Comments on: Chinese Brown Sauce & White Sauce Recipes

By: Lee

Lee — Wed, 10 Aug 2011 23:05:23 +0000

I’ve been looking for the same type of sause ,too.

By: Lee

Lee — Wed, 10 Aug 2011 23:02:02 +0000

Oh Yaaaa…I’ve looking for the white sause for my Shrimp in Lobster Sause. I can’t wait to try this one out. Thanks

By: joycelian saturos

joycelian saturos — Sat, 09 Jul 2011 13:17:07 +0000

i love it i’m going to tell my mom about this chinese sauce…<3

By: Lynn

Lynn — Wed, 11 May 2011 18:35:41 +0000

I would suggest using the Litehouse Freeze-Dried Garlic.. it’s a 1-to-1 ratio with cooking and so far, I’ve had wonderful luck with it. As for the ginger, I’m blessed enough to have access to asian food stores in my area, so I buy powdered ginger and then use half what the recipe calls for. In this case, I only use 1tsp instead of 2. I’m not quite sure why it was suggested that you double it.. as that would be over-flavoring.

As to the person who said they got a watery mix.. you definitely didn’t bring the mixture to a light boil then. I also think they meant corn starch, as I’ve never known corn flour to thicken up liquids.

Happy Cooking!

By: Colette

Colette — Sun, 17 Apr 2011 13:37:08 +0000

I am having a problem with my liver but they cannot find out the reason why, I eat a lot of salt on my food but not one dr has asked me about that. Thanks for the heads up sasa. I will cut down on my salt before next blood test and see if that helps .

By: sasa

sasa — Sun, 17 Apr 2011 04:58:54 +0000

Due to a bad liver, can’t eat the normal chinese brown sauce (too much salt and it has seafood product in it), so have really been enjoying the white sauce on everthing that typcially has brown chinese sauce. Who says you can’t have a little bit of Heaven on Earth?

By: Klodah

Klodah — Wed, 19 Jan 2011 00:24:51 +0000

Woaah. Please do NOT replace the chopped ingredients with powder in larger quantities, or even the same quantity as fresh. Drying things like garlic and ginger concentrates their flavor as the water content evaporates, so you need much, much LESS.

By: Anonymous

Anonymous — Wed, 19 Jan 2011 00:23:21 +0000

By: ken0000001

ken0000001 — Sun, 28 Nov 2010 21:35:57 +0000

Stefanie brings up what I was thinking. I think it’s a bit of a copout to say you don’t have the dna for cooking. Instead of putting all the cooking responsibilites on your wife, you’re chipping in with that chore will help your marriage a lot more, speaking from 40 years of marriage.

You can follow directions, right? When it says 1 teaspoon of soy sauce, what do you think that means? YES! You guessed it 1 teaspoon (your put-upon wife knows where the measuring spoons are) of yes, here it come, SOY SAUCE! Yahoo!!! You did one ingrediant.

Now get off that tush and do something creative and give your poor wife a break from her “I can’t do it” husband (which he uses as a crutch).

Have fun cooking!

By: ED ROLLINS

ED ROLLINS — Mon, 27 Sep 2010 18:31:21 +0000

I was taught one table spoon one tablespoon of liquid . So one to one…

By: Popichan

Popichan — Sat, 14 Aug 2010 16:48:21 +0000

What I found is that if you just wait to put the corn starch in a small cup of water and wait for the flavor to set in to whatever you’re frying before adding the corn starch it gives it a little more bang for your buck. That and a dash of white pepper to it all is very nice.

By: rick

rick — Mon, 14 Jun 2010 01:46:00 +0000

I tried this sauce and it was a disaster!
3 cups liquid and 2 tablespoons cornstarch?
It never gets thick!
Pure water!I was hoping for that light white creamy sauce you get
with shrimp and brocolli,can’t find a recipe anywhere!

By: Chris

Chris — Thu, 12 Nov 2009 14:25:28 +0000

The white sauce is great on steamed chicken and veggies. Makes for a good healthy meal.
Thanks Jim.

By: centsandthecity

centsandthecity — Mon, 14 Sep 2009 00:17:58 +0000

Ohh, I’m definitely going to try this! Thanks!

By: Dave

Dave — Sun, 23 Aug 2009 18:53:40 +0000

Handy recipes! My wife is from mainland China. I’d recommend these four items for anyone interested in preparing their own Chinese meals.

sweet brown bean paste
red chili paste
five spice powder
hoisin sauce

And if you like dumplings – black vinegar and chinese red vinegar. Note: chinese red vinegar is different that “regular” red vinegar. It is sweeter and more flavorful. Use red vinegar to make dipping sauce for pot stickers. Black vinegar is incredible and essential for steamed dumplings.