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

INSTRUCTIONS:

1. Cook a bunch of hardy greens by steaming, boiling until tender
2. Add one of the sauces to finish the dish
3. Grab some condiments to change the dish up

SAUCES

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]

INSTRUCTIONS:

1. 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.
2. 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. 
3. Remove vinegar from the burner and stir in the paste and pepper flakes. Let cool.
4. 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

ADD ONS:

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