Oriental Sauces
From tuilelaith 3 years agoIngredients
- Best Sweet and Sour Sauce shopping list
- Altered By Erma E K Monie shopping list
- Making your own sweet and sour sauce couldn't be any easier! shopping list
- Plus it's free of junk ingredients and tastes MUCH better than store-bought! shopping list
- Prep Time 2 mins shopping list
- Cook Time 3 mins shopping list
- Total Time 5 mins shopping list
- Servings 16 servings shopping list
- Ingredients shopping list
- 1 cup unsweetened pineapple juice shopping list
- 3/4 cup packed light brown sugar OR brown sugar alternative (for low sugar option) shopping list
- 1/3 cup rice vinegar, found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar shopping list
- 3 tablespoons ketchup, optional, adds red color to sauce shopping list
- 2 tablespoons soy sauce or tamari shopping list
- 1 ½ teaspoons minced garlic, optional shopping list
- 1 teaspoon minced fresh ginger, optional shopping list
- 2 tablespoons fresh chopped green onion, optional shopping list
- salt to taste shopping list
- For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water shopping list
- Instructions shopping list
- Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. shopping list
- Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. shopping list
- Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks. shopping list
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- Plum Sauce shopping list
- 1.5 pounds fresh plums, pitted and chopped (peel left on), you can use 3/4 of a 16 ounce jar of plum jam shopping list
- 1/3 apple cider vinegar shopping list
- 3/4 cup brown sugar shopping list
- 2 tablespoons soy sauce shopping list
- 1/4 minced green onion shopping list
- 2 cloves garlic, minced shopping list
- 1 Tablespoon fresh ground ginger shopping list
- In a saucepan over medium heat, combine plums (jam), vinegar, brown sugar, soy sauce, onion, garlic and ginger. shopping list
- Bring to a boil, stirring. Remove from heat. shopping list
- NOTE: If using the jam reduce the brown sugar to 1/4 cup and half the apple cider vinegar. shopping list
- ================================================ shopping list
- Duck Sauce shopping list
- 2 teaspoons sugar, or light brown sugar, honey, maple syrup shopping list
- 1 1/2 tablespoons hot water shopping list
- 3 tablespoons apricot preserves, or peach jelly, orange marmalade, apple jelly, ginger jelly, dried apricots, shopping list
- or canned fruit. A combination of gelatin, sugar, and water will provide an excellent glaze without shopping list
- adding flavor and color. shopping list
- 1 salted pickled plum, required shopping list
- 1/2 teaspoon liquid from salted pickled plum jar, required shopping list
- 1/8 teaspoon soy sauce shopping list
- 1/4 teaspoon rice vinegar shopping list
- In a small bowl, mix the sugar and hot water until the sugar is dissolved. shopping list
- Add the apricot preserves. shopping list
- Remove pit from the pickled plum and add to the bowl. shopping list
- The plum is very soft and should fall apart. shopping list
- Then add ½ teaspoon liquid from the pickled plum jar, soy sauce and rice vinegar. shopping list
- Mix everything together with a fork until the duck sauce is well-combined. shopping list
- Let the sauce sit for 5 minutes and mix again. shopping list
- Tips & Notes: shopping list
- Feel free to adjust this duck sauce recipe to your own tastes. shopping list
- You can add more sweetener of choice or apricot preserves, or jelly of choice, if you like the sauce sweeter. shopping list
- Add more rice vinegar if you like your sauce slightly tart. shopping list
- You can also thin it out further with a little bit of hot water if you’d like a thinner consistency. shopping list
- This duck sauce should last in the fridge for several months. shopping list
- This salted pickled plum is a secret key ingredient that most recipes you see on the internet miss! shopping list
- It makes a huge difference in taste and and gives our duck sauce recipe its authentic flavor. shopping list
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- General Tso Sauce (Three Different Ways) shopping list
- ~ shopping list
- Regular General Tso Sauce shopping list
- 3/4 cup chicken broth, or use vegetable broth or water for vegan. shopping list
- 1/2 tablespoon tomato paste shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon hoisin sauce shopping list
- 1½ teaspoons sriracha sauce shopping list
- 3 tablespoons rice vinegar shopping list
- 1½ tablespoons granulated sugar shopping list
- 2 tablespoons cornstarch (mixed with 2 tablespoons water) shopping list
- ~ shopping list
- Sweet General Tso Sauce shopping list
- 3/4 cup chicken broth shopping list
- 1/2 tablespoon tomato paste shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon hoisin sauce shopping list
- 1½ teaspoons sriracha sauce shopping list
- 3 tablespoons rice vinegar shopping list
- 3 tablespoons granulated sugar shopping list
- 2 tablespoons cornstarch (mixed with 2 tablespoons water) shopping list
- ~ shopping list
- Hot General Tso Sauce shopping list
- 3/4 cup chicken broth shopping list
- 1/2 tablespoon tomato paste shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon hoisin sauce shopping list
- 3 teaspoons sriracha sauce shopping list
- 3 tablespoons rice vinegar shopping list
- 3 Chinese dried chilies (finely chopped) shopping list
- 1½ tablespoons granulated sugar shopping list
- 2 tablespoons cornstarch (mixed with 2 tablespoons water) shopping list
- ~ shopping list
- Instructions shopping list
- Put all the ingredients for the sauce – EXCEPT for cornstarch and water mixture – in a medium size pot and bring to a gentle boil. shopping list
- Give the cornstarch and water a quick stir and slowly add to the simmering sauce while stirring. shopping list
- Cook for a minute until sauce thickens and turn the heat off. Coat whatever protein you’re using and serve. shopping list
- Note: shopping list
- General tso sauce will keep refrigerated for up to 1 week. shopping list
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- NOTES: shopping list
- General Tso Sauce Variations shopping list
- I’ve included three variations of this stir fry sauce – so you can tailor your own homemade General Tso sauce to your palate. shopping list
- Regular: The quintessential flavor of a balanced General Tso recipe. Savory meets tangy and subtly sweet. There is a negligible bit of heat here, but I wouldn’t go so far as classify it as spicy. This is a balanced sauce that honors the Chinese-American classic. shopping list
- ~ shopping list
- Sweet: No matter where the actual roots of General Tso chicken originate, the recipe has leaned towards the sweeter side of things as it evolved on these shores and catered to the American palate. This simple variation on the original just doubles down on the sugar. shopping list
- ~ shopping list
- Hot: Like a little fire? Similar to the original – just double up on the sriracha, and add a few chopped Chinese dried red chilies. While this version definitely brings some heat, the overall flavor is undeniably a General Tso preparation. shopping list
- ~ shopping list
- Pro tip: if you must breathe actual fire, you can always add a few whole dried chilis to your wok when cooking and coating your protein in sauce. Just… ya know… careful 😉 shopping list
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- Make it vegan shopping list
- If you’re following a plant based diet, simply switch the chicken broth out for vegetable broth. Easy peasy! shopping list
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- Make it gluten free shopping list
- Now, if you’re following a gluten free diet, swap out the soy sauce and use tamari or liquid aminos instead. shopping list
- However, as always, read the labels of your other ingredients carefully. While the other ingredients in this stir fry sauce are gluten free, cross contamination (products made in facilities that also process wheat) is a real thing to watch out for. shopping list
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How to make it
- Chinese Food in American Culture
- In the West, the most famous of all General Tso preparations is General Tso’s chicken.
- Sometimes listed on Chinese-American menus as General Zuo, General Tse (more on those later) or even as General Tao, it is one of the best known wok recipes to make it to these shores.
- How much the iconic dish we’ve come to know and love actually resembles the dish it stems from in China is hotly debated though.
- In fact, there are even documentaries dedicated to getting to the bottom of the origins of this dish and examining how it fits into the Chinese-American food lexicon.
- Most people agree that breaded chicken bits tossed in a sweet, tart, savory and sometimes spicy glaze probably isn’t all that authentic when it comes to actual Chinese food. While the authenticity of this easy-to-make Chinese-American sauce may be in question, I’d actually argue that, through the years, it’s permutations have become a new kind of normal.
- I’m a firm believer that once a dish becomes known, loved and revered by a large part of any population, all bets are off.
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- The History of General Tso
- Is there a general tso?
- The short and quick answer is that there was a 19th Century, Qing Dynasty military leader named Zuo Zongtang from Hunan Province.
- His name is commonly romanized as Tso Tsung-t’ang.
- However, curiously, the dish we’ve come to know as General Tso chicken in the West has no concrete relation to a corresponding dish served in either Hunan Province or Zuo’s hometown for that matter.
- That’s right – more than probably, the roots of the dish stem from a Chinese chef, Peng Chang-kuei, who is said to have created an original dish using typical Hunanese flavors.
- Food historians say Peng probably introduced General Tso chicken (a dish he had been making for decades already) to the Chinese-American food scene in the early 1970s in New York – which had the Hunanese flavor profile of “heavy, sour, hot and salty.”
- From there, it took legs and made its way across the country, adjusting flavor here and there to appeal to the people that were eating it.
- So to recap… General Tso: real person. General Tso’s chicken: probably not an homage to his favorite dish 🙂
- Well, I’ve given you a super condensed and overly-simplified version here. If you’re interested in reading more about this epic food journey, this article by Fuchsia Dunlop should sate your intrigue in a much more in-depth and historically accurate way.
- Food history is so cool!
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