Dragon Sauce Food

DRAGON EGGS

Dragon Eggs image

Provided by Food Network

Time 1h30m

Yield 60 dragon eggs

Number Of Ingredients 19

Ingredients

3/4 cup white vinegar
1/2 cup soy sauce
1/2 cup granulated sugar
1 teaspoon Worcestershire sauce
1/2 cup vegetable oil
1/2 cup chopped garlic
2 pounds ground pork
1/4 cup vegetable oil, plus more for coating the steamer basket and dumplings
2 tablespoons oyster sauce
2 tablespoons soy seasoning sauce, such as Golden Mountain
2 tablespoons granulated sugar
1 teaspoon black pepper
4 cloves garlic, minced
2 large eggs
4 ounces small cooked shrimp
8 ounces crab claw meat
About 60 thin shu mai-style wonton skins (3-inch squares)
6 jalapenos, each cut into 10 wheels (circles), for garnish
Fresh cilantro leaves, for garnish

Steps:

For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.
In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate.
For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture.
Start heating water in the bottom of steamer on the stovetop to bring to a boil.
To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible.
Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's OK if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings.
When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.

FIRE DRAGON SAUCE

Fire Dragon Sauce image

Make and share this Fire Dragon Sauce recipe from Food.com.

Provided by gonzilla3

Categories Sauces

Time 2m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup mayonnaise
2 tablespoons Thai sweet chili sauce
1 tablespoon sambal oelek chili paste, sauce
1 1/2 tablespoons tiger sauce (Try Me)

Steps:

In a medium bowl mix all ingredients together.
Place this sauce in a sealable container and refrigerate.

Nutrition Facts : Calories 47.3, Fat 0.1, Sodium 608.8, Carbohydrate 9, Fiber 2.7, Sugar 4.8, Protein 1.1

DRAGON BOWL SAUCE

Dragon Bowl Sauce image

A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.

Provided by magpie diner

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup nutritional yeast
1 teaspoon turmeric
2 garlic cloves, roughly chopped
2 tablespoons water
2 tablespoons maple syrup
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon flax seed meal (optional)
1 tablespoon grapeseed oil (any light oil, or use flax oil if you're not going to heat the sauce)

Steps:

Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

Nutrition Facts : Calories 157.3, Fat 7.6, SaturatedFat 0.8, Sodium 1013.3, Carbohydrate 19.4, Fiber 2.6, Sugar 12.5, Protein 5.4

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