Peking sauce and me go WAY BACK!! Whether it’s served with ribs, pork, beef, chicken, prawns or served up in a pot on the side ready to pour over noodles or rice, 99.9% of the time, something “Peking” featured on my Chinese takeout order! Ladened with syns, this is now regulated to a once in a blue moon order, but I do often crave it. So, developing a relatively low-syn ‘fake-away’ version made absolute sense to me. This is version 8 and it’s not a million miles away from what i’m used to eating from my local Chinese.
Quick, simple and only 5 syns, this will easily serve 4 or in my case, 2 VERY hungry people.
- 3 tbsp Worcestershire sauce – free
- 2 tbsp Oyster sauce – free
- 1 tsp Light soya sauce – free
- 1 tbsp Shaoxing rice wine – ½ syn
- 1/4 tsp sesame oil – ½ syn
- 4 tbsp tomato ketchup – 2 syns
- 4 tbsp Water – free
- 1 tsp cornflour – ½ syn
- 1 tbsp Truvia sweetener – ½ syn
- ¼ tsp white pepper – free
- ¼ tsp red food colouring or beetroot powder – free
(Notes on the above. I use Truvia sweetener here as it has a taste akin to honey or maple/golden syrup and most Peking sauce recipes call for honey or some sort of syrup to sweeten. I have tried it with regular artificial sweeteners but they aren’t a patch on the taste you get from adding Truvia to the mix. The food colouring or beetroot powder is added purely for colour purposes and can be left out if you don’t have any. Although, by adding it you’re telling your brain that you are expecting something you’d get from a Chinese takeaway, so it adds to the illusion).
Mix the cornflour in with the water and mix well to dissolve. Add this together with all the other ingredients to a bowl and mix well to combine.
Pictured above is the finished result after frying some diced chicken (which had been velveted before hand) an onion, red pepper, red chilli and some spring onions – the sauce was added to the wok after the chicken had cooked through and it was pretty damn good even if I say so myself.