Looking for recommendations for Chinese brown sauce.. like for beef and broccoli In googling I see some using oyster sauce. .. others using Hoisin Sauce Those of you who make this .. any advice on what is the better sauce?
from epicourious.com
2/3 Cup of Beef Broth 1 tsp of Soy Sauce 1 tbsp of Oyster Sauce 1 tbsp of Cornstarch ½ tsp of Sugar (Granulated)
Place all ingredients in a saucepan on high heat, mix well and allow to boil until Chinese brown sauce thickens, stirring constantly
and from about.com
You'll often find this easy to make brown sauce accompanying popular Chinese dishes such as Beef with Broccoli. 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.
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Those of you who make this .. any advice on what is the better sauce?
Uh, they're both the same recipe basically. Except that the second one has the wrong yield and says you can use bouillon cubes.
Go with the first one and use twice as much oyster sauce and half the corn starch. I'd omit the sugar, too. There's usually quite a bit in the oyster sauce - not that 1/2tsp is a lot.
I just use oyster sauce, chicken stock, and sometimes cornstarch depending on how much sauce I'm making and what it will be served with or over.
On Sun, 23 Sep 2007 00:51:42 GMT, Sqwertz <[email hidden]>
Quoted message said:
Chuck (in SC) said:
Those of you who make this .. any advice on what is the better sauce?
Uh, they're both the same recipe basically. Except that the second one has the wrong yield and says you can use bouillon cubes.
Go with the first one and use twice as much oyster sauce and half the corn starch. I'd omit the sugar, too. There's usually quite a bit in the oyster sauce - not that 1/2tsp is a lot.
I just use oyster sauce, chicken stock, and sometimes cornstarch depending on how much sauce I'm making and what it will be served with or over.
Looking for recommendations for Chinese brown sauce.. like for beef and broccoli In googling I see some using oyster sauce. .. others using Hoisin Sauce Those of you who make this .. any advice on what is the better sauce? [snip recipes]
Sauces are to your taste. I don't see a need for beef broth, personally. What I do is marinate the beef in soy sauce, sherry, garlic and ginger, then drain it before stir frying it. Once the beef has seared well I add the marinade to the pan. When the beef and broccoli have cooked I add oyster sauce. If I want more sauce I'll add some water or chicken broth if I have some handy. When I have the amount of liquid I want I'll consider whether to thicken it with a cornstarch slurry.
In other words, sauce doesn't follow a recipe. You create the volume and thickness you want by observation.... -em
