Universal Stir Fry Sauce

Method2 steps

1. 1

   Step 1: Bring the measured 1/4 cup water to a boil.

   Uses 1/4 cup water, brought to a boil

2. 2

   Step 2: In a clean heatproof bowl, mix 1 tbsp dark soy sauce, 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp salt and 1 tsp chicken bouillon with the boiled 1/4 cup water until the sugar, salt and bouillon dissolve. Cool promptly and keep covered in the refrigerator. This is a concentrated batch for about 3–4 typical stir-fries: use 1/4–1/3 of the batch for a dish, adjusting to that dish’s ingredients. When cooking the dish, thicken near the end with a separate cornstarch-and-water slurry as needed; keep that slurry out of the stored sauce.

   Uses 1 tbsp dark soy sauce · 3 tbsp light soy sauce · 1 tbsp oyster sauce · 1 tsp sugar · 1 tsp salt · 1 tsp chicken bouillon · Boiled 1/4 cup water · Cornstarch for optional stir-fry thickening, as needed