An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan
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Chinese Sauces


Sweet and Sour Sauce

Just your basic sauce recipe..




  • 1 cup unsweetened pineapple
  • 1/4 cup cider vinegar
  • 2 1/2 tablespoons soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoons cornstarch

Here's another one... a bit unusual, but tastes delicious!


Sweet and Sour Dipping Sauce




  • 1/2 cup bottled Major Grey's Chutney
  • 1/4 cup apricot preserves
  • 1/4 cup crushed pineapple
  • 1/4 cup applesauce
  • 1/2 teaspoon ginger -- minced
  • 1 teaspoon rice vinegar


Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups.


Tofu Dip




  • 1/2 pound bean curd
  • 1/4 cup plum sauce
  • 2 teaspoons prepared Chinese mustard
  • 1 teaspoon salt


Mash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups.


Jazzed Hoisin Sauce




  • 2 tablespoons hoisin sauce
  • 2 tablespoons tomato catsup
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon black soy sauce


Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.


Manchurian Sauce




  • 1/2 cup soy sauce
  • 1/2 cup vegetable stock
  • 1/2 cup green onion -- thinly sliced
  • 1 teaspoon fresh ginger root -- minced
  • 1 teaspoon garlic -- minced
  • 1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)


In a medium-sized bowl, combine all the ingredients and whisk until well blended. Refrigerate for at least 30 minutes before serving.

NOTES : If you are watching your sodium intake, substitute one of the low-sodium varieties of soy sauce, but keep in mind that these may still be quite high in salt.

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