Versatile Chinese stir-fry sauce with balanced savory, sweet, and umami flavors. This foundational sauce works with any protein or vegetable combination and delivers authentic restaurant-quality results at home.
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11 items
Begin by preparing aromatics through garlic cloves very finely and grating or fresh ginger. Set both prepared aromatics aside in small prep bowl until ready to use
Combine all liquid ingredients together in medium mixing bowl by adding low sodium soy sauce, oyster sauce, Shaoxing rice wine, dark soy sauce, chicken stock, and oil. Whisk ingredients together thoroughly until liquids are fully blended
Add white granulated sugar and white pepper to liquid mixture and whisk everything together vigorously until sugar crystals are completely dissolved into sauce. Make sure no sugar granules remain visible at bottom of bowl
Create cornstarch slurry by adding cornstarch to sauce mixture and whisking vigorously for 30 seconds until cornstarch is completely dissolved with no lumps remaining. Sauce should be smooth and uniform in consistency
Add garlic and grated ginger to sauce mixture and stir everything together thoroughly to distribute aromatics evenly throughout sauce. Make sure ginger and garlic pieces are suspended throughout liquid
Transfer finished sauce to clean glass jar or airtight container for storage. Cover container tightly and refrigerate immediately. Sauce will keep refrigerated for up to 2 weeks. Shake or stir well before each use as cornstarch may settle
