Mouthwatering Chinese Marinade and Stir-Fry Sauce
Ready In: 10 mins
Serves: 25
Yields: 1 jar sauce
Ingredients
- 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
- 1⁄4 cup sesame oil
- 1⁄4 cup cooking sherry
- 1⁄4 cup teriyaki sauce
- 1⁄4 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
- 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.
- 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.
- For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off