Sauces
Many Chinese dishes come complete with their own sauces which are part of the recipe itself. You can adapt such sauces by modifying and experimenting with the ingredients in the recipe to suit your own favourite tastes. Here are some additional savoury and sweet sauces which can be combined with a range of ingredients to make new and tasty meals.
Beef Sauce
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
2.5 ml/½ tsp salt
1 clove garlic, crushed
1 onion, chopped
100 g/4 oz minced (ground) beef
175 ml/6 fl oz/¾ cup beef stock
5 ml/1 tsp sugar
1 tomato, skinned and cut into wedges
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
15 ml/1 tbsp chopped fresh parsley
Heat the oil and fry the salt, garlic and onion until lightly browned. Add the beef and stir-fry until lightly browned. Add the stock, sugar and tomato and bring to the boil, stirring. Mix the cornflour and water to a paste then stir it into the pan and simmer, stirring, until the sauce thickens. Pour over noodles and serve garnished with parsley.
Brown Sauce
Serves 4
15 ml/1 tbsp groundnut (peanut) oil
1 spring onion (scallion), minced
10 ml/2 tsp brown sugar
15 ml/1 tbsp soy sauce
30 ml/2 tbsp water
Heat the oil and stir-fry the spring onion until lightly browned. Add the sugar, soy sauce and water and stir-fry for a few seconds until heated through. Sprinkle over fried eggs to serve.
Celery Sauce
Serves 4
2 stalks celery, thinly sliced
4 spring onions (scallions), minced
250 ml/8 fl oz/1 cup chicken stock
30 ml/2 tbsp groundnut (peanut) oil
30 ml/2 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
Mix all the ingredients except the cornflour and water in a pan and bring slowly to the boil. Cover and simmer for 15 minutes. Mix the cornflour and water to a paste, stir into the pan and simmer, stirring, until the sauce thickens.
Chicken Sauce
Serves 4
250 ml/8 fl oz /1 cup chicken stock
2.5 ml/½ tsp salt
5 ml/1 tsp soy sauce
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
Bring the stock to the boil with the salt and soy sauce. Mix the cornflour and water to paste, stir it into the pan and simmer, stirring, until the sauce thickens. Pour over chicken or vegetables to serve.
Chicken Stock Sauce
Serves 4
15 ml/1 tbsp groundnut (peanut) oil
20 ml/1½ tbsp cornflour (cornstarch)
450 ml/¾ pt/2 cups chicken stock
Heat the oil. Blend together the cornflour and stock, add to the pan and simmer, stirring, until the sauce thickens. Pour over noodles to serve.
Coconut Cream and Coconut Milk
Serves 4
225 g/8 oz desiccated coconut
Place the coconut in a large bowl and pour on enough warm water to cover. leave to stand for 1 hour. Squeeze the coconut through a piece of muslin in a fine sieve to collect the coconut cream.
Mix the remaining desiccated coconut with a further 500 ml/17 fl oz/ 2¼ cups of warm water and leave to stand for a further 1 hour. Squeeze out the liquor again to make coconut milk.
Egg Foo Yung Sauce
Serves 4
175 ml/6 fl oz/¾ cup chicken stock
5 ml/ 1 tsp soy sauce
10 ml/2 tsp cornflour (cornstarch)
salt
Heat the stock with the soy sauce. Blend the cornflour to a paste with a little of the stock then stir it into the mixture and season with salt. Heat, stirring, for 1 minute then spoon over the egg foo yung.
Egg Yolk Sauce
Serves 4
2 egg yolks
250 ml/8 fl oz/1 cup water
30 ml/2 tbsp groundnut (peanut) oil
10 ml/2 tsp cornflour (cornstarch)
2.5 ml/½ tsp salt
Beat the egg yolks with 60 ml/4 tbsp of water. Heat the oil, stir in the cornflour and cook over a low heat until smooth. Stir in the remaining water and salt and heat gently, stirring, until the mixture is smooth and bubbling. Gradually pour in the egg mixture in a thin stream, stirring continuously. Simmer over a low heat, stirring, until the sauce is smooth and creamy. Pour over chicken or vegetables to serve.
Fish Sauce
Serves 4
4 dried Chinese mushrooms
6 dried lily buds
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
2.5 ml/½ tsp salt
2.5 ml/½ tsp sugar
30 ml/2 tbsp groundnut (peanut) oil
1 slice ginger root, minced
100 g/4 oz lean pork, cut into strips
50 g/2 oz bamboo shoots, cut into strips
50 g/2 oz Chinese leaves, shredded
375 ml/13 fl oz/1½ cups water
15 ml/1 tbsp cornflour (cornstarch)
Soak the mushrooms and lily buds separately in warm water for 30 minutes then drain. Discard the mushroom stalks and slice the caps. Halve the lily buds then mix then with the soy sauce, wine or sherry, salt and sugar. Heat the oil and fry the ginger until lightly browned. Add the pork and stir-fry for 3 minutes. Add the mushrooms, bamboo shoots and Chinese leaves and stir-fry for 2 minutes. Add the water and bring to the boil, cover and simmer for 2 minutes. Stir in the lily bud mixture and heat through. Blend the cornflour to a paste with a little water, stir into the pan and simmer, stirring, until the sauce thickens. Pour over fried fish to serve.
Sauce for Fried Fish
Serves 4
1 slice ginger root, minced
30 ml/2 tbsp brown sugar
15 ml/1 tbsp groundnut (peanut) oil
60 ml/4 tbsp chicken stock
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
Mix together the ginger, sugar, oil and stock then bring to the boil, stirring. Mix the cornflour and water, stir into the pan and simmer, stirring, until the sauce thickens. Pour over fried fish to serve.
Ham Sauce
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
2 stalks celery, chopped
1 onion, chopped
100 g/4 oz ham, chopped
250 ml/8 fl oz/1 cup chicken stock
5 ml/1 tsp cornflour (cornstarch)
60 ml/4 tbsp water
1 egg, beaten
Heat the oil and fry the celery, onion and ham and stir-fry for 2 minutes. Add the stock, bring to the boil, cover and simmer for 3 minutes. Mix the cornflour and water to a paste then blend in the egg. Pour into the pan and simmer, stirring, until the sauce thickens. Pour over the noodles to serve.
Sauce for Lobster
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
1 clove garlic, crushed
15 ml/1 tbsp black bean sauce
100 g/4 oz minced (ground) pork
2 spring onions (scallions), chopped
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp sugar
120 ml/4 fl oz/½ cup water
15 ml/1 tbsp cornflour (cornstarch)
2 eggs, beaten
Heat the oil and fry the garlic and black bean sauce for 30 seconds. Stir in the pork and stir-fry for 2 minutes. Add the spring onions, soy sauce, wine or sherry, sugar and water, bring to a simmer, cover and simmer for 3 minutes. Mix the cornflour with a little water then stir it into the pan. Simmer, stirring, until the sauce thickens. Stir the eggs into the pan then remove from the heat. Pour over lobster or prawn dishes to serve.
Milk Sauce
Serves 4
375 ml/13 fl oz/1½ cups milk
30 ml/2 tbsp butter
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp sugar
2.5 ml/½ tsp salt
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp water
Heat the milk to just below boiling. Stir in the butter, wine or sherry, sugar and salt and heat through gently. Mix the cornflour and water to a paste, stir it into the sauce and simmer, stirring, until the sauce thickens. Pour over chicken or vegetables to serve.
Mushroom Sauce
Serves 4
12 dried Chinese mushrooms
45 ml/3 tbsp groundnut (peanut) oil
60 ml/4 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
2.5 ml/½ tsp salt
15 ml/1 tbsp sugar
15 ml/1 tbsp cornflour (cornstarch)
Soak the mushrooms in warm water for 30 minutes then drain, reserving 120 ml/4 fl oz/½ cup of the liquid. Discard the stalks and halve the caps. Heat 30 ml/2 tbsp of oil and stir-fry the mushrooms for 2 minutes. Add the soy sauce, wine or sherry and salt. Stir in the remaining oil, mushroom liquid and sugar, cover and simmer for 30 minutes, stirring occasionally. Blend the cornflour to a paste with a little water then stir it into the pan and simmer, stirring, until the sauce thickens. Pour over rice to serve.
Mushroom Sauce with Tomato
Serves 4
6 dried Chinese mushrooms
5 ml/1 tsp sugar
30 ml/2 tbsp butter
3 spring onions (scallions), chopped
1 clove garlic, crushed
1 large tomato, skinned and chopped
salt
5 ml/1 tsp cornflour (cornstarch)
Soak the mushrooms in warm water with the sugar for 30 minutes then drain, reserving the liquid. Discard the stems and slice the caps. Melt the butter and fry the spring onions and garlic until softened. Add the mushrooms and liquid, tomato and a pinch of salt. Bring to the boil and simmer for 10 minutes until the vegetables are cooked. Blend the cornflour with a little cold water, stir it into the sauce and simmer, stirring, until the sauce thickens.
Oyster Sauce
Makes about 300 ml/½ pt/1¼ cups
15 oysters
45 ml/3 tbsp soy sauce
Shell the oysters, reserving the liquid. Mince the oysters finely and place them and their liquid in a pan. Bring to the boil, cover and simmer gently for 30 minutes. Strain, discard the oysters, and stir the soy sauce into the liquid. Store in a screw-top jar in the refrigerator.
Peanut Sauce
Serves 4
100 g/4 oz peanut butter
120 ml/4 fl oz/½ cup chicken stock
120 ml/4 fl oz/½ cup groundnut (peanut) oil
15 ml/1 tbsp lemon juice
15 ml/1 tbsp soy sauce
2.5 ml/½ tsp salt
2.5 ml/½ tsp chilli powder
2.5 ml/½ tsp sugar
Mix all the ingredients together thoroughly in a small saucepan over a low heat, stirring continuously. When the ingredients have all mixed together, remove from the heat and leave to cool. Store in the refrigerator in an air-tight jar and stir well before using.
Peking Sauce
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
100 g/4 oz lean minced (ground) pork
4 spring onions (scallions), finely chopped
120 ml/4 fl oz/½ cup yellow bean paste
30 ml/2 tbsp soy sauce
15 ml/1 tbsp hoisin sauce
375 ml/13 fl oz/1½ cups water
Heat the oil and fry the pork until lightly browned. Stir in the spring onions and stir-fry for 1 minute. Stir in the bean paste, soy sauce, hoisin sauce and water and simmer, stirring, for 2 minutes. Pour over noodles to serve.
Pineapple Sauce
Serves 4
45 ml/3 tbsp sugar
45 ml/3 tbsp wine vinegar
15 ml/1 tbsp cornflour (cornstarch)
120 ml/4 fl oz/½ cup pineapple juice
pinch of salt
Mix together all the ingredients and simmer, stirring, until the sauce thickens. Pour over cooked carrots or cabbage to serve.
Plum Sauce
Makes about 750 g/1½ lb
225 g/8 oz plums, peeled, stoned and roughly chopped
225 g/8 oz dried apricots, soaked and roughly chopped
2 canned pimentos, drained and chopped
225 g/8 oz/1 cup brown sugar
120 ml/4 fl oz/½ cup wine vinegar
60 ml/4 tbsp apple purée
Combine all the ingredients in a pan and bring slowly to the boil, stirring. Cover and simmer gently for about 1 hour, stirring occasionally, and adding a little water if the sauce becomes too thick. Pour into warm jars, seal, label and store in a cool place for a few weeks before using.
Pork Sauce
Serves 4
30 ml/2 tbsp oil
2 spring onions (scallions), chopped
2 cloves garlic, crushed
225 g/8 oz minced (ground) pork
225 g/8 oz mixed vegetables, diced
10 ml/2 tsp brown sugar
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp soy sauce
90 ml/6 tbsp tomato purée (paste)
450 ml/¾ pt/2 cups chicken stock
15 ml/1 tbsp cornflour (cornstarch)
Heat the oil and fry the spring onions and garlic until lightly browned. Add the pork and stir-fry for 3 minutes. Add the vegetables and stir-fry for 2 minutes. Add the sugar, wine or sherry, soy sauce, tomato purée and stock, bring to the boil, cover and simmer for 4 minutes. Mix the cornflour to a paste with a little water then stir it into the pan. Simmer, stirring, until the sauce thickens. Pour over noodles to serve.
Sweet and Sour Sauce
Serves 4
250 ml/8 fl oz/1 cup water
100 g/4 oz/½ cup sugar
120 ml/4 fl oz/½ cup wine vinegar
30 ml/2 tbsp tomato purée (paste)
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp soy sauce
Bring three-quarters of the water to the boil. Stir in the sugar and stir until the sugar dissolves. Add the wine vinegar and stir for 1 minute. Mix the remaining water with the tomato purée, cornflour and soy sauce, stir into the pan and simmer, stirring, until the sauce thickens.
Sweet and Spicy Sauce
Serves 4
15 ml/1 tbsp cornflour (cornstarch)
45 ml/3 tbsp sugar
45 ml/3 tbsp wine vinegar
120 ml/4 fl oz/½ cup water
pinch of salt
Mix together all the ingredients in a pan and simmer, stirring, until the sauce thickens. Pour over cooked carrots or cabbage to serve.
Sweet and Sour Egg Sauce
Serves 4
15 ml/1 tbsp sugar
15 ml/1 tbsp wine vinegar
30 ml/2 tbsp soy sauce
Mix all the ingredients together and simmer, stirring, until well blended. Pour over fried eggs to serve.