Recipes
Shiitake-Scallion Pan Sauce
Episode 103: Master Chicken Broth
Sauces don't have to elaborate or take hours of simmering to prepare. This simple sauce, made ideally in the pan in which you've roasted poultry, leg of lamb, or prime rib, delivers great flavor, and is made in minutes. You can also prepare it in a pan you've used to sauté steak or chicken breasts.
Makes 3 cups
Ingredients
1 tablespoon cornstarch
3 cups Master Chicken Broth
1 tablespoon grapeseed or canola oil, if needed
1 bunch scallions, white and green parts, sliced 1/4-inch thick
1 cup shiitake mushrooms, sliced 1/4-inch thick
1 cup dry white wine or red wine
Kosher salt and freshly ground black pepper to taste
Juice of 1/2 lemon
Directions
- In a small bowl combine the cornstarch with 1 teaspoon of the broth and mix well. Set aside.
- If using a pan in which a roast has been cooked, remove all but 1 tablespoon fat, and put the pan over medium heat. Alternatively, add the oil to a sauté pan and heat over medium heat. Add the scallions and mushrooms and sauté, stirring, until soft, about 3 minutes. Add the wine and deglaze the pan, scraping up any brown bits. Reduce the wine until about 1/4 cup remains and add the broth. Bring to a simmer and season with the salt and pepper.
- Whisk in the cornstarch mixture, and simmer until the mixture is lightly thickened, 3 to 5 minutes. Add the juice and correct the seasoning with the salt and pepper. Serve.
Cooking Tips
Tossing Food in a Pan
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