Stir-Fry Sauce

Prep: 5

Cook: 1

Total Time: 6

Yield: 8 servings

Course: Condiment

Cuisine: Asian

Calories: 28kcal

Author: Jessica Gavin

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.

Ingredients

▢ ¼ cup (60 ml) soy sauce
▢ ¼ cup (60 g) oyster sauce
▢ ½ cup (120 ml) unsalted chicken stock
▢ 1 tablespoon (15 ml) shaoxing cooking wine, optional
▢ 1 tablespoon (15 ml) honey
▢ 1 ½ teaspoon (5 g) cornstarch
▢ 1 teaspoon (5 ml) sesame oil

Instructions

Make Ahead

Mix the Ingredients - 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 sesame oil and whisk to combine.
Storing - Transfer to a glass jar or container and refrigerate for up to 1 week. Make sure to shake or whisk the sauce before cooking.

Use Immediately

Add to a Stir-Fry - Follow the instructions of your favorite stir-fry recipe to cook the protein and vegetables. Add the sauce to the center of the pan or wok over medium-high heat, stirring until thickened, 60 to 90 seconds. Stir to combine all ingredients.

Notes

Recipe Yield: 1 cup. 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.
Make it Vegan: Substitute hoisin sauce for oyster sauce. Substitute vegetable broth/stock for chicken stock. Use brown sugar, granulated sugar, or maple sugar instead of honey.
Make it Gluten-free: Make sure the oyster or hoisin sauce is labeled gluten-free. Use gluten-free tamari or coconut aminos. Use Mirin or sherry instead of Shaoxing wine.
Storing: Store uncooked sauce in an airtight container for 1 week in the refrigerator. The cooked sauce can be stored for up to 3 days and reheated before use.

Nutrition

Recipe Link