chinese white sauce

Chinese white sauce is a light, clear sauce made of stock, garlic, and ginger. It&#039;s thickened with cornstarch and can be used in any stir fry recipe! 

Chinese White Sauce

stock

cornstarch

Tablespoon Shaoxing wine

Tablespoon toasted sesame oil

garlic

ginger

sea salt

sugar

Make the cornstarch slurry

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 sauce ingredients

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.

Thicken the sauce

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.

Serve

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.

This all-purpose Chinese white sauce is easy to make, store and use in any stir-fry. Keep this white stir-fry sauce in the refrigerator to whip up quick and healthy weekday dinners!

All- Purpose Chinese White Sauce

garlic ((finely minced or grated))

ginger ((grated))

scallion ((white part only, minced))

salt ((to taste))

white pepper

sesame oil

oyster sauce

MSG ((totally optional!))

meat

mixed vegetables

firm tofu ((cubed, optional))

vegetable oil

Shaoxing wine

Pour chicken, pork or vegetable stock into a resealable glass jar. It’s best to use home-made stock but you can use store-bought as well. If you use store-bought prepared stock, try to use a pure stock without any other flavorings added (herbs, spices, etc.), as usually store-bought stocks are usually made for western cooking.

Next, add the garlic, ginger, and scallion whites. It’s best if these aromatics are very finely minced. Add, salt, sugar, white pepper, sesame oil, oyster sauce (or vegetarian oyster sauce), and MSG if using.

Seal, and shake well to combine. Store in the refrigerator for up to 1 week. Shake before using. Makes enough sauce for 4-6 dishes.

To make the white sauce:

Take your sliced meat, and velvet it using our method for velveting beef, velveting chicken, or velveting pork.

Bring 4 to 6 cups of water to a boil, and blanch the vegetables and tofu for 30 to 60 seconds. Drain thoroughly and set aside. (Blanch in 2 batches if you have lots of vegetables, or if vegetables require different cooking times. Dense vegetables like carrots will take a little longer than snap peas, for example).

Heat your wok over high heat until it just starts to smoke. Use 2 tablespoons of vegetable oil to evenly coat the wok. Spread the velveted meat in the wok in one layer. Sear for 30 seconds on each side. Remove from the wok and set aside. Note, instead of searing the meat, you can also blanch it; just reduce oil to 1 tablespoon for stir-frying.

Next, without washing the wok, reheat your wok over high heat, and add the blanched vegetables and Shaoxing wine. Stir everything together, and add the meat.

Add ½ to ¾ cup of your white stir-fry sauce, and stir-fry everything together to deglaze the wok. Keep cooking until the sauce comes to a full simmer.

Mix the cornstarch and water into a slurry. Move the pork and vegetables to the sides of the wok. There should be a little well of sauce/liquid at the center of the wok. Pour the cornstarch slurry into the liquid, stirring constantly, until thickened.

Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve over steamed rice.

To use this sauce:

A simple and flavorful Chinese white sauce recipe for all your Asian stir-fry dishes. It&#039;s incredibly easy to make, yet it adds a depth of flavor that will make your meals feel like they came straight from a high-end restaurant.

chicken powder

water ((or no sodium chicken broth))

salt

Chinese rice cooking wine ((or Shaoxing cooking wine))

onion

1½ teaspoon toasted sesame oil

cornstarch ((add an additional 1 teaspoon if you

water

Peel 1 clove garlic, and use the side of your knife and press on it until it is crushed but still intact. We want all our aromatics intact so they can be easily removed later. Set it aside for later.

Wash 1 stalk green onion green onion and tie it in a knot (or fold it in half to fit into a pot. Set it aside for later.

Cut 1 slice ginger and set it aside later.

In a small bowl, mix together 2 tablespoon cornstarch, with 1 tablespoon cold water and set it aside for later. (If you like thicker sauces, use 2 tablespoons of cornstarch instead.)

Preparation

In a small pot, add 1½ cups  water, and mix in 5 teaspoons chicken powder, 1 teaspoon sugar, and 1 tablespoon Chinese rice cooking wine.

Add in the green onion, garlic clove and slice of ginger.

Set the pot over the stove on medium heat until the sauce starts to simmer, then adjust it to low heat, and set a timer for 10-15 minutes, and simmer it with the lid on. We don&#39;t want any sauce to evaporate.

After 10-15 minutes, do a taste test. If you want it more salty, add an additional ¼ teaspoon of chicken powder.

Infusing the Chinese White Sauce with Aromatics

Turn the stove back up to medium heat until the sauce simmers and bubbles again.

Mix the cornstarch slurry in the bowl (the starch settles to the bottom), and slowly pour the cornstarch slurry into the sauce, while quickly stirring for 1 minute or until the sauce thickens.

You&#39;ll know the sauce is done once it starts to bubble and thicken into a clear sauce.

Turn off the heat, and remove the aromatics and discard them.

Add in 1½ teaspoon toasted sesame oil and stir until it is mixed into the sauce.

Enjoy the sauce by drizzling over seafood, chicken, or white rice!

Thicken the Sauce

At most Chinese take out restaurants that operate from the same menu in the diet section is steamed chicken/shrimp with mixed vegetables. You have the option for white sauce and this looks like the recipe for the white sauce

Learn how to make authentic Chinese White Sauce with this easy recipe! Perfect for stir-fries, soups, and noodles, this light and healthy sauce is ready in minutes.

Chinese White Sauce Recipe

vegetable stock

garlic,

ginger,

salt (or

Prepare the cornstarch slurry

In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth slurry.

Sauté garlic and ginger

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the minced garlic and ginger, and sauté until fragrant.

Add vegetable stock

Pour 2 cups of vegetable stock into the saucepan and bring it to a simmer.

Slowly whisk in the cornstarch slurry, stirring continuously until the sauce thickens.

Season and serve

Add salt, white pepper, and sugar. Stir well and remove from heat. Serve immediately or use in your favorite Chinese dishes.

https://www.youtube.com/shorts/L1tyk_5G6XU

Step-by-step instructions for making light and flavorful Chinese white sauce.

How to Make Chinese White Sauce

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All- Purpose Chinese White Sauce

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Top 4 chinese white sauce recipes from across the web

The most viewed chinese white sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chinese White Sauce

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The most viewed chinese white sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine