Chinese Stir-Fry Sauce

Ingredients

• 1.5 cup chicken stock (or vegetable or mushroom stock)
• 1 tbsp Shaoxing wine
• 1 tbsp brown sugar (or granulated sugar)
• 2 tsp sesame oil
• 0.25 cup soy sauce (can sub gluten-free soy sauce or tamari)
• 1.5 tbsp dark soy sauce
• 2 tbsp oyster sauce (or vegetarian or gluten-free oyster sauce)
• 0.25 tsp white pepper
• 0.25 tsp salt

Steps

1. 1

   In a jar with a tight lid that can hold at least 2 cups of liquid, combine the chicken stock, Shaoxing wine, brown sugar, sesame oil, soy sauce, dark soy sauce, oyster sauce, white pepper, and salt.

2. 2

   Secure the lid and shake the jar well until all ingredients are thoroughly combined.

3. 3

   Store the sauce in the refrigerator for up to a few weeks. When ready to use, measure out the amount needed for your dish.

Notes

To use in a stir-fry: Add about 2/3 cup of the sauce to your stir-fry pan and heat until simmering. Add your seared meat and vegetables. Bring to a boil and stir in a cornstarch slurry until the sauce is thick enough to coat a spoon. For gluten-free cooking, use gluten-free soy sauce and a gluten-free oyster sauce (such as Lee Kum Kee brand).

Nutrition per serving

• sauce
• stir-fry
• Chinese
• meal prep
• condiment
• pantry staple