Simple Sauces of Asian Persuasion
Throughout the Asian world meals will always include cooked or fermented greens. I believe it is the keystone to longterm health. Whether raw green salads or cooked greens; there is much to enjoy in this part of the vegetable world.
I love steam, boil, or braise hardy greens: bok choi, collards, broccoli, mustard greens, gai lan [my favorite]….
INGREDIENTS FOR A BUNCH OF GREENS:
- garlic – 1 tsp, minced
- ginger – 1 tsp, minced
- greens – 1 bunch
- Cook a bunch of hardy greens by steaming, boiling until tender
- Add one of the sauces to finish the dish
- Grab some condiments to change the dish up
OYSTER SAUCE: We use oyster sauce to make a sauce! Just combine and drizzle onto cooked greens of choice
- 3 water [from boiling greens] – 3 TBS
- 2 oyster sauce [find in International aisle] – 2 TBS
- 1 soy sauce – 1 TBS
HOT & SWEET SAUCE: This sauce literally replaced my ketchup bottle
- rice vinegar – 1 cup
- sugar – 1 cup
- garlic – 4 cloves
- salt – 1/2 tsp
- red pepper flakes – 1 TBS, [also known as gochugaru, or Italian red pepper flakes]
- In a small pan add the vinegar and bring to the simmer. Add the sugar and stir to dissolve. Reduce heat and simmer for 5 minutes.
- Place the garlic and salt in a mortar and create a paste. Or pour salt onto garlic and finely mince into paste on cutting board.
- Remove vinegar from the burner and stir in the paste and pepper flakes. Let cool.
- Bottle [does not need refrigeration]
Above L: Rice Bowl with Gai Lan, Above R: Broccoli in Oyster Sauce, Below Right: BBQ Pork Over Rice with Gai Lan
Asian sauces love tweaking:
- a drizzle of rice vinegar
- a pinch of sugar
- a tweak of hot chilis
- toasted sesame seeds
- chopped fresh herb or scallion tops
© 2021, Bill Hettig