For this holiday season, the Tri-City News reached out to home economics, foods and culinary arts teachers in School District 43 (SD43), as well as board of education trustees, to share what they'll serve for Christmas. Here's what Sophia Yu, the Foods 11/12 teacher at Port Coquitlam's Riverside Secondary, will have on her table.
Taiwanese-Style Mushroom Black Pepper Sauce
This is a classic night market sauce you can find to accompany sizzling steaks. The recipe is easily modified to your own preferences and can also be served atop pan-fried chicken thighs instead of steaks. If we aren’t roasting turkey for the holidays, this is usually the go-to option for my family.
Ingredients
- 1 medium onion, sliced
- 2 tbsp butter
- 1–2 cups of sliced mushrooms
- 1–2 cloves of minced garlic
- 1–2tsp freshly ground black pepper
- 1.5 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar or honey
- ½ tsp salt, or to taste
- 1 cup stock
- 1 tbsp corn starch or flour
Instructions
- Sauté the onions with the butter until softened. Add in the minced garlic and mushrooms and continue to sauté until the mushrooms are cooked.
- Add in the black pepper, ketchup, Worcestershire sauce, soy sauce, sugar/honey, and salt to the mushroom mixture.
- Add in your choice of stock and stir until well-mixed. To thicken the sauce, mix 1 tbsp corn starch or flour with about 3 tbsp of cold water. Drizzle into the sauce while stirring and heat until thickened.
- Taste the sauce and adjust salt and pepper as desired. Serve on top of your favourite steak.
Classic accompaniments would be cooked pasta/noodles, a fried egg and some buttered corn kernels.
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