Strange question, I know, but I'm looking for a recipe for the brown sauce that is typically in a dish like Beef w/ Broccoli that I get from my local Chinese food joint.
My daughter (she's 2) goes nuts for the veggies in the sauce, but doesn't tend to eat them plain. So... you get the picture.

Keep in mind- southern white guy here, so I hope it isn't too difficult. Any guidance would be appreciated.

Todd

 

umm....correct me if im wrong but i think its soy sauce? or some type of one?

 

no.. its the left over sauce from when they fry up the veggies with the beef or chicken.. i know what he is talking about.. its like a slimy brown goo that the meat sits in.. lolz

 

it's a mix of sugar, corn starch, soy sauce and water. guess you like chinese food LOL, btw chinese people don't like those type of brocolli, there's a thing call chinese brocolli that you can buy from chinese supermarkets, and it's very easy to cook. pm me if you want to know.

 

I know there's this brown sauce that they put on Dim Sum, called oyster sauce--damned stuff is GOOD, but then you've shot your sodium intake for the rest of the week

 

Sorry bud, being that I own a restaurant my dad doesn't even tell me what ingredients go into it...its not that simple to make. He makes all his ingredients from scratch.

 

, jk, gotta love the chinese food

 

I grew up on curry You gotta go buy VERMONT CURRY and put potatoes, carrots, onions, etc.... MMMMMMmMMMM

 

Yea unfortunitly im one of those chinese restaurant owner son. I have seen my dad makes all kind of sauces and he dosnt tell me whats in it. although i do kno that it is comprise of 15+ different ingredients. the basic is soy sauce and chicken broth. thats all i kno sorry

 

T Ho , I'm not a cook or a son of fancy chinese restaurant, but I can tell you a trick to Chinese food sauce...
Put whole bunch of different spice in it and you will get it...

Details for your Beef Brocoli sauce, I'll just start off with soy sauce, water, oyster sauce, sugar (yes, sugar is needed since oyster sauce is very salty) put in your pan then slowly adjust the taste you want: not sweet enough? more sugar, too rich? add water, you would even want to put a little grounded garlic bits in it if your kids like that... then as soon as you get the taste, have a little bowl of Cold water (a must.) then put some corn starch and mix with your finger ( use finger so you can feel the corn starch is totally disolve in with the water, if not, you'll have a little guueee thing that really won't help your appetite) then slowing pouring in your sauce and watch it thicken, remember don't put too much at a time... as soon as it thicken the way you want... Pour them out quick from the pan to your Vegies...

Hope it helps... again, I don't cook much, but then I enjoy cooking and my friends always complement my cooking...

I see Cooking as a mix of "sience project" and Art, if you know what i mean...

 

you might want to add some oil to it to....thats what my dad always does..oystersauce, sugar, cornstarch, and oil....the oil basically replaces the soy sauce because it will be salty enough without it and you get conflicting tastes with it...and its hard to find the right soy sauce..every brand taste different...
btw my dad owns a resteraunt too...doesnt cook the stuff tho...but he knows how too

 

yeah start off with oil. make sure you also put in corn starch to make it a little thick. oyster sauce is already thick but with water, it kinda looses its thickness so add some corn starch to it.

 

Start out with Chicken broth and warm up. Mix some corn starch in a separate dish with cold water or cold broth. Add the corn starch mixture to the chicken broth and add your oyster sauce to taste. Heat until thickened. Don't get carried away with the corn starch otherwise you get a jelly like mixture. I don't use sugar to offset the sodium of the oyster sauce. The veggies usually need the salt for flavor anyway.

Have fun Todd.

 

Add soy sauce to the come..
Ed

 

to the cats... I mean to the batch

 

Hey, thanks everyone. As soon as I get over this infection, stop coughing up blood, and start eating again, I'll give it a go.

 

SARS???

 

I'm lost. there all types of "brown sauce" in chinese food!

 

MSG and whatever brown ingredient you hae on hand.

ENd.

 

I'm sitting here chowing down on some chinese food and realized how easy it is.

Do what I do:

Order the Beef with broccoli from the place, but order the sauce on the side

Basically you'll get steamed beef with veges with a container of sauce. They give me a ton of the stuff when I order it, enough for 5 or so meals. I put a little on my lunch and take the rest home. Keeps for a long time.

I use it whenever I make stir fry at home.

 

MSG is a

 

Oh, c'mon, everyone knows white people don't get/transmit SARS. Just watch the news.

 

yea tell that to the millions of shady chinese food restaurants. I once visited my friend's shop, they have a 20 gallon barrel of the ****

that little "No MSG" logo? that doesnt mean MSG is not used..its kinda like "Say No to Drugs"

 

yes, that is so true. that's y sometime i avoid eating at chinese resteraunt. But no matter what i cant avoid it, my mom use it everyday in her cooking.