Transform meat and vegetables into a delicious Chinese-inspired meal with this quick and tangy capital sauce from Alex Wilkie.
For an easy midweek supper, simply stir-fry sliced onions and peppers until tender-crisp. Add sliced char siu belly pork or butterflied prawns, pour in the sauce and stir until everything is piping hot and beautifully coated.
It is quite a list of ingredients and some are more specialised than others but there are a few substitutes that you can use. (see note at the end of recipe). The flavour might change a little but you will still have a very tasty chinese-style sauce.
CHINESE CAPITAL SAUCE
Serves 3-4
INGREDIENTS:
3 tbls black Chinese rice vinegar (Chinkiang Vinegar)
1 tbls hoisin sauce
1 tbls of Chinese black caramel sauce
2 tbls golden syrup
1 tsp light soya sauce
1 tsp oyster sauce
1 tbls Shaoxing wine
¼ tsp sesame oil
4 tbls ketchup
2 tbls sugar
¼ tsp red beetroot powder or food colour (opt)
4 tbls water
1 tsp potato starch
METHOD:
In a small pan mix all the ingredients together except for the potato starch and 1 tbs of water. Heat through over a low heat. Blend the potato starch with the last 1 tbs of water and stir in to the sauce. Continue to stir until the sauce has thickened
Note:
Black vinegar – Do not substitute regular or malt for the black ninegar. Instead use 2 tbsp of good quality balsamic. You can always add a pinch of sugar at the end if it needs it.
Black caramel sauce – You can also use dark soya sauce (and if you have some molases add ½ tsp as well) Caramel sauce is similar to dark soya sauce but has a lot more caramel content and adds more flavour.
Oyster sauce – A dash of magi seasoning liquid (it’s vegan too)
Shaoxing wine – dry sherry or white port
Potato starch – you might find the sauce is thick enough without the potato starch but if not use ½ tsp cornflour mixed with a little water, add more if you want it thicker
