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Stir-Fry Sauce

Sauce / dressing

Contributed by: BMC Teaching Kitchen

stirfry

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This is a stir-fry recipe that you can make and keep in the fridge for several weeks, using as needed for your stir-fry recipe.

Try using this sauce with our Stir-Fry recipe HERE.

This original recipe is by the The Woks of Life.

 

 

Serves:
8 servings
Total Time:
5 minutes
Prep Time:
5 minutes
Cook Time:
0 minutes

Ingredients


Stock - 1 cup low-sodium chicken or vegetable stock Shaoxing_wine - 2 teaspoons (or dry shery cooking wine, optional) Brown_sugar - 2 teaspoons (or granulated sugar) Sesame_oil - 1 ⅓ teaspoon toasted sesame oil Soy_sauce - 2 Tablespoons low sodium soy sauce (or tamari) Oyster_sauce - 1 Tablespoon + 1 teaspoon (or vegetarian oyster sauce) Pepper - to taste

Instructions

Step 1
Combine all ingredients except water and corn-starch in a jar, shake or stir. Store in fridge for up to 1 month.

Notes

Nutrition Information

Calories:
22 Calories
Fat:
1g
Saturated Fat:
1g
Carbohydrates:
Net Carb: 2g
Dietary Fiber:
0g
Protein:
1g
Sodium:
535

Dietary Restrictions

Vegetarian