Chinese White Sauce
by Tarla Dalal
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Chinese White Sauce is very different from the mildly flavoured Continental version, although it also has a creamy consistency and a pleasant white colour.
This vibrant sauce is made of clear vegetable stock, thickened with cornflour and perked up with typical Oriental flavorings like ginger and garlic.
This luscious and tongue-tingling sauce is used in the preparation of exciting vegetable preparations such as Stir Fried Broccoli, Baby Corn with Almonds , Broccoli and Paneer in Lemon Coriander Sauce etc.
- Combine the cornflour and clear vegetable stock in a deep bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the onions, ginger and garlic and sauté on a high flame for 1 minute.
- Add the cornflour-vegetable stock mixture, sugar and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally.
- Use as required.
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