文字方塊: 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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

APPETIZERS | Soups | Vegetarian Dishes | Chicken | Home Specialties | Seafood | Pork | Beef || Lo Mein | Cantonese Chow Mein | Sweet & Sour |