The Everything Chinese Cookbook (6 page)

2 tablespoons water

1 tablespoon cornstarch

1. 1. Combine all the ingredients, adding the cornstarch last. Bring to a boil.
   
2. 2. Cook on medium to medium-low heat, stirring constantly to thicken mixture. The sauce should be neither too thin nor too runny, but thick enough to use as a dip, if desired.
   

Yields about
cup

Out of cornstarch? You can substitute flour as a thickener in this recipe — just double the amount to 2 tablespoons.

½ cup chicken broth

½ cup peanut butter

2 garlic cloves, minced

2 tablespoons red onion, minced

2 teaspoons brown sugar

4 tablespoons soy sauce

½ teaspoon chili sauce

2 tablespoons plus 2 teaspoons rice vinegar

2 tablespoons water

1 teaspoon chopped cilantro (optional)

1. 1. Combine all the ingredients except for the cilantro and purée in a food processor.
   
2. 2. Bring to a boil in a small saucepan. Stir in the cilantro. Use immediately.
   

Yields about
cup

For variety, try using this flavorful mix in place of plain salt and pepper, even when you're not eating Chinese food.

2 tablespoons Szechwan peppercorns

1 teaspoon black peppercorns

½ teaspoon white peppercorns

¼ cup salt

1. 1. Brown the peppercorns and salt in a heavy skillet on medium to medium-low heat, shaking the pan occasionally, until the Szechwan peppercorns are fragrant and the salt turns a light brown color.
   
2. 2. Grind the cooled mixture in a blender. Store in a sealed jar and use as a dip or condiment.
   

Don't Let the Name Fool You

Szechwan peppers aren't peppers at all! They are distinctive reddish brown berries that come from the prickly ash native to Szechwan province.

¼ cup white rice vinegar

2 tablespoons black rice vinegar

½ cup brown sugar

1 tablespoon Worcestershire sauce

¼ cup ketchup

½ cup pineapple juice

¼ cup water

2 teaspoons cornstarch mixed with 4 teaspoons water

1. 1. In a medium saucepan, bring the white rice vinegar, black rice vinegar, brown sugar, Worcestershire sauce, ketchup, pineapple juice, and water to a boil.
   
2. 2. Add the cornstarch-and-water mixture, stirring vigorously to thicken.
   

3 tablespoons hoisin sauce

2 teaspoons dark soy sauce

1 teaspoon rice vinegar

1 teaspoon orange marmalade

Up to ¼ teaspoon cayenne pepper flakes

1 clove garlic, chopped

¼ cup peanuts, crushed

Combine all the ingredients. Serve with Beef Satay (page 116).

Yields
cup

Orange marmalade lends flavor to a traditional hoisin-based sauce in this fusion recipe. For a different taste, substitute 1 tablespoon of honey.