The Everything Chinese Cookbook (9 page)

1 small clove garlic, chopped

½ green onion, mainly white part, thinly sliced

¼ cup dark soy sauce

2 teaspoons black rice vinegar

1 teaspoon Hot Chili Oil (page 23)

½ teaspoon sugar

¼ teaspoon sesame oil

1 teaspoon cornstarch mixed with 4 teaspoons water

1. Combine garlic clove and green onion with the dark soy sauce, black rice vinegar, Hot Chili Oil, sugar, and sesame oil. Process in a blender or food processor until smooth.
   
2. In a small saucepan, bring the sauce to a boil. Give the cornstarch-and-water mixture a quick stir. Add to the sauce, stirring vigorously to thicken. Cool and serve as a dip or serve hot with noodles.
   

Yields
cup

This spicy sauce adds bite to noodle and tofu dishes. For a milder sauce, leave out the chili oil.

Yields
cup

Feel free to serve this spicy sauce with other Chinese dumplings besides Potstickers (page 41).

2 tablespoons dark soy sauce

2 tablespoons light soy sauce

¼ teaspoon sesame oil

1 teaspoon oyster sauce

2 teaspoons black rice vinegar

1 teaspoon sugar

1 teaspoon Hot Chili Oil (page 23)

1 teaspoon cilantro leaves, finely chopped

Combine all the ingredients.

Intriguing XO Sauce

For an exotic twist, try adding a teaspoon of XO sauce to your favorite dipping sauce recipe. First served at Hong Kong Chinese restaurants, this flavorful sauce is an intriguing mix of seafood and spicy seasonings such as hot chilies and garlic.

1½ tablespoons black bean sauce

2 teaspoons sugar

1 tablespoon oyster sauce

1 teaspoon Chinese rice wine or dry sherry

¼ teaspoon chili sauce with garlic

½ cup water

Combine all the ingredients.

½ cup hoisin sauce

1 clove garlic, finely chopped

1 teaspoon finely chopped ginger

1 teaspoon black rice vinegar, or to taste

½ teaspoon sesame oil

Combine all the ingredients.

What about Duck Sauce?

Not sure whether to serve duck sauce or plum sauce with your mandarin pancakes? Actually, both terms refer to the same sweet and spicy sauce. Plum sauce was nicknamed “duck sauce” after Western Chinese restaurants began serving it with Peking Duck, under the mistaken impression that this was an authentic practice. In reality, Peking Duck is traditionally served with hoisin sauce. But whatever name it goes by, the thick reddish sauce makes an excellent dipping sauce for Egg Rolls (page 32) and goes well with sparerib and chicken dishes.