Chow Fun Sauce

This text and recipe is posted with permission from Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home by Unmi Abkin & Roger Taylor of Coco & The Cellar Bar.

This recipe is shockingly simple and yields a rich, umami-packed broth that is still delicate enough to be served with fresh rice noodles in Coriander Shrimp Chow Fun. This is another family meal favorite.

The great thing about this sauce is that it isn't just for noodles. In a pinch, we'll use rice instead and finish it with our Scallion Ginger Jam. We also use it on any type of fish.

Yield: 1 1/2 cups

Storage: The sauce will keep in the refrigerator for 4 days.

Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup oyster sauce 
1/2 cup soy sauce
1/2 cup water
1/4 cup sugar or coconut nectar
3/4 teaspoon toasted sesame oil
3 tablespoons chicken stock

Directions:

Stir the cornstarch and 1 tablespoon cold water to combine in a small bowl, then set aside.

Whisk the oyster sauce, soy sauce, 1/2 cup water, sugar or coconut nectar, sesame oil and chicken stock to combine in a medium saucepan over medium heat.

Bring sauce to a simmer, then slowly drizzle in the cornstarch slurry, whisking constantly. Simmer for 1 minute to fully activate the starch.

About Unmi Abkin and Roger Taylor:
Unmi Abkin and Roger Taylor

Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts-based restaurant Coco and The Cellar Bar. Unmi Abkin is a four-time semifinalist for the James Beard Award for Best Chef in the Northeast. She attended the California Culinary Academy and worked at Chez Panisse and Boulevard before opening Coco. Roger Taylor spent his childhood in professional kitchens and began working in restaurants at the age of 15. He is a graduate of the California Culinary Academy in San Francisco.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Holiday Spice Baked Cheesecake
Holiday Spice Baked Cheesecake

This cheesecake is based on the recipe that Lead Spice Associate Tracy Wolf used in her own bakery. She loves it because it is easy, delicious and yields a perfect texture. She tweaked the recipe by adding Oaktown Spice Shop’s spices to create a holiday spice version that is really over-the-top delicious.  

Continue Reading

Sophisticated Ginger-Orange Oatmeal
Sophisticated Ginger-Orange Oatmeal

There’s nothing more comforting than a bowl of oatmeal. The ginger and orange zest dress it up with little effort. 

Continue Reading

Pecan Shortbread Cookies with Apple Pie Sugar
Pecan Shortbread Cookies with Apple Pie Sugar

Shortbread cookies are so simple to make and yet so satisfying. Tender and buttery, it's hard to stop at just one (so you might want to double the recipe). We topped these with our Apple Pie Sugar for a burst of warmth from freshly ground cinnamon, nutmeg, ginger and vanilla beans.

Continue Reading

Refill Bags Ship for Free for a Limited Time!

Now through January 31, it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of our spices now ship for free, even if you order just one. 

Click on the size menu and choose the bag option from the drop down menu to find the refill bag option.