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:
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.
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).
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.
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