chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
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Ever notice how Chinese Recipes you make at home rarely taste like Restaurant Food?
I started experimenting with Chinese when I was a child with my Dad. It was fun, the food was good, but it never really tasted like the Restaurant food. Now, granted, few folks have a 100K BTU Wok Burner in our kitchen but we can get really close if you spend a bit on some ingredients AND put them together in the right proportions. Restaurants have different twists they put on the same dish in other restaurants, mostly to try and stand out. So what I think is Spot On may not even be close to what your favorite joint makes.
I've been playing with this Recipe awhile and at least as far as the Chinese Food we have eaten, the last several years, this is as good as any Chinese Brown Sauce we've had. I made this for Chicken and Broccoli but it will work with any mix of Veg and Protein. Try it and see what you think.
BTW...It might seem like this sauce would be Sweet but there is a good balance between Sweet and Salty...JJ
Brown Stir Fry Sauce
2C Chicken Broth
3T Soy Sauce (Kikkoman)
2T White Sugar
2T Mirin
2T Oyster Sauce (Lee Kum Kee)
1T Hoisin Sauce (Lee Kum Kee)
1T Sweet Dark Soy Sauce (Healthy Boy)
2tsp Toasted Sesame Oil
1/2tsp Grnd White Pepper
1/2tsp MSG
2T Corn Starch
Add the Corn Starch to a bowl. Whisk in the remaining ingredients. Store in the refer until needed. MIX WELL BEFORE EACH USE...Add as needed to Cooked Ingredients and bring to a simmer to thicken. Serve.
This makes about 2 Cups of Sauce. The typical Quart of Chinese Food has between 1/4C and 1/2C Sauce depending on the variety and restaurant.
The individual ingredient are MONTHS old in my Refer. So I figure this Sauce has a long refrigerated shelve life.
Here's a Bonus cause we're Family!
Chicken and Broccoli ( Or any Protein)
8 to 16oz Chicken, cut in thin strips.
1 to 2tsp Soy Sauce
1 to 2tsp Corn Starch
1/8 to 1/4tsp Baking Soda
1/8 to 1/4tsp Grnd White Pepper
1/8 to 1/4tsp MSG or Salt
Combine, Mix well and refrigerate 1 hour.
2T Veg Oil, divided.
1tsp Minced Garlic
1tsp Minced Ginger
1ea minced White portion of Scallion, (Green for Garnish),
divided.
2C Broccoli Florets*, cut in bite size pieces.
1/2C Water
1/4 to 1/2C Stir Fry Sauce.
Peel and slice Stem 1/8" Thick and add it...BEST PART!
Prep everything and have them close by, thing will happen FAST!
Heat a Wok or Non-Teflon Saute Pan over Med/High heat.
Add half the Oil and heat it.
Add half the Garlic, Ginger and Scallions.
Stir Fry until fragrant, about 20 seconds.
Add Meat and stir fry until 50% done, remove and set aside.
Add second portion of Oil, heat and add remaining Garlic, Etc.
Add Broccoli and increase heat to High.
Stir fry 30 seconds and add Water.
Stir and Boil until Water evaporates.
Return Chicken to the pan and stir fry briefly, add Sauce Mix.
Stir and toss until Sauce thickens, the Broccoli is tender crisp and Chicken is cooked.
Serve with Rice or as desired.
I started experimenting with Chinese when I was a child with my Dad. It was fun, the food was good, but it never really tasted like the Restaurant food. Now, granted, few folks have a 100K BTU Wok Burner in our kitchen but we can get really close if you spend a bit on some ingredients AND put them together in the right proportions. Restaurants have different twists they put on the same dish in other restaurants, mostly to try and stand out. So what I think is Spot On may not even be close to what your favorite joint makes.
I've been playing with this Recipe awhile and at least as far as the Chinese Food we have eaten, the last several years, this is as good as any Chinese Brown Sauce we've had. I made this for Chicken and Broccoli but it will work with any mix of Veg and Protein. Try it and see what you think.
BTW...It might seem like this sauce would be Sweet but there is a good balance between Sweet and Salty...JJ
Brown Stir Fry Sauce
2C Chicken Broth
3T Soy Sauce (Kikkoman)
2T White Sugar
2T Mirin
2T Oyster Sauce (Lee Kum Kee)
1T Hoisin Sauce (Lee Kum Kee)
1T Sweet Dark Soy Sauce (Healthy Boy)
2tsp Toasted Sesame Oil
1/2tsp Grnd White Pepper
1/2tsp MSG
2T Corn Starch
Add the Corn Starch to a bowl. Whisk in the remaining ingredients. Store in the refer until needed. MIX WELL BEFORE EACH USE...Add as needed to Cooked Ingredients and bring to a simmer to thicken. Serve.
This makes about 2 Cups of Sauce. The typical Quart of Chinese Food has between 1/4C and 1/2C Sauce depending on the variety and restaurant.
The individual ingredient are MONTHS old in my Refer. So I figure this Sauce has a long refrigerated shelve life.
Here's a Bonus cause we're Family!
Chicken and Broccoli ( Or any Protein)
8 to 16oz Chicken, cut in thin strips.
1 to 2tsp Soy Sauce
1 to 2tsp Corn Starch
1/8 to 1/4tsp Baking Soda
1/8 to 1/4tsp Grnd White Pepper
1/8 to 1/4tsp MSG or Salt
Combine, Mix well and refrigerate 1 hour.
2T Veg Oil, divided.
1tsp Minced Garlic
1tsp Minced Ginger
1ea minced White portion of Scallion, (Green for Garnish),
divided.
2C Broccoli Florets*, cut in bite size pieces.
1/2C Water
1/4 to 1/2C Stir Fry Sauce.
Peel and slice Stem 1/8" Thick and add it...BEST PART!
Prep everything and have them close by, thing will happen FAST!
Heat a Wok or Non-Teflon Saute Pan over Med/High heat.
Add half the Oil and heat it.
Add half the Garlic, Ginger and Scallions.
Stir Fry until fragrant, about 20 seconds.
Add Meat and stir fry until 50% done, remove and set aside.
Add second portion of Oil, heat and add remaining Garlic, Etc.
Add Broccoli and increase heat to High.
Stir fry 30 seconds and add Water.
Stir and Boil until Water evaporates.
Return Chicken to the pan and stir fry briefly, add Sauce Mix.
Stir and toss until Sauce thickens, the Broccoli is tender crisp and Chicken is cooked.
Serve with Rice or as desired.