Mouthwatering Chinese Marinade and Stir-Fry Sauce
"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."
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 jar sauce
- Serves:
- 25
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.
Questions & Replies
-
lindarusiecki, would you mind giving the brands you use for the other ingredients? I have a great Asian store and can get anything. Thank you so so so much for your trouble. (Brands really make a difference.) I am halfway through making this marinade and I can already taste the deliciousness. My god. EDIT: Can I substitute Shaoxing Wine for cooking sherry?
Reviews
-
I first tried this with some stir fry I was making to put in the freezer of a friend who was having surgery, and my family almost mutinied over me giving it away. That time I used chicken thighs cut into chunks and marinated overnight. The person I was making it for thinks he doesn't like garlic, so I did rinse the meat before I cooked it, but it still tasted incredible! Tonight imma try it on pork, but it's last minute, so it's probably only going to be able to marinate for a couple of hours, but I'm betting it will still be amazing. -
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!
