Best Real Chinese All Purpose Stir Fry Sauce Recipes

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REAL CHINESE ALL PURPOSE STIR FRY SAUCE



REAL CHINESE ALL PURPOSE STIR FRY SAUCE image

Categories     Sauce     Side     Stir-Fry     Vegetarian     Quick & Easy     Broccoli

Yield 12 servings 1.5 cups

Number Of Ingredients 8

• ¼ c light soy sauce (see notes)
• ¼ c dark (normal) soy sauce
• ½ c oyster sauce (sub with hoisin for vegan)
• ¼ c Chinese wine (or sherry)
• ¼ c cornstarch / cornflour
• 1 tbsp sugar
• 2 tbsp sesame oil
• 1 tbsp ground white pepper

Steps:

  • 1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use. Amount to Use: 1. I use 2 tbsp of the Stir Fry sauce + 4 tbsp/ ¼ cup water per serving - around 3 - 4 cups of the combined stir fry (vegetables - packed, proteins + noodles - if using). Or put another way, around ¼ cup per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ½ cup water. But you should adjust to your own taste.

REAL CHINESE ALL PURPOSE STIR FRY SAUCE



Real Chinese All Purpose Stir Fry Sauce image

My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. 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.

Provided by @MakeItYours

Number Of Ingredients 11

¼ c light soy sauce (see notes)
¼ c dark (normal) soy sauce
½ c oyster sauce (sub with hoisin for vegan)
¼ c Chinese wine (or sherry)
¼ c cornstarch / cornflour
1 tbsp sugar
2 tbsp sesame oil
1 tbsp ground white pepper
Light soy sauce is lighter in colour that 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
I use Lee Kum Kee brand for both the light and dark soy sauce. But you can substitute any all purpose dark coloured soy sauce, like Kikkoman, for the dark soy sauce and you won't be able to tell the difference. I often use Kikkoman for the dark soy s
2. If using dried rather than fresh noodles, add a few extra tablespoons of water. The reason for this is that dried noodles, even after cooking them (usually just by covering them in hot water in a bowl), absorb more liquids than fresh noodles. So y

Steps:

  • Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
  • I use 2 tbsp of the Stir Fry sauce + 4 tbsp/ ¼ cup water per serving - around 3 - 4 cups of the combined stir fry (vegetables - packed, proteins + noodles - if using). Or put another way, around ¼ cup per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ½ cup water. But you should adjust to your own taste.
  • Heat 2 tbsp oil in wok over high heat.
  • Add your choice of Base Flavourings - fry for 10 seconds or so to infuse oil.
  • 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).
  • Add noodles (if using), sauce and water, your choice of Additional Flavourings and any leafy greens.
  • 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.
  • Serve immediately.
  • Garlic, minced or finely sliced
  • Ginger, minced or finely sliced
  • Fresh chillies, minced or finely sliced
  • Sriracha, Chilli Bean Paste or other Spicy addition
  • Sweet chilli sauce
  • Substitute the water with pineapple or orange juice
  • Rice vinegar - for a touch of tartness
  • Fresh cilantro / coriander leaves, or thai basil - for freshness
  • Garlic or ordinary chives, chopped
  • Pinch of Chinese five spice powder

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