Tuesday, October 26, 2010

Asian-style sauce for vegetables

Here's a quick Asian-style sauce that I use at work to flavor steamed vegetables. I use 1-1/2 to 2 cups sauce to flavor four pounds of cooked vegetables, which will feed 25 residents in my program.


If desired, add sauteed minced fresh garlic and ginger in place of the powdered versions. Adjust the amounts of soy sauce, oyster sauce and lemon juice to suit your taste. Substitute sherry for all or part of the lemon juice if desired.

3 cups chicken stock
1/2 cup soy sauce
1/4 cup oyster sauce
Granulated garlic, to taste
Ground ginger, to taste
3/4 cup lemon juice
1/4 cup cornstarch

Combine, stock, soy sauce, oyster sauce, garlic and ginger in a saucepan. Heat to boiling. Combine lemon juice and cornstarch. Slowly pour cornstarch mixture into stock. Reduce heat to a simmer and cook until thickened. Check seasoning. Makes about 1 quarts sauce.

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