Best 3 Chines Vegetables With White Sauce Recipes
Transcending the boundaries of culinary traditions, Chinese vegetables with white sauce emerge as a symphony of flavors, textures, and aromas. This delectable dish, deeply rooted in the culinary heritage of China, presents a harmonious blend of crisp vegetables enveloped in a velvety white sauce, creating a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey as we unveil the secrets behind this classic dish. Discover the art of selecting the freshest vegetables, mastering the techniques for creating a smooth and flavorful white sauce, and unlocking the secrets of achieving the perfect balance of flavors. Whether you're a seasoned chef or a novice cook, this comprehensive guide will equip you with the knowledge and skills to recreate this timeless dish in your own kitchen. Prepare to be captivated by the vibrant colors, tantalizing aromas, and exquisite flavors that await you.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE WHITE SAUCE
Chinese white sauce is a light, clear sauce made of stock, garlic, and ginger. It's thickened with cornstarch and can be used in any stir fry recipe!
Provided by Jamie
Categories Sauces
Time 6m
Number Of Ingredients 8
Steps:
- Set aside ¼ cup of the stock in a small bowl and mix together with the cornstarch. Set this aside as this will be used to thicken the sauce later.
- Mix together the remaining stock with the Shaoxing wine, toasted sesame oil, garlic, ginger, salt, and sugar. Add it to a medium pot and heat over medium high heat.
- When the stock mixture starts to boil, slowly drizzle in the cornstarch mixture while continually stirring. Be sure to stir the cornstarch first before adding it as it can settle.
- The sauce will start to thicken and turn from opaque to clear as it boils. Turn off the heat once it thickens. Adjust for seasoning, especially if your stock is unsalted. Add this to any stir fry dish or store in a jar for later use. This will keep in the fridge for up to 3 days in an airtight container. See the Notes section below for when to add to stir fry recipes.
Nutrition Facts : Calories 55 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 644 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by Chill
Categories Onions
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and bouillon granules and set aside.
- Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
- Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!
Nutrition Facts : Calories 141.2, Fat 7.7, SaturatedFat 0.7, Cholesterol 0.5, Sodium 934.8, Carbohydrate 16.2, Fiber 5.2, Sugar 5.8, Protein 4.1
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
Tips:
- Use fresh vegetables: Fresh vegetables will give your dish the best flavor and texture. If you can, buy organic vegetables to avoid pesticides and other chemicals.
- Cut your vegetables evenly: This will help them cook evenly. If you are using a variety of vegetables, cut them into similar-sized pieces so that they cook at the same rate.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not cook evenly and will become mushy. Cook the vegetables in batches if necessary.
- Use a high heat: A high heat will help to quickly cook the vegetables and prevent them from becoming mushy. Use a wok or a large skillet over high heat.
- Stir the vegetables frequently: Stirring the vegetables frequently will help to prevent them from burning and will also help them to cook evenly.
- Add the sauce last: Add the sauce to the vegetables last, once they are cooked through. This will help to prevent the sauce from burning.
- Serve immediately: Chinese vegetables with white sauce is best served immediately, while it is still hot and fresh.
Conclusion:
Chinese vegetables with white sauce is a delicious and healthy dish that is easy to make. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. The white sauce is made with a variety of ingredients, including soy sauce, rice vinegar, and sesame oil, which give it a unique and flavorful taste. This dish is sure to please everyone at your table.
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