Making an excellent all-purpose Chinese stir-fry sauce takes less than 10 minutes to prepare! A combination of savory Asian ingredients will boost the taste of any meat or vegetable stir-fry recipe.
When you’re in a pinch of time but looking for a fast, flavorful and wholesome meal then a stir-fry is a great option. It’s a one-pot wok dinner that can be filled with healthy proteins and/or vegetables. One way to speed up meal preparation is to make a quick homemade stir-fry sauce which can even be prepared in advance. Just stir and simmer!
This versatile sauce is made with a combination of Asian-inspired flavors like soy sauce, oyster sauce, sesame oil and a touch of honey to add a delicious savory glaze to wok-fired ingredients.
How to Use a Stir-Fry Sauce
Making a stir-fry is simple, and the best part is it’s customizable too! Once you’ve selected your ingredients and give them a quick saute in a wok or large pan, it’s time to add the sauce.
This sauce has a combination of umami flavors and a touch of natural sweetness from honey to balance the flavors. The key to adding body and glossiness is to use a little bit of thickening agent, like cornstarch or arrowroot powder, which is whisked right into the mixture. The stir-fry sauce should be added to the hot pan at the very end of cooking and brought to a boil. The elevated temperatures allow the starches to swell and instantly thicken the liquid in under a minute. That’s it!
This easy stir-fry sauce recipe makes about 1 cup, plenty to add to about one pound of protein or four cups of vegetables. You can add as much of the sauce as you like, or save half for another meal later in the week. Just make sure to shake or whisk before cooking as the cornstarch will settle to the bottom of the container over time. This sauce is also great to use for noodles like chow mein or lo mein.
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Properly Adding a Thickening Agent to Sauces
When using cornstarch or arrowroot powder, the fine white powder needs to be whisked and fully dispersed in cool-to-room temperature liquid. This process creates a slurry mixture, which does not clump when added to a hot pan. If the dry powder is added directly to hot liquid, it will swell too quickly and form lumps which are difficult to blend into a sauce.
- 1/4 cup soy sauce , (60ml)
- 1/4 cup oyster sauce, (60g)
- 1/2 cup unsalted chicken stock, (120ml)
- 1 tablespoon shaoxing cooking wine, (15ml) optional
- 1 tablespoon honey, (15ml)
- 1 1/2 teaspoon cornstarch, (5g)
- 1 teaspoon sesame oil, (5ml)
- In a medium-sized bowl whisk together soy sauce, oyster sauce, chicken stock, cooking wine and honey.
- Add cornstarch and whisk until most of the powder is dissolved and no lumps remain.
- Add in sesame oil and whisk to combine.
- Sauce can be cooked by itself by placing in a small saucepan, set over medium-high heat. Constantly whisk until thickened, about 30 to 60 seconds. Pour over desired protein and vegetables.
- Sauce can be cooked in the same pan as stir-fried ingredients at the end of cooking. Add in the center of a hot pan over medium-high heat, stirring until thickened, 30 to 60 seconds. Stir to combine all ingredients.
- The recipe makes 1 cup of sauce.
- Typically 1/2 cup is used for 1 pound of protein and 4 cups of vegetables. However, this makes extra to serve on the side.
- The uncooked sauce can be stored in an airtight container in the refrigerator for up to 1 week. Make sure to shake or whisk the sauce before cooking.
- Cornstarch can be substituted for arrowroot powder, however, do not reheat.
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