Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chinese Brown Gravy
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Brown gravy goes with so many Chinese dishes, from stir-fried veggies to chicken to beef. A touch of sesame oil is crucial for adding that complex, toasty flavor to the rich sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon sesame oil
1/2 cup dry white wine
directions
Whisk together all the ingredients in a saucepan until the cornstarch and sugar is dissolved. Place the pan over medium heat and let come to a simmer, stirring constantly, until the sauce thickens.
Serve immediately or keep warm until ready to use. Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat before serving.
recipe tips
Use a whisk to combine the ingredients smoothly.
Heat the sauce slowly to allow the flavors to develop. Don't boil the sauce, just keep it at a simmer.
Taste and adjust the seasoning as it cooks, adding more soy sauce or sugar if needed.
Serve with stir-fried vegetables, tofu, chicken, or beef dishes.
For a gluten-free version, use gluten-free soy sauce.
Try adding a small amount of oyster sauce or hoisin sauce for a different flavor.
common recipe questions
Can I substitute the soy sauce with something less salty?
Yes, you can use low-sodium soy sauce or tamari for a less salty flavor.
What can I use instead of dry white wine?
Chicken or vegetable broth can be used as a non-alcoholic substitute.
Is it possible to make this gravy without sesame oil?
Sesame oil adds a distinct, nutty flavor, but it can be omitted or replaced with a neutral oil like canola, though the flavor will change.
How do I know when the gravy is thick enough?
The gravy should coat the back of a spoon and run slowly when the spoon is lifted.
Can I add other ingredients to this gravy?
Yes, feel free to add minced garlic, ginger, or a splash of rice vinegar.
Can I make this gravy in advance?
Yes, it can be made in advance and refrigerated; reheat before serving.
What is the best way to store leftover gravy?
Store in an airtight container in the refrigerator for up to 2 days. The sauce will start to break down after a couple of days so it's best to make it fresh at that point.
Can I thicken the gravy more if it's too thin?
Yes, mix a small amount of cornstarch with water and add it to the gravy, heating until it reaches the desired consistency.
tools needed
Whisk: To combine all the ingredients in a saucepan until the cornstarch and sugar are dissolved. This tool provides a smooth and well-mixed gravy.
Saucepan: To heat and simmer the ingredients, allowing the flavors to meld together and the sauce to thicken.
Measuring Cups and Spoons: For accurately measuring the ingredients, especially the soy sauce, cornstarch, sugar, sesame oil, and white wine.
Container with Lid: To store any leftover gravy in the refrigerator for up to 2 days. Make sure it has a secure lid to keep the gravy fresh.
what goes with it?
Szechuan Beef: drizzle this flavorful Chinese brown gravy over some spicy Szechuan beef for a delicious combination of savory and heat.
Vegetable Fried Rice: mix this Chinese brown gravy into a batch of vegetable fried rice for a flavorful twist.
Egg Foo Young: top your fluffy egg foo young with a generous helping of Chinese brown gravy for a classic Chinese-American dish.
Moo Shu Pork: use this Chinese brown gravy as a sauce for your moo shu pork for a deliciously savory meal. The sesame oil in the gravy will enhance the flavors of the pork and vegetables.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
What kind of white wine is recommended? Please specify more than just dry, semi-dry or sweet. For example: Pinot grigio, or white burgundy. Thank you.
Well, you do want a dry white but specifically that could be Pinot Grigio, Sauvignon Blanc, Pinot Gris, etc. A good rule of thumb in cooking is if a recipe doesn't specify a white wine you can assume it needs a dry white. We try to be more specific with the recipes so I'll adjust this recipe so it is more clear.