Chinese Stir-Fry Sauce Perfect For Any Meat Vegetables

April 10, 2023

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


  1. 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.
  2. You can store this sauce in the fridge for up to two weeks; remove the amount you need for your recipe.
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