Tasty Sauce – Fine Photo | Asian Recipes, Chinese Cooking Recipes, Cooking Recipes

In my quest for bold flavors, I whipped up this stir-fry sauce that truly rocks. Garlic and ginger meld with light and dark soy sauces, oyster sauce and a dash of Shaoxing wine to deliver an explosion of umami. I love how it effortlessly transforms any dish into something extraordinary.

I’ve been experimenting with Asian cooking lately and decided to create a stir-fry sauce that packs a punch while keepin things simple. I start with 4 cloves garlic, minced just right, plus a 1-inch piece of ginger that I peel and finely chop.

I mix in 2 tbsp light soy sauce and 1 tbsp dark soy sauce to build that savory base. Then I add 1 tbsp oyster sauce with 1 tbsp Shaoxing wine, or dry sherry if you prefer.

The recipe calls for a little sugar to balance the flavors along with 3/4 cup chicken broth that gives a nice consistency. I often finish it with a tsp of cornstarch dissolved in water, 1/2 tsp sesame oil and a pinch of white pepper.

I love how this sauce brings a subtle nutritional boost from the garlic and ginger while being a great all-round stir fry partner similar to Chinese gravy sauces you usually find in restaurants.

Why I Like this Recipe

I love this recipe because the mix of garlic, ginger, and different soy sauces creates such a bold, savory flavor that really makes my stir fry pop. I also like that it’s super easy to put together even when I’m in a rush—it’s quick, and you don’t need too many ingredients. Plus, I appreciate how versatile it is; I can use it over a ton of different dishes without any fuss. And honestly, the little twist of adding Shaoxing wine (or dry sherry) gives it that extra depth that just blows my mind every time I make it.

Ingredients

• Garlic: Adds robust flavor, provides antioxidants, and supports immune health in savory dishes.
• Ginger: Offers a zesty kick, aids digestion, and brings warmth to Asian recipes.
• Soy Sauces: Light soy gives saltiness while dark soy enriches color and deepens taste.
• Oyster Sauce: Introduces sweet umami tones and smooths out flavors in the sauce.
• Shaoxing Wine: Deepens the dish with a subtle tang and rich, aromatic complexity.
• Chicken Broth: Serves as a flavorful, low-fat base balancing the savory sauce consistency.
• Sesame Oil: Finishes the dish with a nutty, aromatic boost for extra depth.

Ingredient Quantities

• 4 cloves garlic, minced
• 1-inch piece of ginger, peeled and finely chopped
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• 3/4 cup chicken broth or water
• 1 tsp cornstarch (dissolved in a little water)
• 1/2 tsp sesame oil
• A pinch of white pepper

How to Make this

1. First, mince your 4 garlic cloves and finely chop that 1-inch piece of ginger after peeling it.

2. In a small bowl, mix together 2 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 1 tbsp of oyster sauce, 1 tbsp of Shaoxing wine (or dry sherry if you dont have it), 1 tsp sugar, and a pinch of white pepper.

3. Next, add 3/4 cup of chicken broth (or water) into the mixture and stir well.

4. Dissolve 1 tsp of cornstarch in a little water and then stir it into your sauce mixture along with 1/2 tsp of sesame oil.

5. Heat a frying pan over medium-high heat and add a little oil, then toss in the minced garlic and chopped ginger. Sauté them for just about a minute until they smell really good.

6. Pour the entire sauce mixture into the pan with the garlic and ginger.

7. Bring it to a simmer while stirring constantly so that the juices mix together nicely.

8. Keep stirring for about 2 minutes, which should allow the sauce to thicken up slightly.

9. Once it thickens to your liking, take the pan off the heat.

10. Your tasty stir-fry sauce is ready to be drizzled over your favorite dish or even used as a dipping sauce. Enjoy!

Equipment Needed

1. Cutting board for chopping the garlic and ginger
2. Chef’s knife to mince and finely chop the ingredients
3. Small bowl to mix the sauces and seasonings
4. Measuring spoons for the soy sauces, oyster sauce, Shaoxing wine, sugar, white pepper, and sesame oil
5. Measuring cup for the chicken broth
6. Another small bowl to dissolve the cornstarch in a little water
7. Frying pan for sautéing and simmering the sauce
8. Spatula or wooden spoon for stirring the sauce in the pan

FAQ

Tasty Sauce – Fine Photo | Asian Recipes, Chinese Cooking Recipes, Cooking Recipes Substitutions and Variations

• If you’re out of fresh garlic, try using garlic paste or even a pinch of garlic powder. Use about 1/4 teaspoon garlic powder for every clove to keep the flavor close.
• You can replace the fresh ginger with ginger paste or a little ground ginger in a pinch. Just use about 1 teaspoon of paste or 1/4 teaspoon of ground ginger.
• If you don’t have light soy sauce, tamari or coconut aminos work well as they give a similar savory taste.
• For oyster sauce, you might substitute with mushroom sauce to get that umami vibe even if you’re aiming for a vegetarian twist.
• If Shaoxing wine is hard to come by, dry sherry is a great alternative that gives a similar depth of flavor.

Pro Tips

1. Make sure you don’t cook the garlic and ginger too long; just a quick minute is enough so they don’t turn bitter and ruin the sauce’s flavor, ya know.
2. If your sauce seems too thick or too runny, don’t hesitate to tweak the amount of cornstarch or extra broth on the fly – trust your eyes and taste as you go.
3. Mix all your liquid ingredients together in a separate bowl before you add ’em to the pan. It really helps the flavors blend better and stops any one sauce from overpowering the rest.
4. For a little extra kick, try tossing in a pinch of red pepper flakes along with the garlic and ginger. It adds an awesome heat that makes the dish pop without masking the other flavors.