Michael's Basic Stir Fry Sauce

[Michael_in_TX]

Hi all,

After much experimentation, this is the basic stir-fry sauce I've settled on. It doesn't try to be anything it is not; it is just a simple sauce that works equally well with beef, fish, chicken, and vegetables.

Here it is:

• Two parts low sodium soy sauce (I use Kikkoman, the green bottle one).
• Two parts oyster sauce (I use Lee Kum Kee Premium).
• Two parts Shaoxing cooking wine (I get this on Amazon. The brand I use is: https://www.amazon.com/dp/B079NVR4JZ).
• Two parts cornstarch (for thickening).
• One part sugar (I use cane sugar, but any sugar will do).

I typically am doing stir-fries for myself for lunch, so for a single portion I typically do one tablespoon each of the soy sauce, oyster sauce, wine and cornstarch and then half a tablespoon of sugar. (Even through the oyster sauce has sugar in it, I find a little extra rounds it out a bit more). Mix well before using.

For me this is a just a simple well-balanced sauce. If you've never used Shaoxing wine (cooking or otherwise) give it a try. It really does elevate dishes. Dry sherry could also be easily substituted, but perhaps don't use the extra sugar.

For the longest time, I was experimenting with using chicken stock, but for reasons I have never understood, it always gave the sauce a bitter note for some reason.

[RonB]

That looks good. If ya like a bit of heat, try adding in some chili bean paste and mix well.

I wish I could find some Shaoxing wine without the added salt. It's not sold in VA or NC, and I couldn't find any in TX the last time we were there either.

[Michael_in_TX]

Same.....I don't have an Asian grocery store near me. The nearest one is a 45 minute drive away.

[Panhead John]

Thanks Michael, it won’t go into Paprika but I’m gonna print it out. Sounds good!

[barelfly]

Thanks for sharing! This is pretty similar to what I use for my stir fry sauce as well. I wish I could find Shaoxing wine that is gluten free. I got excited last weekend when I found it at the market and then the disappointment sat it when I saw wheat is added….which doesn’t make any sense! So Sherry it is for me!

[58limited]

Thanks for posting this. Most stir fry sauces I've looked at share a handful of common ingredients which yours represents perfectly. A great base to add to if different flavors are wanted. I'll probably make a batch of your recipe to have on hand for impromptu stir fries. Sometimes I had Hoisin sauce (50% of the oyster sauce amount) to help sweeten the sauce.

[barelfly]

I have a bottle of hoisin but haven’t used it. This is a great suggestion. I need to taste both side by side to see how they differ.

[58limited]

barelfly I watched a youtube video the other day. An Asian cook discussed using Hoisin ans oyster sauces together, he does that in most of his stir fries. I forget which channel it was.

[FireMan]

58, it is what I do frequently.