Chinese Stir Fry Sauce
Source thewoksoflife.com
INGREDIENTS
- 1 1/2 cups chicken stock (or vegetable or mushroom stock; 350ml)
- 1 tablespoon Shaoxing wine
- 1 tablespoon brown sugar (or granulated sugar)
- 2 teaspoons sesame oil
- 1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
- 1 1/2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
INSTRUCTIONS
In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.