This bulk stir fry sauce forms the basic "clear" sauce that can be used in 90% of your stir fries. Refrigerate the sauce and it will last a few months, making it more efficient and easier in the cooking process.
Combine all the ingredients. Refrigerate until needed.
25 g sugar, 150 ml oyster sauce, 100 ml light soy sauce, 125 ml Chinese rice wine, 50 ml sesame oil
Combine ¼-⅓ cup of water, 2 tsp of corn starch and 2-4½ Tbsp of stir fry sauce.
water, cornstarch
After stir frying, taste the sauce and see if additional "salt" is needed. If so, add chicken bouillon.
chicken bouillon
Video
Notes
For 1/4-1/3 cup of sauce, combine ¼-⅓ cup of water, 2 tsp of corn starch and 2-4½ Tbsp of stir fry sauce. If additional salt is needed after the sauce is added, add 1/4 to 1/2 tsp of chicken bouillon.