Cantonese sauce is a type of gravy used as a base for various Chinese dishes. Essentially made up of soy sauce, this savoury elixir gives dishes a distinct taste when served at a Chinese restaurant.
Cantonese sauce has a sweet, sour taste, but not too sharp. It can be spicy, as some variations add chilli oil. It's an essential Asian cooking sauce that can improve the taste of your dishes and speed up cooking. Here are five simple steps for making it at home.
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Ingredients
This Cantonese sauce is a mix of different flavours coming from all the commonly used ingredients in Chinese food, such as:
- Ginger: Enhances the aroma and taste
- Soy and oyster sauce: The dominant salty base in the mix
- Fish sauce: Adds the umami flavour
- Sesame Oil: Adds a distinctive nutty flavour
- Cornstarch: As a thickener
The base is made from soy, but the taste may vary depending on the ingredients included. Hence, soy is a highly versatile cooking ingredient. You can also add chilli oil to our recipe to add an element of spiciness. This can add more flavours to the mix and make it even tastier.
Substitutes
There are also healthier alternatives to making this dish. If you prefer to go gluten-free, swap the oyster sauce for Japanese tamari sauce. It’s a gluten-free alternative to soy commonly found in Japanese dishes.
Reduce the amount of sodium in the mixture (soy and oyster sauce, chicken broth) for a healthier alternative.
Cantonese Sauce Recipe
Ingredients
- 1 spring onion minced (about 3 tbsp)
- 1 inch ginger grated (about 1 tbsp)
- 1 cup chicken broth
- 2 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon white wine vinegar
- 1 teaspoon sesame oil
- 1½ tablespoon white sugar
- ½ teaspoon salt
- 1 tablespoon cornstarch as thickener (mixed with 1 cup water to make a slurry)
- 1 tablespoon vegetable oil for frying
Cooking Instructions
- Mix chicken broth, white wine vinegar, light soy sauce, oyster sauce, fish sauce, sesame oil, sugar, and salt together in a mixing bowl.
- Place a wok or pan over medium heat and add oil.
- Once the oil is hot, sautee the diced spring onions and grated ginger until fragrant. This usually takes about 30 seconds to 1 minute. Then, pour the sauce into the pan.
- Add your cornflour slurry into the pan in increments while stirring the sauce. Allow the sauce to simmer over medium heat. The blend will thicken after 5-8 minutes of cooking.
- Pour into the bowl, and the Cantonese sauce is ready.
Recipe Notes
Nutrition
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.
What Is Cantonese Sauce?
Cantonese sauce is a type of flavouring that serves as the backbone of Chinese cuisine. It is also known as Chinese brown sauce. This dark brown mixture of dressings is commonly cooked alongside meat, veggies, or even both. It has a sweet and sour taste with a hint of umami.
Cantonese cuisine originates from Guangdong province in China. Most restaurants branded as "Chinese restaurants" serve Cantonese-style cooking. This is typically due to the large number of emigrants from Guangzhou, Macau, and Hong Kong.
This Cantonese sauce has many variations, including adding extra ingredients to the base. It is mainly made using soy sauce but can also include XO sauce, oyster sauce, hoisin, and rice vinegar, among many others. Moreover, it has also made its way into fusion cooking.
Variations Of Cantonese Style Sauces
- Chinese white: Creamy, white and made using vegetable stock
- Sweet and sour: Used as a dip or as a stir fry ingredient and made using red ketchup base
- Black bean: Sharp, spicy, sweet and made using fermented dried black beans.
What Dishes Can You Use It For?
You can cook beef, diced chicken breast, or vegetables (usually capsicum) with the base for the best pairing. Add the dressing to the cooked meat, and you're good to go. The dressing would go well with rice-based or noodle-based dishes for some great-tasting carb pairing.
Our recipe will show you the ingredients and our simple homemade version of the Chinese brown sauce.
How To Store
Cantonese sauce can last for 1-2 weeks if refrigerated in an airtight container. It can be used for a long time, provided that you store it properly. If you follow the right steps, it can even last a couple of weeks.
The garlic and oil mixture helps reduce moisture and prevent bacteria growth. To get the most optimum storing conditions, make sure to:
- Keep it refrigerated at all times.
- Do not dilute it with water.
- Add more minced garlic and oil.
- Keep in an airtight container.
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Looking for a Cantonese dish to cook at home? Check out our easy Salt and pepper chips recipe.
Gaz Pilk
You forgot to put in the instructions, to add the contents of the mixing bowl into the WoK , but thanks for the recipe anyway