How to Make Cantonese sauce

How to Make Cantonese sauce - 1 28
  • 50g soy sauce
  • 30g oyster sauce
  • 20g hoisin sauce
  • 20g brown sugar
  • 15g cornstarch
  • 10g minced garlic
  • 10g minced ginger
  • 5g sesame oil
  • 5g vegetable oil
  • 100ml water
Per serving
Calories: 120 kcal
Proteins: 1 g
Fats: 10 g
Carbohydrates: 7 g
25 minsPrint
  • In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, brown sugar, and cornstarch. Set aside.
  • Heat the vegetable oil in a wok or skillet over medium heat. Add the minced garlic and ginger and stir-fry for about 1-2 minutes until fragrant.
  • Pour in the sauce mixture and stir well to combine. Cook for another 2-3 minutes until the sauce starts to thicken.
  • Slowly pour in the water while stirring continuously to maintain a smooth consistency. Continue cooking for another 5-7 minutes until the sauce reaches the desired thickness.
  • Finally, drizzle the sesame oil into the sauce and stir to incorporate it.
  • Remove the sauce from the heat and let it cool slightly before serving.

Cantonese sauce is commonly served with a variety of dishes, including stir-fried vegetables, noodles, rice, and meats like beef, chicken, or pork. It adds a savory and slightly sweet flavor to the dish, enhancing its taste and providing a rich and glossy coating.

In conclusion, Cantonese sauce is a versatile brown sauce originating from China. It is made with a combination of soy sauce, oyster sauce, hoisin sauce, and other ingredients, resulting in a flavorful and well-balanced sauce. Its usage in Cantonese cuisine brings a delightful taste to numerous dishes, making it a popular choice for stir-fries and other Chinese-inspired recipes.

Facts about Cantonese sauce:

  1. Cantonese cuisine, which hails from the Guangdong province of China, is known for its delicate flavors and emphasis on fresh ingredients. Cantonese sauce is a reflection of these culinary principles.
  2. Soy sauce, one of the main ingredients in Cantonese sauce, is a fermented condiment made from soybeans, water, salt, and sometimes roasted grains. It has been a staple in Chinese cuisine for centuries.
  3. Oyster sauce, another key component of Cantonese sauce, is made by cooking oysters and condensing their flavorful juices. It adds a distinct umami taste to the sauce.
  4. Cantonese sauce is a key element in many popular Cantonese dishes, such as sweet and sour pork, beef with broccoli, and Cantonese-style chow mein. Its versatility allows it to complement a wide range of ingredients and create delicious combinations.
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