Chinese Stir-Fry Sauce

• servings: 12 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 1/2 cups chicken stock (or vegetable or mushroom stock; 350ml)

1 tablespoon Shaoxing wine

1 tablespoon brown sugar (or granulated sugar)

2 teaspoons sesame oil

4 tablespoons soy sauce (can sub gluten-free soy sauce or tamari)

1 1/2 tablespoons dark soy sauce

2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)

1/4 teaspoon white pepper

1/4 teaspoon salt

Directions

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

Nutrition

• Calories: 22 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 535 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g