Sauces

Imagine a world without a sweet-and-sour sauce to dip your crunchy egg roll into, or without a soy dipping sauce spiked with sesame oil and green onions to drizzle over your favorite dumplings at dim sum. Yes, I know, I’m painting a bleak and sad picture here, and I apologize. Chinese food just wouldn’t be the same without its sauces.

This is a collection of some basic sauces and condiments, like Hoisin Sauce, which can be used to enhance flavors while cooking or to complement cooked food. I’m excited to share recipes for some of my mother’s legendary sauces, like her earthy and spicy Chili Paste, bursting with umami goodness, and her Sweet Chili Soy Sauce, which delivers salty sweet heat in every bite. I also encourage you to try the Hot Chili Oil made with Sichuan peppercorns, which create an indescribable tingling sensation in your mouth and add an exotic note to this versatile condiment. It gives a sultry kick to anything you put it in.