This stir fry sauce is amazing. It is super easy and so good! This recipe makes 1 1/2 cups sauce, which is enough for about 12 servings. You can store this sauce in your fridge and use when needed. Make sure to give it a good shake before use.
I used this recipe on vegetables. You can also use it on stir fried noodles. Add some extra water if using dried noodles since they absorb more liquids than fresh noodles.
To make this recipe vegan, substitute the oyster sauce with hoisin sauce.
This recipe is good in the fridge for up to four weeks.
I took this recipe from http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/
1/4 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup oyster sauce (sub with hoisin for vegan)
1/4 cup chinese wine (or sherry)
1/4 cup cornstarch/cornflour
1 Tbsp sugar
2 Tbsp sesame oil
1 Tbsp ground white pepper
1. Combine ingrdients in a jar and shake to combine. Store in fridge and shake before use.
1. Heat 2 Tbsp oil in wok over high heat.
2. Add your choice of base flavourings – fry for 10 seconds or so to infuse oil (Base flavourings can be: Garlic, Ginger OR Fresh Chilies, minced or finely sliced)
3. Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook)
4. Add noodles (if using), sauce and water, your choice of Additional Flavourings (see below) and any leafy greens.
5. Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
6. Serve immediately
Additional Flavouring Suggestions:
1. Sriracha, Chili Bean Paste or other spicy addition
2. Sweet chili sauce
3. Substitute the water with pineapple or arange juice
4. Rice Vinegar – for touch of tartness
5. Fresh cilantro/coriander leaves, or thai basil – for freshness
6. Garlic or ordinary chives – chopped
7. Pinch of Chinese five spice powder