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Sauces 141

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Sweet Soy Sauce

with steamed buns and deep-fried appetizers!

1 cup soy sauce
1/2 cup sugar
1/2 teaspoon ground cinnamon 1 star anise

Combine soy sauce, sugar, cinnamon and star anise in a small saucepan; mix well. Cook over low heat 30 minutes stirring occasionally. Remove and discard star anise. Set sauce to cool. Pour sauce into a sterilized jar with a tight-fitting lid. Can be refrigerated about 6 months. Makes about 1 cup.


Soy Sauce  and Sesame Oil Dip

1/4 cup soy sauce
1/2 teaspoon sesame  oil

Stir the soy sauce and oil together in a small bowl when ready to serve.

Soy Sauce and Garlic Dip

1/4 cup soy sauce
1/2 teaspoon sesame  oil
2 garlic cloves, peeled and minced
1 teaspoon rice wine vinegar

Stir the soy sauce, oil, garlic, and vinegar together in a small bowl when ready to serve.

Soy Sauce with Ginger and Scallion Dip

1/4 cup l soy sauce
1/2 teaspoon sesame  oil
2 teaspoons grated peeled ginger
2 teaspoons thinly sliced scallions

Stir the soy sauce, oil, gingerroot, and scallions together in a small bowl when ready to serve.

Hot Mustard

2 tablespoons mustard powder

1/8 teaspoon salt
4 tablespoons cold water
1/2 teaspoon cider vinegar

Mix the mustard powder and salt in 2 tablespoons of the cold water until it becomes a smooth paste. Add the remaining water and vinegar and mix well into a smooth thin paste. Cover and refrigerate for at least 1 overnight before serving. The mustard will separate; stir well before

Hot Chili Sauce

1 tablespoon crushed red pepper
1/4 teaspoon chili powder
1/8 teaspoon ground black pepper
2 tablespoons  peanut oil

Mix the red pepper, chili powder, and black pepper together in a heatproof bowl. Heat the oil in a small saucepan over medium heat until a flake or red pepper roams immediately when dropped into the oil. If the pepper
flake burns remove the oil from the heat .When oil is ready remove from heat and pour over the spices.

Hot Chili Oil

2 tablespoons crushed red pepper
1 tablespoon Szechuan peppercorns
5 slices unpeeled ginger, 1 X 1/8 inch each

1 cup  peanut oil
3 tablespoons sesame  oil

 Mix the red pepper, Szechuan peppercorns, and gingern a 1-quart heatproof bowl. Heat both oils in a small saucepan over medium  heat to 250F. to 275F.  Remove from the heat and immediately and pour over the pepper mixture. The oil should foam and sizzle as it is poured Cover the bowl and allow the oil to cool. Let stand overnight to thoroughly infuse. Strain through a fine sieve or cheesecloth.