| The sauces used in Asian cooking can be intimidating | | | | sauce is stronger in scent than in flavor. It is commonly |
| and confusing when standing in the grocery store. | | | | used in Southeastern Asian and Thailand dishes. |
| Here is a simple guide to help with what flavors are | | | | Oyster Sauce: This oyster flavored sauce is strong in |
| found in each sauce and what dishes these sauces | | | | flavor and lends itself well to noodles as well as meat, |
| work best in. | | | | seafood and vegetables. Start with a small amount as |
| Soy Sauce: This is a brown sauce with a salty taste. It | | | | the flavor can be overpowering. |
| is available in lite as well as original. It is an all-purpose | | | | Chili Sauce: This sauce can be spicy or mild. It is often |
| sauce that blends well with cabbage and fish. | | | | used as a condiment somewhat like ketchup or salsa. |
| Fish Sauce: This sauce can be intimidating thinking that | | | | It can be added at the end of a stir fry to give the stir |
| it will give a strong fish flavor to dishes. The brown | | | | fry an extra bit of spice. |