Real Chinese All-Purpose Stir Fry Brown Sauce

This sauce is AMAZING. Found it here, with a couple of minor changes. Just mix it up and keep it in the fridge for up to as long as your ingredients’ expiration dates, which could be weeks and weeks.

This makes a little over 1-1/2 cups of sauce mix, which is enough for around 12 servings. Just use one part sauce mix to two parts water when you are ready to add to your stir fry veggies/meats. I find that 1/8 cup sauce mix to 1/4 cup water is enough for a single serving of stir fry (about 1/2 lbs of veggies/meat). You can also make white rice ahead of time to keep in the fridge.  Heats up very nicely in the microwave.

You might need to shop around a bit to find all of the ingredients (shown at right), but once you know where you can get them, you’ll be golden.

I also use chopped garlic and chopped ginger in the stir fry (add first to your stir fry oil before  you add anything else), which gives it a pretty authentic flavor. You can use jarred ginger and garlic if you don’t have fresh. The jarred ginger (not pictured) can be found in the Asian food aisle at some grocery stores. Right now I am using fresh frozen ginger and garlic. Just chopped up both in the food processor and froze.

Real Chinese All-Purpose Stir Fry Brown Sauce

Jackie

A delicious Chinese brown sauce that will rival any from the local Chinese restaurant. A quick go-to when you want to eat healthy. Just use one part of this sauce to two parts water and you're good to go! Keeps in the fridge for weeks.

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Prep Time 2 minutes mins

Total Time 2 minutes mins

Cuisine Asian

Ingredients

  

• 1/4 cup regular soy sauce
• 1/4 cup low sodium soy sauce or use 1/2 cup of either if you don't have both soy sauces
• 1/2 cup oyster sauce
• 1/4 cup Chinese cooking wine also called sweet cooking rice seasoning
• 1/4 cup + 2 tsp cornstarch
• 2 tbsp sesame oil don't use any other kind of oil, sesame oil has a very distinct taste
• 1 tsp ground white pepper

Instructions

 

• Combine all ingredients in a jar and shake to combine. Store in the fridge and shake well before each use. (Make sure your jar is big enough to start with so you have headroom to shake up the ingredients properly.)
• TO USE:
• Heat 2 tbsp cooking oil in wok or large frying pan over very high heat.
• Add your choice of base flavorings (garlic, ginger, etc.) and fry for 10 seconds or so to infuse the oil.
• If you are using meat, quickly stir fry and remove from the pan before just cooked. Set aside. (If you are using pre-cooked shrimp, you will add them last.) If you are using mushrooms, it's a good idea to cook them in the hot oil separately so that they get a bit browned.
• Add your longest-cooking veggies, such as broccoli, carrots, bokchoy, peapods, etc. and stir fry for a couple of minutes. Then add about an ounce of water or broth and put the lid on. Let simmer for about 3 mins. (This will let them cook just enough to be tender crisp.)
• Turn the heat back up and add your other veggies, such as spinach, bamboo shoots, green onions and stir fry for about another two minutes.
• Add 1 part prepared sauce mix to 2 parts water in a measuring cup and stir until completely mixed. Add to your stir fry and and continue stirring until the sauce has thickened.
• Add your previously cooked meat or shrimp and stir enough to coat.
• Eat this yummy stuff!