Slurry thickening: Follow the slurry additions and sauce consistency cues. Examples include Eggplant, potato and pepper stir-fry, Mixed mushrooms in oyster sauce, Soy-braised winter melon. Open a full recipe for ingredients and the complete method.
In a second pan, add the sauce oil and cook scallion, ginger and half the garlic over medium-low heat. Add bean paste and stir over low heat until fragrant. Re-stir and add the sauce, stirring continuously with a 10 sec check timer, until bubbling and lightly thickened.
Sauce bubbles and lightly thickens without starch lumps.
Add mushrooms, soy sauce, oyster sauce and chicken seasoning. Re-stir the slurry and pour it in while stirring; cook until bubbling and lightly coating the mushrooms. Add cooking wine and scallion, stir and heat throughout without reducing to a dry paste.
Mushrooms are hot through with a glossy, flowing coating.
Add chicken seasoning, wine and scallion, mix and heat through, then lift out the melon. Re-stir the slurry and add it gradually to the remaining sauce while stirring; stop when bubbling and lightly spoon-coating, without forcing in all the slurry.
Sauce lightly coats a spoon and still flows.
Boil the cooking water and reduce to low. Stir the slurry again, then pour slowly while stirring continuously across the pan base. Cook to a thick, evenly translucent paste without white raw-starch patches, following the product’s cooking directions.
The paste is thick and translucent without white raw-starch clumps.
Re-stir the slurry and add gradually while tossing. Heat until the milky starch becomes clear and glossy and lightly coats the corn; stop before the sauce becomes heavy even if some slurry remains.
The glaze is clear and thin without raw white starch or thick gel clumps.
Toss in peanuts, chilies, peppercorns, bouillon, vinegar and sugar. Re-stir the slurry and add gradually, cooking until the sauce is clear and lightly glossy; not all slurry may be needed.
Chicken is lightly glazed with evenly distributed peanuts and leek and no white raw starch.
In a separate pan, add the sauce oil and re-stirred sauce. Bring to a bubbling, lightly thickened state over medium. Add pepper and pineapple, then set a 2 min check once bubbling resumes, stopping when pepper is slightly tender.
The sweet-sour sauce is glossy, pepper slightly tender and pineapple intact.
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