Chinese White Sauce

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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 soups, snacks and vegetable preparations.

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Preparation Time:    Cooking Time:     Makes 3 cups
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1/2 cup finely chopped onions
1 tbsp oil
2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
3 tbsp cornflour
3 cups clear vegetable stock
a pinch of sugar
salt to taste

  1. Combine the cornflour and vegetable stock in a bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the onions, ginger and garlic and sauté on a high flame for 1 minute.
  3. Add the cornflour-stock mixture, sugar and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally.
  4. Use as required.

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 on 14 Mar 13 09:19 AM

Used this stock to prepare a Chinese soup, Mushroom and vermicelli soup