2 More Chinese Inspired Sauces that Both Contain Ketchup and which are Both Delish When Mounted with Butter (optional)

Hot & Sour Sauce

1 lb ginger, sliced
1 large onion, sliced
2 oz whole garlic cloves
stems from 1 bunch cilantro
¼ cup canola oil
3 Tbsp white pepper
1 ½ cup unsweetened rice vinegar
1 ½ cup soy sauce
1 bottle ketchup
1 cup sesame oil
1 gal chicken stock
¼ cup cornstarch dissolved in ¼ cup cold water

- sauté ginger, onion and garlic in canola oil over high heat until lightly browned, stirring often
- add white pepper and stir 1 minute
- add vinegar, soy sauce, ketchup and sesame oil and stir often for 5 minutes
- add chicken stock and bring to a simmer; simmer 10 minutes
- add cornstarch slurry, thicken and strain


House Special Sauce

Ingredients:

½ cup canola oil
2 cups minced ginger
2 cups minced garlic
1 bag wood-ear mushrooms (reconstituted and pulsed in robot coup)
2 quarts turkey stock
1 quart soy sauce
1 bottle ketchup
½ bottle oyster sauce
½ cup sambal
2 cup cornstarch made into a slurry w/ 2 cups water

Procedure:
Heat a rondeau over high heat. Add oil and heat until smoking. Add ginger and garlic and stir-fry until aromatic. Add mushrooms and stir-fry until the excess water has been driven off. Add stock and bottled sauces and bring to a boil. Reduce for 5 minutes. Add cornstarch slurry and return to a boil.