Chines Vegetables With White Sauce Recipes
CHINES VEGETABLES WITH WHITE SAUCE
Categories Vegetable
Number Of Ingredients 11
Steps:
- Mix the white sauce, first 7 ingredients, and set aside
- Add cooking oil to pan over med high heat until it's smoking hot.
- Add ginger, stir-fry until light brown or aromatic.
- Add protein if using, cook as required
- Add vegetables, heat through
- Add white sauce mixture to pan and continue to stir-fry until the sauce thickens
- By then, the vegetables should be perfectly cooked, but not overcooked
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- Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
- Heat up a wok and add the cooking oil until it's smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.
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- In a medium bowl, combine the sliced chicken, water, oyster sauce, cornstarch, and vegetable oil. Massage the marinade ingredients until absorbed by the chicken, and set aside for 30 minutes to marinate.
- Meanwhile, make the sauce mixture. Combine the sugar, salt, sesame oil, white pepper, and chicken stock, and set aside.
- Bring 6 cups of water to a boil. Blanch the broccoli for 1-2 minutes, drain, and set aside. How long you cook your broccoli is a personal preference. If you like your broccoli crunchy, 1 minute is plenty of time. If you like your broccoli soft, for 2 minutes (or even a little longer), or until it is to your liking.
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- 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.
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