Chinese White Sauce
by Tarla Dalal
Added to 160 cookbooks
This recipe has been viewed 344532 times
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.
Nutrient values per cup
|Vitamin A||214.3 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.7 mg|
|Vitamin C||17.1 mg|
|Folic Acid||39.8 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.