Ingredients

  • 2 tbsp Cooking Oil
  • 2 tbsp Garlic, minced
  • 2 tbsp Ginger, pureed
  • 1/2 cup Chicken Stock
  • 1/4 cup Oyster Sauce
  • 1/4 cup Rice Vinegar
  • 1/3 cup Light Soy Sauce
  • 1/3 cup Shaoxing Wine
  • 1/4 tsp Sesame Oil
  • 2 tbsp Sugar
  • 1/2 tsp White Pepper
  • 1 tbsp Cornstarch
  • 2 tbsp Water

Instructions

  1. Place chicken stock, oyster sauce, rice vinegar, light soy sauce, shaoxing wine, sesame oil, sugar, and white pepper into a bowl. Mix until all the ingredients are combined and the sugar is dissolved.
  2. In a separate bowl, create a cornstarch slurry by mixing cornstarch and cold water. Set aside.
  3. Heat oil in a saucepan over medium heat until shimmering.
  4. Stir in garlic and ginger and cook until fragrant, about 20-30 seconds.
  5. Add ingredient mixture from above, stir, and bring to a boil. Boil for one minute.
  6. Add cornstarch slurry, mix well, and remove from heat.
  7. Allow sauce to cool, then place into a sealed container, and store under refrigeration.
  8. To use: after stir frying your aromatics/vegetables/proteins, add a few tablespoons of stir fry sauce. Mix together and cook until it reduces a little and serve.

Notes

  • Adapted from HAPPY WOK on YouTube here.
  • The 1/4 tsp of sesame oil is not noticable in the finished version of the sauce.