Ingredients
Basic White Sauce
Ingredients:
1 tablespoon freshly grated ginger
1 clove garlic, chopped
2 tablespoons soy sauce
3/4 cup chicken or vegetable stock
1 tablespoon cornstarch
2 tablespoons water
Preparation:
In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors. Add the soy sauce and the stock and bring to a boil, reduce heat to medium and simmer for 5 minutes. Combine the cornstarch with the 2 tablespoons of water and add to the sauce, stirring until thick and bubbly.
Preparation
Sweet & Sour Sauce 1/4 cup chicken broth 2 tablespoons soy sauce 2 tablespoons cider vinegar 1 tablespoon brown sugar 1/2 teaspoon hot red pepper flakes Preparation: Combine all and heat in wok over medium heat until nicely blended and the sugar melts.
Lobster Sauce 4 to 8 scallions, chopped 2 large garlic cloves, minced 2 cups chicken stock 4 tablespoons white wine 2 tablespoons soy sauce 2 teaspoons sugar 2 1/2 tablespoons cornstarch 1/4 cup water 4 egg whites beaten with 1/4 cup of water
Preparation: Combine chicken stock, white wine, soy sauce, and sugar. In a small bowl, dissolve the cornstarch with the 1/4 cup of water. In another small bowl, whisk the egg whites into 1/4 cup water. Set everything aside. Heat 2 tablespoons of oil in a wok on medium high heat and stir fry the garlic and onions for 30 seconds. Add the chicken broth mixture, bring it to a boil for 1 minute. Add the cornstarch mix and immediately afterward, slowly pour in the egg whites and stir very slowly, maybe 2 or 3 times around - do not overstir or you will end up with broken egg clumps. You want long threads. When the sauce thickens, it’s ready.
Lemon Stir-Fry Sauce 1/4 cup lemon juice 1 teaspoon lemon zest 1/4 cup chicken broth 1 tablespoon soy sauce 2 tablespoons sugar Preparation: Combine all in a wok and bring to a slow simmer over medium heat. When everything has combined nicely, serve.
Orange Pepper Sauce - spicy! 1 teaspoon freshly grated ginger 2 cloves garlic, chopped 1/2 teaspoon of sichuan peppercorns 2 tablespoons soy sauce 2/3 cup orange juice 2 tablespoons cornstarch 4 tablespoons water Preparation: Stir fry the ginger, peppercorns, and garlic in 1 tablespoon of hot oil for a minute to release the flavors. Add the soy sauce and orange juice and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Combine the cornstarch and water and add to the sauce, stirring until the sauce is thick and bubbly.
