Hi, can somebody point me to a place that will tell me how to make those
yummy orange/lemon/etc glazes that I find on take-out chinese food?

Zippy P wrote:
>
> Hi, can somebody point me to a place that will tell me how to make those
> yummy orange/lemon/etc glazes that I find on take-out chinese food?


The sauce for stir fried dishes is easy. You start off by pushing the food
over to the sides of the wok pour in some chicken stock and soy sauce. Mix
some corn starch with some water and pour it into the broth. It will
thicken quickly. If it is too thin, add more corn starch slurry. If it is
too thick add more broth.

Dave Smith wrote:
> Zippy P wrote:
>> Hi, can somebody point me to a place that will tell me how to make those
>> yummy orange/lemon/etc glazes that I find on take-out chinese food?
>
>
> The sauce for stir fried dishes is easy. You start off by pushing the food
> over to the sides of the wok pour in some chicken stock and soy sauce. Mix
> some corn starch with some water and pour it into the broth. It will
> thicken quickly. If it is too thin, add more corn starch slurry. If it is
> too thick add more broth.

Sorry, the only possible way to make a stir fry is to open a bottle of
<someones> sauce and pour. I always laugh when we occasionally go to a
regional market chain (Wegmans) where they have a tabloid style magazine
stacked out by the door with all of the "secrets" to making "great"
food. Every single recipe involves "open a jar/bottle of Wegmans xxxxx
sauce..."

Zippy P wrote:
> Hi, can somebody point me to a place that will tell me how to make those
> yummy orange/lemon/etc glazes that I find on take-out chinese food?
>
>
Chinese sauces are typically constructed to the cooks taste. So you need
to experiment.

For an orange sauce I would use orange rind (maybe a teaspoon), orange
juice (~ 1 cup), stock, some brown sugar, soy sauce, finely chopped
fresh garlic and a little ginger. Drizzle in corn starch dissolved in
cold water to thicken.

Lemon is similar only use lemon instead of orange.

George wrote:

> Zippy P wrote:
> > Hi, can somebody point me to a place that will tell me how to make
> > those yummy orange/lemon/etc glazes that I find on take-out chinese
> > food?
> >
> >
> Chinese sauces are typically constructed to the cooks taste. So you
> need to experiment.
>
> For an orange sauce I would use orange rind (maybe a teaspoon),
> orange juice (~ 1 cup), stock, some brown sugar, soy sauce, finely
> chopped fresh garlic and a little ginger. Drizzle in corn starch
> dissolved in cold water to thicken.
>
> Lemon is similar only use lemon instead of orange.

Marmalade works as well.

--
-Gina in Italy

Favorite phrase of the day: Assistant to the apocalypse

"ravenlynne" > wrote in
:

> George wrote:
>
>> Zippy P wrote:
>> > Hi, can somebody point me to a place that will tell me how to make
>> > those yummy orange/lemon/etc glazes that I find on take-out chinese
>> > food?
>> >
>> >
>> Chinese sauces are typically constructed to the cooks taste. So you
>> need to experiment.
>>
>> For an orange sauce I would use orange rind (maybe a teaspoon),
>> orange juice (~ 1 cup), stock, some brown sugar, soy sauce, finely
>> chopped fresh garlic and a little ginger. Drizzle in corn starch
>> dissolved in cold water to thicken.
>>
>> Lemon is similar only use lemon instead of orange.
>
> Marmalade works as well.
>

so does oj, lime or lemon frozen concentrate and coconut milk instead of
chicken stock works too...Some sherry, hot sauce or some black bean paste
can be optional add ins. Cranberry jelly makes for a nice sauce base too

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore