If you want to create an excellent stir-fry sauce, try this approach!

[@neiladams5272]

I love how well the framework of creating sauce is explained! Very informative video.

[@bridgetdebourgh5698]

Thanks for sharing. I enjoy learning new ways to use the sauces and the way you explain what they taste like in different ways.👍

[@gerardnglavin6249]

Fantastic post Tak. Thanks as always for the terrific presentation and information. Best wishes from Ireland 🇮🇪

[@wokwithtak]

Many thanks! I enjoyed Ireland when we visited there 8 years ago. I had some of the best memories of visiting the Cliffs of Moher. We will definitely visit Ireland again when we have a chance. I love the history of the country and the roots of some of the most common sayings in the English language originated from Ireland.

[@gerardnglavin6249]

@@wokwithtak great to hear Tak and thanks for taking the time to reply! The cliffs of moher are very beautiful and I'm glad you enjoyed Ireland..hope you'll get over here again at some stage!

[@gricinda3830]

Very informative!! Thanks

[@carlosquintero8279]

Wow great recipe tak thanks for sharing you got me motivated can’t wait to share it with the family like always I enjoy watching your videos great job

[@gruanger]

Great video

[@h3o6b9]

thanks again. Glad I found you 😊

[@InHisOwnImage]

Thank you

[@panda_6]

can i combine the 3 sauces in advance? so when im cooking i only add the combination to the stir

[@trr4488]

Should make no difference as they all go into together either way.

[@samiam619]

But if you do that you lose the ability to vary the quantity of each. Unless you then add a little of the flavor you seek. And if it takes a touch up to vary, you might as well just start the combo from scratch.

[@anthonyrstrawbridge]

✌️♥️👍

[@lourdessakdalan534]

Boring....keep on repeating the sauces

[@grovermartin6874]

That's one of the rules of teaching new information! Or anything.

[@Sadie896]

Then don't watch, not all of us have seen his videos before. Stop putting people down.

[@Patrick_Gray]

* Hi, thanks for the video. I like the taste of many Asian sauces but am concerened with the amount of sodium they contain. I take blood pressure medication and try to keep my sodium intake at a reasonable number. * Also using just a little sauce is not the norm, who uses just 1 Tbsp. * Many Asian sauces have very high sodium content, where 1 Tbsp is more than 50% of the Daily Value of sodium, some in the mid 60s and one as high as 90%. Fish sauces are very high in sodium. I have tried several sauces to flavor my stir-fries: ---------------------------------------------------- Great Value Less Sodium Soy Sauce, 1 Tbsp=25% DV of Sodium, Thai Maekrua Oyster Sauce, 1 Tbsp=20% DV of Sodium, Lee Kum Kee Hoisin Sauce, 1 Tbsp=25% DV of Sodium, Kikkoman Stir-Fry Sauce, 1 Tbsp=8% DV of Sodium, The Kikkoman Stir-Fry sauce sodium is in line with ketchup, mustard and mayonnaise, being less than 8% DV of sodium.

[@KoflerDavid]

The problem is familiar, as I rarely feel the need to salt any dishes when I add a lot of sauces. You should definitely avoid fish sauce. Its primary purpose is (like soy sauce) to add salt to the dish, as its fishy flavor quickly evaporates! For some of these sauces, low-salt versions are available. Some sauces can be made at home, but you could also try to compensate by adding other spices and ingredients. For example, mushrooms also add some umami flavor, and they fit into almost any dish. And I feel that one could actually get by with just using oyster sauce, as Hoisin sauce could be replaced with other ingredients that introduce these flavors.

[@Patrick_Gray]

@@KoflerDavid Yes, I really like the Maekrua Oyster sauce that is just 20% DV, a Tbsp or two per sering is good.

[@francesching8533]

&j7cjn7c5uc​@@KoflerDavid