This is a sauce that can be used for a myriad of different dishes. I like it spread over plain noodles and used when I BBQ pork, beef or chicken. Since it is made with no meat products, veggies can enjoy it, too. 🙂
GARNISH: (all are optional, depending on your taste)
Amount you use depends on how hot you like it. 2 Tbsp. will give it a nice bite. If your tastes run to the very hot, you might want to use 3 Tbsp. If you don’t want to buy the oil ready made in the market,
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.
1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.
Use as a marinade for any type of meat…just experiment a bit with anything and see how you like it!
1/2 cup soy sauce 3 Tbs Chinese Black vinegar or Worcestershire sauce
1/2 cup soy sauce 2 Tbs Chinese Black vinegar or Worcestershire sauce 1 Tbs chili oil or chili paste with garlic Variation add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.
Can be used with dumplings or over steamed vegetables…or even plain rice.
Just your basic sauce recipe.
Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups.
Mash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups.
Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
In a medium-sized bowl, combine all the ingredients and whisk until well blended. Refrigerate for at least 30 minutes before serving.
NOTES : If you are watching your sodium intake, substitute one of the low-sodium varieties of soy sauce, but keep in mind that these may still be quite high in salt.
Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.
Place a saucepan over high heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons sesame oil and cook for 1 minute. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.
Place a wok or medium saucepan over high heat until hot. Add 1 1/2 tablespoons vegetable oil. Add 1 teaspoon each minced garlic and minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 1 tablespoon sliced green onion (white part only), 1/4 cup each soy sauce, chicken broth, and Shao Hsing wine or dry sherry, and 2 teaspoons hot pepper sauce or chili oil. Bring to a boil. Reduce heat to medium and cook for 2 minutes. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Let cool. Makes about 3/4 cup.
Combine 3/4 cup rice vinegar, 1/3 cup soy sauce, 1/3 cup sugar, 1 tablespoon minced garlic, 1 tablespoon toasted sesame seeds, 2 teaspoons minced cilantro (Chinese parsley), and 1 teaspoon Chinese five-spice in a small bowl. Whisk in 2/3 cup vegetable oil and 3 tablespoons sesame oil. Makes about 2 cups.
Place 1/4 cup salt, 3/4 teaspoon ground toasted Sichuan peppercorns, 1 teaspoon chili powder, and 1/4 teaspoon white pepper in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool. Makes about 1/4 cup.
Heat 1 cup vegetable oil in a small saucepan over high heat until oil reaches about 375F. Remove from heat and add 1 tablespoon crushed red pepper and 1 tablespoon sesame oil. Let cool. Transfer oil to an airtight jar. Use as a dip or use a few drops to add zest to any dish. Makes about 1 cup.
Heat 1 cup vegetable oil in a small saucepan over medium-high heat until oil reaches about 375F. Add 3 crushed cloves garlic, 4 thin slices fresh ginger, 1 tablespoon sesame oil, 1/2 teaspoon whole black peppercorns, and 1/4 teaspoon whole Sichuan peppercorns and cook for 10 minutes. Let cool, then strain out seasonings. Transfer oil to an airtight jar and store in refrigerator. Makes about 1 cup.
Combine 3/4 cup all-purpose flour, 1 1/4 teaspoons baking powder, and 1 teaspoon sugar in a medium bowl. Gradually stir in 2/3 cup water. Blend in 2 teaspoons vegetable oil with wire whisk until smooth. Let stand for about 1 1/2 hours before using. Makes about 1 cup.
Combine 1/4 cup dry mustard, 1 1/2 tablespoons water, 1 tablespoon vinegar, 1/4 teaspoon vegetable oil, and 1/4 teaspoon sesame oil in a small bowl and stir to a smooth paste. Makes about 1/4 cup.
Place a medium saucepan over high heat until hot. Add 2 tablespoons vegetable oil. Add 4 crushed cloves garlic and 6 thin slices fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 3 cups chicken broth, 1/2 cup soy sauce, 1/3 cup dark soy sauce, 1/4 cup Shao Hsing wine or dry sherry, 2 whole star anise, 1 piece dried tangerine peel or 2 pieces fresh orange peel, and 3 tablespoons sugar. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Strain liquid and use in braised, stewed, and casserole dishes. Makes about 3 1/2 cups.
Rinse 1/2 cup fermented black beans; drain. Mash beans in a bowl. Place wok over medium heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and cook, stirring, until fragrant, about 5 seconds. Add black beans, 1/3 cup Shao Hsing wine or dry sherry, 1/4 cup each chicken broth and dark soy sauce, 2 tablespoons brown sugar, and 4 teaspoons sesame oil and cook for 2 minutes. Add 3 teaspoons cornstarch mixed with 4 teaspoons water and cook, stirring, until sauce boils and thickens. Use in steamed, stir-fried, or braised dishes. Makes about 1 1/3 cups.
Combine 1 cup ketchup, 1/2 cup soy sauce, 1/4 cup each hoisin sauce and chicken broth, 2 1/2 tablespoons sugar or honey, 1 tablespoon each Worcestershire sauce and sesame oil, 1 teaspoon chili oil, and 1/4 teaspoon white pepper in a medium bowl and mix well. Makes about 2 1/4 cups.
1. Rinse the chicken. Put the chicken or carcasses in a large heavy pot and add water. Bring to boil and remove any foam that collects on top. Add the scallion, ginger slice, wine and salt. 2. Turn the heat to very low, cover and simmer gently for 3 hours. If the stock is maintained at a low simmer, it will remain clear.However once it is allowed to boil, it becomes cloudy. Pour the broth through a fine sieve, chill and then remove the fat. Freeze or store in the refrigerator.
Makes 1 quart This chutney style sauce, made from plums and other fruits combines the sweet taste of fruits with a sour touch of vinegar. Serve it with Roast Duck and other roasted meat or chicken.
1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums. 2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally. 3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.
Makes approximately 4 tablespoons This powder is a combination of five ground spices and can be found in most supermarkets. Kosher brands of five spice powder are difficult to find, but it is easy to prepare your own. Use ground spices when available and grind the Sichuan peppercorns and star anise, which are not always easily found.
1. In a dry skillet, roast the peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released, about 3 minutes. 2. Grind the roasted peppercorns and star anise separately in a blender or a spice mill. Strain. Mix in other spices and grind again until very fine. Store in an airtight container.
Makes 3/4 Cup Because it can be difficult to find kosher Hoisin sauce, 1 have managed to get a hold of a homemade version. The recipe is in two parts. The azuki beans must first be cooked and pureed into a paste, then the sauce made. Properly stored in a well sealed jar in the refrigerator, this sauce will keep for months.
Unsweetened Red Bean Paste 1 Cup dried azuki red beans (found in health food stores) 4 cups water
1. Sort the beans and discard those that are broken and discolored. Rinse the beans and place them in a saucepan. Add the water and bring to a boil. Turn down the heat and simmer for 1 half hours, or until the beans are very soft and the liquid has been absorbed. 2. Put the metal blade into the bowl of a food processor and pour in the cooked beans. Process into a fine paste. The beans can also be mashed by hand. This puree is now ready to use in sauces or sweetened for desserts. Transfer to a clean jar with a lid and store in the refrigerator up to a week or freeze for a month. Sauce
1. In a small saucepan, heat the oil and add the garlic and peppers. Stir and cook over medium heat for 2 minutes, or until the flavors are released and the garlic browns slightly. Be careful not to burn the garlic. 2. Remove and discard the peppers. Add the bean paste. Stir until blended, then add the remaining ingredients, continuing to stir until blended. Simmer over very low heat for 20 to 30 minutes, or until the sauce thickens slightly. 3. Pour the sauce into a food processor and blend until smooth, or mash by hand into a smooth paste. Pour into a clean jar with an airtight lid. Cover and store in the refrigerator to use as needed.
Makes 1/3 Cup Serve as a spicy dip for any of the dumpling recipes. First you will feel it in your nose, then your eyes and finally it will go straight to the top of your head.
1. Combine the mustard powder and water in a small bowl and mix until smooth. Let the mixture stand for 1 minute.
2. Stir in the vinegar and sesame oil. Pour the mixture into a clean jar and cover. Store in the refrigerator for up to 3 or 4 weeks.
Makes 2 cups This is a delicious hot sauce.
1. Soak the peppers in warm water until very soft. Drain and chop fine. 2. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook, stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn the garlic. 3. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for about 30 minutes, until most of the liquid has evaporated and the peppers are very soft. 4. Remove from the heat and allow the sauce to cool completely. Pour into a clean jar, cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the sauce at the first sign of mold.
Makes approximately half Cup Hot Chili Oil is easy to make and will keep well for several months in the refrigerator.
1. Line a small, fine strainer with a paper towel and set it aside. 2. In a small, heavy saucepan heat the oil. When the oil is very hot, turn down the heat to very low and add the peppers. Cook, stirring, until peppers turn dark brown. Add the peppercorns and paprika, and continue to cook just until mixed. 3. Pour the oil through the strainer into a bowl. Discard the solids. Pour the oil into a small jar and cover with a lid. Store in the refrigerator.
Makes half Cup Use this basic, simple dip for Shanghai Spring Rolls fried or steamed dumplings Wontons and Cantonese Egg Rolls.
In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar. Stir in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to taste.
Heat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice or rice and meat dish.
2 1/2 lb Apricots; stoned & -quartered * 2 1/2 lb Plum, red; stoned & -quartered * 5 1/2 c Cider vinegar 2 1/2 c ;Water 1 1/2 c Sugar, white 2 c Sugar, light brown 1/3 c Karo, light 1/2 c Ginger, fresh; peeled & -chopped 2 tb Salt, kosher 1/4 c Mustard seeds; toasted 1 md Onion; quartered 2 Chile serrano; seeded & -diced 5 Garlic clove; minced 1 Cinnamon stick
A delicious sauce, that can either be used as a dip, or a marinate (add a tablespoon of oil), or as a sauce for Chinese food (dilute with stock).
Mix ingredients together in a non-metal container. The sauce may separate over time, in which case just mix it together again.
Roast the Szechwan pepper in a clean, dry pan until fragrant. Add oil and cook on low heat about 10 minutes, stirring now and then. Allow to cool. Strain and store in a glass jar in a cool, dark cupboard.
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth.
Yield: 1/2 cup
Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.
Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use
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