Quick Cantonese Sauce

SUBMITTED BY: JessieD

"This sauce is easy, tasty, and can be tossed into a wok or frying pan with meats and veggies."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 1.5 cups

USMETRIC

About scaling and conversions

INGREDIENTS

5 tablespoons olive oil
2 onions, chopped
2 tomatoes, sliced
1 teaspoon minced fresh ginger root
1 teaspoon garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons soy sauce

READ REVIEWS (4)

DIRECTIONS

In a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. Season with sugar, salt, and soy sauce.

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REVIEWS

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Reviewed on Apr. 12, 2006 by mayers

This sauce was different, but good. I found it be both sweet & salty....a taste I am not use to. I did find the salt a little over-powering at first (I don't think it needs the extra 1/2 tsp as the soy sauce has plenty of salt already!). I would try again.

2 users found this review helpful

Reviewed on Sep. 9, 2006 by Leemin

This sauce is like one my mother cooks a fair bit. I was suprised at the way the tomatoes went with the soya sauce and ginger to be honest. I used this as a base for a vegetable stir fry. I parboiled snap peas, carrots, baby corn and then tossed these into the sauce with some fresh button mushrooms, cabbage and green caspicum. The sauce isn't overly spicy, a good basic recipe to know. My only change was to only use one whole onion.

1 user found this review helpful

Reviewed on Mar. 7, 2008 by MEGANB52

This is really good! I omit the tomatoes and use it with broccoli, red peppers, onions, and stir fry noodles. I add lots of fresh garlic cloves. We love it! Thanks!

0 users found this review helpful

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