All Purpose Stir Fry Sauce

All Purpose Stir Fry Sauce
A versatile All Purposes Chinese Stir Fry Sauce, for any stir fry
Source:
Recipe type: Stir Fry
Serves: 1½ cups
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ cup / 65 ml light soy sauce
  • ¼ cup / 65 ml all purpose soy sauce
  • ½ cup / 125 ml oyster sauce
  • ¼ cup / 65 ml Chinese wine (or dry sherry)
  • ¼ cup / 40 g cornstarch
  • 1 tbsp. sugar
  • 2 tbsp. sesame oil
  • 1 - 2 tsp ground white pepper
Directions
  1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
  2. Amount to Use
  3. Stir Fry: 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir fry for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
  4. Noodles: 3 tbsp of the Stir Fry sauce + 5 - 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables - packed, proteins + noodles
  5. By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ⅓ cup water.
Notes
Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings.

Light soy sauce is lighter in colour than the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty

To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavour which is thoroughly authentic!

This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide.

If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.

Chinese wine is a key ingredient in this. Best next substitute is dry sherry and after that Japanese cooking sake.

Chinese Cooking Wine substitute - the cooking wine plays an important part in giving this sauce an extra depth of flavour that elevates it from "just a sauce" to a "real Chinese" sauce. However, for those who cannot have alcohol (and please remember, apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as the second fall back, with 2 teaspoons of white wine vinegar + ½ Tsp sugar.

 

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