With this Chinese stir-fry sauce recipe, you’ll be wok-ing and rolling in no time! Add a dash of Oriental flair to your usual meals with this quick and easy recipe.
I’ve made a lot of dishes with Chinese brown sauce over the years that I’ve worked in Chinese restaurants. I used to make beef and broccoli, chicken and string beans, and beef and mushrooms every single day.
Meal Prep To The Max
It’s helpful to have a variety of time-saving techniques at your disposal when you have to serve hungry walk-ins who expect their orders in ten minutes or less. A brown sauce on hand that could serve as a foundation for various dishes, including the ubiquitous beef and broccoli, was one such time saver.
This ensured that the high-quality food coming out of the wok station would be consistent no matter who worked there. After all, a good Chinese restaurant needs to be consistent and quick.
- 1 1/2 cups of chicken stock (or vegetable or mushroom stock; 350ml)
- 1 tbsp. of Shaoxing wine
- 1 tbsp. of brown sugar (or granulated sugar)
- 2 tsp. of sesame oil
- 1/4 cup of soy sauce (can sub gluten-free soy sauce or tamari)
- 1 1/2 tbsp. of dark soy sauce
- 2 tbsp. of oyster sauce (or vegetarian or gluten-free oyster sauce)
- 1/4 tsp. of white pepper
- 1/4 tsp. of salt
- All the stir fry sauce ingredients should be placed in a jar with a tight lid (able to hold 2 cups of liquid) and shaken vigorously to combine.
- You can store this sauce in the fridge for up to two weeks; remove the amount you need for your recipe.