Mouthwatering Chinese Marinade and Stir-Fry Sauce

Recipe by Chef #1276163
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 25
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup oyster sauce (I prefer the Lee Kum Chee brand. You can buy it at oriental markets in bulk)
  • 14
    cup sesame oil
  • 14
  • 14
    cup teriyaki sauce
  • 14
    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)
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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.
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