Mouthwatering Chinese Marinade and Stir-Fry Sauce

Chef #1276163's Note:

My mom is Chinese, and often catered for special events. Everyone always asked for the recipe for the sauce that she marinated her meats in. It is savory and delicious, and I've never tasted anything like it anywhere else! Whether you're baking, grilling, or pan-frying your meats, this can't be beat! I make several jars of this stuff at Christmas to give away as gifts. Everyone loves it! You can use this sauce either as a marinade or in stir-fry.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 25

Yield: 1.0 jar sauce

• 1 cup oyster sauce (I prefer the Lee Kum Chee brand. You can buy it at oriental markets in bulk)
• 1 cup dark soy sauce
• ¼ cup sesame oil
• ¼ cup cooking sherry
• ¼ cup teriyaki sauce
• ¼ cup pancake syrup (though this might seem bizarre, it's the most important ingredient. It caramelizes as it cooks, seal)
• 3 tablespoons of minced garlic (less if you're not a huge garlic fan)

Directions:

1. Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
2. When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
3. For best results, marinate your meats in the sauce overnight in a large zip-lock bag.

Reviews

[Chef #1503328]

This is the best recipe I have seen yet for Chinese Marinade,very creative, and a lot like I cook-adding extras to fit the occasion!