Saturday, June 09, 2012

Sweet and Sour Sauce and Black Bean Sauce

Seasonal Recipe of the Week
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 sauce

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 sauce

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.