Chinese White Sauce is very different from the mildly flavoured Continental version, although it also has a creamy consistency and a pleasant white colour.
This vibrant sauce is made of clear vegetable stock, thickened with cornflour and perked up with typical Oriental flavorings like ginger and garlic.
This luscious and tongue-tingling sauce is used in the preparation of exciting vegetable preparations such as Stir Fried Broccoli, Baby Corn with Almonds , Broccoli and Paneer in Lemon Coriander Sauce etc.
Chinese White Sauce recipe - How to make Chinese White Sauce
Method- Combine the cornflour and clear vegetable stock in a deep bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the onions, ginger and garlic and sauté on a high flame for 1 minute.
- Add the cornflour-vegetable stock mixture, sugar and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally.
- Use as required.
Nutrient values per cup
| Energy | 119 cal |
| Protein | 2 g |
| Carbohydrates | 15.4 g |
| Fiber | 2.3 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 214.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 17.1 mg |
| Folic Acid | 39.8 mcg |
| Calcium | 56.5 mg |
| Iron | 1.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 4.9 mg |
| Potassium | 87.5 mg |
| Zinc | 0.4 mg |