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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 10-26-2020, 11:13 AM   #1
BigO
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New Garlic-Brown sauce I've been messing with

Ingredients

  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons Chinese rice wine (or dry sherry)
  • 1/2 teaspoon chili sauce (or according to taste)
  • 1/4 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil (or peanut oil)
  • 3 to 4 medium cloves garlic (finely chopped; or 4 teaspoons chopped garlic)
Mix all but garlic, oil water and cornstarch in a bowl. Heat up a sauce pan with oil and bloom the garlic until fragrant (30 seconds), add the other ingredients to the pan and bring to a boil over medium heat. Mix the cornstarch and water in a ramekin with your finger. Add to the boiling sauce and stir until sauce has gone back to boil and thickened. Serve over stir fry and rice.


Last few weeks I've been using this sauce and it's a big hit.
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Old 10-26-2020, 11:18 AM   #2
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I'll prolly give that one a try before the end of the week.

Thanks!
J.
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Old 12-07-2020, 07:48 AM   #3
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Added to my list! Thank you!
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Old 12-09-2020, 05:17 AM   #4
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I have made this twice now with the only sub is all dark soy - I just cannot find light soy sauce around here.

Its a great recipe a hit with the family on both chicken and beef stir fry....its now on my regular rotation,
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Old 12-09-2020, 05:53 AM   #5
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Glad you are enjoying it. Another good one is a takeoff of General Tso's. Hoisin, chile garlic sauce, garlic and ginger. I don't measure this one, so it's good for experimentation.
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Old 12-09-2020, 06:49 AM   #6
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Wash your finger, first.
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Old 12-11-2020, 05:21 AM   #7
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Quote:
Originally Posted by BigO View Post
Glad you are enjoying it. Another good one is a takeoff of General Tso's. Hoisin, chile garlic sauce, garlic and ginger. I don't measure this one, so it's good for experimentation.
I have a version of that without the Ginger...will have to throw some in - Hoisin, Sweet Chili sauce and garlic makes for KILLER wings.....
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Old 02-27-2021, 02:04 PM   #8
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I imagine it is.
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Old 02-27-2021, 02:07 PM   #9
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Quote:
Originally Posted by vernonator View Post
I have made this twice now with the only sub is all dark soy - I just cannot find light soy sauce around here.

Its a great recipe a hit with the family on both chicken and beef stir fry....its now on my regular rotation,
It isn't bad on pork, either.
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Old 08-02-2022, 02:27 PM   #10
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Quote:
Originally Posted by vernonator View Post
I have made this twice now with the only sub is all dark soy - I just cannot find light soy sauce around here.

Its a great recipe a hit with the family on both chicken and beef stir fry....its now on my regular rotation,
I'm making it tonight with pork tenderloin. You can sub tamari or low sodium soy (Kikoman sells it everywhere but with a green label instead of the black one).

EDIT: I made a double batch last night and I put at least 12 cloves through the press. If I don't use the wok rig, which gets up to 80k BTUs, I serve sauces on the side. Otherwise, the moisture released by the veg in the cooling process washes the sauces off. There was one serving of the stir-fry leftover, but no sauce.
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Last edited by BigO; 08-03-2022 at 01:51 PM.
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