This Basic Chinese Sauce will become your new go-to sauce for all of your stir-fries! It tastes delicious and comes together in only a few minutes.
I recommend putting this sauce together before you start your stir-fry, then adding the sauce once the vegetables are just barely done. Pair your tasty dish with a crunchy side salad, some nice veggie burgers, or some—trust me on this one—soda bread.
How to Make Basic Chinese Sauce
- Combine all ingredients.
- Make cornstarch slurry and add to mixture.
- Cook sauce with (or without) stir-fry.
Full directions for how to make Basic Chinese Sauce are in the printable recipe card below.
Basic Chinese Sauce FAQs
How can I add spice to my sauce?
To add some extra spice and flavor to your dish, start your stir-fry with some minced garlic. This will give you added depth of flavor and meld nicely with the sauce in the finished stir-fry.
If you really want to give your sauce a kick, you can also add in some sriracha, tabasco, or other hot sauce. Alternatively, you could shake in a few chile flakes before or after cooking.
Do I have to use this sauce with a stir-fry?
You don't have to use this sauce with a stir-fry, but it does save some time by finishing the sauce and cooking your dinner at the same time. However, you can simply cook the sauce on the stove without stir-fry ingredients and then save it to use in another dish.
How should I store my leftover sauce?
Whether you cook your sauce with a stir-fry or not, you can store your leftovers for up to 5 days. Just place the leftovers in an air-tight container in the fridge until you're ready to eat it again!
Here are lots more recipes for simple sauces and such.
Basic Chinese Stir Fry Sauce
- 1 cup vegetable stock or water
- 2 tsp dark sesame oil
- 3–4 tbsp reduced-sodium soy sauce more or less to taste
- 2 tbsp dry cooking sherry optional
- 1 tsp ginger grated fresh or jarred, to taste
- 2 tbsp cornstarch or arrowroot
- Combine all the ingredients in a small mixing bowl and whisk together.
- Dissolve the cornstarch in just enough water to make it smooth and pourable. Whisk together with the other ingredients.
- When your stir-fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir-fry pan or wok is on fairly high heat.
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