On Wed, 14 May 2008 01:00:13 +0100, snopea
wrote:


'blake murphy[_2_ Wrote:
;1122400']On Mon, 12 May 2008 16:28:33 -0500, Sqwertz

i suspect snopea is mainly looking for convenience here.

snopea, try googling 'chinese brown sauce' for something you can make
up in advance and add to stir-fried ingredients. it will taste better
and be cheaper in the long run than the pre-made sauces. you will
have to buy the ingredients, but most of them last a long time. for
storage tips on the ingredients, check he

'Chinese Sauce – How to Store Chinese Sauce and Seasonings'
(http://chinesefood.about.com/od/sauces/f/storesauce.htm)

there's another nice ingredient page he

'Cook's Thesaurus: Asian Condiments'
(http://www.foodsubs.com/CondimntAsia.html)

that being said, the effort involved in frying some shredded ginger
root and garlic before your meat and vegetables is amply repaid.

your pal,
blake

THANK YOU ! that is what i am looking for convenience and i would do
the ginger and garlic separately no biggie

i found this brown sauce recipe at the "about" site-would it also work
with chicken or would it be better if i substitute chicken broth for
the beef broth? site says it works on all meats tho
-maybe it could also be doubled...


i wouldn't worry too much about the broth matching the meat as long as
the result tastes good. the approach here is unlikely to endear you
to purists anyway.

Cook Time: 5 minutes
Ingredients:
3/4 cup beef broth (beef bouillion cubes can be used)
1 tablespoon plus 1 teaspoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
Preparation:
Combine the above ingredients in order and bring to a boil, stirring.
Yields about 1/3 cup.


(i do intend to add some chili paste with garlic and maybe black beans
and other things-just wanted a "base" recipe)

tyagainsnope

the sauce as given (and many you will find using that search) does
seem a little bland, but if you have the additional ingredients to
doctor is a little, you should be able to come up with something you
like. i would add that usually the cornstarch is mixed 2:1 cool water
to cornstarch and added to the sauce just before the sauce is added to
stir-fried ingredients). it will be cheaper (and possibly easier)
than finding something bottled that is worth the money. do get an
inexpensive dry sherry or something to add for the wine.

but do look for a basic chinese cookbook and try some recipes there.
cutting up the meat and vegetables for the stir-fry in the first place
is most of the work. the mixing of the sauce doesn't add much time.

your pal,
blake