Easy Chinese Sauce Recipes
BASIC CHINESE SAUCE FOR STIR FRY
After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.
Provided by Chef Hels
Categories Sauces
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix cornflour and water together to form a smooth paste.
- Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
- Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
- Serve immediately with rice or noodles.
EASY CHINESE SAUCE
Make and share this Easy Chinese Sauce recipe from Food.com.
Provided by bevs kitchen
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place oyster sauce, fish sauce, and soy sauce together in a pan.
- Thicken using a little corn flour and water paste.
- Easy as that.
Nutrition Facts : Calories 7.4, Sodium 648.8, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.6
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- Soy Sauce. Ubiquitous in Chinese cooking, soy sauce is used in marinades, sauces, as a dip and more. Light soy sauce (also called thin soy sauce) is lighter and saltier, while dark soy sauce has a darker color and richer flavor.
- Hoisin Sauce. This thick, dark brown sauce is known for its pungent, slightly sweet flavor with just a bit of heat. Hoisin sauce is used in sauces, to marinate meat, especially pork, and as a dip.
- Rice Wine. Indispensable in Chinese cooking, rice wine is used as a tenderizer in marinades, to add flavor to sauces and in many dishes. Fortunately, good quality rice wine is becoming more widely available.
- Rice Vinegar. While there are exceptions, most Chinese vinegar is rice-based. Generally milder and with more subtle flavor than western vinegar, Chinese rice vinegar is a key ingredient in several recipes, including sweet and sour and hot and sour dishes, and is used as a dip.
- Oyster Sauce. Made from oyster extract and spices (and frequently thickened with cornstarch and with caramel added for color), oyster sauce is used to enhance existing flavors and add a darker color to dishes.
- Asian Sesame Oil. All it takes is a small amount of this dark colored oil, made from pressed and toasted sesame seeds, to add flavor to marinades, dips, and cooked dishes.
- Chili Paste/Sauce. Made from chili peppers and salt, with garlic and other seasonings, a dash of chili paste is all that is needed to add heat to dishes.
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- Plum Sauce. While in the West it’s known mainly as a dip, in China this jam-like sauce with a sweet and sour flavor is also used in cooking. In any event, you’ll want to keep a jar on hand, or you can make your own plum sauce.
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