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Sauces
and Condiments
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All Purpose Stir Fry Sauce
| Hot & Spicy Stir Fry Sauce
| Sweet & Sour Sauce |
| Chinese Salad Dressing |
Sichuan Spicy Salt | Chili
Oil | Five Flavor Oil |
| Cantonese Crispy Batter
Mix | Chinese Mustard
Sauce | Red Cooking Sauce |
| Lobster Sauce | All
Purpose Dipping Sauce |
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.
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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.
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Sweet
and Sour Sauce
Place a medium saucepan over high heat until hot. Add
1 tablespoon vegetable oil. Add 1 teaspoon minced fresh ginger and
cook, stirring, until fragrant, about 5 seconds. Add 1/4 cup each
orange juice and rice vinegar, 3 tablespoons each brown sugar and
ketchup, 2 teaspoons soy sauce, and 1/2 teaspoon chili oil or hot
pepper sauce and cook until sugar dissolves. Add 1 1/2 tablespoons
cornstarch mixed with 3 tablespoons water and cook, stirring, until
sauce boils and thickens. Makes about 1 1/4 cups.
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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.
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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.
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Chili
Oil
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.
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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.
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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.
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Chinese
Mustard Sauce
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.
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Red-Cooking
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.
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Lobster
Sauce
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.
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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.
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 from
A
Wok For All Seasons (KQED Books)
Copyright Yan Can Cook, Inc. 1988
Buy this book
and other
wonderful cookbooks by Martin Yan from his official online store
and Martin will send it to you autographed!
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