Cantonese Brown Sauce

"This recipe was originally posted by a former Zaar member."
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
photo by PalatablePastime photo by PalatablePastime
Ready In:
20mins
Ingredients:
6
Yields:
0.75 cup
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ingredients

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directions

  • Combine the ingredients, adding the cornstarch last.
  • Bring to a boil, stirring.

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Reviews

  1. Perfect with recipe#133513. My family love it! Thanks!
     
  2. It comes as a bit of an embarrassment that this recipe was posted by the first owner of the recipe in response to a recipe request I made in 2002. Shamefully, I had forgotten about it. It came to light again just this week while making Potscrubber's Ramen Noodle Egg Foo Yung. I finally made the sauce recipe to accompany Potsie's recipe, as he suggested. For the bottom line, the sauce was good, but a tad salty for me, so I would cut back a little on the oyster sauce by about a teaspoon if I made this again. Thanks for posting. ~Sue
     
  3. I made this to go with Pot Scrubber's Ramen Noodle Egg Foo Young and it was great! I added 1/4 teaspoon of dried ginger to spice it up a bit. Easy to make and delicious.
     
  4. I've just made this up ready to have on some egg foo yung for lunch. Really nice sauce. Instead of cooking on the stove top I cooked in the microwave in my pyrex jug. Thanks for posting.
     
  5. Great sauce. My take on it is to dismiss the oyster sauce. I use 3/4 cup water, add 1 or 2 tsp. Better Than Bouillon Beef Flavor. Add a small splash of fish sauce, a small splash of vinegar, a couple small pinches sugar, 1 or 2 chopped Thai chilies and lotsa freshly ground black pepper then follow with the cornstarch. Yum, yum.
     
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Tweaks

  1. Great sauce. My take on it is to dismiss the oyster sauce. I use 3/4 cup water, add 1 or 2 tsp. Better Than Bouillon Beef Flavor. Add a small splash of fish sauce, a small splash of vinegar, a couple small pinches sugar, 1 or 2 chopped Thai chilies and lots freshly ground black pepper then follow with the cornstarch. Yum, yum.
     
  2. I made this with the ramen noodle egg foo yung. I made it for my parents and my mom didn't have beef bouillon or beef broth, but she had chicken bouillon instead. It came out absolutely yummy!
     

RECIPE SUBMITTED BY

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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