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. 🙂
- 6 Tbsp. peanut butter
- 1/4 cup water
- 3 Tbsp. light soy sauce
- 6 Tbsp. dark soy sauce
- 6 Tbsp. tahini (sesame paste)
- 1/2 cup dark sesame oil
- 2 Tbsp. sherry
- 4 tsp. rice wine vinegar
- 1/4 cup honey
- 4 medium cloves garlic, minced
- 2 tsp. minced fresh ginger
- 1-2 Tbsp. hot pepper oil (see instructions below)*
- 1/2 cup hot water
GARNISH: (all are optional, depending on your taste)
- 1 carrot, peeled
- 1/2 firm medium cucumber, peeled, seeded, and julienned
- 1/2 cup roasted peanuts, coarsely chopped
- 2 green onions, thinly sliced
Hot Pepper Oil
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,
here’s a recipe:
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.
- 1/3 cup orange juice
- 2 tablespoons rice wine or dry sherry
- 1 tablespoon soy sauce
- l/2 teaspoon chili garlic sauce
- 2 teaspoons sugar
- l-l/2 teaspoons cornstarch
- 2-1/2 tablespoons cooking oil
- 6 small dried red chilies
- 1 small onion, cut into 1-inch pieces
- Orange slices for garnish
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.
- 2 Tbs soy sauce
- 1 Tbs rice wine (shaohsing)
- 2 Tbs sesame oil
- 1.5 tsp minced ginger
- 1.5 tsp minced garlic
2 Potsticker Dipping Sauce
Dipping Sauce I
1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce
Dipping Sauce II
One More Universal Sauce
Can be used with dumplings or over steamed vegetables…or even plain rice.
- 1/4 cup soy sauce
- 1T rice wine
- 1T rice wine vinegar
- 2t sugar
- 1T minced scallion
- 1.5T minced garlic
- 2T sesame oil
- 2t chili oil or chili paste
- 2 tablespoons oyster flavored sauce
- 2 teaspoons cornstarch
- 4 navel oranges
- 2 teaspoons Grand Marnier
- 1/2 cup diced cantaloupe
- 1/3 cup diced water chestnuts
- 1/4 cup frozen peas, thawed
- 1 tablespoon chopped crystallized ginger
- 3 tablespoons plum sauce
- 1/2 teaspoon sugar
Sweet Red Bean Paste
- 1 1/2 cups red beans, washed well
- 4 cups water
- 1/2 cup vegetable shortening
- 1 cup sugar
Sweet and Sour Sauce
Just your basic sauce recipe.
- 1 cup unsweetened pineapple
- 1/4 cup cider vinegar
- 2 1/2 tablespoons soy sauce
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
Here’s another one… a bit unusual, but tastes delicious!
Sweet and Sour Dipping Sauce
- 1/2 cup bottled Major Grey’s Chutney
- 1/4 cup apricot preserves
- 1/4 cup crushed pineapple
- 1/4 cup applesauce
- 1/2 teaspoon ginger — minced
- 1 teaspoon rice vinegar
- 1/2 pound bean curd
- 1/4 cup plum sauce
- 2 teaspoons prepared Chinese mustard
- 1 teaspoon salt
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.
Jazzed Hoisin Sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons tomato catsup
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon black soy sauce
- 1/2 cup soy sauce
- 1/2 cup vegetable stock
- 1/2 cup green onion — thinly sliced
- 1 teaspoon fresh ginger root — minced
- 1 teaspoon garlic — minced
- 1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)
In a medium-sized bowl, combine all the ingredients and whisk until well blended. Refrigerate for at least 30 minutes before serving.
Spicy Soy Dipping Sauce
- 1/4 cup vegetable stock
- 1/2 cup light soy sauce
- 1 tablespoon rice wine or dry sherry
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon hot oil
All Purpose Stir-Fry Sauce
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.
Hot and Spicy Stir-Fry Sauce
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.
Chinese Salad Dressing
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.
Sichuan Spicy Salt
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.
Five Flavor Oil
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.
Cantonese Crispy Batter Mix
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.
Chinese Mustard Sauce
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.
All-Purpose Dipping Sauce
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 stewing fowl about 5 pounds, or bones and carcasses of 2 chickens
- 3 1/2 quarts cold water or enough water to cover
- 1 scallion
- 1 slice fresh ginger 1/2 inch thick
- 2 tablespoons of rice wine
- 2 teaspoon kosher salt or to taste
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.
- 3 large peaches, or 1 l pound, 13 ounce can peaches, drained
- 9 large plums, or 1 l pound, 14 ounce can plums, drained
- 1 Cup diced red bell peppers
- 1 Cup coarsely chopped dried apricots
- half Cup dark brown sugar (omit if using canned fruit)
- 3/4 Cup granulated sugar (omit if using canned fruit)
- 2/3 Cup distilled white vinegar
- 2 teaspoons minced Candied Ginger or to taste (optional)
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.
Five Spice Powder
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.
- 2 teaspoons Sichuan peppercorns
- 8 star anise, or 4 teaspoons ground anise
- half teaspoon ground cloves
- 1 tablespoon ground cinnamon
- 1 tablespoon ground fennel seeds
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
- 2 tablespoons corn oil
- 2 garlic cloves, minced
- 4 dried hot chili peppers
- half Cup Unsweetened Red Bean Paste
- 1 teaspoon kosher salt
- half Cup sugar
- 2 tablespoons soy sauce
- 3 tablespoons distilled white vinegar
- 3 tablespoons water
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.
Hot Mustard Sauce
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.
- 6 tablespoons hot mustard powder
- 6 tablespoons water
- 1 teaspoon distilled white vinegar
- 1 teaspoon oriental sesame oil
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.
Hot Chili Sauce
Makes 2 cups
This is a delicious hot sauce.
- 30 dried hot chili peppers, each about 1 half inches long
- half Cup warm water
- 6 tablespoons corn oil
- 3 garlic cloves, minced
- 1 half pounds red bell peppers, seeded and chopped coarse
- 6 tablespoons soy 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.
Hot Chili Oil
Makes approximately half Cup
Hot Chili Oil is easy to make and will keep well for several months in the refrigerator.
- half Cup corn oil
- 20 dried hot chili peppers
- half teaspoon Sichuan peppercorns
- 1 teaspoon paprika
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.
Soy Sauce Dip
Makes half Cup
Use this basic, simple dip for Shanghai Spring Rolls fried or steamed dumplings Wontons and Cantonese Egg Rolls.
- 1/3 Cup Soy sauce
- 2 tablespoons distilled white vinegar
- 2 teaspoons sugar
- 2 tablespoons finely minced fresh ginger
- 1 tablespoon finely minced garlic
- 2 teaspoons Hot Chili Oil or Hot Chili Sauce( the recipes are here)
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.
- 2 tablespoons of peanut oil
- 2 tablespoons of shredded garlic (use a mincer)
- a little ginger if you prefer as well
- 3 tablespoons of oyster sauce
- 1/2 cup of chicken stock or canned broth
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 &
2 1/2 lb Plum, red; stoned &
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 &
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &
5 Garlic clove; minced
1 Cinnamon stick
- Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
- Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.
- In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring.
- Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.
- With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce).
- Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
- Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.
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).
- 1 small onion, finely chopped
- 1 tablespoon clear honey
- 3 tablespoons tomato ketchup
- 2 tablespoons soy sauce
- 1 teaspoon smooth French mustard
Szechwan Pepper Oil
- 1 tablespoon Szechwan peppercorns
- 250 ml/8 fl oz/1 cup peanut oil
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.
Tahini (Sesame Seed Paste)
- 2 tablespoons sesame seeds
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 cup tepid water
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
- 2 tbsp dark soy sauce
- 2 tbsp castor sugar
- 1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
- 1/8 tsp salt
- 4-5 tbsp water
- 1/2 tsp corn flour or tapioca flour
- 1 egg white, lightly beaten
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