chinese sauces
INGREDIENTS
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Basic Directions:
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The technique is the same for all three sauces:
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1) Cook any meat first. Remove it from the pan.
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2) Stir-fry your veggies.
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3) Mix up all the sauce ingredients in a measuring cup.
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4) Add a few pieces of hot veggies to the measuring cup to pre-heat the cornstarch.
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5) Dump all the sauce into the pan with the veggies (and add the meat back, if using) and bring to a boil.
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6) Simmer for a minute or two until the sauce is clear and thickened.
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Basic Chinese White Sauce
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In a measuring cup, combine:
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2 Tbl. soy sauce, shoyu, or Bragg’s
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3/4 c. water
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1 Tbl. grated ginger
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1/2 tsp. chopped garlic (1 small clove)
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1 Tbl. cornstarch
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Follow the basic directions above.
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Basic Chinese Brown Sauce
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In a measuring cup, combine:
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2 Tbl. soy sauce, shoyu, or Bragg’s
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3/4 c. water
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0.5 – 1 Tbl. grated ginger
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1 tsp. chopped garlic (1 clove)
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1 Tbl. cornstarch
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1 Tbl. molasses
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Follow the basic directions above.
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Spicy Orange Glaze
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In a measuring cup, combine:
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2 Tbl. soy sauce, shoyu, or Bragg’s
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1/3 c. water
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1 tsp grated ginger
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1-2 tsp. chopped garlic (1-2 cloves)
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1 Tbl. cornstarch
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1 Tbl. orange juice concentrate
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1/4 tsp. cayenne pepper (more to taste)
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Follow the basic directions above. This sauce should be much thicker than the others; it’s great on chicken and tofu.
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