ALL- PURPOSE CHINESE WHITE SAUCE
This all-purpose Chinese white sauce is easy to make, store and use in any stir-fry. Keep this white stir-fry sauce in the refrigerator to whip up quick and healthy weekday dinners!
Provided by Bill
Categories Main Course
Time 10m
Number Of Ingredients 17
Steps:
- Pour chicken, pork or vegetable stock into a resealable glass jar. It's best to use home-made stock but you can use store-bought as well. If you use store-bought prepared stock, try to use a pure stock without any other flavorings added (herbs, spices, etc.), as usually store-bought stocks are usually made for western cooking.
- Next, add the garlic, ginger, and scallion whites. It's best if these aromatics are very finely minced. Add, salt, sugar, white pepper, sesame oil, oyster sauce (or vegetarian oyster sauce), and MSG if using.
- Seal, and shake well to combine. Store in the refrigerator for up to 1 week. Shake before using. Makes enough sauce for 4-6 dishes.
- Take your sliced meat, and velvet it using our method for velveting beef, velveting chicken, or velveting pork.
- Bring 4 to 6 cups of water to a boil, and blanch the vegetables and tofu for 30 to 60 seconds. Drain thoroughly and set aside. (Blanch in 2 batches if you have lots of vegetables, or if vegetables require different cooking times. Dense vegetables like carrots will take a little longer than snap peas, for example).
- Heat your wok over high heat until it just starts to smoke. Use 2 tablespoons of vegetable oil to evenly coat the wok. Spread the velveted meat in the wok in one layer. Sear for 30 seconds on each side. Remove from the wok and set aside. Note, instead of searing the meat, you can also blanch it; just reduce oil to 1 tablespoon for stir-frying.
- Next, without washing the wok, reheat your wok over high heat, and add the blanched vegetables and Shaoxing wine. Stir everything together, and add the meat.
- Add ½ to ¾ cup of your white stir-fry sauce, and stir-fry everything together to deglaze the wok. Keep cooking until the sauce comes to a full simmer.
- Mix the cornstarch and water into a slurry. Move the pork and vegetables to the sides of the wok. There should be a little well of sauce/liquid at the center of the wok. Pour the cornstarch slurry into the liquid, stirring constantly, until thickened.
- Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve over steamed rice.
Nutrition Facts : Calories 16 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1093 mg, Sugar 2 g, ServingSize 1 serving
WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
WHITE SAUCE FOR VEGETABLES
Mom used this on cauliflower or broccoli. Can add cheese or dill to it to make a variation. Great on eggs, fish, veggies. I have also used this on carrots and peas. Yummy!
Provided by CookingMonster
Categories Sauces
Time 11m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt margarine.
- Add flour, salt and blend until smooth. Stir in cold milk, gradually until thick, stirring constantly.
- If thicker sauce is desired, use 3-4 tbsp margarine and 3-4 tablespoons flour.
- •For cheese sauce, add Cheese Whiz or cheddar to taste, and stir in until melted. Serve hot over vegetables, fish or eggs.
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