Oyster Sauce Stir-Fry Sauce

Oyster Sauce Stir-Fry Sauce

A glossy, savory-sweet sauce that clings to noodles and vegetables in seconds.

Total 10 min Makes 16 oz Calories 45/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Shellfish, Soy, Wheat, Sesame

This all-purpose stir-fry sauce balances briny oyster sauce with soy, garlic, and a touch of sugar, thickened lightly with cornstarch for a glossy coating. Whisk it together in minutes and keep it on hand for weeknight wok cooking with beef, chicken, or mixed vegetables. A small splash goes a long way toward restaurant-style depth of flavor.

Ingredients

  • 3/4 cup oyster sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chicken broth
  • 2 tablespoons light brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon white pepper

Method

  1. In a small bowl, whisk together the oyster sauce, soy sauce, chicken broth, brown sugar, rice vinegar, and sesame oil until the sugar dissolves.

  2. In a separate small bowl, stir the cornstarch and water together until smooth to make a slurry.

  3. Pour the sauce mixture into a 1-quart saucepan and add the minced garlic, grated ginger, and white pepper. Set over medium heat.

  4. Bring the sauce to a gentle simmer, stirring occasionally, about 3 minutes.

  5. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and turns glossy, about 1 to 2 minutes.

  6. Remove from heat and let cool slightly before tossing with stir-fried vegetables, meat, or noodles.

  7. Transfer any unused sauce to a sealed jar and refrigerate for up to one week.

Rate this recipe

★ 4.0 (1)

Oyster Sauce Stir-Fry Sauce

This all-purpose stir-fry sauce balances briny oyster sauce with soy, garlic, and a touch of sugar, thickened lightly with cornstarch for a glossy coating. Whisk it together in minutes and keep it on hand for weeknight wok cooking with beef, chicken, or mixed vegetables. A small splash goes a long way toward restaurant-style depth of flavor.

10 min 16 oz 45 cal

Ingredients

  • 3/4 cup oyster sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chicken broth
  • 2 tablespoons light brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon white pepper

Method

  1. 1

    In a small bowl, whisk together the oyster sauce, soy sauce, chicken broth, brown sugar, rice vinegar, and sesame oil until the sugar dissolves.

  2. 2

    In a separate small bowl, stir the cornstarch and water together until smooth to make a slurry.

  3. 3

    Pour the sauce mixture into a 1-quart saucepan and add the minced garlic, grated ginger, and white pepper. Set over medium heat.

  4. 4

    Bring the sauce to a gentle simmer, stirring occasionally, about 3 minutes.

  5. 5

    Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and turns glossy, about 1 to 2 minutes.

  6. 6

    Remove from heat and let cool slightly before tossing with stir-fried vegetables, meat, or noodles.

  7. 7

    Transfer any unused sauce to a sealed jar and refrigerate for up to one week.