Hankering for Brown Sauce

You know, brown sauce. The yummy goodness that broccoli beef comes slathered in at Chinese restaurants. The stuff you pour over flavorless, dry white rice and it instantly makes your tastebuds sigh in happiness. But how do feed the craving while the wind howls outside during a tropical storm warning?

Solution: you make it!

My cooking style is is less Julia and more Contessa: find out the basic ingredients then add varying amounts to get the best result. (Hint: this doesn’t work as well in frosting. See strawberry cake ooze for details). I didn’t have any broth, or bouillion or stock, nor cornstarch. But by golly, it came out the perfect level of salty goodness I needed.  I served it with a chicken, broccoli and pineapple stir-fry.

Basic Brown Sauce

The secret ingredient

 3 cloves garlic
4 TBS brown sugar
3 TBS oyster sauce
3 TBS soy sauce
1 tsp flour
1 TBS oil (olive or corn)

Whisk all ingredients together, except the oil. Heat a pan and add the oil. Pour ingredients in and let it boil. Add water as needed for desired consistency. Either pour over ingredients or add ingredient to pan and cook with sauce.

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