sweet n sour chickenSweet n sour chicken uses white sauce

mongolian beefMongolian Beef uses brown sauce

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

COPYRIGHT
© 2012
Lauren McElroy

2 TYPES OF CHINESE BASE SAUCES

Brown sauces are used for any type of meat and for most stir-fry dishes. Whereas, white sauces are used for seafood or white meat only. You can add tomato sauce to white sauce base for Sichuan dishes.

Brown Sauce:
Yields: 2 qt

INGREDIENTS:
2 oz. chicken base
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 cup soy sauce
2 oz. oyster sauce
1 oz. white vinegar
1/2 cup sugar
1.5 qt chicken stock

PROCEDURE:

  1. Mix all ingredients in a 2 qt sauce pan over medium heat.
  2. Stir until sugar melts.
  3. Season to taste, and toss with your favorite Chinese food using the standard Chinese stir-frying procedure.

Brown sauce derivatives:
- Mongolian
- Hunan
- Black bean
- General Tsao's
- Sichuan
- Orange


White Sauce:
Yields: 2 qt

INGREDIENTS:
2 oz. chicken base
1/2 tsp. chopped garlic
1/2 tsp chopped ginger
2 oz. sugar
2 oz. salt
4 fl. oz. white wine
1.5 qt. chicken stock

PROCEDURE:

  1. Mix all ingredients in a 2 qt sauce pan over medium heat.
  2. Stir until sugar melts.
  3. Season to taste, and toss with your favorite Chinese food.

White sauce derivatives:
- Sweet & sour
- Moo goo gai pan
- Egg drop soup
- Seafood

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