Easy Chinese Sauce Recipes
CHINESE PLUM SAUCE
Make and share this Chinese Plum Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 1h55m
Yield 4 cups
Number Of Ingredients 12
Steps:
- In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
- Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
- Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
- Fill and seal jars; process in boiling water bath for 30 minutes.
- Makes about 4 cups
Nutrition Facts : Calories 316.1, Fat 1, SaturatedFat 0.1, Sodium 295.1, Carbohydrate 79.7, Fiber 5.6, Sugar 71.9, Protein 2.8
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After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had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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BEST CHINESE SAUCES AND SEASONING RECIPES - THE SPRUCE …
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Estimated Reading Time 3 mins
- 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.
- Chili Bean Sauce. Not to be confused with regular chili paste or sauce, this thick, spicy chili bean sauce is made with chilis, fermented soybeans and often fermented broad beans and a variety of seasonings.
- 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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