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Peking Sauce (Chinese Takeaway Style)

Recreate a tangy, flavour packed Chinese takeaway classic with this peking sauce recipe.
Course Sauce, Side Dish
Cuisine British Chinese, Chinese, Scottish Chinese
Keyword peking sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion
Calories 242kcal

Equipment

  • 1 pot

Ingredients

  • 2 generous tablespoons tomato ketchup
  • 2 tablespoons O.K sauce
  • 1 teaspoon hoisin sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon golden syrup
  • 1 teaspoon rice wine
  • 2 teaspoons rice wine vinegar
  • 1/4 teaspoon smoked garlic powder
  • Pinch MSG
  • 1/4 teaspoon beetroot powder
  • 175 millilitres pork stock or water
  • 1 tablespoon potato starch, mixed with 2 tablespoons water

Instructions

  • In a pot over a medium heat, add 2 generous tablespoons tomato ketchup, 2 tablespoons O.K sauce, 1 teaspoon hoisin sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon golden syrup, 1 teaspoon rice wine, 2 teaspoons rice wine vinegar, 1/4 teaspoon smoked garlic powder, Pinch MSG, 1/4 teaspoon beetroot powder and 175 millilitres pork stock or water. Bring to the boil, reduce the heat to low and simmer for 2 minutes, stirring occasionally.
  • Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, mixing well until the sauce reaches the desired consistency (all of the mix may not be needed). Transfer the Chinese takeaway style peking sauce to a serving bowl and serve.

Nutrition

Serving: 240g | Calories: 242kcal | Carbohydrates: 56.3g | Protein: 1.5g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 1708mg | Potassium: 120mg | Fiber: 0.5g | Sugar: 43.4g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.6mg