Real Chinese All Purpose Stir Fry Sauce
"My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings...."
INGREDIENTS
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¼ c light soy sauce (see notes)
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¼ c dark (normal) soy sauce
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½ c oyster sauce (sub with hoisin for vegan)
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¼ c Chinese wine (or sherry)
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¼ c cornstarch / cornflour
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1 tbsp sugar
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2 tbsp sesame oil
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1 tbsp ground white pepper
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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
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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 s
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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 y
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