Stir Fry Sauce - Two Time Saving Chinese Base Sauces

• Produce

  • 2 Garlic cloves

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/4 tsp White or black pepper, ground

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine or dry sherry

Found on pickledplum.com

Description

Ingredients

• ½ cup chicken broth
• 1 tablespoon Shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• ¼ teaspoon ground white or black pepper
• 1 tablespoon cornstarch
• ½ cup chicken broth
• 3 tablespoons oyster sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon sesame oil
• ¼ teaspoon ground white or black pepper
• 2 tablespoons cornstarch

Directions

• Combine ingredients in a jar and shake well. Generally, the cooking ratio is about ½ cup stir fry sauce per 4-5 cups of ingredients (tofu, veggies, beef, noodles, etc). You can store this stir fry sauce in the fridge for about a week. Shake the container well before using each time.
• Combine ingredients in a jar and shake well. Generally, the cooking ratio is about ½ cup stir fry sauce per 5-6 cups of ingredients (tofu, veggies, beef, noodles etc). You can store this stir fry sauce in the fridge for about a week. Shake the container well before using each time.