Directions: |
Directions:1.Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
Amount to Use:
1.I use 2 tbsp of the Stir Fry sauce + 4 tbsp/ ¼ cup water per serving - around 3 - 4 cups of the combined stir fry (vegetables - packed, proteins + noodles - if using). Or put another way, around ¼ cup per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ½ cup water. But you should adjust to your own taste.
To Use:
1.Heat 2 tbsp oil in wok over high heat.
2.Add your choice of Base Flavourings - fry for 10 seconds or so to infuse oil.
3.Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook).
4.Add noodles (if using), sauce and water, your choice of Additional Flavourings and any leafy greens.
5.Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
6.Serve immediately.
Base Flavourings
1.Garlic, minced or finely sliced
2.Ginger, minced or finely sliced
3.Fresh chillies, minced or finely sliced
Additional Flavouring Suggestions
1.Sriracha, Chilli Bean Paste or other Spicy addition
2.Sweet chilli sauce
3.Substitute the water with pineapple or orange juice
4.Rice vinegar - for a touch of tartness
5.Fresh cilantro / coriander leaves, or thai basil - for freshness
6.Garlic or ordinary chives, chopped
7.Pinch of Chinese five spice powder
1. Light soy sauce is lighter in colour that the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty (but not very noticeable).
I use Lee Kum Kee brand for both the light and dark soy sauce. But you can substitute any all purpose dark coloured soy sauce, like Kikkoman, for the dark soy sauce and you won't be able to tell the difference. I often use Kikkoman for the dark soy sauce as I always have it in stock.
2. If using dried rather than fresh noodles, add a few extra tablespoons of water. The reason for this is that dried noodles, even after cooking them (usually just by covering them in hot water in a bowl), absorb more liquids than fresh noodles. So you need more liquid to have a saucier finish.
3. To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavour which is thoroughly authentic!
4. This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide. I usually use mine in about 4 weeks, but it will definitely last longer.
If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.
5. Chinese Cooking Wine substitute - the cooking wine plays an important part in giving this sauce an extra depth of flavour that elevates it from "just a sauce" to a "real Chinese" sauce. However, for those who cannot have alcohol (and please remember, the alcohol cooks out in the stir fry so there is zero alcohol in the finished dish!), apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as a second fall back, with 2 teaspoons of white wine vinegar + ½ tsp sugar. |
This recipe for Stir Fry Sauce is from