We love chinese food, and we’ve been trying to find out how to make that super perfect white sauce you get when you order “Vegetable Delight” from the menu at a Chinese Restaurant. So my next recipe project is to find the perfect white sauce for Chinese veggie stir-fry.
Here’s contestant #1 from this website. We just took out the instructions for the shrimp. These veggies are rockin’ by themselves!
Veggies we like:
Zucchini, sliced thin
Carrots, sliced thin
Broccoli, nearly raw
Cashews sprinkled on top just before serving
and the Recipe:
Chinese White Sauce Recipe
2 teaspoon salt
2 teaspoon fish sauce or to taste
2 tablespoon sugar
2 tablespoon corn starch
1 ½ cups water
4 teaspoon Shaoxing wine
1 teaspoon sesame oil
Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
Heat up a wok and add the cooking oil until it’s smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.
Dish out and serve immediately.
A note about the ingredients
So if you’re like me, you probably don’t have Chinese ingredients like Fish Sauce and Shaoxing Wine just laying around the house. I made this the first time around without them and it was pretty good. But I looked up the ingredients and wanted that distinct flavor that can’t be substituted, so I decided to head over to the Ocean Mart in Sandy to get the right stuff! It’s an awesome Chinese Market that totally brought me back to my days in China back in 2002. They have pretty much anything you might want to make an Asian dish, so I picked up 4 different kinds of Fish Sauce and 2 different kinds of Shaoxing wine. Which I realize now was WAY more than this recipe will ever use up… let’s just say I’m going to be making a LOT of Chinese food to unload this stash. Anyone wanna come over for dinner?