|
Oyster-based Sauce
|
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry or sake
|
- 1 tablespoon cornstarch
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
|
|
|
|
Soy-based Sauce
|
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
|
- 1/4 teaspoon sugar
- 1 teaspoon sesame oil
|
|
|
|
Peking Sauce
|
- 1/4 cup chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon sugar
|
- 1 teaspoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
|
|
|
|
Yu-hsiang Sauce
|
- 3 tablespoons chicken broth
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
|
- 1 tablespoon dry sherry or sake
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
|
|
|
|
Miso Sauce
|
- 1/2 cup water
- 2 tablespoons miso
- 1 tablespoon soy sauce
|
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon sake or dry sherry
|
|
|
|
"Bob Weir" Sauce
|
- 1/4 cup lemon juice
- 2 1/2 tablespoons soy sauce
- 1 tablespoon worcestershire sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon sugar
|
- 1 tablespoon dry sherry or sake
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/2 teaspoon tamarind paste (optional)
|
