While most of the research has focused on green tea, scientists are discovering that there are also health benefits to be derived from drinking black tea. Black teas contain another type of polyphenol called theaflavin-3–-monogallate (TF-2). Like EGCG, TF-2 is believed to inhibit the growth of cancer cells. Research is also being conducted on the use of black tea to treat arthritis.
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Common Dipping Sauces
Hot Mustard Dip
Hot Mustard Sauce
Plum Sauce
Brown Sauce
Peanut Sauce
Szechwan Salt and Pepper Mix
Sweet-and-Sour Worcestershire Sauce
Hoisin Satay Sauce
Quick and Easy Sweet-and-Sour Sauce
Sweet-and-Sour Sauce with Ketchup
Hot Chili Oil
Spicy Szechwan Peanut Sauce
Mild Szechwan Peanut Sauce
Soy Hoisin Dressing
Soy Ginger Dressing
Soy Vinegar Dressing
Asian Vinaigrette
Speedy Sweet Chili Sauce
Sweet Green and Red Chili Sauce
Northern Noodle Sauce
Potsticker Dipping Sauce
Jazzed Up Black Bean Sauce
Jazzed Up Hoisin Sauce
Yields cup
Hot mustard's bite makes a great combination with Egg Rolls (page 32) and less highly spiced appetizers such as Gow Gees (page 45).
Hot Mustard Dip
3 tablespoons hot mustard
3 tablespoons water
1 teaspoon rice vinegar
½ teaspoon sugar
Combine all the ingredients. Use immediately.
What Makes Hot Mustard Hot?
A better question would be, why aren't all mustards hot? The secret behind hot mustard's fiery flavor lies in the chemical reaction that occurs when mustard seeds come in contact with a liquid such as water or salad oil. Commercially prepared mustards tone down the reaction by adding ingredients such as flour. The strength and flavor of mustard also depends on the type of mustard seeds used.
Yields about ¼ cup
This is a little runnier than a paste. Use in a salad like Chinese Potato Salad (page 69).
Hot Mustard Sauce
2 tablespoons mustard powder
2 tablespoons rice vinegar
1 teaspoon brown sugar
1 tablespoon vegetable oil
3 drops sesame oil
Mix all the ingredients and use immediately.
Plum Sauce
1 12-ounce can prune plums, drained
2 tablespoons brown sugar
4 tablespoons rice vinegar
1 slice ginger
1 clove garlic
½ cup canned juice from the drained plums
½ cup water
1. Remove the plum pits. In a medium saucepan, bring all ingredients to a boil. Simmer, covered, for about 2 hours, or until the plums are soft.
2. Remove the ginger and garlic. Process the sauce in a blender or food processor until smooth. Cool and chill in the refrigerator. Use within a few days.
Yields cup
For best results, prepare the plum sauce several hours ahead of time to give the flavors a chance to blend.
Brown Sauce
1 tablespoon plus 1 teaspoon oyster sauce
3 teaspoons hoisin sauce
1 teaspoon sherry
1 teaspoon soy sauce
½ teaspoon sugar
½ cup beef broth or juices from cooked meat
2 tablespoons water
1 tablespoon cornstarch
1. Combine all the ingredients, adding the cornstarch last. Bring to a boil.
2. Cook on medium to medium-low heat, stirring constantly to thicken mixture. The sauce should be neither too thin nor too runny, but thick enough to use as a dip, if desired.
Yields about cup
Out of cornstarch? You can substitute flour as a thickener in this recipe — just double the amount to 2 tablespoons.
Yields 1 cup
Use this spicy sauce with Gado Gado Salad (page 70) or to liven up a plain garden salad.
Peanut Sauce
½ cup chicken broth
½ cup peanut butter
2 garlic cloves, minced
2 tablespoons red onion, minced
2 teaspoons brown sugar
4 tablespoons soy sauce
½ teaspoon chili sauce
2 tablespoons plus 2 teaspoons rice vinegar
2 tablespoons water
1 teaspoon chopped cilantro (optional)
1. Combine all the ingredients except for the cilantro and purée in a food processor.
2. Bring to a boil in a small saucepan. Stir in the cilantro. Use immediately.
Yields about cup
For variety, try using this flavorful mix in place of plain salt and pepper, even when you're not eating Chinese food.
Szechwan Salt and Pepper Mix
2 tablespoons Szechwan peppercorns
1 teaspoon black peppercorns
½ teaspoon white peppercorns
¼ cup salt
1. Brown the peppercorns and salt in a heavy skillet on medium to medium-low heat, shaking the pan occasionally, until the Szechwan peppercorns are fragrant and the salt turns a light brown color.
2. Grind the cooled mixture in a blender. Store in a sealed jar and use as a dip or condiment.
Don't Let the Name Fool You
Szechwan peppers aren't peppers at all! They are distinctive reddish brown berries that come from the prickly ash native to Szechwan province.
Sweet-and-Sour Worcestershire Sauce
¼ cup white rice vinegar
2 tablespoons black rice vinegar
½ cup brown sugar
1 tablespoon Worcestershire sauce
¼ cup ketchup
½ cup pineapple juice
¼ cup water
2 teaspoons cornstarch mixed with 4 teaspoons water
1. In a medium saucepan, bring the white rice vinegar, black rice vinegar, brown sugar, Worcestershire sauce, ketchup, pineapple juice, and water to a boil.
2. Add the cornstarch-and-water mixture, stirring vigorously to thicken.
Yields about 1¼ cups
Use this flavorful sauce wherever you might normally use a sweet-and-sour sauce.
Hoisin Satay Sauce
3 tablespoons hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon rice vinegar
1 teaspoon orange marmalade
Up to ¼ teaspoon cayenne pepper flakes
1 clove garlic, chopped
¼ cup peanuts, crushed
Combine all the ingredients. Serve with Beef Satay (page 116).
Yields cup
Orange marmalade lends flavor to a traditional hoisin-based sauce in this fusion recipe. For a different taste, substitute 1 tablespoon of honey.
Yields ½ cup
This simple sauce adds flavor to Egg Rolls (page 32). Adjust the thickness by increasing or reducing the amount of cornstarch.
Quick and Easy Sweet-and-Sour Sauce
½ cup vinegar
1 tablespoon and 1 teaspoon sugar
1 large clove garlic, minced
1 teaspoon cornstarch
4 teaspoons water
In a medium saucepan, bring all the ingredients to a boil, stirring to thicken.
Yields about ¾ cup
For extra flavor, add red and green bell pepper and pineapple chunks to the sauce after stirring in the cornstarch.
Sweet-and-Sour Sauce with Ketchup
cup rice vinegar
¼ cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
¼ cup water
4 teaspoons cornstarch mixed with 4 teaspoons water
1. In a small saucepan, combine the rice vinegar, brown sugar, ketchup, soy sauce, and water and bring to a boil.
2. Stir in the cornstarch-and-water mixture, stirring vigorously to thicken.<
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Hot Chili Oil
6 red chili peppers
1 tablespoon sesame oil
1 cup vegetable oil
1. Cut the chili peppers in half and remove the seeds. Chop coarsely.
2. Mix the oils and heat in a wok or heavy skillet.
3. Add the chopped chili peppers and cook over low heat for about 5 minutes, or until the oil turns red.
4. Cool the oil and strain into a sealed jar. Store in the refrigerator.
Handling Hot Chilies
When handling chili peppers, it's important to make sure that none of the chemical gets in your eyes. For extra safety, wear rubber gloves.
Yields cup
Chili Oil makes an excellent dipping sauce for Potstickers with Rice Wine (page 41). Use it whenever you want to add heat to your meal.
Spicy Szechwan Peanut Sauce
3 tablespoons peanut butter
3 tablespoons soy sauce
4 teaspoons sugar
3 tablespoons black rice vinegar
1 tablespoon sesame oil
1 clove garlic, chopped
1–2 tablespoons Hot Chili Oil (page 23)
Process all the ingredients in a food processor.
Yields ½ cup
Use as a dipping sauce or in Szechwan dishes such as Bang Bang Chicken (page 163). For best results, use within a few days.
Yields cup
Want to enjoy Szechwan cooking without experiencing the extreme heat? Use this sauce instead of Spicy Szechwan Peanut Sauce (page 23).
Mild Szechwan Peanut Sauce
3 tablespoons peanut butter
3 tablespoons soy sauce
4 teaspoons sugar
3 teaspoons black rice vinegar
1 teaspoon sesame oil
1 clove garlic, chopped
2 teaspoons chili sauce
Process all the ingredients in a food processor.
Hot Food Antidote
Tempted to reach for a glass of water after tasting fiery Szechwan food? Try a forkful of rice instead. Oil and water don't mix, and a glass of water will roll right over the chili oils that add heat to Szechwan cooking. Rice, milk, or even beer all provide more immediate relief than a glass of water.
Yields about cup
This savory dressing makes a great dip and adds flavor to vegetable and noodle salads.
Soy Hoisin Dressing
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon minced ginger
2 teaspoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons dark soy sauce
Combine all the ingredients.
Storing Homemade Dips
Unlike their store-bought counterparts, homemade dipping sauces have a relatively short life span. Store them in a sealed container in the refrigerator, and use within a few days. Waiting a few hours or even overnight (refrigerated) before using a sauce gives the flavors a chance to blend.
Soy Ginger Dressing
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon grated ginger
A few drops sesame oil (about teaspoon)
Combine all the ingredients.
Worcestershire Sauce
It may have been invented by two British chemists in the 1800s, but Worcestershire sauce wouldn't be the same without an Asian influence. The secret ingredient in Worcestershire sauce is tamarind, an acid-tasting fruit that gives many Thai sauces their sharp bite. Today, Worcestershire sauce makes a frequent appearance in Chinese dipping sauces.
Yields about cup
The clean flavor of ginger gives this dressing a sharp bite. Use as a dip with Chinese dumplings such as Gow Gees (page 45).
Soy Vinegar Dressing
3 tablespoons soy sauce
2 teaspoons rice vinegar
¼ teaspoon minced ginger
Combine all the ingredients in a small bowl.
Yields about ¼ cup
This dressing takes mere minutes to make. Drizzle over vegetables and rice, or use as a dipping sauce for Mini Spring Onion Pancakes (page 48).
Yields about ½ cup
This dressing nicely complements a simple tossed green salad. Stored in a sealed container and refrigerated, it will keep for a few days.
Asian Vinaigrette
4 tablespoons salad oil
2 tablespoons black rice vinegar
2 teaspoons soy sauce
½ teaspoon sugar
A few drops sesame oil
Combine all the ingredients in a jar and shake to mix thoroughly. Drizzle over the salad.
Stocking Up on Asian Ingredients
If the local grocery store doesn't carry a certain ingredient, and there is no Asian market nearby, try the Internet. Several online grocery stores carry a broad range of Asian ingredients and cooking equipment. Just be sure to check out availability and shipping rates for your area before ordering.
Yields ½ cup
A quick and easy recipe for those days when you don't have any chili peppers on hand.
Speedy Sweet Chili Sauce
¼ cup rice vinegar
4 tablespoons sugar
1½ teaspoons chili sauce, or to taste
1 teaspoon cornstarch mixed with 4 teaspoons water
In a small saucepan, bring the rice vinegar, sugar, and chili sauce to a boil.
Add the cornstarch-and-water mixture, stirring vigorously to thicken.
Sweet Green and Red Chili Sauce
3 jalapeno peppers
¼ red bell pepper
¼ cup rice vinegar
4 tablespoons sugar
1 teaspoon cornstarch
4 teaspoons water
Cut the jalapeno peppers in half lengthwise. Remove the seeds and chop. Wash the red bell pepper and cut into squares.
Process the rice vinegar, sugar, jalapeno peppers, and red pepper in a blender or food processor.
In a small saucepan, bring the liquid to a boil. As it simmers for a few minutes, mix the cornstarch and water.
Stir in the cornstarch mixture, until the sauce thickens.
Yields cup
This dip will give a burning sensation in the back of your mouth, but without the sweating and watery eyes associated with hotter peppers.
Northern Noodle Sauce
1 small clove garlic, chopped
½ green onion, mainly white part, thinly sliced
¼ cup dark soy sauce
2 teaspoons black rice vinegar
1 teaspoon Hot Chili Oil (page 23)
½ teaspoon sugar
¼ teaspoon sesame oil
1 teaspoon cornstarch mixed with 4 teaspoons water
Combine garlic clove and green onion with the dark soy sauce, black rice vinegar, Hot Chili Oil, sugar, and sesame oil. Process in a blender or food processor until smooth.
In a small saucepan, bring the sauce to a boil. Give the cornstarch-and-water mixture a quick stir. Add to the sauce, stirring vigorously to thicken. Cool and serve as a dip or serve hot with noodles.
Yields cup
This spicy sauce adds bite to noodle and tofu dishes. For a milder sauce, leave out the chili oil.
Yields cup
Feel free to serve this spicy sauce with other Chinese dumplings besides Potstickers (page 41).
Potsticker Dipping Sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
¼ teaspoon sesame oil
1 teaspoon oyster sauce
2 teaspoons black rice vinegar
1 teaspoon sugar
1 teaspoon Hot Chili Oil (page 23)
1 teaspoon cilantro leaves, finely chopped
Combine all the ingredients.
Intriguing XO Sauce
For an exotic twist, try adding a teaspoon of XO sauce to your favorite dipping sauce recipe. First served at Hong Kong Chinese restaurants, this flavorful sauce is an intriguing mix of seafood and spicy seasonings such as hot chilies and garlic.
This is a savory sauce that can be used with pancakes, noodles, and steamed buns.
Jazzed Up Black Bean Sauce
1½ tablespoons black bean sauce
2 teaspoons sugar
1 tablespoon oyster sauce
1 teaspoon Chinese rice wine or dry sherry
¼ teaspoon chili sauce with garlic
½ cup water
Combine all the ingredients.
Jazzed Up Hoisin Sauce
½ cup hoisin sauce
1 clove garlic, finely chopped
1 teaspoon finely chopped ginger
1 teaspoon black rice vinegar, or to taste
½ teaspoon sesame oil
Combine all the ingredients.
Yields about ½ cup
Serve as a dipping sauce with dumplings, or snacks such as Mandarin Pancakes (page 268) or Mini Spring Onion Pancakes (page 48).
What about Duck Sauce?
Not sure whether to serve duck sauce or plum sauce with your mandarin pancakes? Actually, both terms refer to the same sweet and spicy sauce. Plum sauce was nicknamed “duck sauce” after Western Chinese restaurants began serving it with Peking Duck, under the mistaken impression that this was an authentic practice. In reality, Peking Duck is traditionally served with hoisin sauce. But whatever name it goes by, the thick reddish sauce makes an excellent dipping sauce for Egg Rolls (page 32) and goes well with sparerib and chicken dishes.
THE EVERYTHING® CHINESE COOKBOOK Page 3