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 Post subject: Chinese White Sauce For Buddhist Vegetables
PostPosted: Mon Jan 06, 2014 11:18 am 
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Bathes in Braggs

Joined: Thu Dec 09, 2010 5:28 pm
Posts: 1351
I *think* I tried this recipe in the past and it wasn't the same thing as getting it in a restaurant. The recipe was extremely hard to find so I thought I would post it here:


Ingredients:
2 cups of water
2 tablespoons of cornstarch
1 tablespoon sugar
1 tablespoon sesame or soy oil
1 teaspoon of powdered ginger
2 teaspoons of onion powder
1 teaspoon salt

Instructions:
1. Mix all in sauce pan, heat till thick.
2. Pour over Chinese vegtables, serve with rice.

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 Post subject: Re: Chinese White Sauce For Buddhist Vegetables
PostPosted: Mon Jan 06, 2014 11:20 am 
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Flounceiad 2011
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Joined: Tue Oct 19, 2010 8:26 pm
Posts: 5422
Location: A New England
Hmmm. I'd use fresh grated ginger, add some garlic, and maybe some soaked, pureed cashews to thicken it.

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 Post subject: Re: Chinese White Sauce For Buddhist Vegetables
PostPosted: Mon Jan 06, 2014 11:50 am 
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Vegan Since Before There Were Vegetables
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Joined: Sun Sep 05, 2010 8:43 pm
Posts: 10605
Location: Astoria, NY by way of San Diego, CA
Yeah, i'd definitely use fresh. I feel like cashews would be too creamy and not really like the sauce i've had in restaurants. When I googled Chinese White Sauce, I found a bunch of recipes right away including this one: http://www.bargaineering.com/articles/c ... cipes.html They use fresh ingredients and seemed to have some white wine in them, too. Mostly I remember these dishes being salty and garlicky.

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 Post subject: Re: Chinese White Sauce For Buddhist Vegetables
PostPosted: Tue Jan 07, 2014 3:44 pm 
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Invented Vegan Meringue
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Joined: Wed Oct 20, 2010 2:18 pm
Posts: 3891
Location: Portland, OR
Yeah, white cooking wine!

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