CHINESE RESTAURANT SAUCE RECIPES
BASIC CHINESE SAUCE FOR STIR FRY RECIPE - CHINESE.FOOD.COM
After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had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.
Total Time 7 minutes
Prep Time 5 minutes
Cook Time 2 minutes
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.
Nutrition Facts : Calories 43.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1509.6, CarbohydrateContent 6, FiberContent 0.4, SugarContent 2.7, ProteinContent 3
BASIC CHINESE SAUCE FOR STIR FRY RECIPE - CHINESE.FOOD.COM
After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had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.
Total Time 7 minutes
Prep Time 5 minutes
Cook Time 2 minutes
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.
Nutrition Facts : Calories 43.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1509.6, CarbohydrateContent 6, FiberContent 0.4, SugarContent 2.7, ProteinContent 3
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From thespruceeats.com
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From thespruceeats.com
From thespruceeats.com
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From recipetineats.com
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From thewoksoflife.com
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From yummly.com
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REAL CHINESE ALL PURPOSE STIR FRY SAUCE (CHARLIE ...
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From recipetineats.com
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From thewoksoflife.com
From thewoksoflife.com
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From rasamalaysia.com
From rasamalaysia.com
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From tasteofhome.com
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WHAT’S THAT BROWN SAUCE IN CHINESE TAKEOUT?
Nov 25, 2017 · Combine the broth, wine, sesame oil, sugar, soy sauce, salt, and white pepper in a small bowl and mix well. Place a wok or stir-fry pan over high heat. Add the oil, swirling to coat the sides. Add the garlic and ginger and cook, stirring, until fragrant, about 20 seconds. Pour in the seasoning from the bowl and cook, stirring, until the sugar ...
From thetakeout.com
From thetakeout.com
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Sep 26, 2016 · And chain restaurants have crafted some of the most deeply perfect sauces of all time. Here are 23 copycat versions of your favorite chain restaurant dips and sauces. Let us know if we’ve missed any of your favorites in the comments below! 1. Copycat Chick-fil-A Sauce. House Of Yumm. Get the {Copycat} Chick-fil-A Sauce recipe from House Of Yumm.
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From huffpost.com
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From copykat.com
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From saucefanatic.com
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From chinasichuanfood.com
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From redhousespice.com
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From cooks.com
From cooks.com
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