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Tuesday, April 12, 2011

Chinese Food?

I have no idea what to even call this. When I discovered the recipe for this amazing sauce, it belonged to a recipe for something like General Tso Chicken. I've since used this sauce in so many different meals that there's no way I could refer to it as the General Tso Chicken Sauce. All I know is that it reminds me of American-Chinese food. So that's what I'm calling it. The question mark in the title is not a question, but a legitimate part of the title itself.

Whatever it is, it's one of my favorite things to eat.

I've tried slow-cooking stew beef in this sauce, and I've tried stir-fried strips (and/or little chunks) of beef covered in it. I promise I've had it with chicken too, but I prefer the beef so I never take any pictures. Sorry.

I've had it with rice, and I've had it with rice noodles.

I sometimes even make it without the broccoli. GASP.

There are endless possibilities, people! Just please make this sauce and eat it soon. Thank you.

Chinese Food? Sauce
Yield: Enough for two to four portions of varying sizes of meat/veggies and to be served over the accompanying rice/noodles. It's kind of a rough estimate...obviously.
Recipe originally found on Kitchen Simplicity.

2 tbsp corn starch*
1 cup water
8 garlic cloves, peeled and sliced
6 tbsp (1/4 cup plus 2 tbsp) brown sugar, packed
1/4 cup soy sauce
1 tsp ground ginger
1/2 tsp red pepper flakes

* This sauce has a very gloppy consistency like the one that covers General Tso Chicken. If you would like to make it more of a pourable sauce, you'll probably want to cut back on the cornstarch.

  • Mix the cornstarch with just enough water to make a paste, then mix it into the rest of the water. 
  • Dump in the rest of the ingredients.
  • Brown your meat of choice
  • Pour in the sauce and let it simmer until it gets nice and thick
  • Eat with rice and broccoli, or snow peas and noodles, or whatever else you can think of! You could also make a batch without the corn starch to marinade meat in. Then maybe put it on sticks and serve it like they do with beef teriyaki! Yum.


  1. woah that's a lot of garlic
    ps the broccoli makes it much prettier!

  2. Indeed! But it really isn't that strong, especially since it just floats around in the sauce. Not much surface area or direct heat.