Best 4 Cantonese Brown Sauce Recipes
Embark on a culinary journey to discover the tantalizing flavors of Cantonese brown sauce, a staple in Cantonese cuisine. This versatile sauce, boasting a rich mahogany hue, is a harmonious blend of sweet, savory, and umami flavors, elevating ordinary dishes to extraordinary culinary experiences.
Crafted with a symphony of ingredients, including soy sauce, oyster sauce, rice wine, sugar, and spices, Cantonese brown sauce seamlessly marries the essence of Cantonese cooking: simplicity, balance, and harmony. Its velvety texture and deep flavor profile make it an ideal accompaniment to a wide array of dishes, from tender chicken to succulent seafood and crisp vegetables.
This article presents a curated collection of Cantonese brown sauce recipes, each offering a unique culinary adventure. From the classic Cantonese brown sauce, with its quintessential blend of sweet and savory notes, to the spicy brown sauce, which adds a fiery kick to dishes, these recipes will satisfy every palate.
For those seeking a vegetarian delight, the vegetarian brown sauce offers a symphony of flavors without compromising taste. And for those with dietary restrictions, the gluten-free brown sauce provides a flavorful alternative.
Whether you're a seasoned cook or a novice in the kitchen, these Cantonese brown sauce recipes are meticulously crafted to guide you through the culinary process with ease. So, prepare your taste buds for an exquisite culinary expedition, and let the rich flavors of Cantonese brown sauce transport you to the vibrant streets of Guangzhou.
CANTONESE BROWN SAUCE
Make and share this Cantonese Brown Sauce recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine the ingredients, adding the cornstarch last.
- Bring to a boil, stirring.
CHICKEN AND BROCCOLI WITH BROWN SAUCE
Chicken and Broccoli is a popular Chinese takeout dish. This chicken and broccoli recipe is the authentic restaurant version with a delicious brown sauce.
Provided by Bill
Categories Chicken
Time 30m
Number Of Ingredients 18
Steps:
- Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
- Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
- Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
- Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
- Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
- Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
- Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
- At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.
Nutrition Facts : Calories 287 kcal, Carbohydrate 14 g, Protein 23 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 829 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CANTONESE SAUCE
I needed Cantonese sauce for a recipe I was making and couldn't get to the store, so I decided I could just make it. This recipe looked like the best with only a few minor changes. The best thing,homemade is always better!
Provided by startnover
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat 1 T oil in saute pan add first three ingredients and cook just until garlic and ginger are fragrant.
- Add next five ingredients cook till sauce thickens and is clear.
- Add to sauce the sesame oil and seeds use as desired.
QUICK CANTONESE SAUCE
This sauce is easy, tasty, and can be tossed into a wok or frying pan with meats and veggies.
Provided by JessieD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. Season with sugar, salt, and soy sauce.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 6.5 g, Fat 11.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 648.6 mg, Sugar 3.5 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and avoid scrambling during the cooking process.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will have a big impact on the final dish, so use the best you can afford.
- Don't Overcook the Vegetables: Cantonese brown sauce is meant to be light and flavorful, so don't overcook the vegetables. They should still have a bit of crunch to them.
- Use a Wok: A wok is the traditional Chinese cooking vessel for stir-fries, and it's the best way to get that authentic flavor and texture. If you don't have a wok, you can use a large skillet.
- Don't Crowd the Wok: When you're cooking in a wok, it's important not to crowd the food. This will prevent it from cooking evenly and will result in a soggy dish.
- Use a High Heat: Cantonese brown sauce is best cooked over high heat. This will help to create that characteristic wok hei, or "breath of the wok," flavor.
- Don't Stir Too Much: When you're cooking in a wok, it's important to let the food cook undisturbed for a few minutes at a time. This will help to create a nice sear and will prevent the food from sticking.
Conclusion:
Cantonese brown sauce is a versatile and flavorful sauce that can be used on a variety of dishes. It's a great way to add a bit of umami and depth of flavor to your favorite stir-fries, noodles, and rice dishes. With a few simple ingredients and a little bit of technique, you can easily make this delicious sauce at home. So next time you're looking for a quick and easy weeknight meal, give Cantonese brown sauce a try. You won't be disappointed.
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