Printable Area
All-Purpose Stir-Fry Sauce
Recipe courtesy Ching-He Huang, 2011
- Total Time:
- 10 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- about 1 cup
Ingredients
- 1 cup vegetable stock
- 1 tablespoon oyster sauce
- 1 tablespoon Shaohsing rice wine
- 1 tablespoon light soy sauce
Directions
In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
© Recipe courtesy Ching-He Huang, 2011