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Stir-Fry Sauce (Basic Chinese All-Purpose)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesStirFrySauceChineseUmamiSweetSavoryVersatileFromScratch
Stir-Fry Sauce (Basic Chinese All-Purpose)

Nutrition (per serving)

80Calories
4 gProtein
12 gCarbs
4 gFat
10 gSugar
1800 mgSalt

Ingredients

  • 100 ml Soy sauce (light)
  • 60 ml Oyster sauce
  • 40 ml Shaoxing wine or dry sherry
  • 2–3 tbsp Sugar or honey
  • 2 tbsp Sesame oil
  • 1 tbsp (mixed with 2 tbsp water) Cornstarch
  • 2 tsp each (optional) Garlic & ginger (minced)

Method

  1. In bowl whisk soy sauce + oyster sauce + Shaoxing wine + sugar + sesame oil → set aside.
  2. Heat wok/pan → add garlic & ginger → stir-fry 10 seconds → add sauce mixture → bring to simmer.
  3. Stir cornstarch slurry → add to simmering sauce → cook 1–2 min until thickened and glossy.
  4. Taste & adjust: more sugar for sweet, more soy for saltiness.
  5. Use immediately for stir-fries (vegetables, meat, noodles) → or cool & store refrigerated up to 1 week.
  6. Makes ≈250 ml — versatile Chinese stir-fry sauce base.

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