Tuesday, January 29, 2013

Chinese Brown Sauce

I always wondered what is in the brown sauce that is so ubiquitous at Chinese restaurants. In the Forks Over Knives Cookbook, there is a recipe for Chinese Brown Sauce. It has low-sodium soy sauce, vegetable stock, date molasses or brown rice syrup, ginger, garlic, and arrowroot powder listed in the recipe. I switched out the date molasses for blackstrap molasses, since I had that in the fridge. Agave nectar may have worked in a pinch. I also used cornstarch instead of arrowroot powder, since I forgot that I had arrowroot powder in the pantry. I stir-fried some onion, garlic, kale, and tofu, which I then covered in the sauce. Pretty darn good!

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