How to Make Brown Sauce & Garlic Sauce

[@simpleman4308]

This was great. Can’t wait to try it.

[@chefwoocan8169]

Follow your taste buds when making it. You should get a balance of flavors between salty and sweet and a nice caramel color and texture. Let me know how it goes!

[@MyCultureDatingcom]

I made your brown sauce with garlic. When we came out very good. This time I had all of the ingredients. Thank you chef have a good day.

[@chefwoocan8169]

Fantastic! Buy my book on Amazon Books call "The You Can Do It Asian Cookbook" great gift for the holidays!

[@dorothyblack8904]

Glad I found this channel!

[@chefwoocan8169]

Any questions just let me know and welcome to my channel!

[@onitasanders7403]

Thank you so very much. I have been trying to recreate from the Detroit,Mi Chinese restaurant market “Shrimp Yetcamin” dish for over twenty years. Discovered by accident the Brown Sauce using Oyster Sauce. Game changer and to find your excellent tutorial on Brown Sauce has been a life saver. This is quite different than the Yetcamin or “Old Sober” as it is called in New Orleans. The Detroit version has brown sauce, shrimp, noodles (have to use Raman noodles), green onions, topped off with a boiled egg. Now I can have this dish anytime I want thanks to you and your brown sauce recipe.

[@chefwoocan8169]

Your very welcomed! I'm glad my tutorial works well for you. Keep in touch, I'll be coming out with more!

[@dawngiovenco]

love this video so wonderful to learn . you are a great teacher

[@chefwoocan8169]

Thank You. Sometimes I'm a little nervous but I try to explain as best I can.

[@yeira_rose_helen]

Thank you for teaching me! My mom is Chinese/Filipina and I remember her cooking a pancit that was different from all the other traditional filipino dishes. She used lots of veggies (stir-fry), and always added “special sauce” to meat and veggies. I never knew and now I know. Thank you! My favorite pancit is the chicken mei fun or “Singapore Noodles”.

[@chefwoocan8169]

Your welcome!

[@shelleyministry2790]

Thank you. I eat Chinese 2 times a week. Sweet Chinese people that run the restaurant. I eat the happy family dish. Love Chinese. I definitely will try the brown sauce

[@chefwoocan8169]

It's easy to make and you can store it in the fridge. Make chicken and beef broccoli, Kung pao chicken just add hot sauce to brown sauce, Broccoli w garlic sauce, add more garlic, eggplant w garlic sauce. Then use 1/3 of brown sauce to 2/3 of sweet and sour sauce with hot sauce and you have General Tso's sauce. Have fun and be creative. Chef Woo Can, You Can Too!

[@trichomes420]

I tried it made chicken rice and broccoli the sauce got soaked in the broccoli it was so good thanks for sharing!

[@chefwoocan8169]

Fantastic! Now. You can just have the plain brown sauce or add garlic for garlic sauce or add sesame oil or add stevia/monkfruit for sweeter flavor or even add sriracha sauce for spicy or a combination of all. Or black beans for black bean sauce. Remember, when you have a salty, balance it with a sweet and when you have a spicy balance it with a sweet. Check out Amazon books: search "The You can Do it Asian cookbook". It explains the "why" factor.

[@raisednice]

I have been searching for the perfect restaurant style sauce and this is definitely the one! I love stir fry, thank you so much!! I love this recipe.

[@chefwoocan8169]

Your very welcome. Check out my 1st cookbook on Amazon under Chef Woo Can. It gives you 25 simple easy recipes, what ingredients you need, answers the "why" and offers Asian e commerce sites to buy ingredients.

[@raisednice]

​@chefwoocan8169 thank you, I definitely will. I love watching your videos. Can you include a basic fried rice recipe, especially one that includes egg?

[@chefwoocan8169]

@@raisednice just egg? Or can I make it with peas carrots and onion, no meat?

[@raisednice]

@@chefwoocan8169 sounds great to me! I just want to know how to properly stir fry rice and what kind of rice is best to use. Thank you!

[@chefwoocan8169]

@@raisednice I use Jasmine Rice because as it's cooking its very aromatic. Wash the rice 6 tines. This rids the starch out and if you didn't would be very starchy texture. Add water until a little less than 1 inch. Cook rice in a rice cooker, it will cook for 30 minutes. Once done it will go to warm mode. Fluff rice and allow to cool on a cookie sheet. Let cool then place in fridge overnight. The moisture will b e absorbed by the rice grains. In a non stick pan add oil (olive oil) breadup rice and add to pan. The heat will release the moisture in rice grain resulting in a perfectly moist rice that's not clumpy and stir fry constantly which will prevent sticking.

[@FuRawRee]

Like did i just do that? I'm geeking tasting this sauce rn 😅 thx so much wifey will love this .

[@chefwoocan8169]

Hope you enjoy

[@AB-kg6rk]

Loved this video, love the NewYork accent!

[@chefwoocan8169]

Thanks! And proud to be a New Yorker! I'm originally from Long Island!

[@AB-kg6rk]

@@chefwoocan8169 my bad, i should have specified Long Island, your accent isnt as off the chain as a Brooklyn or Queens accent!!

[@MissDee2024]

Wow thanks so much, using sauce for snow peas and shrimp

[@chefwoocan8169]

That's a delicious combination! And pretty too! Just remember this "Chef Woo Can, I Can Too! Very proud!. Go to www.etsy.com/shop/creationsbywoo and order a coffee mug that says "I Can Too" Let me know if you want any other recipes?

[@margaretjohn5590]

Well explained.Thanks.keep it up.

[@chefwoocan8169]

Thank you. I'll be doing more explanation type recipe dishes because that's what my viewers like. I'll also add 'short" videos for the younger viewers. Thanks for watching. Did you happen to subscriber to my channel?

[@lisapeterson237]

Thank you Chef woo Can i will definitely follow you. I like the way you go step by step and explain everything in detail your so nice as well God bless you 15:33

[@chefwoocan8169]

Lisa, I guess my way doesn't generate alot of views as you can tell but I love explaining and teaching recipes step by step. I'm glad you appreciate my style. This is what I'm comfortable with. Yes, I may miss something or forget a ingredient in the pantry but from what my viewers say, they feel at some time they do the same by forgetting something. They feel comfortable and approachable and.most important relatable. O have a cookbook on Amazon too called "The You Can Do It Asian Cookbook" and a kids book Rammen Warriors, The Doggie Rescuers (age 12 to 15 a series)

[@kaizillaboy]

VERY GOOD! Since I didn't have chicken stock on hand I used WATER and added a tsp of chicken bouillon.

[@chefwoocan8169]

You did right! How did it come out? Did you taste it to get the balance of salty and sweet flavor? Well done!

[@kaizillaboy]

@@chefwoocan8169 Oh man. It was better than the popular Chinese restaurant in town and on par with my favorite Chinese restaurants in San Francisco and the San Gabriel Valley. On my first try I put a heaping teaspoon of sugar and too much slurry, so it was a little too sweet and thick. On the second go, around got it PERFECT. Thank you!

[@chefwoocan8169]

@kaizillaboy your welcome! It takes a little practice but tweeking it a little and tasting will eventually make it perfect. It seems most people don't taste but just follow the recipe. Look at the recipe as a guide. Go to Amazon books and check out my 1st Asian cookbook. Search: "The You Can Do It Asian Cookbook"

[@kaizillaboy]

@@chefwoocan8169 I got the Kindle book! After reading the first few pages I can already tell I'm gonna LOVE it. From page 1 you are all about practicality. We don't need obscure and out-of-season ingredients to make great Chinese food. Thanks again!

[@buggydust]

there's a thai place i go to a few times a month becasue their garlic brown sauce is sooo dark and delicious. ive always wondered how to make it because i would put it on everything lol im excited to try this recipe and see if i can come close!

[@chefwoocan8169]

Any Asian restaurant in America caters to the taste buds of the customer. Although good most times the flavor is altered slightly to appease customers To do that they do make their foods a little sweet. The darkness is the use of premium dark soy sauce. This gives the amber good coloring. Brown Sauce consist of oyster sauce, dash of stevia monkfruita sugar substitute, dark soy sauce, water and add slurry solution to thicken. Smash fresh garlic and add to all ingredients and allow garlic oils to infuse with all flavors or use garlic powder. Water is the base, 1 cup, and dd oyster 2 to 3 tablespoon, 1 teaspoon of stevia monk fruit, 1/2 teaspoon of dark soy sauce and garlic about 2 to 3 cloves and slurry solution to bind it all up. Cook on medium heat. Taste and adjust according, color appealing? And texture consistency too thick or too runny? Store in an air tight container and refrigerate for a very long time about 1 to 2 months. Good luck and let me know how it goes.

[@gaylahall2880]

@@chefwoocan8169, Thank you 🙏🏾 my husband is driving me crazy to make him some brown sauce for shrimp and vegetables. Your recipe sounds delicious and easy to make. So, I have to do next is go buy the oyster sauce and the hoisin sauce to prepare it. Thanks again ❤

[@MyCultureDatingcom]

I just made your brown sauce it tastes very good it's supposed to be salty right just a little salty it looks good thank you

[@chefwoocan8169]

Thanks Joe for your comment. As you add ingredients add it a little at a time and taste as you go along! With your batch you may want to add some water to dilute a bit!

[@MyCultureDatingcom]

Looks great absolutely great thank you

[@chefwoocan8169]

Joe Haven't heard from you? I have some new videos!

[@blownonfuel]

This is a comment out of left field but why do i feel this gentleman and Mickey Rourke grew up in the same neighborhood? Great recipe though, cant wait to try it.

[@chefwoocan8169]

I don't know!

[@itellsri]

Chef, your videos are very nice and informative. What’s the best soy sauce . I am looking for more umami. Is tamari better. Also what’s the oyster sauce substitute if we are vegetarians? I see you use Pearl river bridge soy sauce.

[@chefwoocan8169]

Tamari is the japanese version of soy sauce. Just as salty as soy sauce. A substitute for oyster sauce from my perspective is hoisin sauce. You see oyster sauce is a little sweet salty flavor so hoisin sauce is mostly sweet and slightly spicy. Good luck creating umami flavor!

[@itellsri]

@@chefwoocan8169 perfect . Can you please suggest me some good brands for soy sauce . I tried Kimlan and was a bit too sweet. I have tried also yamasa and kikoman which are both Japanese. what’s the best for everyday cooking for Chinese cooking. Lee kum kee I tried has lot of additives and chemicals . I also tried Hongkong based Koon chun which I find very very salty. So need your help sir . But koon chuns Hoisin sauce was awesome. So is Pearl river my only good choice or do you have any other suggestions?

[@chefwoocan8169]

@itellsri ok, as you can see there are hundreds of soy sauces. The one that zi enjoy and use in my teaching classes and at hone is called healthy brand thin soy sauce The label has a bald headed boy in a sitting position. It's a thin soy sauce. It is intentionally brewed to be thin. It's good for dipping and cooking. It's a smooth soy sauce. Let me know if the store has it.

[@itellsri]

@@chefwoocan8169 chef …. I have seen that in the Thai cooking section in my Chinatown grocery store. I may have tried that a while back and did not buy it again as it had tons of of chemicals and was not natural fermented. Why add msg in soy sauce? Look at the ingredients…..Water, Defatted Soy Bean (25%), Wheat, Salt, Sugar, Flavour Enhancer (Monosodium Glutamate), Disodium -5'- Inosinate (E631), Disodium -5'- Guanylate (E627), Preservative (Sodium Benzoate (E211), Colour (E150c), Soy Sauce Flavouring. It has chemicals that I cannot even pronounce. lol. I just need soybeans , water, wheat and salt and maybe alcohol for freshness. Most companies add msg, sugar to make it cheaper I guess for mass production.

[@itellsri]

@@chefwoocan8169 chef, the one you suggest is loaded with chemicals. I have tried that but have not purchased it again. Why add soy sauce flavoring in soy sauce ? Ingredients: Water, Defatted Soy Bean (25%), Wheat, Salt, Sugar, Flavour Enhancer (Monosodium Glutamate), Disodium -5'- Inosinate (E631), Disodium -5'- Guanylate (E627), Preservative (Sodium Benzoate (E211), Colour (E150c), Soy Sauce Flavouring.

[@barkwallburg6148]

Thank you for taking the time to put so much information on this sauce. I guess the only question I currently have is how long do you cook the slurry for? I made a batch of "white sauce" the other day and completed ruined it because it tasted very chalky. Thanks for any general help on this.

[@chefwoocan8169]

Ok, the slurry sauce should be mainly water about 3 portions whether it be teaspoon. Tablespoon or a quarter cup. The corn starch should be 1 portion. So a 3:1 ratio. When you add it. Your essentially done with the sauce, flavor wise. Drizzle a little bit of slurry solution into sauce. It will take about a minute to cook and you'll see a slight change in consistency. If you add alot at one time it will require more cooking time to cook the slurry sauce. In your case, the slurry wasn't cooked long enough. Too much slurry at one time. Drizzle a little bit and stir and watch the consistency slowly thicken up. You want not a runny texture nor too thick texture. Don't rush adding slurry solution. Add it gradually. It must be cooked, about 1 minute high heat or 2 minutes allowed temp. Taste it! If took chalky, cook a little longer and add some water. Hope this helps!

[@MissDee2024]

Wow I am looking forward to seeing you on TikTok ❤❤❤

[@chefwoocan8169]

Learning to video edit to make it easier and seamless!

[@ianscianablo8507]

Could you PLEASE give us the basis for this gorgeous sauce? I have been experimenting for years and still CAN'T make brown sauce. Just some basic printable recipe? Thank you!

[@chefwoocan8169]

Send me your email and I will send you the recipe for brown sauce. [e-mail].

[@ianscianablo8507]

Hi Chef. Can you put hoisin sauce in the brown sauce? What measurement? I ask because I love hoisin sauce. Thank you!

[@chefwoocan8169]

Absolutely! If you love Hoisin sauce, go for it and be creative. Many viewers are so used to following a recipe, they find it boring. Be creative. If ut taste good, that's all that counts. Use a recipe as a guide and have fun with new flavors!

[@ianscianablo8507]

@@chefwoocan8169 Thank you!!!

[@rosasalgado9648]

I would like to learn how to make crabs Cantonese style with black beans sauce. I usually eat it in Chinatown New York but I’m in Florida your Broncos came out great I tried. It was magnificent.

[@chefwoocan8169]

Perfect timing, crabs with black bean sauce is easy and so delicious. I introduced here in MD at my classes and they love it so here we go: Ingredients: -6 female blue claw crab, although small but very sweet and the orange roe adds more sweetness. 4-5 cloves of smashed fresh garlic, small piece of smashed fresh ginger. -Lee Kum Kee black bean sauce in a small jar, 2 tablespoon of Lee Kum Kee Oyster sauce. -3 stalks of scallion cut in 3 inch pieces 2 eggs Shao shing wine 2 tablespoon White pepper 1 teaspoon Stevia Monk fruit 1 teaspoon 1/2 lb of ground pork (optional) Lee kum kee dark soy sauce (caramel coloring 1/2 teaspoon to start. Preparation: 1. Clean crabs, save top shell, corners may have orange roe. Clean and rid gills. Clip legs after each joint. Then cut in half and set aside. 2. Heat 1/4 of olive oil on high, add ginger and garlic and stir fry. Do not allow garlic to burn. 3. Add 1 tablespoon of black bean sauce, oyster sauce, shao shing wine, white pepper, dark soy sauce. Add crabs and stir fry until shell turns orange. Add scallion and beat up 2 eggs and pour on top of crabs. Mix thoroughly. 4. 1 to 2 tablespoon of cornstarch and mix w water to create a slurry solution (thickner). Add slowly with 1/4 cup of water or broth and watch consistency. Mix well but don't over cook. The pork can be added at the stage of adding the garlic and ginger. And that it. Always taste the sauce. Crabs once turn orange maybe another minute until crab is perfect fully done

[@chefwoocan8169]

Check out my cookbook on Amazon books: "The You Can Do It Asian cookbook"

[@chefwoocan8169]

You mentioned you made "broncos" can you be more specific or probably a spell check error?

[@thomaskeene5183]

Thank you for making this video! I appreciate it! Is there a substitute for shaoxing wine?

[@thomaskeene5183]

Should I use white wine or rice wine?

[@chefwoocan8169]

Sherry or any sweet wine.

[@DogAlpha]

Sir; I lived in la many years ago and a favorite of mine was “sizzling rice soup”. It was a tomato based soup and they would put rice in hot oil and combine at your table? If you know of it please do a video on it. Many thanks!

[@chefwoocan8169]

Mr. Leo, I've had the soup you indicated in a Korean restaurant. Do you recall it being a Korean dish?

[@Kane143SOD]

I’m a chef keep working god bless

[@chefwoocan8169]

Thank you, will do my best!

[@jairulali3897]

I love Chinese dish

[@chefwoocan8169]

Thank you for watching!

[@MyCultureDatingcom]

Thanks Jeff sounds good

[@chefwoocan8169]

Joe, Did you try the sauce yet?

[@Jupiter9331]

Hi, great video. I was just wondering Could you put this sauce over egg fried rice with chicken?

[@chefwoocan8169]

Absolutely!

[@PeteRoyJackson]

Nice video... any recommended non-fish substitute for oyster sauce (allergy)?

[@chefwoocan8169]

Unfortunately there is no non fish substitute for oyster sauce. Now, from those commercial food manufacturers they might have a version of non fish oyster sauce but you'll be paying much more for a fancy oyster sauce that's really a soy sauce!

[@possiblycurryddork]

Most people with shellfish allergies are allergic to crustaceans not mollusks.

[@chefwoocan8169]

You can make the brown sauce without the oyster sauce. Use soy sauce which is your salty, add brown sugar (your sweet), water or chicken broth, Lee Kum Kee Dark Soy Sauce (caramel coloring: not soy sauce) then add a slurry sauce (combo of cornstarch and water) mix in and allow to cook. Let me know how it goes!

[@possiblycurryddork]

@@chefwoocan8169 Marmite is a substitute I've seen chefs use

[@PeteRoyJackson]

@@chefwoocan8169 I tried that once... it's missing that certain "something". Also, those ratios are quite important... you're a chef that has years of "by feel" experience. That takes years to master 😆

[@tsuketsu9889]

I personally cant find oyster sauce where im at, is it skipable?

[@chefwoocan8169]

Go to this Asian e commerce website: weee.com and input this brand that I highly recommend: Lee Kum Kee Oyster Sauce (Panda brand). It's a quality sauce I use. Use it for practically any dish and a major ingredient in brown sauce. Don't use too much in brown sauce, it's very salty. But the taste is balanced with salty and sweet.

[@tsuketsu9889]

@@chefwoocan8169 thanks man, I'll check it out.

[@barbramiller9408]

I can't find your cookbook, on Amazon.

[@isisstarlights]

Hello! What is “slurry solution”?

[@chefwoocan8169]

Slurry sauce is a thickener made up of cornstarch and water. J use about 1 tablespoon cornstarch and add enough water to mix. You don't want it too watery or too thick. Stir constantly until ready to use. When your sauce taste the way you like it, drizzle some slurry solution into the sauce and allow it to thicken up. Once your satisfied with thickness, not to think and not runny, allow solution to cook for about 30 seconds. This avoid slurry solution from tasting pasty.

[@christistratton]

Is this the same sauce that you would use if you were to make "Happy Family"?

[@chefwoocan8169]

Most probably!

[@kathydonahue3454]

Can you please tell me the name of the wine you use ??

[@chefwoocan8169]

It's called Shao Shing Wine. But if your not near an Asian market, any white wine will do. It's just that shao shing wine has a unique flavor!

[@faithhope3170]

Can I skip the wine?? I have everything but the wine and I just left the Asian Market 🤦‍♀️

[@graceacu7083]

Can you give the names of the sauces and the wine you used? Tnx!

[@chefwoocan8169]

Oyster sauce, light soy sauce, dash of sugar, slurry sauce (thickener: cornstarch and water equal portions)

[@chefwoocan8169]

And water to add volume and dilute flavors so it won't be as strong.

[@taranjeetsingh424]

Sir Make a Vedio on Chinese Chow mein Gravy Recipe!

[@chefwoocan8169]

Thanks for your comment. The sauce for chicken chow mein is so simple. It's chicken broth mixed with a slurry sauce (cornstarch mixed with water) and salt & pepper for tasting. That's it!

[@taranjeetsingh424]

@@chefwoocan8169 thanks sir

[@deannafonsworth4172]

Why do you add sugar ?

[@chefwoocan8169]

Balance the flavor. Oyster sauce is salty, need to balance with a sweet. Once you balance the flavor profile of salty & sweet, any sauce you do will be delicious.

[@taranjeetsingh424]

Sir make A Vedio On Gravy ingredients and recipe

[@chefwoocan8169]

I did!

[@bgrainger3477]

👍👏🥢Thank you.🙂

[@chefwoocan8169]

Your very welcome! Brown sauce is the basis for a majority of Asian and Southeast Asian dishes. Check out my book "The You Can Do It Asian Cookbook" on Amazon books! 25 TraditionL Asian dishes from ThIlabd, Vietna m e, Chiba Japan & Korea

[@MyCultureDatingcom]

You saved us a lot of money Jeff thank you

[@chefwoocan8169]

I'm glad you will save money knowing the info I provided.

[@trailerparkcryptoking5213]

List your ingredients in the description drop down. This helps people when they go shopping and while making the recipe!

[@chefwoocan8169]

Ingredients: 1 pint of water or chicken broth Lee Kum Kee Oyster sauce (salty) 3 tablespoon Lee Kum Kee Hoisin sauce (sweet) 2 teaspoon Healthy brand thin soy sauce (light salty) 1 teaspoon Lee Kum Kee Dark Soy Sauce (caramel coloring) start w 1/2 teaspoon Shao shing wine (sweet) dash Slurry solution (combo of cornstarch & water: thickener) 1 teaspoon of slurry solution until desired thickness & cook for an addl 15 second. If not it will make sauce pasty. You want a balance of flavor. Salty and sweet. Good luck!

[@trailerparkcryptoking5213]

@@chefwoocan8169 THANKS!

[@denisebutler7248]

OH for God sake get on with it.😂

[@chefwoocan8169]

Still trying to perfect my deliverance. Was it too tine consuming in my explanation?

[@rhke6789]

The problem has always been the ratio of the ingredients. Fly by seat of the pants method is not satisfactory. I have done that, did not taste right, then stuck on what to do

[@chefwoocan8169]

Thanks for your comment. For beginners, it's a challenge balancing flavors. Start gradually tasting and you can always increase the dosage of ingredients. The more you cook the more comfortable you'll be with the sauce ingredients!

[@ImPapaRon]

Pass too much bla bla

[@chefwoocan8169]

Will be making a shorter version!

[@BoomBoom-xn7ud]

This is not very helpful bc he does not measure the sauces.

[@chefwoocan8169]

Hi, my style involves tasting, it's more creative and the more creative you are in cooking, you'll enjoy it better. I want people to enjoy cooking and not worry about exact measurements!

[@MyCultureDatingcom]

Thanks chef. This is Joe. I thought I'd catch up on some things that I had forgotten. Thanks a lot for the good tips.

[@chefwoocan8169]

Joe, It's my pleasure. Taking a slight break for Summer but will be back soon.