Cantonese Cheung Fun Sauce

Ingredients

• 2 green onion (stalks)
• 5 garlic (cloves)
• 30 g ginger (roughly 2 inches)
• 30 g onion (roughly half a small onion)
• 75 ml light soy sauce
• 25 ml dark soy sauce
• 40 g rock sugar
• 1 tbsp oyster sauce
• 3 cup water (Reduce or add until the flavor is right for you.)
• oil (for charring the aromatics; amount not specified)

Steps

1. 1

   Heat oil in a pan and char the garlic, onion, ginger, and green onion until they develop some color.

2. 2

   Add the water and rock sugar to the pan. Cook until the rock sugar has melted, roughly 10 minutes.

3. 3

   Add the dark soy sauce, light soy sauce, and oyster sauce, then combine.

4. 4

   Let the sauce cool, then strain it to remove the aromatics.

5. 5

   Store the cooled, strained sauce in the refrigerator and serve with cheung fun, dumplings, noodles, or use it as a sauce base.

Notes

The transcript says the creator doubled the recipe shown. The source does not specify a cooking temperature, exact amount of oil, or refrigerated storage duration. Adjust the water to taste; the sauce may be too salty without it.

Nutrition per serving

• sauce
• condiment
• Cantonese
• East Asian
• dim sum
• cheung fun
• vegetarian
• make-ahead