Homemade chinese brown sauce and glazed carrots

[Catfaery]

Hello to all the cooks in the forum,

I have found and perfected two new recipes that I would like to share.

1: Chinese brown sauce
The original recipe came from this site:
http://blogchef.net/chinese-brown-sauce-recipe/
This recipe suggests using one tablespoon of cornstarch but I use two to three to get a really thick sauce.
Also, I add one teaspoon each of basil, oregano and thyme to the sauce. These herbs give it a nice quiet boost in flavor.
This sauce is easy to make and tastes just as good as what we used to get at our local Chinese restaurant.

2: Brown sugar glazed carrots
The ordinal recipe came from this site:
http://southernfood.about.com/od/carrots/r/bl61012a.htm
I used a 16 oz bag of frozen carrots for my recipe
I boiled the carrots for about five minutes.
Instructions:
Boil the frozen carrots, drain off the water, and than add the brown sugar and butter. I did not add salt as it was not needed.
Next time, I will try this with fresh carrots. However, I think I will cook the carrots first and than mix in the ingredients instead of cooking everything together in a skillet.

Enjoy and please let me know how they work for you. :)

Catfaery

[Hooverville]

Mmmmm I love glazed carrots!!!

[Grendal]

Hello to all the cooks in the forum,

I have found and perfected two new recipes that I would like to share.

1: Chinese brown sauce
The original recipe came from this site:
http://blogchef.net/chinese-brown-sauce-recipe/
This recipe suggests using one tablespoon of cornstarch but I use two to three to get a really thick sauce.
Also, I add one teaspoon each of basil, oregano and thyme to the sauce. These herbs give it a nice quiet boost in flavor.
This sauce is easy to make and tastes just as good as what we used to get at our local Chinese restaurant.

2: Brown sugar glazed carrots
The ordinal recipe came from this site:
http://southernfood.about.com/od/carrots/r/bl61012a.htm
I used a 16 oz bag of frozen carrots for my recipe
I boiled the carrots for about five minutes.
Instructions:
Boil the frozen carrots, drain off the water, and than add the brown sugar and butter. I did not add salt as it was not needed.
Next time, I will try this with fresh carrots. However, I think I will cook the carrots first and than mix in the ingredients instead of cooking everything together in a skillet.

Enjoy and please let me know how they work for you. :)

Catfaery

There's just something I'd do a bit different...for the brown sauce I'd use a little bit of Sichuan peppercorns. Or powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. A traditional chinese 5 spice powder. To me it's not truely chinese with basil, oregano and thyme.


As for the carrots it being in the same skillet is best, I'd also add a tablespoon of honey or so to get a nice honey and brown sugar that compliments the carrot. I also find a wok works best for glazing of food.