Chinese takeway base sauce recipes, need help.?

I am an Australian Appprentice chef who has a strong knowledge of Italian, modern Australian and French cuisine but badly wants to learn Chinese food. Base sauce recipes for satay stir fry sauce and black bean sauce, i would also like to learn mongolian beef. I have a really good recipe for Peking sauce if any wants it.Chinese takeway base sauce recipes, need help.?
Here's your recipe for the Black Bean Sauce:



BLACK BEAN SAUCE



1 T oil

2 T salted black beans, rinsed and drained

2 tsp grated fresh ginger root

2 tsp minced fresh garlic

1/2 tsp sugar

1 T wine

2 T soy sauce

1 T cornstarch

1 c rich chicken stock



In a small sturdy bowl, mash black beans, ginger, garlic and sugar together to form a smooth paste. Using the same skillet, add 1 T oil. Fry the black bean mixture on medium high heat until fragrant (apx 1/2 minute). Combine remaining ingredients and stir until cornstarch is dissolved. Add to black bean mixture and bring to a full boil stirring constantly. (Add 1-2 tsp of chili paste with black beans for a spicy hot sauce). Spoon sauce over your dish before serving.



That recipe is from my Quick %26amp; Easy Dim Sum Appetizers and Light Meals cookbook by Judy Lew.



This next recipe is from my cookbook called Chinese Cuisine II Wei-Chuan's Cookbook published by Huang Su-Huei. Each recipe in the cookbook takes up 2 pages. One side is in Chinese writing and the other is in English. This recipe is for Stir-Fried Pork with Sweet Bean Sauce so don't know if you are interested in that sauce or not. Here's what's in that sauce:



1/2 T rice wine

1 T sweet bean paste

1 1/2 T soy sauce

1 tsp sugar

1/4 tsp MSG

1/2 tsp sesame oil

1 T water



All my other Chinese cookbooks seem to use either whole black beans (washed well because they are very salty) and either mashed in with something like the recipe above or strictly added to another sauce as whole beans.



Hope that helps.



Hope this helps.Chinese takeway base sauce recipes, need help.?
I'd love your Peking sauce recipe! You can email it to me, TIA.



the black bean sauce has always eluded me, for some reason. But I've got a couple others you may enjoy:





Satay Sauce



1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice



Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and serve w/ satay meat. Yield: 1陆 cups

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Peanut Sauce



1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 teaspoons red chili paste, such as sambal

2 tablespoons dark brown sugar

2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish



Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay. Yield: 3 cups

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Uncle Yan鈥檚 Secret Meat Sauce



8 oz ground lean pork

1 Tbsp. oyster sauce



Sauce

1 cup chicken stock

2 Tbsp hoisin sauce

1 Tbsp soy sauce

1 Tbsp Worcestershire sauce

1 tsp sesame oil



1 Tbsp cooking oil

2 oz Chinese sausage, coarsely chopped

1 tsp finely chopped garlic

陆 tsp dried red pepper flakes

陆 cup coarsely chopped water chestnuts

2陆 tsp cornstarch, dissolved in 5 tsp water



Combine the pork and oyster sauce in a bowl; mix well. Let stand for 30 minutes. Combine the sauce ingredients in a bowl.



Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the sausage, garlic, and pepper flakes; stir-fry for 1 minute. Add the pork and stir-fry until lightly browned, and crumbly. Add the water chestnuts and green onions; cook for 1 minute. Add the sauce and bring to a boil. Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens. Pour the meat mixture over noodles and serve.



-- Martin Yan鈥檚 "Invitation to Chinese Cooking" cookbook

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Chinese Imperial Shrimp



1 pound jumbo shrimp, peeled and deveined (can use chicken)

1 medium carrot, cut into strips

1 small onion, cut into strips

1 can bamboo shoots, drained

1 Tbsp. ginger, minced

1 Tbsp. garlic, minced

2 tsp. sugar

1/4 cup ketchup

1/3 cup vinegar

1/3 cup water

1 tsp cornstarch

1 Tbsp. dried red chili pepper, chopped into small pieces

1 Tbsp. oil

salt to taste



In a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch. In wok, add oil, ginger and garlic. Stir fry in high heat. Add shrimp, stir fry until shrimp is cooked. Add onion and carrot stir fry until onion is cooked. Add bamboo shoot, stir fry for one minute. Add salt to taste Add sauce mixture and chili pepper, stir fry for one to two minutes. Serve hot with steamed rice.