All-Purpose Stir Fry Sauce (Print Version)
Bold, savory sauce brings out rich flavors in any quick-cooked meal—simple, versatile, and effortless.
# Ingredients:
→ Liquid Base
01 -
160 ml soy sauce
02 -
120 ml chicken broth
03 -
80 ml Shaoxing wine or mirin
04 -
15 ml sesame oil
→ Seasonings
05 -
13 g sugar
06 -
0.5 g ground white pepper
→ Aromatics
07 -
30 ml neutral cooking oil
08 -
15 g minced garlic
09 -
15 g minced ginger
→ For Thickening
10 -
16 g cornstarch
11 -
60 ml water
# Instructions:
01 -
In a mixing bowl, whisk together soy sauce, chicken broth, Shaoxing wine or mirin, sugar, sesame oil, and white pepper until the sugar dissolves completely.
02 -
In a separate bowl, blend cornstarch with water to form a smooth slurry with no lumps.
03 -
Heat neutral cooking oil in a large pan over high heat. Swirl oil to coat the surface, then add minced garlic and ginger. Stir-fry for 15 seconds until fragrant.
04 -
Pour the soy sauce blend into the pan with the aromatics. Bring to a boil, reduce heat to medium, and simmer for 1 minute.
05 -
Stir in the prepared cornstarch slurry. Cook, stirring constantly, until the mixture thickens and becomes glossy.
# Notes:
01 -
Store cooled sauce in a sealed jar in the refrigerator for up to one week. Shake or whisk well before each use to reincorporate any separated ingredients.
02 -
For best results, add the sauce to your stir-fried meat, vegetables, or noodles during the final minutes of cooking. Toss to ensure even coating and allow the sauce to bubble briefly before serving.