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Chinese Vegetable Sauce

Posted by Cookin' Dad at 7/26/2001 9:34 am

Dear Recipe Goldmine Friends,

I have been working pretty long hours lately, but I still manage to find time to get in the kitchen and experiment, even though I do not sometimes eat until very late in the evening 

I made this the other evening. It is very simple and tasty. This sauce would go well with eggplant (cylinder shaped), broccoli or any non-leafy vegetable. I made this recipe for eggplant which was steamed before mixing it with this sauce. Enjoy.

Regards, Cookin' Dad

Sauce (no name)
3/4 cup low sodium chicken broth
2 tablespoons hoisin sauce
2 teaspoons seasoned soy sauce for seafood
    (I used Lee Kum Lee brand which should
    be stocked in most oriental grocery stores)
2 teaspoons minced garlic (minced as finely as possible).

Mix ingredients together. Thicken sauce over fire with about 2 teaspoons cornstarch mixed with equal amount of water. After sauce starts to thicken, add already cooked vegetables to sauce. Mix well and serve with white rice.

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