Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce |
by Tarla Dalal
Added to 161 cookbooks
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Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce | with amazing 13 amazing images.
Chinese White Sauce is very different from the mildly flavoured Continental version, although it also has a creamy consistency and a pleasant white colour.
This vibrant sauce is made of clear vegetable stock, thickened with cornflour and perked up with typical Oriental flavorings like ginger and garlic. Chinese sauce is way different from the basic white sauce.
Chinese white sauce is quick and easy to make. To make it even more time efficient, prepare the vegetable stock well in advance. The Chinese white sauce is basically mildly flavored, creamy sauce made using clear vegetable stock, thickened with cornflour and enhanced with alliums.
To make Chinese sauce, take cornflour in a small bowl and add vegetable stock to it and keep aside. Cornflour is used as a thickening agent, if you wish to freeze the Chinese sauce use tapioca or arrowroot flour. Further to proceed, heat oil in a non stick pan and add onion, ginger and garlic. Instead of fresh aromatics, you can use in powdered form, though you’ll want to add extra since dry ingredients are less potent than fresh ones. Cook and add corn-flour vegetable stock mixture. Also, add sugar to balance the taste and add salt. Cook for 5 minutes and Chinese white sauce is ready to use. Don't cook for too long as the starch may break down and the liquid will thin out again.
This luscious and tongue-tingling quick Chinese white sauce is used in the preparation of exciting vegetable preparations such as Stir Fried Broccoli, Baby Corn with Almonds, Broccoli and Paneer in Lemon Coriander Sauce etc.
Enjoy Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce | with detailed step by step recipe photos below.
For chinese white sauce- To make chinese white sauce, combine the cornflour and clear vegetable stock in a deep bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the onions, ginger and garlic and sauté on a high flame for 1 minute.
- Add the cornflour-vegetable stock mixture, sugar and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally.
- Use the chinese white sauce as required.
Chinese White Sauce recipe with step by step photos
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The Chinese white sauce is basically mildly flavored, creamy sauce made using clear vegetable stock, thickened with cornflour and enhanced with alliums. To thicken the clear vegetable stock, we would require a cornflour slurry. In a deep bowl take cornflour. Use tapioca or arrowroot flour if you're planning to freeze the Chinese white sauce.
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Add clear vegetable stock. Ensure it is cold and at room temperature. While using cornstarch, for each cup of liquid, you want to thicken, add 1 tablespoon of cornstarch. This is your slurry.
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Whisk well and keep aside. Make sure it is lump-free to get a smooth white sauce.
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To add much needed oriental flavors to the Chinese white sauce, heat the oil in a broad non-stick pan.
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Once the oil is hot, add the onions.
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Add ginger.
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Add garlic. Instead of fresh aromatics, you can use in powdered form, though you’ll want to add extra since dry ingredients are less potent than fresh ones.
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Mix well and sauté on a high flame for 1 minute so, the vegetables retain their crunch.
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Add the cornflour-vegetable stock mixture. Whisk the slurry very well before adding into the hot, simmering liquid that you want to thicken.
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Add sugar. It balances the sauce.
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Add salt and mix Chinese white sauce | quick Chinese white sauce | well. Don't cook for too long as the starch may break down and the liquid will thin out again.
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Cook on a high flame for 5 minutes, while stirring occasionally. and our Chinese white sauce is ready.
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Use Chinese white sauce | quick Chinese white sauce | as required.
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Accompaniments
Nutrient values (Abbrv) per cup
| Energy | 125 cal |
| Protein | 2.2 g |
| Carbohydrates | 16.8 g |
| Fiber | 2.9 g |
| Fat | 5.7 g |
| Cholesterol | 0 mg |
| Sodium | 15.3 mg |
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