All-Purpose Asian Stir-Fry Sauce

Ingredients

• 60 ml Light soy sauce (Classic clear soy sauce, adds saltiness and umami)
• 30 ml Dark soy sauce (Thicker, caramel‑flavored, gives color)
• 30 ml Oyster sauce (Salty‑sweet, adds depth; contains only 4% oyster extract)
• 15 ml Fish sauce (Provides a strong umami and salty note)
• 15 ml Shaoxing cooking wine (Chinese rice wine, adds subtle sweetness and aroma)
• 5 ml Sesame oil (Toasted sesame oil, use sparingly for fragrance)
• 10 ml Black rice vinegar (Mildly acidic, adds brightness)
• 5 g Granulated sugar (Balances saltiness)

Instructions

1. Gather all ingredients

   Place light soy, dark soy, oyster sauce, fish sauce, Shaoxing wine, sesame oil, black rice vinegar and sugar on the countertop.

   Time: PT2M

2. Measure liquids

   Using a measuring cup, pour 60 ml light soy, 30 ml dark soy, 30 ml oyster sauce, 15 ml fish sauce, 15 ml Shaoxing wine, 5 ml sesame oil and 10 ml black rice vinegar into the mixing bowl.

   Time: PT2M

3. Add sugar and whisk

   Add the 5 g of sugar to the bowl and whisk until fully dissolved and the sauce looks uniform.

   Time: PT1M

4. Transfer to storage container

   Pour the finished sauce into a clean airtight jar, seal tightly, and label with the date.

   Time: PT1M

5. Ready to use

   Shake gently before each use. The sauce is perfect for stir‑fries, marinades, or as a dipping sauce.

   Time: PT0M

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

2 g

Fat

0.5 g

Fiber

0 g

Ingredient Substitutions

• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Dark soy sauce: Add a splash of molasses to light soy
• Instead of Oyster sauce: Mushroom soy sauce (vegetarian)
• Instead of Fish sauce: Soy sauce + a dash of lime juice
• Instead of Shaoxing cooking wine: Dry sherry
• Instead of Sesame oil: Peanut oil (less aromatic)
• Instead of Black rice vinegar: Rice vinegar
• Instead of Granulated sugar: Honey (use less)

Equipment Needed

• Measuring cup or spoons
• Small mixing bowl
• Whisk or fork
• Airtight jar or bottle (250 ml)

Critical Steps — Do Not Skip

• Ensuring the dark soy sauce is truly dark and thick; using light soy instead will affect color and flavor.
• Whisking until the sugar fully dissolves to avoid grainy texture.

Chef Tips from the Video

• Use high‑quality Chinese light soy sauce for the cleanest flavor.
• For a richer color, increase dark soy by 5 ml, but watch the salt level.
• A dash of fresh lime juice brightens the sauce just before serving.

Troubleshooting

Storage

Refrigerator: Up to 2 months in a sealed jar.

Freezer: Not recommended; texture may change.

Room temperature: Only for a few hours during cooking; otherwise refrigerate.

Make-Ahead Tips

• Prepare a larger batch and store in the fridge for up to two months.
• Label the jar with the preparation date for easy tracking.