Here are two great chinese sauces which are easy to make and can be used on a variety of dishes like grilled chicken, fish or beef or veggies.
Sweet and sour sauceIngredients
2 14-ounce cans pineapple tidbits (drained and reserve the juice from both cans)
3 tablespoons cornstarch
1 -2 tablespoon vegetable oil
2 garlic cloves (minced, or to taste)
1 pinch cayenne pepper
1/2 cup ketchup
1/2 cup brown sugar
1/3 cup white vinegar
2 tablespoons soy sauce
black pepper (to taste) (optional)
Drain both cans of pineapple over a bowl. Add/whisk in cornstarch until smooth and combined (no need to measure out the juice) set aside. In a small saucepan, heat oil over medium-low heat; add in garlic and a small pinch cayenne pepper; stir for 2 minutes. Add in ketchup, brown sugar, vinegar and soy sauce; cook stirring until simmering. Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened. Reduce heat to low and simmer for 3-4 minutes. Mix in the pineapple tidbits. Season with black pepper to taste if desired.
Fermented black bean sauceIngredients
2 tablespoons fermented black beans, rinsed and mashed
2 cloves of garlic, minced
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon sugar
2 teaspoons cornstarch
2/3 cup chicken stock
Combine the following in a small bowl for the basic black bean sauce mixture and cook a little to thicken it.