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Chinese Brown Sauce http://doreenskitchen.com/ChineseBrownSauce.html While it's preferable to use pan drippings from beef, pork, chicken or seafood to make this sauce, sometimes that is not always possible.This is a way to make JUST the Chinese Brown Sauce, especially if you're putting it over steamed or sauteed veggies or rice, tofu, etc. If you make a larger batch, this sauce freezes well.

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Purpose Stir-Fry Sauce (Brown Garlic Sauce)

This was super easy and tastes awesome. I substituted mild sherry cooking wine and also only used 1/2 the soy( it was reduced sodium). It was still a little salty.---All-Purpose Stir-Fry Sauce Brown Garlic Sauce) Recipe - Food.com

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from RecipeTin Eats

Real Chinese All Purpose Stir Fry Sauce

Restaurant Secret: Real Chinese All Purpose Stir Fry Sauce you can make in 2 minutes and store in the fridge for when you need it.

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Purpose Stir-Fry Sauce (Brown Garlic Sauce)

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce). made 12/4/12 used 1/2 the amount of soy sauce. not bad at all.

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from RecipeTin Eats

Real Chinese All Purpose Stir Fry Sauce

Restaurant Secret: Real Chinese All Purpose Stir Fry Sauce you can make in 2 minutes and store in the fridge for when you need it. Incredibly versatile - recipe includes suggested flavour additions as well as directions for how to use.

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So many people don't attempt making asian dishes because the sauces are too complex. Here is a list of sauces you can make without stress. I have listed them in the "Directions" sections so as to not copy/paste so many times. :)

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