Chinese Stir-Fry Sauces Recipe
Chinese · Condiment · 5 min total
A versatile, all-purpose stir-fry sauce that balances savory, sweet, and umami flavors. Perfect for quick weeknight dinners with any protein and vegetables.
5
min prep
min prep
4
servings
servings
45
kcal/serving
kcal/serving
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 cup chicken or vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, white pepper, and broth until sugar dissolves.
- Stir the cornstarch slurry again, then pour into the sauce mixture and whisk until smooth.
- Use immediately or store in an airtight container in the refrigerator for up to 1 week. Shake or stir before using.
- To use: Heat a wok or skillet over high heat, add oil, stir-fry aromatics (garlic, ginger) for 10 seconds, then add protein and vegetables. Pour sauce over, toss until thickened and coated, about 1-2 minutes.
Tips
- For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
- Add 1-2 teaspoons chili garlic sauce for a spicy kick.
- This sauce works well with chicken, beef, pork, shrimp, or tofu.
More about Chinese Stir-Fry Sauces →
AI estimate may be inaccurate · Terms