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It’s All About the Sauce—Chinese Brown Sauce!

Some of my earliest childhood memories center around Asian food. But not just any Asian food. I’m talking about the food at the Golden Dragon restaurant in Boise Ida., city of my birth and the home of tiny pork ribs swimming in the most beautiful and delicious brown sauce with a sprinkling of sesame seeds.

To my 7-year-old sense of fine cuisine, that dish was to die for. My favorite thing in the whole, wide world!

For me, it was all about the sauce. Brown sauce. Yummy, amazing make-my-mouth-water kind of sauce. I poured it on my noodles; would eat it with a spoon like soup.

I recall exactly what it tasted like, too. It was definitely brown, kinda’ sweet but a little tangy and shiny—not clear like broth but not dense like gravy, either. And smooth. No chunks or chewy bits. No onions, peppers or pineapple pieces. None of that. Just glorious, shimmery, fabulous sauce over tiny ribs and sticky white rice on the side. I would all but lick the plate clean. Wait, maybe I did that.

We moved when I was 10. It never dawned on me that might be the last time in my life I would experience my favorite food. But it was. That is, until just a few months ago when I had a true Eureka! moment. I discovered Nagi, the food blogger at RecipeTinEats.com.

Seriously, for decades I have been on a mission to learn how to prepare really great Asian food—Japanese, Chinese, Thai—all of those cuisines, and sadly without much success. I could never get the sauce right. That’s because I’ve depended on bottled stuff in the Asian aisle of the grocery store. Over and again I would be so disappointed.

I wanted to figure out how to make the kind of cuisine I loved as a child, myself—at home.

You may have already guessed where this is going. I’m excited to let you know that with Nagi’s help, I’ve learned how to make what I call Chinese Brown Sauce. And (get ready) an equally amazing homemade Teriyaki Sauce.

I’m done buying bottled Asian-type sauces. Thanks to Nagi, I can confidently make two fabulous sauces cheaper, better and faster than the time it takes to actually go to the store and search for something that might work.

Nagi calls this her Real Chinese All-Purpose Stir-Fry Sauce. The best thing is that I can make up a batch and store it in a covered jar in the refrigerator. There it sits all ready to go when we need a fast mid-week meal.

Nagi’s taught me the secrets of authentic Chinese stir-fry, too. It’s not about an exact recipe but rather the technique together with the right proportions of protein, noodles or rice and vegetables. And for me, the secret to any stir-fry is that final step—adding the sauce. And when that sauce is exactly right, that makes it perfect. And it is so easy.

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4.5 from 8 votes

Real Chinese All-Purpose Stir-Fry Sauce

This is the yummy Chinese sauce I recall from my childhood.
Prep Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: Chinese
Servings: 16
Calories: 34kcal

Ingredients

  • ¼ cup light soy sauce
  • ¼ cup all-purpose soy sauce
  • ½ cup oyster sauce
  • ¼ cup Chinese wine, or dry sherry
  • ¼ cup corn starch
  • 1 tablespoon white granulated sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon ground white pepper

Instructions

  • Combine ingredients in a jar and shake to combine. Store in 'fridge and shake before use.
  • To use: This is tricky because it depends on what you are making. The sauce as it sits in the fridge is concentrated. You will use specific amounts of water along with it, depending on the meal. And each dish you prepare with this sauce will cry out for flavoring, such as garlic. You will find the exact instructions plus additional notes and insight from Nagi HERE.
  • To use for Stir Fry:  3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir fry for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
  • To use for Noodles: 3 tbsp of the Stir Fry sauce + 5 - 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables - packed, proteins + noodles - if using).

Notes

1. Substitute for Chinese cooking wine or dry sherry: For those who cannot have alcohol, apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as a second fall back, with 2 teaspoons of white wine vinegar + 1/2 tsp sugar.
2. Nutrition: kCal is based on one serving of 1 1/2 tablespoons sauce.
2. This recipe and the photo are by Nagi of RecipeTinEats.com.

Nutrition

Calories: 34kcal

Once you click through to RecipeTinEats.com and meet Nagi, make plans to try this recipe. You will not be disappointed.

Be sure to check out 10 Classic Chinese Stir Fries, One Amazing Sauce for a collection of 10 wonderful ways to use up the jar of Chinese Brown Sauce I mean Real Chinese All-Purpose Stir-Fry Sauce, which I’m pretty sure you’ll have sitting in your refrigerator very soon.

A million thanks, Nagi!

Open refrigerator with food in kitchen. Food supply for a week.
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5 replies
  1. Pat says:

    5 stars
    I’ve been looking at Nagi’s columns and using her recipes since you recommended her a few months ago. Many of her recipes are wonderful. Thanks, Mary.

    Reply
  2. Cat says:

    Nagi (and her mum!) have some amazing recipes. When you check out her site, make sure you also check out her ‘Life of Dozer’ posts. He’s such a charming fellow.

    Reply
  3. Daria says:

    Thank you, Mary! I agree, it is all about the sauce, and I also have been trying to figure out how to make this humble brown sauce forever! I can’t wait to try it!

    Reply

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