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Recipe question? Garlic Sauce

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Periwinkle  Send Periwinkle a private message!




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Posted on Monday, March 03, 2008 - 06:35 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

HI you cooks and cookettes! (That's a pun, Greg). I lurk and linger and have started watching the Food Channel and definitely enjoying your foods and meals.

Perhaps you're the ones to ask. I have a favorite Chinese restaurant in town and the only Ch. restaurant that makes garlic sauce the way they do it.

I've tried to come up with the recipe myself at home but just can't cut it. No, I haven't searched online.
This sauce is brown, looks like it's thickened with cornstarch--it has that translucent quality to it, it Does have green onions in it, is sweet and very garlicky. And, it's served in generous amounts. Does it have soy sauce? ginger? Not sure.
Would anyone here, know? Thanks

Denise--Northern Wisconsin, Z3b
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Susanq  Send Susanq a private message!



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Posted on Monday, March 03, 2008 - 08:29 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I'm sure Greg will be the one to help you with this one, Denise, with all of his Asian expertise. Sorry I can't.

SusanQ - Zone 4b-5b Wisconsin
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Periwinkle  Send Periwinkle a private message!




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Posted on Tuesday, March 04, 2008 - 09:44 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

It's disappointing to not get a response back (except for you, Susan). This is twice now I've posted on the food threads and with an exception of 1 or 2, don't get a response.
Sheesh.

Denise--Northern Wisconsin, Z3b
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Dishesdone  Send Dishesdone a private message!



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Posted on Tuesday, March 04, 2008 - 09:55 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Denise, I don't know much about Asian cooking or garlic sauce, but if it's brown, I'd assume it has soy sauce in it.

Try using some oyster sauce, some soy, garlic, a little ginger, green onions, maybe some sugar for the sweetness, or honey, some chicken or vegetable broth? Keep experimenting, you'll get something you like, I'm sure!

I googled Chinese Garlic sauce and came up with a lot of hits. Hope this helps!

http://vegetarian.about.com/od/sidevegetabledishes/r/broccolisweet.htm
http://www.google.com/search?hl=en&q=chinese+garlic+sauce&btnG=Google+Searc h
http://www.recipezaar.com/3990
http://www.cdkitchen.com/recipes/cat/420/0.shtml

Dishesdone - New York, Zone "7"
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Posted on Tuesday, March 04, 2008 - 09:57 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I forgot, maybe if you ask the restaurant what the ingredients are that they use we could help you figure out amounts. Just tell them you have allergies. I always have to ask because I have a shellfish allergy.

Dishesdone - New York, Zone "7"
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Blue_moon  Send Blue_moon a private message!



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Posted on Tuesday, March 04, 2008 - 10:10 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

i don't know asian either, but if you asked a chocolate question i bet i could answer it!

Blue_moon - ca, Zone "9"
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Periwinkle  Send Periwinkle a private message!




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Posted on Tuesday, March 04, 2008 - 10:50 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Shoot! I ran down to the gas station to get some pop and was going todelete this when I came back. Too late. Sorry, I was just frustrated.

Thanks Carol, oh yes, I have asked what the ingredients were; the only for sure ingred. I got was green onions.
Yes, I've experiented Carol -for a few years in fact, using soy sauce, sesame oil, brown sugar etc. but I'm not close yet. Often, I'll look through the Chinese aisle at the grocery stores. (We haven't gone to a specialty store--there is one about 1-1/2 hrs. from here but no reason to go there except for the Chinese ingredient).

Thanks for responding.

Denise--Northern Wisconsin, Z3b
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Suzyqt1968  Send Suzyqt1968 a private message!



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Posted on Friday, March 14, 2008 - 09:43 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I've been keeping your request in mind Denise. I wonder if it isn't a black bean based sauce?

Here is a store bought product
http://importfood.com/salk0801.html

I can't find a recipe for the sauce itself but I find lots of recipes that use the sauce.

Suzyqt1968 - Washington, Zone "7-8"
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Dishesdone  Send Dishesdone a private message!



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Posted on Saturday, March 15, 2008 - 08:31 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

That sounds nice, Suzy, black bean sauce. I can find that around here.

I found a recipe for the sauce
http://www.recipesource.com/ethnic/asia/chinese/black-bean-sauce1.html

and when I was googling I found this recipe that sounds (and looks) really good to me, even though it's not the same sauce you are looking for Denise, I figured I'd post the link :)

http://www.elise.com/recipes/archives/002010grilled_lime_chicken_with_black _bean_sauce.php

Dishesdone wrote on Tuesday, March 04, 2008 - 09:57 pm:

but if you asked a chocolate question i bet i could answer it!

LOL!

Dishesdone - New York, Zone "7"
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Lsr80308  Send Lsr80308 a private message!

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Posted on Saturday, March 15, 2008 - 11:38 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Hi Denise,

Is the sauce hot as well as sweet? Does it have red chiles in it? Tell us some of the dishes that have this sauce at the restaurant - that might help.

Lee

Lsr80308 - Colorado, Zone "5"
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Periwinkle  Send Periwinkle a private message!




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Posted on Saturday, March 15, 2008 - 01:49 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Thank you so much Suzy, Carol and Lee.
I think I tried black bean sauce Suzy and I couldn't quite duplicate the recipe. I am willing to try again though. And your recipe sounds good too CArol.

Yes, Lee it is sweet and spicy. I don't honestly know if it has red chiles; it does have green onions.

Actually the recipes are:
shredded beef in garlic sauce, shrimp in garlic sauce, shredded pork in garlic sauce, scallops in garlic sauce etc. Sometimes we even order a little extra cup of sauce on the side.
I have not seen this sauce mentioned in other restaurants' menus, and those that have it, it's not the same, not even close.

Denise--Northern Wisconsin, Z3b
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Posted on Saturday, March 15, 2008 - 01:53 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

You can take it to a lab and maybe they can tell you what's in it :) Something like that Seinfeld episode where they wanted to see if the yogurt was really fat-free or something! LOL! Will they sell you a quart or so of the sauce? I used to buy roquefort cheese dressing from a restaurant here because I loved it.

Dishesdone - New York, Zone "7"
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Suzyqt1968  Send Suzyqt1968 a private message!



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Posted on Friday, April 11, 2008 - 08:57 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Denise..I know this recipe is nothing AT ALL like the one you are looking for but when I saw the molasses as an ingredient I thought of you. It would make a sauce brown and sweet..just a thought! Sounds really good either way!! :-)



Black Thai Pork

This is sooooo good ... so don't let the list of ingredients throw
you. Once everything is ready, this is a simple dish to prepare. Pork
strips are easier to cut if you partically freeze the chops before
cutting.

4 boneless pork chops, cut into stir-fry strips
1 cup salsa OR picante sauce
1/2 cup peanut butter
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon sesame seed, toasted if desired
2 tablespoons thinly sliced green onions
3 cups hot cooked cellophane noodles or rice

For sauce, in a medium saucepan combine salsa, peanut butter, soy
sauce, vinegar, molasses and water. Bring to boiling, stirring often.
Keep warm.

Meanwhile, in a plastic or paper bag combine chili powder, ginger,
garlic salt and pepper. Add pork strips; shake until pork is coated
with spice mixture.

In a large skillet heat vegetable oil over medium-high heat; cook and
stir pork strips for 2 to 3 minute or until cooked through.

Spoon the sauce onto individual plates. Arrange the pork strips on
top of sauce. Sprinkle with sesame seed, then top with green onions.
Serve with noodles or rice.

Suzyqt1968 - Washington, Zone "7-8"
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Monique  Send Monique a private message!



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Posted on Saturday, April 12, 2008 - 07:05 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Denise..I am so sorry I never even saw this! I don't know how that happened?

I have a few sauces I like,one in particular,..but is it sticky?

My sauces are a bit sticky..and there are no beans..

You started a thread that's coming up w/ good recipes:)

So many recipes..
http://www.recipezaar.com/281396

Monique Quebec Zone 5
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Greg  Send Greg a private message!



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Posted on Saturday, April 12, 2008 - 07:11 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Sorry Denise, I missed this post before.

I would guess the sauce probably has Shao Hsing added. That is a chinese rice wine that could be sweetened. From the description of your sauce I would say it probably would contain the following ingredients:

minced garlic (lots)
rice vinegar (maybe black rice vinegar)
Shao Hsing
soy sauce
sugar
maybe chili paste
probably a bit of broth
cornstarch for thickening
could have some ginger
pepper
maybe Szechuan pepper
sesame oil
green onions

I would start with the hot pan. Oil goes in first then the garlic and ginger. Cook it for a few seconds but don't let it burn. I would add a sprinkle of sugar and pepper, then start adding the liquids. I would just splash in a little bit of each - vinegar, soy, shao hsing, broth, splash of sesame oil. Then stir in a tsp of chili paste if desired and finally some cornstarch stirred with some cold water to make a slurry. Green onions at the very end when you toss whatever you are having with the sauce.

I don't really measure and often this changes depending on what i have on hand.

Greg - ND, Zone "4"
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Periwinkle  Send Periwinkle a private message!



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Posted on Saturday, April 12, 2008 - 05:54 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Suzy, thank you---I will try the recipe; it looks very yummily-awesome!
Thank you Monique; you are a sweetie and I will try that link.
Thanks Greg---your suggestion I will try.
Greg, any alternative if I can't find the Shao Hsing?

Denise--Northern Wisconsin, Z3b
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Dishesdone  Send Dishesdone a private message!



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Posted on Saturday, April 12, 2008 - 06:57 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Check out foodsubs, Denise, there are a couple subs for it. I can never find it around here.

http://www.foodsubs.com/WinesRice.html

Dishesdone - New York, Zone "7"
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Posted on Sunday, April 13, 2008 - 06:33 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I thought of something else..Do you have the Soy Very? Sauces in the large bottles? Maybe one would suit you:) I like them..

Monique Quebec Zone 5
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Posted on Sunday, April 13, 2008 - 07:51 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Monique wrote on Sunday, April 13, 2008 - 06:33 am:

I like them.

me, too!

Dishesdone - New York, Zone "7"