I like chinese vegetables and planning to cook it. Here , Chinese restaurants serves Fusion chinese vegetables with Bengali-Indian cooking style.
They serves a white gravy chinese vegetable with fried rice . It is very delicious . There are dark gravy also , but sometimes we are bored with dark soya sauce gravy and look for white gravy .
Recently I got one chinese vegetable recipe from online that used Shaoxing wine for white sauce or gravy . What is Shaoxing wine ? If it is not available what I can replace instead of Shaoxing wine ? Here ,I searched in our big Chinese shops they told me they have a chinese Wine to use in food name is " Wangzhihe" . I did not buy it becoz it was written in chinese. I took the name and searched in Google and saw that it is Bean curd. Can you help me with some Chinese Wine names which specially used for cooking food. Non- Alcoholic will be better. because , we do not use alcohol in our food .
The recipe is follows :
Recipe: Chinese Vegetable (Choy Sum) with White Sauce
6-8 oz. choy sum or Chinese leafy greens
Some sliced carrots
6 medium-sized shrimp (peeled and deveined)
1 inch ginger (peeled and sliced thinly)
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon fish sauce or to taste
1/2 tablespoon sugar
1/2 tablespoon corn starch
6 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon sesame oil
Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
Heat up a wok and add the cooking oil until it’s smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.
Dish out and serve immediately.
It is Chinese rice wine, and there various grades...in the US, it is often discussed as being analogous to amontillado sherry (looks and tastes a bit like it.) In New York, I buy a brand called
Pagoda, and it retails at approx.$ 9 USD and works well in sauces.
Dry sherry is the traditional substitute. Other people opt for dry sake or dry white grape wine.
I've never seen a non-alcoholic version. Given the small quantity called for in your recipe and the other strong flavours (ginger, fish sauce and sesame oil) and given your wish to avoid alcohol, I'd suggest just omitting the Shaoxing or replacing it with another tablespoon of water, perhaps with a drop or two of white vinegar (or maybe sherry vinegar) to compensate for the missing wine's acidity.