La Choy Wok On Line | Recipe Index
I had a craving for Chinese tonight, and especially Buddha’s Garden, but had no seitan or tofu in the house .
So I came up with a szechuan sauce (adapting a recipe from the site above: their test batch was for 25 servings and the full-on recipe was for 100, so I had to adapt a bit).
Szechaun stir fry sauce
- 1/4 tsp ginger (I used powdered)
- pinch to 1/4 tsp cayenne (1/8 made it quite invigorating)
- 1 tsp/2 cloves garlic
- 1/2 tsp sugar
- 1 tbsp cornstarch
- 1/4 cup soy sauce
- 1/2 cup water
Mix it all together, cook up your other stuff, then when it’s almost done, pour this over the top, stirring to get it mixed it.
Stir it around while it boils up and thickens: it has a rich brown gravy-like color.
I added it to 2 carrots, peeled and sliced thin, and 2 broccoli crowns, chopped, and just cooked them in a little oil, adding water as needed.
Fast, easy, and good, if a tad too spicy for younger tongues.
The rest of those recipes might be worth exploring as well: they’re obviously intended for the trade, but can be adjusted.