All-Purpose Stir Fry Sauce & Basic Stir Fry Procedures

22 Oct

I find myself stir frying a lot these days. So, I was excited to find this recipe for making a batch of stir fry sauce to have on hand for lots of different dishes. This recipe makes about 1 1/2 cups of sauce.

INGREDIENTS
¼ c light soy sauce (if available, otherwise normal soy sauce is fine)
¼ c dark (normal) soy sauce
½ c oyster sauce (can sub with hoisin sauce)
¼ c Chinese wine (or sherry)
¼ c cornstarch / cornflour
1 tbsp sugar
2 tbsp sesame oil
1 tbsp ground pepper

DIRECTIONS

To make the sauce, combine all the ingredients in a jar and shake to combine. Store in fridge and shake before use. (Sauce can be stored in the refrigerator for several weeks.)

Amount to Use:
Use about 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.
To Use:
  1. Heat 2 tbsp oil in wok over high heat.
  2. Add your choice of base flavorings (garlic, ginger, or fresh chillies minced or finely sliced) – fry for 10 seconds or so to infuse oil.
  3. 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).
  4. Add noodles (if using), sauce and water, your choice of additional flavorings (sriracha, sweet chili sauce, cilantro, etc.) and any leafy greens.
  5. 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.

Recipe adapted from RecipeTin Eats. Other recipes and ideas using this sauce can be found here.

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