Description
- Elevate your cooking with these 10 simple Chinese stir-fry sauces. From spicy Szechuan to savory Garlic Sauce, they’re ready in just 10 minutes.
Ingredients
Each sauce features a unique blend of the following staples:
- Soy Sauce (light and dark)
- Chicken Stock or Vegetable Stock (for vegetarian/vegan variations)
- Cornstarch
- Garlic and Ginger (minced or sliced)
- Vinegar (rice or Chinese black vinegar)
- Oyster Sauce (or vegetarian mushroom-based alternative)
- Sugar (or natural sweeteners like honey)
- Optional: Sichuan peppercorns, chili bean sauce, dried chilies, Shaoxing wine
For detailed measurements, refer to each sauce recipe.
Instructions
- Brown Sauce: Mix soy sauce, chicken stock, cornstarch, brown sugar, minced garlic, and ginger.
- Garlic Sauce: Combine soy sauce, oyster sauce, cornstarch, and garlic.
- White Sauce: Blend chicken stock, oyster sauce, cornstarch, garlic, and ginger.
- Kung Pao Sauce: Stir together soy sauce, oyster sauce, sugar, cornstarch, chicken stock, and garlic.
- Chinese Red Sauce: Mix ketchup, sugar, rice vinegar, soy sauce, and cornstarch.
- Hunan-Style Spicy Sauce: Combine black vinegar, soy sauce, Shaoxing wine, cornstarch, chili bean sauce, garlic, and ginger.
- Szechuan-Style Sauce: Blend soy sauce, oyster sauce, sugar, garlic, ginger, dried chilies, and Sichuan peppercorns.
- Salt and Pepper Sauce: Mix salt, white pepper, garlic, and scallions.
- Black Pepper Sauce: Stir soy sauce, water, ketchup, sugar, cornstarch, garlic, and black pepper.
- Teriyaki Sauce: Combine rice wine, sugar, soy sauce, cornstarch, water, and ginger.
Cook sauces over medium heat, stirring frequently until thickened and glossy.
Notes
- Vegetarian/Vegan Adaptations: Use vegetable or mushroom stock and vegetarian oyster sauce.
- Gluten-Free Adjustments: Opt for tamari or gluten-free soy and oyster sauces.
- Spice Levels: Adjust chili quantities to taste.
- Storage: Refrigerate for up to 1 week or freeze for 3 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stir-Fry
- Cuisine: Chinese
