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 coriander root
20 times cracked black pepper
20g raw cane sugar
40g water
100g vegan mushroom sauce( at go Asia store you can buy small ones)
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 thickened.
It's done.
You can use it for cooking or store it in a jar.
(It lasts at least 1 week in the fridge)
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