How To Make Chinese Stir Fry Sauce

Build balanced stir-fry sauces with soy sauce, aromatics, starch, vinegar, and sugar.

Quick Answer

A basic Chinese stir-fry sauce balances salty, savory, sweet, aromatic, and thickening elements so the sauce coats the food without becoming heavy.

Start with light soy sauce for salt, Shaoxing wine for aroma, a little sugar for balance, and cornstarch with water for gloss and body.

Add oyster sauce, dark soy sauce, black vinegar, sesame oil, chili oil, or white pepper depending on the dish.

Mix the sauce before cooking so the starch is evenly dissolved. Stir it again before pouring because starch settles quickly.

Add sauce near the end of stir-frying and let it bubble briefly. If it gets too thick, add a splash of water or stock.

There may be too much starch or the sauce cooked too long. Add a small splash of water to loosen it.

Yes. Keep it covered in the refrigerator and stir well before using.