Does anyone know the special colorless sauce they put in "chow mein".?

Question

I love this food and I've been trying to imitate but no success. Could it be a special flour? Please answer only if you really know. I don't want to waste my effort experimenting again.

Answer 1

You can use corn starch, flour, arrowroot. I like Arrowroot the best. Chinese restaurant's use Corn Starch. Cook in Chicken broth ( canned at the grocery store )..When the food is within a few minutes from being done add a half can(12oz) of chicken stock to the food. Before this mix 2 tbls of Corn Starch to 5-6 ozs of Chicken stock, in a cup, stir. Add this to the liquid in the Wok and stir 'till it thickens. Take a look at this site..http://www.chinesefooddiy.com

Answer 2

When you refer to a sauce, I suspect that you are referring to a flavor that enhances the food but isn't "saucy". Most chinese restaurants stirfry their chowmein ingrediants prior to serving. They start with the item that will take the longest and season as they go along. They use fish sauce, MSG, soy, garlic, rice wine (in some instances), and a little chili oil. They add the noodles at the end and toss to coat the noodles with the stirfry. If I were you, I'd call my very favorite Chinese restaurant and ask them about the "sauce" they use and see if you can get the recipe.

Answer 3

It's just made from the wok oil they saute the veggies in, plus some chicken stock, plus some cornstarch/cold water slurry to thicken it. Probably a tiny drop of toasted sesame oil, too. (Toasted sesame oil is what makes Chinese food smell/taste like Chinese food.)

Answer 4

It's cornstarch and water,as a thickner and MSG.

Answer 5

It's cornstarch

Answer 6

msg possibly?

Answer 7

Isn't it like clam juice?