Description
Master the art of Chinese cuisine with these 10 essential stir-fry sauces. From savory Brown Sauce to spicy Szechuan Sauce, these easy recipes elevate your meals to restaurant quality.
Ingredients
(For detailed measurements, refer to the recipe card.)
- Brown Sauce: Soy sauce, oyster sauce, sugar, cornstarch, water.
- Garlic Sauce: Soy sauce, sugar, garlic, sesame oil, cornstarch.
- White Sauce: Chicken broth, soy sauce, cornstarch, sesame oil.
- Kung Pao Sauce: Soy sauce, rice vinegar, sugar, chili paste, cornstarch.
- Chinese Red Sauce: Ketchup, rice vinegar, sugar, soy sauce, water, cornstarch.
- Spicy Hunan Sauce: Soy sauce, chili paste, garlic, sugar, rice vinegar.
- Szechuan Sauce: Soy sauce, Szechuan peppercorn, chili paste, garlic, cornstarch.
- Salt and Pepper Sauce: Soy sauce, white pepper, garlic, sesame oil.
- Black Pepper Sauce: Oyster sauce, soy sauce, black pepper, sugar, cornstarch.
- Teriyaki Sauce: Soy sauce, sugar, mirin, ginger, cornstarch.
Instructions
- Prepare the Sauce: Mix ingredients in a bowl until well combined.
- Marinate Protein: If using, marinate protein with part of the sauce for 20 minutes.
- Cook Protein: Heat oil in a wok, sear the protein, then remove.
- Sauté Aromatics: Stir-fry garlic and ginger until fragrant.
- Add Vegetables: Stir-fry vegetables until tender-crisp.
- Combine Ingredients: Return protein to the wok, add remaining sauce, and stir-fry until thickened.
- Serve: Serve hot with steamed rice or noodles.
Notes
- Adjust sweetness, saltiness, or spice to personal taste.
- Use gluten-free or vegan substitutes for dietary preferences.
- Store leftovers in airtight containers.
- Prep Time: 5 minutes per sauce
- Cook Time: 10 minutes per dish
- Category: Sauces
- Method: Stir-frying
- Cuisine: Chinese
