CHINESE SUNDAES

Gravy options:

Option 1

½ of a chopped onion sautéed in 1 TBL butter

1 can cream of . . . soup

1 cup milk

Black pepper to taste

Option 2

1 cup Asian toasted sesame or ginger dressing

1 cup orange juice

Cook on medium high heat & boil 5-7 minutes.

Option 3

Chinese White Sauce (see directions below)

Cooked rice

Mandarin Oranges

Green peppers

Carrots

Celery

Bacon

Chicken (can add this to the gravy if you want)

Cheese

Chow Mein noodles

Cashews or Almonds

Pineapple tidbits

Olives

Maraschino cherries

CHINESE WHITE SAUCE INSTRUCTION

3 cups chicken stock divided

3.5 TBL cornstarch

1 TBL mirin

1 TBL toasted sesame oil

3 cloves garlic

1 tsp fresh grated ginger or 1/2 tsp ground

1 tsp salt

1/2 tsp sugar

Mix 1/4 cup stock with cornstarch.  Set aside.

In medium sauce pan mix together remaining stock & the rest of the ingredients over medium high heat.

Once it begins to boil, whisk in the cornstarch mix.

The sauce will start to thicken and turn from opaque to clear as it boils.  Turn off the heat once it thickens.

Store for up to 3 days in fridge.