Quick & Easy Chinese (43 page)
Read Quick & Easy Chinese Online
Authors: Nancie McDermott
&
other basic recipes
GINGER-SOY DIPPING SAUCE
Here, you will find a repertoire of finishing touches, a line-up of delectable, intriguing sauces with which to accent recipes in this book. You’ll also find instructions for preparing
Firm Tofu
(page 178), an excellent addition to stir-fried dishes and soups whether you use it as an addition to meat or in creating vegetarian dishes with Chinese flavors. It’s used as an ingredient in such dishes as
Hot and Sour Soup
(page 44) and can be made easily at home for those who can’t readily buy it, or who enjoy the appealing texture that the homemade version provides.
Mandarin Pancakes
(page 179) are simple flatbreads, served with
Mu Shu Pork
(page 87) and Peking duck in Chinese restaurants in the West. I love their chewy texture and enjoy them with any stir-fry which isn’t accompanied by lots of sauce. Try them as a small wrap for slices of
Char Shiu Pork
(page 98) or
Sesame Beef
(page 76), along with shredded lettuce and chopped tomatoes. Make them two or three times and you’ll be able to do it with pleasure and ease.
The assortment of dipping sauces and seasonings are all quickly made:
Ginger-Soy Dipping Sauce
(page 171),
Chili-Vinegar Sauce
(page 171), are merely stirred together. Try the Ginger-Soy Dipping Sauce with boiled shrimp, crisp fried tofu, or grilled salmon when you want great Chinese flavor fast.
Caramel Ginger Sauce
(page 177) provides a luxurious finish to
Five-Spice Poached Pears
(page 165) and makes ice cream a dazzling treat, should you wish to enhance it with dollops of the luscious sauce.
Sweet-and-Sour Dipping Sauce
(page 172),
Tangy Plum Sauce
(page 174), and
Hot Chili Oil
(page 175) each take a few minutes on the stove, but none is elaborate and each will keep for a day or two after it’s made. These sauces and seasonings are all the inspiration you need to bring quick and easy Chinese flavors into your kitchen, even on busy days.
This sauce is a standard accompaniment for potstickers. Vinegar and ginger provide a vibrant counterpoint to the richness of the dumplings.
¼ cup soy sauce
3 tablespoons white vinegar or apple cider vinegar
1 tablespoon chopped fresh ginger
2 teaspoons sugar
2 teaspoons Asian sesame oil
½ teaspoon salt
MAKES ABOUT
½
CUP
Combine the soy sauce, vinegar, ginger, sugar, sesame oil, and salt in a medium bowl. Whisk or stir well to dissolve the sugar and salt, and mix everything together into a thin, smooth sauce.