Basic Stir-Fry Sauce

Make your own all-purpose stir-fry sauce.

Just because you can buy it in a bottle doesn’t mean you should; make your own all-purpose sauce using a few simple ingredients you should have in your pantry – if you like making your own better-than-takeout stir-fry, that is.

Yields | 1¼ cups |

  • 1½ tsp cornstarch
  • 1 cup plus 1 Tbsp Chinese Chicken Stock, divided
  • 1⁄3 cup hoisin sauce
  • ¼ cup shaoxing rice wine
  • 2 Tbsp black vinegar
  • 2 Tbsp light soy sauce
  • 1 Tbsp granulated sugar
  • 1 Tbsp sesame oil
  • ½ tsp freshly ground white pepper
  • 3 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1½ Tbsp peeled and grated fresh ginger

| Preparation | In a small bowl, whisk cornstarch and 1 tablespoon Chinese Chicken Stock until dissolved; set aside. In a medium bowl, combine remaining broth, hoisin sauce, rice wine, black vinegar, soy sauce, sugar, sesame oil and white pepper. Whisk to incorporate and set aside.

Heat wok over high heat; add oil and swirl around bottom and sides. Add garlic and ginger, stirring constantly, and heat until fragrant, 20 seconds. Add sauce mixture and stir, scraping aromatics from bottom of wok. Bring to a boil. Stir cornstarch slurry to reincorporate and stream into wok, stirring constantly. Cook until thickened, 1 to 2 minutes. Remove from heat and let cool; refrigerate in airtight glass jar until ready to use, up to 1 week.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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