Let's say you're at the mall and you're starving so you go to the
Chinese place in the food court. You have a choice of steamed rice,
fried rice (for a buck extra), or noodles. The noodles have just a few
pieces of veggies in there (cabbage, carrot, maybe onion) and some
sort of soy sauce dressing. What is that dressing? Is it just soy
sauce?

On Jan 9, 11:53 am, Scooter > wrote:
> Let's say you're at the mall and you're starving so you go to the
> Chinese place in the food court. You have a choice of steamed rice,
> fried rice (for a buck extra), or noodles. The noodles have just a few
> pieces of veggies in there (cabbage, carrot, maybe onion) and some
> sort of soy sauce dressing. What is that dressing? Is it just soy
> sauce?
I am thinking it is simply soy sauce. However, a much better simple
sauce can be made from soy sauce, Chiangkang vinegar - black vinegar
made from glutinous rice - , and sesame oil. If you want to get a bit
fancy my wife suggests dicing the scallion portion of a green onion
and shaving some ginger root. Mix it all up and it is a pretty nice
sauce. This same sauce can also be used for dumplings.

Scooter wrote:
> Let's say you're at the mall and you're starving so you go to the
> Chinese place in the food court. You have a choice of steamed rice,
> fried rice (for a buck extra), or noodles. The noodles have just a few
> pieces of veggies in there (cabbage, carrot, maybe onion) and some
> sort of soy sauce dressing. What is that dressing? Is it just soy
> sauce?
>
I think it depends. If it is an industrial place at the non-Asian mall
it could be just soy sauce. Or it could also have stuff such as hoisin,
chili sauce, garlic, rice wine, fermented beans, black vinegar,
mushrooms, stock, sesame oil, scallions etc. in it.

On Jan 10, 1:22 pm, Sqwertz > wrote:
> On Wed, 9 Jan 2008 10:53:46 -0800 (PST), Scooter wrote:
> > Let's say you're at the mall and you're starving so you go to the
> > Chinese place in the food court. You have a choice of steamed rice,
> > fried rice (for a buck extra), or noodles. The noodles have just a few
> > pieces of veggies in there (cabbage, carrot, maybe onion) and some
> > sort of soy sauce dressing. What is that dressing? Is it just soy
> > sauce?
>
> Soy sauce, sugar, and oil mostly. The oil probably had some
> garlic fried in it, and the noodles will also be flavored from
> the action of the wok as well.
>
> -sw

It will be sesame oil not to be confused with vinegar for dumplings
both common in the Asian communities.

Sqwertz wrote:
> On Wed, 9 Jan 2008 10:53:46 -0800 (PST), Scooter wrote:
>
>> Let's say you're at the mall and you're starving so you go to the
>> Chinese place in the food court. You have a choice of steamed rice,
>> fried rice (for a buck extra), or noodles. The noodles have just a few
>> pieces of veggies in there (cabbage, carrot, maybe onion) and some
>> sort of soy sauce dressing. What is that dressing? Is it just soy
>> sauce?
>
> Soy sauce, sugar, and oil mostly. The oil probably had some
> garlic fried in it, and the noodles will also be flavored from
> the action of the wok as well.
>
> -sw

Wok chi? (IIRC)

--
Jean B.

Jean B. wrote:
> Sqwertz wrote:
>
>> On Wed, 9 Jan 2008 10:53:46 -0800 (PST), Scooter wrote:
>>
>>> Let's say you're at the mall and you're starving so you go to the
>>> Chinese place in the food court. You have a choice of steamed rice,
>>> fried rice (for a buck extra), or noodles. The noodles have just a few
>>> pieces of veggies in there (cabbage, carrot, maybe onion) and some
>>> sort of soy sauce dressing. What is that dressing? Is it just soy
>>> sauce?
>>
>>
>> Soy sauce, sugar, and oil mostly. The oil probably had some
>> garlic fried in it, and the noodles will also be flavored from
>> the action of the wok as well.
>>
>> -sw
>
>
> Wok chi? (IIRC)
>

FYI try a mix of equal parts sesame oil, soy sauce and saki, shaken
together to form a sauce.
--
JL

Joseph wrote on Sat, 12 Jan 2008 07:45:25 -0800:

JL> Jean B. wrote:
??>> Sqwertz wrote:
??>>
??>>> On Wed, 9 Jan 2008 10:53:46 -0800 (PST), Scooter wrote:
??>>>
??>>>> Let's say you're at the mall and you're starving so you
??>>>> go to the Chinese place in the food court. You have a
??>>>> choice of steamed rice, fried rice (for a buck extra),
??>>>> or noodles. The noodles have just a few pieces of
??>>>> veggies in there (cabbage, carrot, maybe onion) and some
??>>>> sort of soy sauce dressing. What is that dressing? Is it
??>>>> just soy sauce?
??>>>
??>>> Soy sauce, sugar, and oil mostly. The oil probably had
??>>> some garlic fried in it, and the noodles will also be
??>>> flavored from the action of the wok as well.
??>>>
??>>> -sw
??>>
??>> Wok chi? (IIRC)
??>>
JL> FYI try a mix of equal parts sesame oil, soy sauce and
JL> saki, shaken together to form a sauce.

That should work well but I'd use Mirin instead of Sake to get a
little extra sweetness and, as has been suggested, fry a little
garlic in the oil before adding the rest.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Joseph Littleshoes wrote:
> Jean B. wrote:
>> Sqwertz wrote:
>>
>>> On Wed, 9 Jan 2008 10:53:46 -0800 (PST), Scooter wrote:
>>>
>>>> Let's say you're at the mall and you're starving so you go to the
>>>> Chinese place in the food court. You have a choice of steamed rice,
>>>> fried rice (for a buck extra), or noodles. The noodles have just a few
>>>> pieces of veggies in there (cabbage, carrot, maybe onion) and some
>>>> sort of soy sauce dressing. What is that dressing? Is it just soy
>>>> sauce?
>>>
>>>
>>> Soy sauce, sugar, and oil mostly. The oil probably had some
>>> garlic fried in it, and the noodles will also be flavored from
>>> the action of the wok as well.
>>>
>>> -sw
>>
>>
>> Wok chi? (IIRC)
>>
>
> FYI try a mix of equal parts sesame oil, soy sauce and saki, shaken
> together to form a sauce.
> --
> JL

In my case, very little sake.

--
Jean B.

James Silverton wrote:

> Joseph wrote on Sat, 12 Jan 2008 07:45:25 -0800:
> JL> FYI try a mix of equal parts sesame oil, soy sauce and
> JL> saki, shaken together to form a sauce.
>
> That should work well but I'd use Mirin instead of Sake to get a little
> extra sweetness and, as has been suggested, fry a little garlic in the
> oil before adding the rest.
> James Silverton
> Potomac, Maryland

Yes, mirin also crossed MY alleged mind. BTW, what brands do
folks here favor? It's hard to find ones without corn syrup now.

--
Jean B.

James Silverton wrote:
> Joseph wrote on Sat, 12 Jan 2008 07:45:25 -0800:
>
> JL> Jean B. wrote:
> ??>> Sqwertz wrote:
> ??>>
> ??>>> On Wed, 9 Jan 2008 10:53:46 -0800 (PST), Scooter wrote:
> ??>>>
> ??>>>> Let's say you're at the mall and you're starving so you
> ??>>>> go to the Chinese place in the food court. You have a
> ??>>>> choice of steamed rice, fried rice (for a buck extra),
> ??>>>> or noodles. The noodles have just a few pieces of
> ??>>>> veggies in there (cabbage, carrot, maybe onion) and some
> ??>>>> sort of soy sauce dressing. What is that dressing? Is it
> ??>>>> just soy sauce?
> ??>>>
> ??>>> Soy sauce, sugar, and oil mostly. The oil probably had
> ??>>> some garlic fried in it, and the noodles will also be
> ??>>> flavored from the action of the wok as well.
> ??>>>
> ??>>> -sw
> ??>>
> ??>> Wok chi? (IIRC)
> ??>>
> JL> FYI try a mix of equal parts sesame oil, soy sauce and
> JL> saki, shaken together to form a sauce.
>
> That should work well but I'd use Mirin instead of Sake to get a little
> extra sweetness and, as has been suggested, fry a little garlic in the
> oil before adding the rest.
>
> James Silverton
> Potomac, Maryland

Oh yes, for sure, ginger as well, use as a marinade, dipping sauce,
basting or added to the appropriate foods. I have seen versions that
have mustard in them and various other spices as well as chopped green
onions. I particularly like the basic sauce of equal parts with tofu.

And of course the sauce served with stir fried noodles & sliced cabbage....

I can never recall its Japanese name "unami"? "onami"? "unaki"?
something like that.

One thing i wont use in the sauce is the commonly available Chinese Shao
Xing rice wine. Perhaps its an acquired taste, but i have no desire to
acquire a taste for it.
--
JL

Sqwertz wrote:

> On Sat, 12 Jan 2008 09:01:53 -0800, Joseph Littleshoes wrote:
>
>
>>One thing i wont use in the sauce is the commonly available Chinese Shao
>>Xing rice wine.
>
>
> Shaohsing wine is nearly impossible to find except in cooking
> versions (salt added). I don't recall if I could find it in the
> BA, but certainly not here in Austin (which has a large selection
> of Chinese goods).

We have both the square bottle of salted "cooking wine" and the round
bottle of ordinary non salted rice wine available here in the SF bay
area. $2.50 for a bottle of the non salted.

>
> I use the cooking version in almost every stir fry or marinade.
> On it's own it tastes terrible, but mixed with other stuff, adds
> a characteristic oriental flavor.

I have added the barest half tsp. to a rice dish with satisfactory
results, but i prefer the Japanese sake rather than the Chinese rice wine.
--
JL

>
> -sw

Sqwertz wrote:
> On Sat, 12 Jan 2008 09:01:53 -0800, Joseph Littleshoes wrote:
>
>> One thing i wont use in the sauce is the commonly available Chinese Shao
>> Xing rice wine.
>
> Shaohsing wine is nearly impossible to find except in cooking
> versions (salt added). I don't recall if I could find it in the
> BA, but certainly not here in Austin (which has a large selection
> of Chinese goods).
>

I can get both the cooking and "regular" versions in NYC Chinatown.


> I use the cooking version in almost every stir fry or marinade.
> On it's own it tastes terrible, but mixed with other stuff, adds
> a characteristic oriental flavor.
>
> -sw

Same opinion here. It just adds that certain taste you expect.

Sqwertz wrote:
> On Sat, 12 Jan 2008 13:25:55 -0500, George wrote:
>
>> Sqwertz wrote:
>>> On Sat, 12 Jan 2008 09:01:53 -0800, Joseph Littleshoes wrote:
>>>
>>>> One thing i wont use in the sauce is the commonly available Chinese Shao
>>>> Xing rice wine.
>>> Shaohsing wine is nearly impossible to find except in cooking
>>> versions (salt added). I don't recall if I could find it in the
>>> BA, but certainly not here in Austin (which has a large selection
>>> of Chinese goods).
>>>
>> I can get both the cooking and "regular" versions in NYC Chinatown.
>
> Yeah, well... Texas has a ****ed up alcohol importation
> scheme/racket (called the TABC), which is probably why we can't
> get it here.
>
> -sw

Bet it can't beat PA (my home state) which is only one of the two states
in the US which still have only government owned and operated liquor
stores.

Sqwertz wrote:
> On Sat, 12 Jan 2008 14:13:13 -0500, George wrote:
>
>> Sqwertz wrote:
>>> On Sat, 12 Jan 2008 13:25:55 -0500, George wrote:
>>>
>>>> Sqwertz wrote:
>>>>> On Sat, 12 Jan 2008 09:01:53 -0800, Joseph Littleshoes wrote:
>>>>>
>>>>>> One thing i wont use in the sauce is the commonly available Chinese Shao
>>>>>> Xing rice wine.
>>>>> Shaohsing wine is nearly impossible to find except in cooking
>>>>> versions (salt added). I don't recall if I could find it in the
>>>>> BA, but certainly not here in Austin (which has a large selection
>>>>> of Chinese goods).
>>>>>
>>>> I can get both the cooking and "regular" versions in NYC Chinatown.
>>> Yeah, well... Texas has a ****ed up alcohol importation
>>> scheme/racket (called the TABC), which is probably why we can't
>>> get it here.
>> Bet it can't beat PA (my home state) which is only one of the two states
>> in the US which still have only government owned and operated liquor
>> stores.
>
> I used to live in PA, too, and was familiar with the State Store
> Scheme. Which is why we always went to West Virginia (where the
> drinking age was 18).
>
> When I last lived in Ohio (1998), all the liquor stores (package
> stores, ABC stores) were state run, I believe. And the hours!
> You couldn't even buy beer on Sunday.
>
> -sw

They still charge the 18% 1936 Johnstown flood recovery tax only the
legislature decided some time ago that it is too embarrassing to print
it out as a line item on the receipt.

On Sat, 12 Jan 2008 17:40:28 GMT, Sqwertz >
wrote:

>On Sat, 12 Jan 2008 09:01:53 -0800, Joseph Littleshoes wrote:
>
>> One thing i wont use in the sauce is the commonly available Chinese Shao
>> Xing rice wine.
>
>Shaohsing wine is nearly impossible to find except in cooking
>versions (salt added). I don't recall if I could find it in the
>BA, but certainly not here in Austin (which has a large selection
>of Chinese goods).
>
>I use the cooking version in almost every stir fry or marinade.
>On it's own it tastes terrible, but mixed with other stuff, adds
>a characteristic oriental flavor.
>
>-sw

i've found the unsalted stuff exactly once, in a store that was mostly
dedicated to chinese herbal medicine. of course when i ran out the
store had closed. i'm resigned to using the salted stuff now, but as
you say, i don't pour a glass of it.

you know, i never thought to ask at restaurants if they had it. has
anyone tried that?

your pal,
blake

your pal,
blake

On Sat, 12 Jan 2008 14:13:13 -0500, George >
wrote:

>Sqwertz wrote:
>> On Sat, 12 Jan 2008 13:25:55 -0500, George wrote:
>>
>>> Sqwertz wrote:
>>>> On Sat, 12 Jan 2008 09:01:53 -0800, Joseph Littleshoes wrote:
>>>>
>>>>> One thing i wont use in the sauce is the commonly available Chinese Shao
>>>>> Xing rice wine.
>>>> Shaohsing wine is nearly impossible to find except in cooking
>>>> versions (salt added). I don't recall if I could find it in the
>>>> BA, but certainly not here in Austin (which has a large selection
>>>> of Chinese goods).
>>>>
>>> I can get both the cooking and "regular" versions in NYC Chinatown.
>>
>> Yeah, well... Texas has a ****ed up alcohol importation
>> scheme/racket (called the TABC), which is probably why we can't
>> get it here.
>>
>> -sw
>
>Bet it can't beat PA (my home state) which is only one of the two states
>in the US which still have only government owned and operated liquor
>stores.

montgomery county, md, has the monopoly on liquor. i believe it's the
only *county* that does so. but the prices and service are pretty
decent.

your pal,
blake