18 x 22 sump pump basin

5-Minute Chinese Stir Fry Sauce

A Versatile, All-Purpose Stir Fry Sauce

Chinese stir fry sauce is incredibly versatile and can be used with a variety of ingredients. Use it with any protein, any veggies, and even noodles! It will add so much incredible flavor.

This is great for busy weeknights and meal prep as well. We usually slice up all the veggies and protein in advance. You’ll be amazed at how quickly it can all come together once you have everything prepped! 10 minutes at most. No kidding.

How to Make a Basic Stir Fry

Here’s a basic stir fry cooking method that you can use with any ingredients:

1. Cook your protein and vegetables of choice in a hot wok or skillet.
2. Add aromatics (garlic, ginger, and sliced scallions) until fragrant.
3. Add the sauce to taste and toss everything to combine. And that’s it!

Here are some of my favorite protein + veggie combinations for some inspiration:

• Chicken or beef + broccoli and sliced onions
• Thinly sliced beef + sliced mushrooms of your choice and bok choy
• Shrimp + snow, water chestnuts, sliced carrots, and bamboo shoots
• Chicken + asparagus spears, sliced carrots, water chestnuts, and green onions
• Cubed firm tofu + sliced zucchini, snow peas, bell peppers, and baby corn
• Beef + rice noodles, snow peas, carrots

Chinese Shaoxing Cooking Wine

You’ll notice that this recipe calls for Chinese Shaoxing cooking wine. It’s a staple ingredient in Chinese cuisine, as it adds depth and flavor to any dish.

Shaoxing wine is a rice wine that gets its name from the city of Shaoxing in Zhejiang province, where it is produced. It’s got a dark amber or brown color. As for flavor, it’s got complex and rich flavors (vinegar-y, spicy, strong) with a touch of sweetness.

Substitution: If you can’t find Chinese cooking wine, use dry sherry instead. If you prefer not to use alcohol, you may substitute with broth.

Ingredient Notes

Here are a few helpful notes on the ingredients I used to make Chinese stir fry sauce.

• Chinese Shaoxing wine (or dry sherry): Adds complexity and depth.
• Light soy sauce: Provides that salty umami kick. Make sure to use “light” soy sauce so it’s not too overly salty.
• Oyster sauce: Imparts a rich, savory taste and adds depth and a touch of sweetness.
• Cornstarch: Acts as a thickening agent, giving the sauce a glossy texture.
• Chicken or vegetable broth: It helps to dilute the savory flavors of the soy sauce and oyster sauce. While some recipes call for water, I think broth works better because it adds extra flavor.
• Granulated sugar:Balances the saltiness and enhances overall flavors. Brown sugar is fine too, but graduated is more traditionally used.
• Sesame oil:Adds that distinct nutty aroma and adds a final touch of authenticity.
• White pepper powder or ground black pepper

Step-by-Step Tutorial

It takes less than 5 minutes to whisk this Chinese stir fry sauce! It starts with a cornstarch slurry, which will help thicken it just right. After that, it’s all about mixing everything together. Here’s how to do it!

Step 1 | Make the cornstarch slurry

In a medium mason jar, whisk the cornstarch with chicken broth to create a slurry. Stir until fully dissolved.

Step 2 | Add the rest of the ingredients

Then, add the remaining ingredients, including the Chinese cooking wine, soy sauce, oyster sauce, sugar, sesame oil, and ground pepper.

Step 3 | Shake to combine

Seal the jar and shake to combine vigorously. You can also use a whisk if you don’t have a mason jar. At this point, give it a taste and adjust flavors as needed.

How to Adjust Flavors

I’ve lost track of how many times I have hated stir fries served at restaurants because of how salty they were. The great thing about this Chinese stir fry sauce recipe is that you can adjust flavors to your liking. Here are a few guidelines:

• Saltier: A little bit more soy sauce, but don’t overdo it.
• Too salty: Add some water.
• More flavor: Add more oyster sauce, but keep in mind this will also add some saltiness. You may also add more cooking wine or dry sherry.
• More balanced: Add an extra touch of sugar.

Make Ahead and Storage

The stir fry sauce will last a few weeks in the fridge. I’ve kept it for about 2 weeks in the past. Store in a sealed container.

When you need to use it, give it a quick stir to dissolve any cornstarch that may be sitting at the bottom. I also noticed that, when stored, the flavors and saltiness develop even more, so add 2 to 3 tablespoons of water if needed to balance the flavors when cooking.

Freezing? I don’t see why not. The best way is to freeze in pre-portioned containers so you can use just the amount you need. There’s no need to thaw – just add it straight to the hot skillet or wok.

Pairing and Serving Ideas

I like to serve my stir fries with basic steamed rice. If you want to step up your rice game, try my Coconut Jasmine Rice.

You can also use the sauce to make an easy beef and broccoli ramen stir fry!

Recipe FAQs

Can I use this stir fry sauce to make fried rice?

I would not recommend it. Because this sauce has corn starch, it will thicken, which will make the rice very wet and saucy.

Is this sauce very salty?

I’ve tested this recipe several times so it doesn’t taste too salty because I, too, hate it when it’s overly salty. However, you can always adjust the flavors to taste.

Do I need to add garlic and ginger to the sauce?

No. In Chinese cooking, the aromatics (garlic, ginger, and scallions) are added to the hot wok, which brings out fragrant tones.

How do you thicken it?

Make a cornstarch slurry by mixing and diluting cornstarch with broth.

Tips for Success

• Dissolve the cornstarch in the broth first. For some reason, I find it easier to mix cornstarch with broth or water first. It dissolved better.
• Once you’ve made the sauce, customize the flavor profile to your liking. For more saltiness, add more soy sauce or oyster sauce. If it’s too salty, add some water or broth.
• Shaoxing Chinese cooking wine substitution: Dry sherry is a good substitute ingredient. It won’t be the same, but works well. If you prefer not to use wine, substitute with more broth.
• Make ahead and storage: Refrigerate in a sealed container for about 2 weeks. Give it a good stir before using, and add a few extra tablespoons of water as needed because the savory flavors can further develop when stored.

This make-ahead friendly Chinese stir fry sauce is the only one you'll ever need! It's such a versatile, all-purpose sauce that you can use in any stir fries. This recipe makes about 1 ¾ cups of sauce.