I'm teaching a small cooking class and have started by doing a few sauces. Here are the recipes for them.
First two: Sweet & Sour Sauce, then Teriyaki Sauce.
Two tips to start - dry flour can be used as thickening only in sauces when started when everything is cold. To add flour to a sauce at a warm point, add the flour to cold water, stir and pour into the sauce through a sieve. Usually 2T flour + 4 T water is enough for about 1 c. of sauce. Cornstarch works for cold or hot stages.
Sweet & Sour Sauce
1/3 c. vinegar, 4T pineapple juice, 2 tsp soy sauce, 1 T cornstarch, 1/2 c. sugar
Mix all ingredients. Bring to a boil and simmer 1 1/2 min. Pour over fried shrimp or tempura vegetables. (from Mary Sia's Chinese Cookbook, 1984, Univ. of HI Press).
Hint: Freeze fresh ginger and garlic in ziplocks and pull out right before using. Run under warm water briefly then scrape off skin or peel back outside layer. Grate as much as you need; freeze remainder.
1 c. soy sauce, 1 c. water, 1 T grated ginger, 2 cloves grated garlic, 1 T honey, 1/4 c. brown sugar
Mix these ingredients and use as a marinade for meat, or continue with instructions for sauce.
In small container, add 2T cornstarch and 4T water. Add this to mixture above. Start on medium heat - once simmering, be sure you're mixing the sauce constantly. Once it reaches the right consistency, take off the stove.
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