Make-Ahead Chinese Brown Stir-Fry Sauce
A quick Chinese all-purpose stir-fry sauce to keep in the fridge – mix it once and it lasts a month. Just shake and pour into a hot wok.
Servings: 8 servings
Ingredients
- 125 ml light soy sauce ½ cup
- 125 ml oyster sauce ½ cup
- 60 ml Shaoxing rice wine ¼ cup, or dry sherry
- 30 g cornstarch about ¼ cup
- 1 tbsp sugar
- 2 tbsp toasted sesame oil
- 1 tsp ground white pepper optional
Instructions
- Put all the ingredients in a jar or container with a lid.
- Shake or stir thoroughly until the cornstarch has completely dissolved.
- Store in the fridge. Shake well before each use – the starch settles at the bottom.
- To use: heat a wok or pan over medium-high heat, stir-fry your meat and vegetables, then add 3–4 tablespoons of sauce and toss. The starch activates and forms a glossy coating within 30–60 seconds.
Notes
Storage: Keeps for 1 month in the fridge. It contains no fresh garlic or ginger – add those straight to the wok when cooking, to taste.
Thickening: The starch has to activate in a hot pan. Don't add the sauce to a cold or lukewarm pan, or it won't thicken properly.
Variation: Add a teaspoon of sriracha or doubanjiang for a spicy version.