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| Chef cooking Asian Inspired Sauces |
Here are 9 Asian-International Inspired Sauces, crafted with fresh, organic ingredients, substituting soy sauce with coconut aminos for a healthier, soy-free option. I've aimed for balanced flavors and provided estimated nutritional information per serving, but keep in mind this can vary based on the specific brands and quantities you use. Also, I'm sure you know but sometimes it is best to put things up front for all to see; Some of the recipes have nuts so if you or your family/guest have nut allergies avoid making them! You can also substitute back soy if you can't eat coconut aminos.
Cuisine Type: Asian International Fusion
Dietary Preferences: Gluten-Free (check labels), Soy-Free, Paleo-Friendly (depending on sweetener choice), Healthy
Yields: Each sauce yields approximately 1 cup (16 tablespoons)
Prep Time: 20 minutes
Cook Time: 5-10 minutes per sauce (mostly simmering)
Estimated Nutritional Information (Per 1 Tablespoon Serving): Note: These are estimates and will vary based on specific ingredients and brands.
* Calories: 20-40 kcal
* Protein: 0-1 g
* Carbs: 2-5 g
* Fat: 1-3 g
Important Notes:
* Coconut Aminos: This is the soy sauce substitute. It's lower in sodium and has a slightly sweeter flavor. Adjust quantities to taste.
* Fresh, Organic Ingredients: Using high-quality, fresh, and organic ingredients really elevates the flavor of these sauces.
* Adjust to Taste: These recipes are guidelines. Feel free to adjust sweetness, spice, and acidity to your personal preferences.
* Storage: Store all sauces in airtight containers in the refrigerator. They should last for 5-7 days.
* Spice Level: Adjust the amount of chili flakes or chili garlic sauce to your preferred level of spiciness.
* Sweetener: I've suggested maple syrup or honey as natural sweeteners. You can also use coconut sugar or a sugar-free alternative.
Ingredients (for all sauces):
* Base Ingredients:
* Coconut Aminos: 1 cup (divided amongst the recipes)
* Fresh Garlic: 6-8 cloves (divided amongst the recipes)
* Fresh Ginger: 2-inch piece (divided amongst the recipes)
* Rice Vinegar: 1/2 cup (divided amongst the recipes)
* Sesame Oil: 1/4 cup (divided amongst the recipes)
* Maple Syrup or Honey: 1/4 cup (divided amongst the recipes)
* Arrowroot Powder or Cornstarch: 2 tablespoons (for thickening, optional)
* Water: As needed for thinning
* Red Pepper Flakes: Optional, for heat
* Specific Ingredients (for each sauce, listed below)
Equipment:
* Small Saucepan (for each sauce)
* Whisk
* Measuring Cups and Spoons
* Cutting Board
* Knife
* Garlic Press or Microplane (optional)
* Airtight Containers for Storage
Sauce Recipes:
1. Classic Teriyaki Sauce (Soy-Free)
* Specific Ingredients:
* Coconut Aminos: 1/4 cup
* Fresh Ginger: 1 teaspoon, grated
* Garlic: 1 clove, minced
* Maple Syrup or Honey: 1 tablespoon
* Rice Vinegar: 1 tablespoon
* Sesame Oil: 1 teaspoon
* Arrowroot Powder or Cornstarch: 1/2 teaspoon (mixed with 1 tbsp cold water)
* Instructions:
1. In a small saucepan, combine coconut aminos, ginger, garlic, maple syrup, rice vinegar, and sesame oil.
2. Bring to a simmer over medium heat.
3. If desired, whisk in the arrowroot/cornstarch slurry to thicken. Simmer for 1-2 minutes until thickened.
4. Let cool slightly before storing.
* Serving Suggestions: Glaze for grilled chicken, salmon, or tofu. Drizzle over stir-fries.
2. Sweet Chili Sauce (Soy-Free)
* Specific Ingredients:
* Coconut Aminos: 2 tablespoons
* Rice Vinegar: 2 tablespoons
* Maple Syrup or Honey: 2 tablespoons
* Red Chili Flakes: 1/2 teaspoon (or more, to taste)
* Garlic: 1 clove, minced
* Ginger: 1/2 teaspoon, grated
* Water: 2 tablespoons
* Instructions:
1. Combine all ingredients in a small saucepan.
2. Bring to a simmer over medium heat, stirring constantly.
3. Simmer for 3-5 minutes, or until slightly thickened.
4. Let cool before storing.
* Serving Suggestions: Dip for spring rolls, egg rolls, or chicken tenders. Glaze for grilled shrimp.
3. Peanut Sauce (Soy-Free)
* Specific Ingredients:
* Natural Peanut Butter: 1/4 cup
* Coconut Aminos: 2 tablespoons
* Rice Vinegar: 1 tablespoon
* Maple Syrup or Honey: 1 tablespoon
* Sesame Oil: 1 teaspoon
* Garlic: 1/2 clove, minced
* Ginger: 1/4 teaspoon, grated
* Red Pepper Flakes: Pinch (optional)
* Water: 2-4 tablespoons (to thin to desired consistency)
* Instructions:
1. Combine all ingredients in a small saucepan.
2. Heat over low heat, stirring constantly, until smooth and heated through. Add water to thin to desired consistency.
3. Do not boil.
4. Let cool slightly before storing.
* Serving Suggestions: Dip for satay skewers, spring rolls, or vegetables. Dressing for noodles or salads.
4. Hoisin Sauce (Soy-Free)
* Specific Ingredients:
* Coconut Aminos: 2 tablespoons
* Almond Butter or Sunflower Seed Butter: 1 tablespoon
* Rice Vinegar: 1 tablespoon
* Maple Syrup or Honey: 1 tablespoon
* Sesame Oil: 1 teaspoon
* Garlic Powder: 1/4 teaspoon
* Five-Spice Powder: 1/4 teaspoon
* Black Pepper: Pinch
* Water: 1-2 tablespoons (to thin)
* Instructions:
1. Combine all ingredients in a small saucepan.
2. Heat over low heat, stirring constantly, until smooth and heated through. Add water to thin to desired consistency.
3. Do not boil.
4. Let cool before storing.
* Serving Suggestions: Glaze for Peking duck (or a healthier alternative), stir-fries, or lettuce wraps.
5. Black Bean Sauce (Soy-Free)
* Specific Ingredients:
* Fermented Black Beans (rinsed and mashed): 2 tablespoons
* Coconut Aminos: 2 tablespoons
* Rice Vinegar: 1 tablespoon
* Maple Syrup or Honey: 1 teaspoon
* Sesame Oil: 1 teaspoon
* Garlic: 1 clove, minced
* Ginger: 1/2 teaspoon, grated
* Water: 2 tablespoons
* Instructions:
1. Rinse the fermented black beans thoroughly to remove excess salt. Mash them with a fork.
2. Combine all ingredients in a small saucepan.
3. Bring to a simmer over medium heat, stirring constantly.
4. Simmer for 3-5 minutes, or until slightly thickened.
5. Let cool before storing.
* Serving Suggestions: Stir-fries with vegetables and protein, steamed fish, or noodles.
6. Ginger-Scallion Sauce (Soy-Free)
* Specific Ingredients:
* Coconut Aminos: 1 tablespoon
* Sesame Oil: 2 tablespoons
* Fresh Ginger: 2 tablespoons, minced
* Scallions: 4, thinly sliced (both white and green parts)
* Rice Vinegar: 1 teaspoon
* Pinch of Salt
* Instructions:
1. Heat sesame oil in a small saucepan over medium heat until shimmering.
2. Add ginger and scallions. Cook for 1-2 minutes, until fragrant but not browned.
3. Remove from heat and stir in coconut aminos, rice vinegar, and salt.
4. Let cool slightly before storing.
* Serving Suggestions: Drizzle over grilled fish or chicken, steamed vegetables, or noodles.
7. Korean Gochujang-Inspired Sauce (Soy-Free)
* Specific Ingredients:
* Coconut Aminos: 2 tablespoons
* Gochujang Paste Substitute (see recipe below): 2 tablespoons
* Maple Syrup or Honey: 1 tablespoon
* Sesame Oil: 1 teaspoon
* Rice Vinegar: 1 teaspoon
* Garlic: 1/2 clove, minced
* Instructions:
1. Combine all ingredients in a small saucepan.
2. Heat over low heat, stirring constantly, until smooth and heated through.
3. Do not boil.
4. Let cool before storing.
* Serving Suggestions: Marinade for Korean BBQ, bibimbap sauce, or stir-fries.
Gochujang Paste Substitute (Soy-Free):
* 2 tablespoons Tomato Paste
* 1 tablespoon Red Pepper Flakes (adjust to taste)
* 1 teaspoon Garlic Powder
* 1/2 teaspoon Onion Powder
* 1/4 teaspoon Smoked Paprika
* 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
Combine all ingredients in a small bowl and mix well.
8. Sriracha Mayo (Soy-Free)
* Specific Ingredients:
* Avocado Oil Mayonnaise (or your favorite healthy mayo): 1/4 cup
* Sriracha Sauce (check label for soy): 1-2 teaspoons (adjust to taste)
* Coconut Aminos: 1/2 teaspoon
* Rice Vinegar: 1/2 teaspoon
* Instructions:
1. Combine all ingredients in a small bowl.
2. Whisk until smooth and well combined.
3. Adjust sriracha to your desired level of spiciness.
* Serving Suggestions: Dip for fries, burgers, or sushi. Spread on sandwiches or wraps.
9. Ponzu Sauce (Soy-Free)
* Specific Ingredients:
* Coconut Aminos: 1/4 cup
* Rice Vinegar: 2 tablespoons
* Lemon Juice: 1 tablespoon
* Lime Juice: 1 tablespoon
* Orange Juice: 1 tablespoon
* Maple Syrup or Honey: 1 teaspoon
* Kombu (dried kelp): 1 small piece (optional, for umami)
* Instructions:
1. Combine all ingredients in a small saucepan.
2. If using kombu, let it steep in the sauce for at least 30 minutes (or longer for a stronger flavor). Remove kombu before serving.
3. Heat over low heat, stirring constantly, until smooth and heated through.
4. Do not boil.
5. Let cool before storing.
* Serving Suggestions: Dip for dumplings, sashimi, or grilled fish. Dressing for salads.
Enjoy experimenting with these delicious and healthy Asian-International inspired sauces! Remember to adjust the flavors to your liking and have fun in the kitchen.
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