Vegetables in Chinese Brown Sauce

Vegetables in Chinese Brown Sauce that tastes just like it does from the takeaway!

Find out how to make this easy recipe and you will be able to cook delicious meals that will always be better than your local Chinese takeaway.

Vegetables in Chinese Brown Sauce

Quick and easy to make and very tasty you'll want it again and again. The sauce tastes just like the sauce in the dish called 'Happy Families' or Chop Suey you get from the Chinese takeaway.

After much experimenting, I've finally cracked the perfect recipe and used it to cook a mixture of vegetables: Baby Pak choi, Bean-sprouts, Shiitake mushrooms, Carrots and Spring onions.

'Happy Families' is a dish that usually has a bit of everything in it, so there's something for everyone to like keeping the whole family happy! 😉

A great way to get the kids to eat more veg.

What is Chinese brown sauce?

Actually, I believe brown sauce is a Western thing, I've read it doesn't really exist in China, who knows? Please leave a comment below if you do, I'm intrigued.

This sauce is found in dishes such as beef with broccoli, chow mein noodles many others. Brown sauce is the essential secret, the all-purpose stir-fry sauce.

Chinese brown sauce is super easy to make

It takes no time at all to prepare a few vegetables and mix a few things together for the sauce. Then, heat up your wok or stir-fry pan and you're ready to go.

Dinner in 10 minutes!

Seriously, ten minutes and dinner can be served; how very marvellous is that?! Since I've experimented with a lot of Chinese dishes, we've not had a takeaway for a couple of years now.

Chinese vegetables

For this and many other Chinese recipes, you will need Shaohsing Chinese rice wine, it's also called Shaoxing wine. You can now buy it in the world food section of Sainsbury's.

A Bottle of Shaohsing Chinese Rice Wine

If you love eating Chinese food, you may have wondered how comes the chicken always tastes so tender.

Well, a while back now I got talking to a Chinese woman in an oriental supermarket and she told me. It may well sound a little odd, but it really does work.

Check out the secret over on my Chinese Chicken Curry recipe, which by the way, is exactly like it is from the takeaway.

Happy Cooking!

how to make,Chinese, brown,sauce,stir-fry,vegetables
Chinese, main, stir-fry, vegetables
Yield: 2
Vegetables in Chinese Brown Sauce

Vegetables in Chinese Brown Sauce

Brown sauce is the essential secret, the all-purpose stir-fry sauce.
Prep time: 7 MCook time: 3 MTotal time: 10 M


For the Vegetables
  • 2 baby Pak Choi - sliced lengthways
  • 2 nice fat carrots - peeled and sliced into 5 mm slices
  • a handful of bean-sprouts
  • 4-5 shiitake mushrooms - sliced
  • 3 spring onions - sliced
  • 1-inch ginger - peeled and finely chopped to make about 2 teaspoons
  • 1 fat garlic clove - very finely chopped
  • 1 tablespoon groundnut oil (peanut oil)
For the Brown Sauce
  • 1 tablespoon cornflour
  • 1 ½ tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons caster sugar
  • a pinch of white pepper
  • 150ml water
  • 1 ½ tablespoons Shaoxing (Chinese rice wine)
  • a pinch of salt - have a taste and add only if you think it needs it


  1. Mix the brown sauce ingredients together in a small bowl and set aside.
  2. Heat up your wok and the oil.
  3. Once it's really hot, add the ginger and garlic and stir-fry for a few seconds. Throw in the prepared vegetables and stir-fry for a minute.
  4. Give the sauce a quick stir, have a taste and add a pinch of salt but only if you think it needs it; the oyster sauce is quite salty so I didn't add salt.
  5. Add the sauce to the vegetables in the wok.
  6. Continue to stir-fry until the sauce thickens a bit and by which time the vegetables should be perfectly cooked - not overcooked.
  7. Serve immediately with some nice egg-fried rice or whatever else you fancy.
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