Coriander Sauce for Asian dish

Updated: Apr 26

This recipe is just about the brown sauce, which I often use at my cooking events.

THE BROWN SAUCE for everything.

(For example you can make this typical vegetable tofu stir-fry with this sauce)

Usually any Asian restaurant has their own version of brown sauce

and use it for woks, noodles, stir fries and everything just by adding a bit of something.

A lot of people believe that this is gluten free but the sweet soy sauce or mushroom soy sauce is normally sweetened with wheat starch.

So if you are wheat free, this recipe is not suitable.

Otherwise meal prep this sauce when you have time and save a lot of time at your next cooking and money on takeaways.

Be careful if your roommate hates the smell of coriander...!

The coriander root is so fragrant that it makes your apartment smell like a Vietnamese restaurant.

I personally use my favorite olive oil to prepare this sauce.

Usually neutral heat stable oil such as peanuts oil is used at Asian restaurants,

(This amount of sauce is enough for 2-3 servings of stir- fried dish)

15g finely chopped garlic

15g finely chopped coriander root

20 times cracked black pepper

20g raw cane sugar

40g water

100g vegan mushroom sauce(Gluten free) or the product below.

STEP 1

Warm oil over low to medium heat.

Sautee garlic and coriander root (white part) until golden.

Sprinkle black pepper at the end.

STEP2

Add the mixture of" light soy sauce" and "vegan mushroom (sweet soy)sauce".

STEP 3

Add water.

Bring it to a boil then add sugar to thicken the sauce.

STEP 4

When the sauce is rather thickened, the sauce is done.

(It lasts at least 1 week in the fridge)

👉Extra step!

If you would like to use this sauce not as a stir-fry sauce but as a

condiment like "a ketchup " to serve with fired wonton or summer rolls.

you could make it even thicker by adding extra 60ml water mixed with 5g cornstarch.

At the event in April 2025 I served this sauce in this way.

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