Basic Chinese Sauce for Stir Fry

READY IN: 7mins
Recipe by Chef Hels

After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had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.

Top Review by Joanne B.

Not sure if I did right Rice wine Dark soy scause Honey Rice wine And ground ginger Its all I had so fingers crossed

Ingredients Nutrition

Directions

  1. Mix cornflour and water together to form a smooth paste.
  2. Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
  3. Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
  4. Serve immediately with rice or noodles.

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