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