Chinese Clear Sauce is the thick, glossy stir-fry sauce often served over vegetables and proteins like chicken, pork, shrimp, or beef in Chinese-American restaurants. It’s savory, lightly seasoned, slightly sweet, and thickened just enough to coat every ingredient without overpowering it. This homemade version delivers that classic old school Chinese takeout flavor, perfect for Chop Suey or any stir-fry.
Servings: 1 portion
Ingredients
- 1 1/2 C Water
- 2 Tbl Potato Starch
- 1/2 Tbl White Sugar - or more
- 2 tsp Broth Powder - See notes for variations
- 1/2 tsp Sea Salt & MSG
- 1/8 tsp Cream of Tartar & White Pepper
Instructions
- Combine all ingredients together in a bowl and add to Chop Suey towards the end. Optionally you can add all the ingredients together in a pot and bring to a boil while mixing until thickened. Then adjust the consistency with added water if needed.
Notes
- Chicken Chop Suey: Use 1 Chicken Maggi Bouillon Cube or the equivalent in Chicken Broth Powder.
- Pork Chop Suey: Use 1 Pork Knorr Bouillon Cube or the equivalent in Pork Broth Powder.
- Beef Chop Suey: Use 1 Beef Maggi Bouillon Cube or the equivalent in Beef Broth Powder.
- Shrimp Chop Suey: Add 1 tsp or more of Hondashi or Seafood Broth Powder.
- Vegetable Chop Suey: Use 1 Vegetable Bouillon Cube or equivalent in broth powder.
- Thinning Out: Add more water over medium heat.
- Thickening: Mix equal parts Starch & Cold Water. Add a small amount at a time over medium heat while mixing and repeat until thickened to your liking.