Description
This Real Chinese All Purpose Stir Fry Sauce recipe by Charlie is a quick and versatile sauce blend perfect for enhancing the flavor of any stir fry dish. Combining soy sauce, oyster sauce, Chinese wine, cornstarch, sugar, toasted sesame oil, and white pepper, this sauce adds a rich, savory, slightly sweet, and mildly spicy note to your ingredients, making it an essential pantry staple for authentic Chinese cooking.
Ingredients
Scale
Sauce Ingredients
- 1/2 cup light soy sauce
- 1/2 cup oyster sauce
- 1/4 cup Chinese wine (or dry sherry)
- 1/4 cup cornstarch (cornflour)
- 1 tbsp sugar
- 2 tbsp toasted sesame oil
- 1 tsp ground white pepper (adjust up to 1 tbsp for more spiciness)
Instructions
- Combine Ingredients: In a jar or bowl, add the light soy sauce, oyster sauce, Chinese wine, cornstarch, sugar, toasted sesame oil, and ground white pepper. Shake or whisk thoroughly until all components are fully blended and smooth.
- Store Sauce: Pour the mixture into a sealed container or jar and store it in the refrigerator to keep fresh. Always shake well before each use, as the cornstarch may settle.
- Use in Stir Fry: When ready to cook, add this sauce during the final stages of your stir fry to thicken and coat your vegetables, meats, or tofu evenly with flavorful sauce.
- Adjust Consistency if Needed: If the sauce thickens too much after refrigeration, add a little water or broth to thin it out before use, then shake well again.
Notes
- Light soy sauce provides a saltier, lighter color base compared to dark soy sauce.
- Oyster sauce adds umami and a slightly sweet depth to the sauce.
- Chinese cooking wine can be substituted with dry sherry if Chinese wine is unavailable.
- Cornstarch acts as a thickening agent to give your stir fry sauce a glossy finish.
- Adjust the amount of white pepper based on your spice tolerance—up to 1 tablespoon adds a nice kick.
- Store the sauce refrigerated and use within 1-2 weeks for best flavor.
