So apparently Kylie Jenner gave birth to a baby..I chanced upon an article on her baby shower today which goes on to avert that if I didn’t know about her pregnancy then I probably live under a rock.I am online most of the day and am very regular on social media but somehow this news escaped me and made me an almost neanderthal as per the writer.
A neanderthal who has always been fascinated by Chinese cuisine.I don’t mean the Indian Chinese,which by the way derserves a place in one of the best cuisines ever but here I mean the actual Real Chinese Food.Though the fact is that I have always struggled with Chinese cuisine.You know the saying -cooking is by taste and baking by recipe?Well it doesn’t apply to Chinese cooking(at least for me).You need to follow the recipe to get the correct flavour and texture.
At this stage Italian cooking comes easily to me.I can eyeball most of the ingredients and come up with decent food but have no such luck with Chinese.Maybe its the fact that I have both eaten and experimented with Italian cooking more than Chinese cooking but that has to change now!
The trick to learning any new cuisine is to follow some basic sauce recipes and then venture out from there.This post is about one such basic recipe.
The sauce is simple, almost frugal in its ingredient list but it’s absolutely spot on.This simple brown sauce can transform any locally available vegetable or protein into a quintessential Chinese fare.As I said above it needs only a few ingredients which can be found in most pantries-Soy sauce,Sugar,Corn flower.One other that thing helps elevate the depth of sauce and give it character is using a stock.If you have some homemade stock on hand, use that otherwise get yourself some of those in expensive Maggi stock cubes.They work wonderfully well in any dish that derives its flavour from a stock.
My request for all newbies is to follow the recipe of the sauce to the T and unleash your creativity in choosing and pairing the vegetables and protein.
In my humble opinion,it will go wonderfully well with Tofu,fried Cauliflower,mushrooms and chicken too.Here I have used snap peas which can be cooked at high flame in about 30 seconds but as I said above, feel free to use any vegetables or a combination of vegetables.The easiest replacement for Snap Peas is French Beans.
Serving the Sauce-If you make enough it can be served with rice or noodles.I have served it with some pink pickled radishes and brown rice.I also love it on mashed potatoes like a gravy(yeah go ahead judge me!)
Serves: 1 cup
- 1 Cup Water or Stock
- 1 Cube of stock(omit if using stock)
- 2 Tbsp Soy Sauce
- 2 teaspoon Sugar
- 1 Tablespoon Corn Starch
- 1 tsp Oil
- 1-2 cups of Vegetables for stir fry
- Mix the water, stock cube, soy sauce, sugar and corn starch and set aside.
- Heat a pan or a wok on high heat.Add the oil.
- Once the oil is smoking add the vegetables and cook for 30 seconds.
- Add the water and stock mixture to the vegetables.Cook for 1 minute till it thickens.
- Serve on a bed of rice or noodles.