Please give the recipe for the thick, dark brown sauce the chinese pour over fried/boiled meat.?

Question

The sauce tastes sweet and little tangy, with smooth texture. It adds to visual richness too. Commonly found as poured over bitable pieces of fried chiken, fried or roasted beef, boiled pork etc, served on the top of boiled rice.

Answer 1

Ingredients:
1 tbsp.(15 ml) vegetable oil
1 medium-sized onion, thinly sliced
2 cloves garlic, sliced
2 pieces ginger root (each about 1 inch or 3 cm square), cut in thin strips
1 lb. (454 grams) lean tender beef, cut in thin strips
2 tbsp.(30 ml) soy sauce
Salt and freshly ground black pepper
2 ribs celery, cut in thin strips


Directions:
1. Heat oil in skillet. Cook onion and garlic until golden brown.

2. Add ginger root strips. Cook and stir about 1 minute.

3. Add beef, soy sauce, salt and pepper to taste and 1/2 cup (118 ml) water. Bring to boiling; reduce heat and simmer until beef is tender, about 20 minutes.

4. During last minutes of cooking, add celery.

OR

CHINESE BEEF AND RICE

3 cups diced beef (round or sirloin steak)
2 medium onions, chopped
4 stalks celery, chopped
1 green peppers, chopped
1 1/3 cups uncooked rice
1/4 cup oil
3 cups boiling water
2 beef bouillon cubes
1 tbsp. plus 1 tsp. soy sauce
1 tbsp. salt

In skillet saute beef, onion, celery and peppers; set aside.

In another skillet, brown rice in oil until golden brown.

Add water, bouillon cubes soy sauce, and salt to rice, cover tightly, simmer for 20 minutes.

Add sauteed beef, onion, celery and pepper to rice mixture, cover tightly and simmer 10 minutes longer, or until all liquid is absorbed.

Answer 2

Chinese "Brown Sauce" Chicken
I love this recipe and could eat it at least once a week! I think it tastes very close to the brown sauce that is served in Chinese restaurants. I have made it with and without the veggies with great success.
4-6 boneless chicken breasts (or boneless pork chops)
3 cloves garlic, minced (or 1/2 tsp. garlic powder)
4 tablespoons soy sauce
3 tablespoons brown sugar
1 1/2 cups chicken broth
1 tablespoon cornstarch
broccoli
carrots
peas (stir fry veggies of your choice)
hot cooked rice
4 servings

1. Lightly brown chicken breasts in a small amount of oil.
2. Remove from pan and add garlic, soy sauce, brown sugar and 1 c.
3. chicken broth.
4. Stir to mix and return chicken to pan and cover.
5. Simmer for a few minutes until the chicken is done (15-20 minutes).
6. Remove chicken again and add remaining broth, which has been mixed with cornstarch.
7. Bring to a boil to thicken and return chicken to the pan, coating it well.


Or just make the sauce separately to put on other things....
Sauce
3-4 tablespoons butter, melted
2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup water
1 1/2 teaspoons soy sauce

Answer 3

I really like this sauce, and i think it is the one you are talking about, if you like it sweet and a little tangy.
Sauce:
1/4 cup brown or regular sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water

In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside. To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the fried meat, vegetables, or rice.

Answer 4

Teriyaki Sauce

1 small bottle Kikkoman soy sauce
1 pressed garlic clove
1/2 chopped onion
1/4 c. sugar
2 tsp. ginger
dash accent
1 c. water

Method

Bring to boil & strain.
Marinate meat for 3 to 4 hours.
Broil or grill.