Real Chinese All-Purpose Stir-Fry Sauce
This is the yummy Chinese sauce I recall from my childhood.
- ¼ cup light soy sauce
- ¼ cup all-purpose soy sauce
- ½ cup oyster sauce
- ¼ cup Chinese wine or dry sherry See NOTES for non-alcohol substitutes
- ¼ cup corn starch
- 1 tablespoon white granulated sugar
- 2 tablespoons sesame oil
- 1 teaspoon ground white pepper
Pour all ingredients into a jar. Apply lid and shake to combine. That's it. Done.
Store in refrigerator 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).
1. Non-alcohol substitute for Chinese cooking wine or dry sherry: apple juice or grape juice. Or chicken broth/stock, as a second fall back, with 2 teaspoons of white wine vinegar + 1/2 tsp sugar.
2. Nutrition: Based on one serving of 1 1/2 tablespoons sauce.
2. This recipe and the photo are by Nagi of RecipeTinEats.com.
Serving: 1.5tablespoons | Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 604mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg