After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.
My Private Note
Units: US | Metric
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 teaspoon dark brown sugar
- 2 teaspoons cornflour
- 2 tablespoons water
- 4 teaspoons stock or 4 teaspoons water (I used the meat juices that came out when I fried the meat before adding the sauce)
- 1Mix cornflour and water together to form a smooth paste.
- 2Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
- 3Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
- 4Serve immediately with rice or noodles.
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Nutritional Facts for Basic Chinese Sauce for Stir Fry
Serving Size: 1 (54 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 43.4
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1509.5 mg
- Total Carbohydrate 6.0 g
- Dietary Fiber 0.3 g
- Sugars 2.7 g
- Protein 3.0 g
The following items or measurements are not included: