5-Minute Chinese Stir-Fry Sauce

5 from 2 votes

This make-ahead friendly Chinese stir fry sauce is the only one you'll ever need! It's such a versatile, all-purpose sauce that you can use in any stir fries. This recipe makes about 1 ¾ cups of sauce.

Prep Time5

Cook Time0

Total Time5

Course: Dressings and Sauces

Cuisine: Chinese

Servings: people

Calories: 18kcal

Author: Tania

Equipment

Mason jar

Ingredients

1 cup chicken broth or vegetable broth
2 tablespoons cornstarch
2 tablespoons Chinese Shaoxing cooking wine or dry sherry
¼ cup LIGHT soy sauce
4 tablespoons oyster sauce I use Lee Kum Kee's brand premium oyster sauce
1 teaspoon granulated sugar
1 teaspoon sesame oil, or to taste I use Kadoya brand
Ground black pepper to taste or white pepper powder

Instructions

In a mason jar, whisk the cornstarch with chicken broth to create a slurry, until fully dissolved. Make sure the jar is large enough since you'll need to shake to combine.
Then, add the remaining ingredients. Seal the jar and shake to combine evenly. Give it a taste and adjust the flavor profile to taste (see "How to adjust flavors" in the recipe notes below).
Use immediately on stir fries, or refrigerate for up to 2 weeks.

Notes

Make ahead: Store in the refrigerator for 2 to 3 weeks in a sealed container. Before using, stir to dissolve cornstarch that may have accumulated at the bottom. Add a few extra tablespoons of water because the saltiness can further develop when stored.
Freezing: Freeze food in pre-portioned containers like Souper Cubes. You may then use the exact amount you require without having to defrost it. Simply add it to a hot skillet or wok.
How to adjust flavors:
- Saltier: A little bit more soy sauce, but don’t overdo it.
- Too salty: Add some water.
- More flavor: Add more oyster sauce, cooking wine, or dry sherry.
- More balanced: Add sugar.

Substitutions and variations:

Chinese cooking wine: Dry sherry.
Cornstarch: I would not recommend substituting with flour because the sauce will lack that glossy appearance, and the consistency won’t be quite right.
Vegetarian: Use vegetable broth and vegetarian oyster sauce.
Gluten-Free: Regular soy sauce isn’t gluten-free. To make it gluten-free, use tamari or gluten-free soy sauce. Also look for gluten-free oyster sauce. Double check the labels.

Nutritional values (per serving) are approximates only.

Nutrition