CHINESE WHITE SAUCE

This simple sauce is one of the main sauces used in Chinese cuisine and forms the base for many authentic Chinese preparations. The white wine in the sauce lends the authentic Chinese flavour to this sauce. You may however, exclude it from the recipe if you prefer.

Cooking Time : 10 mins.
Preparation Time : 10 mins.
Makes 2 cups.
Ingredients

½ cup onions, finely chopped
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
½ cup white wine
2 tablespoons cornflour mixed with 3 cups of clear vegetable stock
a pinch sugar
1 tablespoon oil
salt to taste

Method

1. Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are translucent.
2. Add the wine and cook on a high flame for a few seconds.
3. Add the cornflour paste and cook till the sauce thickens.
4. Add sugar and salt, mix well and use as required.

CLEAR VEGETABLE STOCK (CHINESE)
Chinese stock differs from French stock in the lack of spices. While a recipe for French stock might call for a pinch of thyme or a few garlic cloves, the Chinese believe spicing masks the flavor of the stock. Seasonings are added later, depending on what the individual recipe calls for. This stock is used for soups and sauces to add more flavour to them.

Cooking Time : 20 mins.
Preparation Time : 5 mins.

Makes 4 1/2 cups.

Ingredients

½ cup cabbage, roughly chopped
½ cup carrots, roughly chopped
¼ cup celery, chopped
2 tablespoons spring onions, chopped
3 to 4 cauliflower florets

Method

1. Boil all the vegetables in 6 cups of water and simmer over a medium flame for 15 to 20 minutes, till it reduces to about 4 ½ cups.
2. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables.
3. Use as required.