Originally Posted by masteraznchefjr
brown sauce eh. wut's it supposed to taste like. cause i know a lot of differnt "chinese brown sauce".
Im assuming the classic chinese all purpose "gravy" you get with many dishes seeing the originally posted ingredients. Htc is right about the cornstarch... it makes a minor difference in flavor but completely changes the texture giving you the appropriate thickness. You can also try using an "msg" mix like I do. Im allergic to the real stuff but I have a mix of powdered beef bullion, a touch of sugar, garlic powder, salt and onion powder which ends up giving a very similar effect when used on meats.
About the lot's of different chinese sauces well in the cheap chinese fast food restaurants all their sauces are a mix of 3 or 4 basic sauces. I've been "studying" this since it really fascinates me how with 4 sauces and 6 meats they can put over 100 things on their menu.
Basically we've got the gravy you just saw there.
A black bean sauce based gravy.
A tangy sauce based off ketchup, vinager and sometimes small ammounts of fruit juice.
Usually a sauce made with that "chilli and garlic paste" which is mixed in with other sauces to give a strong and spicy flavor.
Mix these sauces with each other as needed and add any of the following: corn starch, fresh ground garlic, orange peel paste, lime, dried red chillies, aditional stock, etc.