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Ten Great Chinese Sauces

Ten Great Chinese Sauces

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Published by: adamsod on Jun 13, 2011
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06/13/2011

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All Purpose Sauce Although milder, this sauce can be used as a substitute for Hoisin sauce in marinades and

dips. Ingredients: • 3/4 c. canned dark-red kidney beans • 1/4 c. the bean liquid • 3 tbsp. molasses, treacle • 3 tbsp. teriyaki sauce • 2 tbsp. red wine vinegar • 1 tbsp. garlic powder • 2 tsp. Five-spice powder • 2 tsp. yeast extract Directions: • Use a blender or food processor to mix all of the ingredients into a puree. • Place a strainer over a mixing bowl. Pour the pureed ingredients into the strainer, and use the back of a wooden spoon to press them through into the bowl. • Discard any bean skins left in the strainer. Pour the sauce into a jar with a tight fitting lid, and refrigerate. *Makes 1 1/2 cup and will keep for about 7 days.

Asian Vinaigrette Ingredients: • 5 tbsp. oil • 2 tbsp. rice vinegar • 2 tsp. light soy sauce • 1 tsp. sugar • a few drops sesame oil • 1/8 tsp. freshly ground white pepper (or to taste) Preparation: place all the ingredients in a covered jar and shake to fully blend. *Yields about 8 tablespoons. Use immediately, or refrigerate and use within 3-4 days.

Basic Chinese Sauce

Barbecue Sauce . brown sugar • 1/ 8 tsp. sesame oil • 1/ 2 tsp. Remove from the heat and set aside. minced garlic • 1/ 2 tsp. • Dissolve the cornstarch in the wine and whisk into the sauce. soy sauce. pepper • 1 1/ 2 tsp. • Stir-fry your vegetables return meat to wok or skillet with the sauce mixture. pepper. Tabasco. *This recipe would be for using 1 lb of meat. • Bring just to a boil. stirring. • Heat until sauce thickens and reaches a full boil. rice wine or sherry Directions: • Heat the sesame oil in a small saucepan. • Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. • Add the chicken broth. Basic Stir Fry Sauce Ingredients: • 1 1/ 2 tsp. salt • 1/ 4 tsp. lemon or lime juice • 1 1/ 2 tsp. salt.Ingredients: • 4 ts Soy sauce • 1 ts Sesame oil • 1 ts Oyster sauce • 1 ts Chili paste Directions: • Combine all ingredients in a small bowl and mix well. Tabasco • 1/ 2 tsp. minced ginger • 1/ 2 cup chicken broth • 1 Tbs. and lemon juice. • Simmer for 30 seconds. Stir-fry your meat first and set aside.cornstarch • 1 Tbs. brown sugar. soy sauce • 1 Tbs.

5 ml/1/2 tsp salt • 1 clove garlic. garlic and onion until lightly browned. • Apply to racks of pork ribs.Ingredients: • 3/4 c Catsup • 1/2 c Brown sugar • 3 tb Soy sauce • 1 tb Ground ginger • 1 tb Liquid smoke • 2 x Cloves garlic. chopped • 100g/4 oz minced (ground) beef • 175 ml/6 fl oz/3/4 cup beef stock • 5 ml/1 tsp sugar • 1 tomato. skinned and cut into wedges • 15 ml/1l tbsp corn flour (cornstarch) • 45 ml/3 tbsp water • 15 ml/1 tbsp chopped fresh parsley Method: • Heat the oil and fry the salt. . crushed • 1 onion. minced Directions: combine all ingredients and heat until sugar is dissolved and bubbly. Beef Sauce Ingredients: • 30 ml/2 tbsp groundnut (peanut) oil • 2. half a cup of maple syrup and about a quarter of cup of Coleman's mustard and maybe with a little vinegar. Barbeque Sauce for Pork Ingredients: • 1/2 cup Soy sauce • 1/2 cup Maple syrup • 1/4 cup mustard Directions: • Half a cup of soy sauce.

Black Bean Sauce Ingredients: • 2 tsp. Vegetable oil • 2 tsp. Sugar • 1 tsp. Black Bean Sauce Ingredients: • 2 tsp. Pour over noodles and serve garnished with parsley. stirring. sugar and tomato and bring to the boil. soy sauce • 2 tsp. until the sauce thickens. black beans (soak in hot tap water until soft) • 2 tsp. Sesame oil • 1/2 cup Chicken stock • 1/2 tsp. uncovered high for 1 minute or until fragrant. sugar • Pinch salt. • Stir in garlic. oil • 3 or 4 cloves garlic • 2 or 3 slices ginger Directions: mix ingredients. optional • 2 tbsp. Fermented black beans Directions: • In a 2 cup glass measure. Soy sauce • 1 Tbsp.• • • Add the beef and stir-fry until lightly browned. Cornstarch • 1 tsp. Mix the corn flour and water to a paste then stir it into the pan and simmer. ginger and black beans and microwave. Cloves garlic • 2 Tbsp. . microwave vegetable oil at high for 1 minute or until hot. Hot chili paste • 2 ea. oyster sauce • 1/2 tsp. stirring. Minced fresh ginger • 2 Tbsp. Dry sherry • 2 tsp. Add the stock.

• • Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. stir and serve immediately. oyster sauce • 1 tsp. Brown Sauce Use with popular Chinese dishes such as Beef with Broccoli. plus 1 tsp. *Yields about 1/3 cup. cornstarch Preparation: Combine the above ingredients in order and bring to a boil. Drain liquid off chicken. stirring. dark soy sauce • 1/2 tsp. . pour black bean sauce over. sugar • 1 tbsp. Ingredients: • 3/4 cup beef broth (beef bouillon cubes can be used) • 1 tbsp. Stir once.

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