Chinese Brown Sauce. Really Good lo Mein Sauce.
Chinese Brown Sauce for Lo Mein
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Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
???? The Chinese sauce you NEED to know: Oyster Gravy Sauce! #Shorts
If you don’t have a go-to oyster gravy sauce recipe yet, this one is for you!! It’s an easy Chinese staple that works great whether you choose to use it as a dipping sauce or a drizzle-all-over sauce ????
What do you like to pair oyster gravy sauce with?
Check out all of our recipes on
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The Only Sauce You Need For All Your Stir Fry Recipes | Chinese Brown Sauce Recipe
To order Sweet Adjeley Seasoning Please contact Hertage Distributors @ 9736224406 and they would ship it to you, anywhere in the USA Thank You ????✌????❤️
Ingredients:
1cup - Soy Sauce
2cups - Water
1/2cup - Honey
2 - Garlic Cloves
Ginger - 2 thumb sizes
1 - Shallot or Onion
1 - Habanero Pepper
1tsp - Rice Wine Vinegar
1tsp - Sesame Oil
???? How to make ICONIC Chinese “brown sauce” #Shorts
Here’s how to make the iconic “brown sauce” that Chinese restaurants keep gallons of on-hand at all times ???? Any dish that uses a dark sauce, uses brown sauce!
What do you use brown sauce for?
Check out all of our recipes on and check out the Canto Cooking Club at
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UNIVERSAL Stir Fry Sauce - For veggies, meat, rice, noodles!
A secret from Thai restaurants—a universal sauce that you can use to stir fry anything! Thanks to Skillshare for sponsoring the video. The first 1000 people to use the link will get a free trial of Skillshare Premium Membership:
Use can use this sauce as is, or jazz it up when you cook with tips in the video, but this will save you a lot of time when you need food fast. It works as a stir fry sauce for meat, vegetables, and even for fried rice and fried noodles. You can also use it for a meat marinade! In this video I also demo how to use the sauce in a basic stir-fry that you can modify using whatever ingredients you have.
00:00 What is a universal stir fry sauce?
01:04 How to make the stir fry sauce
05:35 Stir-frying 101 - Demo of a basic stir fry using this sauce
CHECK OUT ALL MY STIR-FRY RECIPES HERE!
WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at