cook to about medium, then add broccoli and finish cooking.   Add sauce, then thickening mixture.  Add a few Tbsp water at the end to desired sauce consistency.  Serve over rice.

 

[BlessedMommy]

Is there a good substitute for oyster sauce? Or should I just leave it out?

[LauraTX]

You can just leave it out, wont make a big difference.