Take a look at my earlier post to get up to speed on my journey to discover the recipe for New Orleans style Mandarin Chicken.
So after many failed attempts I called a restaurant and found out that at least one of them uses a spice called Anise. Let me warn you, a little goes a long way. It is very overpowering in the flavor.
So basically you create a generic flour and water sauce and add anise. I tried some soy to cut down on the anise flavor. I’ll post again when I get a good recipe with definitive measurements. Also, I’m going to scout out some other places to see if everyone uses anise. So far I just know of the one place.
*Update on the Beef and Broccoli sauce, I left the red pepper off my earlier posts.
Beef and Broccoli/Vegetable Brown Gravy Recipe
(I found this recipe first, thinking it was the elusive Mandarin Chicken Sauce and finding a perfectly good sauce for my other Chinese food vegetable dishes.)
2 tbsp. cornstarch
1 1/4 c. water
1/3 c. soy sauce
1/4 c. Karo syrup (light or dark)
1/4 tsp. red pepper
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