I like chinese vegetables and planning to cook it. Here , Chinese restaurants serves Fusion chinese vegetables with Bengali-Indian cooking style.
They serves a white gravy chinese vegetable with fried rice . It is very delicious . There are dark gravy also , but sometimes we are bored with dark soya sauce gravy and look for white gravy .
Recently I got one chinese vegetable recipe from online that used Shaoxing wine for white sauce or gravy . What is Shaoxing wine ? If it is not available what I can replace instead of Shaoxing wine ? Here ,I searched in our big Chinese shops they told me they have a chinese Wine to use in food name is " Wangzhihe" . I did not buy it becoz it was written in chinese. I took the name and searched in Google and saw that it is Bean curd. Can you help me with some Chinese Wine names which specially used for cooking food. Non- Alcoholic will be better. because , we do not use alcohol in our food .
The recipe is follows :
Recipe: Chinese Vegetable (Choy Sum) with White Sauce
6-8 oz. choy sum or Chinese leafy greens
Some sliced carrots
6 medium-sized shrimp (peeled and deveined)
1 inch ginger (peeled and sliced thinly)
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon fish sauce or to taste
1/2 tablespoon sugar
1/2 tablespoon corn starch
6 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon sesame oil
Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
Heat up a wok and add the cooking oil until it’s smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.
Dish out and serve immediately.
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...