# Need green chinese sauce **URL:** \ **Category:** Cafe Society\ **Created:** [January 22, 2007, 1:55pm UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948 "2007-01-22T13:55:35Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [January 23, 2007, 5:25pm UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948/21 "2007-01-23T17:25:00Z")
There’s a lovely spicy hot Cantonese dipping sauce that you can recreate at home by the following substitutions: 1 part vinegar (rice, but white wine will do) 1 part chilli sauce (Tabasco is fine) 1 part soy (shoyu is best) The twist will be if you get that green Tabasco sauce, which is much milder than the red stuff as well. It’s a bit gloopy so mix well. I’ve done this myself - it won’t be bright green, more of a sort of dirty pond green, but it tastes great. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 23, 2007, 6:02pm UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948/22 "2007-01-23T18:02:36Z")
[QUOTE=pulykamell] Howzabout a tomatillo-cilantro-salsa verde Mexican thing? Green, authentic, and no food coloring. [/QUOTE] I swear, I read the subject line, bust musta gotten excited! Anyhow, one of my suggestions was Asian and green. ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [January 23, 2007, 6:57pm UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948/23 "2007-01-23T18:57:09Z")
[QUOTE=jjimm] There’s a lovely spicy hot Cantonese dipping sauce that you can recreate at home by the following substitutions: 1 part vinegar (rice, but white wine will do) 1 part chilli sauce (Tabasco is fine) 1 part soy (shoyu is best) The twist will be if you get that green Tabasco sauce, which is much milder than the red stuff as well. It’s a bit gloopy so mix well. I’ve done this myself - it won’t be bright green, more of a sort of dirty pond green, but it tastes great. [/QUOTE] That’s what I am talking about. Simple, asianish and green (spicy is a welcome bonus). Will try. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 23, 2007, 7:17pm UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948/24 "2007-01-23T19:17:51Z")
[QUOTE=Sapo] That’s what I am talking about. Simple, asianish and green (spicy is a welcome bonus). Will try. [/QUOTE] Just out of curiosity, what is it about the green curry that your guests don’t like? If it’s the coconut, there’s plenty you can do with the remaining green ingredients. You can never go wrong with a base of lime and green chiles. [Here’s another recipe for a dipping sauce which is sure to satisfy the green requirement.](http://images.google.com/imgres?imgurl=http://simplyming.org/images/recipes/thai_lime_sauce.jpg&imgrefurl=http://simplyming.org/recipes/105_Thai_Lime_Dipping_.html&h=220&w=195&sz=16&hl=en&start=59&tbnid=SVq1ic_5UAhgIM:&tbnh=107&tbnw=95&prev=/images%3Fq%3Dthai%2Bdipping%2Bsauce%26start%3D40%26ndsp%3D20%26svnum%3D10%26hl%3Den%26lr%3D%26safe%3Doff%26sa%3DN) ---
**Author:** ![Ponder\_Stibbons](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ponder_stibbons/32/343_2.png) [@Ponder\_Stibbons](https://boards.straightdope.com/u/Ponder_Stibbons)\ **Post date:** [January 23, 2007, 8:58pm UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948/25 "2007-01-23T20:58:39Z")
**Green Chinese Sauce** 1. Take regular Chinese Sauce and place in refrigerator. Push all the way to the back. 2. Wait two years. ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [January 24, 2007, 2:17am UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948/26 "2007-01-24T02:17:12Z")
[QUOTE=pulykamell] Just out of curiosity, what is it about the green curry that your guests don’t like? If it’s the coconut, there’s plenty you can do with the remaining green ingredients. You can never go wrong with a base of lime and green chiles. [Here’s another recipe for a dipping sauce which is sure to satisfy the green requirement.](http://images.google.com/imgres?imgurl=http://simplyming.org/images/recipes/thai_lime_sauce.jpg&imgrefurl=http://simplyming.org/recipes/105_Thai_Lime_Dipping_.html&h=220&w=195&sz=16&hl=en&start=59&tbnid=SVq1ic_5UAhgIM:&tbnh=107&tbnw=95&prev=/images%3Fq%3Dthai%2Bdipping%2Bsauce%26start%3D40%26ndsp%3D20%26svnum%3D10%26hl%3Den%26lr%3D%26safe%3Doff%26sa%3DN) [/QUOTE] I really like Ming Tsai. I miss “East meets West”. As for green curry, I could probably just call it something else and half of them would happily eat it. They just have this thing about turmeric and the fact that there is no turmeric in green curry makes no difference to them. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 24, 2007, 3:51am UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948/27 "2007-01-24T03:51:46Z")
Here’s a recipe I found online that might do the trick, it’s definitely asian inspired. **Jade Sauce for Rice, Fish, Pasta** Categories: Sauce Serves: 1 Servings Ingredients: 1/2 c Spinach leaves; firmly packed 1 ts Grated orange peel 1/4 c Fresh mint leaves 1/2 c Fresh cilantro leaves 12 lg Fresh basil leaves 2 Green onions; chopped 2 tb Dry sherry 2 tb White vinegar 2 tb Dark sesame oil 1 tb Soy sauce 2 ts Hoisin sauce 2 ts Sugar 1/2 ts Chili sauce; Asian 1/2 ts Salt Instructions: Place ingredients in a blender or food processor container. Blend until pureed. Refrigerate. Uses: Make “Jade Rice”. Serve grilled meats and fish on a puddle of this sauce. Add to pasta. Serve as a dip for crudites or melon pieces. Posted to MC-Recipe Digest V1 #178 Date: Wed, 31 Jul 1996 13:10:13 -0700 (PDT) ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [January 24, 2007, 1:09pm UTC](https://boards.straightdope.com/t/need-green-chinese-sauce/388948/28 "2007-01-24T13:09:14Z")
that’s just awesome, thanks. [Previous page](https://boards.straightdope.com/t/need-green-chinese-sauce/388948.md?page=1)