Chinese Brown Sauce
Cowbridge Kitchen
About This Recipe
Chinese Gravy or Brown sauce is a base sauce that can be either Beef based or Chicken. It is used extensively in Western Chinese cuisine as a sauce for Rice and Noodle dishes.
I first made this recipe while I was looking for a Brown Sauce to add to some special fried rice and Chicken. I have since used it as a base for Chow-mein amongst other Chinese dishes.
The history of Chinese brown sauce gravy is deeply rooted in traditional Chinese cuisine, where it serves as a versatile condiment that enhances the flavor of various dishes. Originating from the need to create a rich, savory sauce that complements stir-fried meats and vegetables, this gravy typically combines soy sauce, broth, and a blend of seasonings, including ginger and garlic.
Over time, regional variations have emerged, reflecting local ingredients and culinary practices. As Chinese cuisine spread globally, brown sauce became a staple in Chinese-American restaurants, further evolving to suit Western palates while maintaining its essential characteristics.
Today, it remains a beloved element of many Chinese dishes, symbolizing the fusion of tradition and adaptation in culinary arts.
3 mins Prep.
2 min Cooking
Time
36g
Calories: 70
Protein: 0g
Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Sugar: 16g
Nutrition
Servings
Difficulty
This sauce recipe is a generic base that can be made into Beef, Chicken, Pork gravy.
Cost to make:
£1.60/ $2.07(Est.)
Equipment:
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How to make Chinese Gravy
Chinese gravy is not the same as a Roast Gravy, it is more of a thick sauce made with Soy and Oyster sauce.
It is used primarily as a base for many Chinese Takeaway meals and it can be addapted to many meals.
You can buy this gravy in the supermarket, but in my oppinion homemade always tastes better and you have the added satisfaction that you made it yourself.
Cuisine:Chinese
ingredients
2 Stock Cubes
1tbs (15g) Soft Brown Sugar
1 tbs Oyster Sauce
2 tsp Dark Soy Sauce
1 tsp Mirin (Or white wine)
1/4 tsp Black pepper
1 Brown Onion (Chopped)
Oil
Cornflour + Water mix (50/50)
Cooking Instructions
- Fry off the Onions and any other veg in some oil in a pan or a Wok for a few minutes.
- Then add the brown Sugar and allow to cook for a few more minutes.
- While this is cooking make up the stock using two Stock Cubes, Black Pepper an Oyster Sauce.
- When the Onions are cooked add the Stock to them and mix it together.
- Then add the Dark Soy Sauce and Mirin to the Wok. Let this simmer for a few minutes.
- Make up the Cornflour mix with 2 tsp of Cornflour and water (50/50), then slowly add this to the sauce until it thickens to the required consistency.
This sauce can be made as a Beef or a Chicken Sauce then used as a generic Chineese Gravy for Beef, Chicken or Pork dishes.
This sauce is also great with rice and noodle dishes such as Chow-mein
Vegetable Oil
Rapeseed Oil
