Who Is Anastasia?

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New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...


My Book Available on AMAZON

Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

August 8, 2010

Chinese Garlic Sauce

Garlic sauce is the base of so many Asian recipes many reasons. Beyond the fact that it is delicious, aromatic and adds full body to steamed vegetables, pan fried tofu, chicken, beef, pork or seafood dishes, Chinese Garlic Sauce is packed with powerful antioxidants. Asian cooks benefit from the simple sauce that creates wonderful flavor, while providing a healthy accent to many meals.

Don’t think that you must limit Chinese Garlic Sauce strictly to Asian dishes. It is a very good enhancement to lamb, veal and many Mediterranean recipes also.

Simple Chinese Garlic Sauce

6 whole garlic cloves, crushed
1 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1 teaspoon sesame oil
3 tablespoons oyster sauce
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
3 tablespoons rice wine
1 tablespoon light brown sugar
1/2 teaspoon freshly grated ginger
2 tablespoons of chili paste with garlic
1 sweet red pepper, chopped
1 yellow bell pepper, chopped
½ cup chopped, unsalted peanuts
3 tablespoons water
2 tablespoons cornstarch

* Quickly saute the garlic and red pepper flakes in the peanut and sesame oils on high.*
* Reduce the heat to low.
* Add the oyster sauce along with the light and dark soy sauces, plus the rice wine, brown sugar, ginger and the chili paste.
* Stir gently and simmer slowly.
* Slice the red and green peppers into thin strips. Toss into the skillet with the garlic mixture.
* Fold in the chopped peanuts to the above.
* In a small bowl, blend the water and cornstarch until it has a smooth texture. Gradually add the cornstarch blend into the simmering pot, and stir constantly.
* Season with salt and pepper to taste.
* Stir the garlic constantly, being careful to not allow the sesame oil to burn.


  1. Oh my...I must try make this sauce! thanks for sharing - love your blog (and no way do you look 55)! Val (discerningchichi)

  2. Thanks too for including my earrings in your Etsy mini! Val

  3. Recipe looks awesome as does the photo of the chicken legs. Well done!


I would love to hear from you regarding this post. Please feel free to leave your comments. All the best, Anastasia a/k/a Stacey

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips