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Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir-frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process ...
Garlic sauce – Its main ingredients are garlic, mayonnaise, sour cream or yoghurt, herbs and spices. Similar, perhaps, to ranch dressing. It's eaten with pizza or used as a dressing to side salad (usually cauliflower or broccoli). It can be also made with only garlic and melted butter, to be tossed with asparagus, broad beans or green beans.
Quick-cooking stir-fries are a natural choice for weeknight dinners. This one combines easy-prep ingredients with a leveled-up sauce made from Asian pantry staples.
Yields: 4-6 servings. Prep Time: 5 mins. Total Time: 20 mins. Ingredients. 1/2 c. low-sodium chicken broth. 1/3 c. reduced-sodium soy sauce. 3. cloves garlic, finely chopped
It's got an easy sauce made mostly out of pantry ingredients, is packed with fresh veggies, and the whole thing comes together faster than take-out. Get the recipe for Chicken and Veggies Stir Fry ...
The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by Buwei Yang Chao. The book told the reader: Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.
The sauce is used in a variety of ways, from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu , fried potatoes , and barbecued meat and vegetables.
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