SHOPPING LIST: Cooking Skills: Sauces 2, Chapter 4 (Asian Sauces and Glazes)

Soy sauce (light and dark), honey, brown sugar, rice vinegar or cider vinegar, fresh ginger, garlic, fresh red chillies, cornflour, oyster sauce, toasted sesame oil, jarred black bean sauce (or fermented black beans), spring onions, low-salt chicken or vegetable stock, sunflower or rapeseed oil, a small pan and a whisk.

A teriyaki-style glaze (4 portions)
[ ] 4 tbsp soy sauce
[ ] 2 tbsp honey
[ ] 1 tbsp rice vinegar
[ ] 1 tbsp grated fresh ginger
[ ] 1 garlic clove, grated
[ ] 100 ml water
[ ] 2 tsp cornflour
[ ] 1 tbsp cold water

Sweet chilli sauce (8 portions)
[ ] 3 large red chillies, deseeded and finely chopped
[ ] 3 garlic cloves, grated
[ ] 150 ml rice vinegar
[ ] 100 g caster sugar
[ ] 100 ml water
[ ] 1 tsp salt
[ ] 1 tbsp cornflour
[ ] 2 tbsp cold water

An all-purpose stir-fry sauce (4 portions)
[ ] 3 tbsp soy sauce
[ ] 1 tbsp oyster sauce (or extra soy sauce)
[ ] 1 tbsp rice vinegar
[ ] 1 tsp sugar
[ ] 1 tsp cornflour
[ ] 100 ml low-salt chicken or vegetable stock
[ ] 1 tsp toasted sesame oil

A black bean sauce (4 portions)
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 2 garlic cloves, finely chopped
[ ] 1 tbsp grated fresh ginger
[ ] 2 tbsp jarred black bean sauce, or fermented black beans rinsed and chopped
[ ] 150 ml low-salt stock
[ ] 1 tsp sugar
[ ] 2 tsp cornflour
[ ] 1 tbsp cold water
[ ] 2 spring onions, sliced

For the experiments
[ ] Extra honey
[ ] Extra rice vinegar
[ ] Cider vinegar (for the experiment)