Sauces

Garlic Sauce    Sweet Red Szechuan Sauce    Sweet & Sour Sauce

Brown Sauce    Oyster Sauce    Black Bean Sauce    Kung Pao Sauce

Szechuan Brown Sauce    Brown Sauce    Hunan Sauce

Curry Sauce

 

Shredded Pork With Garlic Sauce
Ingredients

1 piece lean pork 2 tbsp. soaked hot pepper
1 piece bamboo shoot some salt
a small amount of fungus 2 tbsp. soy bean paste
3 tbsp. soy sauce 1 cup oil
3 tbsp. vinegar some stock
5 tbsp.sugar some scallions, gingers and garlics
1 bowl cornstarch-water

Cooking Methods

Cut pork, bamboo shoot and fungi into shreds, and scallions, gingers and garlic into minces. Chop hot pepper and soy bean paste into small pieces.

Mix port shreds well with salt, soy sauce and cornstarch-water.

Blend a syrup with soy sauce,vinegar, cornstartch-water, scallion, ginger, garlic and stock.

Heat oil in a wok, put pork shreds in and stir evenly. Add hot peppers and soy bean paste when shreds become apart. Stir-fry till turning color and fragrant. Then add the other ingredients, stir-fry and put the juice into it. When the juice comes to boil, stir-fry for a while and serve.

Sweet and Sour Sauce
A quick and easy recipe, without vegetables, that can be poured over a dish or used as a dipping sauce. 

Ingredients
1/3 cup white vinegar
1/2 cup brown sugar
4 tablespoons tomato paste
3/4 cup water
1 tablespoon oil

Mixture
2 tablespoons cornstarch, mixed with water

Directions: 
Mix the vinegar, sugar, tomato paste, and water together well. Place in a small pot and bring to a boil. Mix together the cornstarch and water, add to the other ingredients and stir to thicken. Stir in the oil. 

(If you like you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch)

Sweet & Sour Sauce

Ingredients

1 tb Cornstarch
1/3 c Water
6 tb Brown sugar
1/4 c Rice vinegar (or white
Vinegar, use 2 T less)
1/4 c Orange juice (or 1 T OJ concentrate)
3 tb Ketchup or tomato puree
3 tb Lemon juice (or vinegar)
2 ts Regular soy sauce
1/2 ts Ginger root, minced
1/4 ts Hot chili oil, optional
1/4 ts Hot sauce, optional
1 tb Pickled ginger,
Shredded, optional

Preparation

  1. Mix cornstarch and water.
  2. Add rest of ingredients.
  3. Bring to a boil.
  4. Cook over medium heat until glossy and thickened.

Sweet & Sour Sauce#2

Ingredients

2 tb Oil, peanut
2 ts Garlic, minced
2 ts Ginger, minced
1 c Water
1 c Vinegar
1 c Sugar
1 c Ketchup
2 tb Cornstarch
2 tb Water
1/2 ts Salt

Preparation

  1. Heat the oil in a wok and add garlic, ginger, water, vinegar, sugar and ketchup.
  2. Dissolve the cornstarch in the water and add salt.
  3. Add to the mixture in the wok and cook until clear.
  4. Serve hot, or cool and refrigerate for later use. Reheat before serving over fish.

Garlic Sauce

At least 1 tablespoon minced Garlic in the final stir-fry, with shredded Scallion and at least ¼ cup small Tree Ear Fungus, soaked and drained.

1 tablespoon Hot Red Pepper flakes (or less, to taste)
Chili Paste with Garlic (optional, to taste)
2 tablespoons Bean Paste (Brown Soy Bean Paste)
3 tablespoons Soy Sauce
3 tablespoons Cider Vinegar or Rice Vinegar
some Chicken Stock or Loo
5 tablespoons (or less, to taste) Sugar
1 bowl cornstarch-water to thicken

Sweet & Sour Sauce

3 tbsp vinegar
3 tbsp plus 1 tsp. ( 50g )cornstarch (corn-flour)
2 tsp. soy sauce
1 medium green pepper
2 tbsp tomato ketchup

Title: Szechwan Sauce (Ck)
Yield: 1 Servings

Ingredients

    1/4 c  hot oil (ck)
    1/4 c  soy sauce
      4 ts red wine vinegar
      1 ts sugar

Instructions

4-5 lg cloves garlic, finely chopped 3-4 T minced Chinese hot
turnip or radish with chili 4 scallions (white and crisp green parts),
chopped

Combine all the ingredients in a small mixing bowl. If you do not
serve the Szechwan Sauce right away, stir it again just before
serving. This sauce is at its best withing a day of preparation,
because the scallions soften quickly. To prepare a few days ahead,
mix together everything but the scallions; add them at the last
minute. Leftovers can be stored in the refrigerator.

Title: Szechwan Sauce
Yield: 100 Servings

Ingredients

  2 1/4 qt water
      1 qt water; cool
      8 oz starch edible corn
  1 3/4 lb sugar; granulated 10 lb
      1 qt salad oil; 1 gal
  1 3/4 lb catsup tomato#10
  1 1/2 oz pepper red ground
      3 c  soy sauce
      1 qt vinegar cider

Instructions

Title: Szechwan Sauce
Yield: 4 Servings

Ingredients

      2 tb hot chili oil
      1 ts minced ginger
      1 ts minced garlic
      4 tb rice vinegar
      2 tb sugar
      1 tb soy
      1 tb rice wine or dry sherry
      2 tb catsup (optional)
      2 tb cornstarch
      2 tb water

Instructions

Cook the ginger and garlic briefly in the oil. Add the vinegar,
sugar, soy, rice wine, and catsup. Bring to a boil. Make a paste of
the cornstarch and water. Stir it into the boiling mixture. When it
thickens, taste for seasoning and serve (I would add more soy).