Stir Fry Sauce

Ingredients

• 0.5 cup chicken stock
• 1 tbsp cornstarch
• 1.5 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 0.25 tsp white pepper
• 1 tsp sesame oil

Instructions

1. In a small bowl, whisk the cornstarch into the chicken stock until completely smooth.
2. Add the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and sesame oil; whisk until the sugar dissolves.
3. Use right away to finish a stir-fry: Stir-fry your aromatics, protein, and vegetables over high heat until just cooked; return everything to the pan, give the sauce a quick stir, and pour it around the sides of the hot wok.
4. Toss and cook until the sauce boils and thickens to a glossy coat, 30–60 seconds; serve immediately.
5. Or cool the mixed sauce, transfer to a jar, and refrigerate up to 1 week; shake before using.