I have been playing around with this sauce recently. It is quite rich and dark in flavour – a current obsession of mine in the kitchen. Wintery flavours. This sauce is orangey with the depth of soy and a hint of sesame. It has sweet overtones. It goes well with anything deep fried – tofu, cauliflower, pakoda – or grilled items – eggplant slices for example – or roasted or stirfried veg – broccoli, cauliflower etc.
Use it as a coating sauce, dipping sauce (although it is quite thick) or spread the sauce on a plate and place ingredients on top of the sauce. I love roasted slices of eggplant and deep fried tofu on the sauce, scattered with tons of spring onions (scallions).
Today I made some deep fried cauliflower and coated them in the sauce for a delicious snack.
Chinese Style Orange-Sesame Sauce
0.5 Tblspn vegetable or peanut oil
3 cloves garlic, minced
0.25 cups green tops and bulbs of spring onions (scallions), thinly sliced
1 Tblspn sesame seeds
few drops Chinese toasted sesame oil
zest and juice of 1 orange
2 Tblspn sweet soy (or use light soy and 1 tspn brown sugar)
2 Tblspn orange vinegar or a white vinegar
1 Tblspn cornflour mixed with 1 Tblspn water
Mix the first 7 ingredients together in a small saucepan and bring to a low simmer. Stir the cornflour mix, and add to the saucepan while stirring the orange mixture. Continue to stir until it thickens, then leave to just simmer on the lowest heat for 3 or 4 minutes.
Serve, scattered with the greens of spring onions and a few more sesame seeds.
It can be used to coat ingredients (see the photo for coating deep fried cauliflower), or as a dipping sauce. It is quite thick though so here we use it mostly as a coating sauce, or spread over the base of a plate with ingredients placed on top. One we love is roasted eggplant slices placed on a plate of the sauce.