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Mouthwatering Chinese Marinade and Stir-Fry Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 10 min
- Yield
- 1.00 jar sauce, serving(s)
- Estimated portions
- 13
Categories
- Sauce
Cuisine
- Chinese
Cooking Method
- marinate
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Molluscs — check ingredient labels
- May contain soy — check ingredients
- Possible Sesame — check ingredient labels
Servings & Nutrition
Original recipe serves 13. Current scale: 1x.
Estimated 13 portions of approximately 60 ml, based on ingredient amounts before cooking. Actual yield may vary.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mouthwatering Chinese Marinade and Stir-Fry Sauce brings together 1 cup oyster sauce (I prefer the Lee Kum Chee brand. You can buy it at oriental markets in bulk), 1 cup dark soy sauce, 1/4 cup sesame oil in a practical dish for home cooking. It takes about 10 min to prepare and cook. It makes approximately 13 portions.
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Ingredients
- 1 cup oyster sauce (I prefer the Lee Kum Chee brand. You can buy it at oriental markets in bulk)
- 1 cup dark soy sauce
- 1/4 cup sesame oil
- 1/4 cup cooking sherry
- 1/4 cup teriyaki sauce
- 1/4 cup pancake syrup (though this might seem bizarre, it's the most important ingredient. It caramelizes as it cooks, seal)
- 3 tablespoons of minced garlic (less if you're not a huge garlic fan)
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Instructions
Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
For best results, marinate your meats in the sauce overnight in a large zip-lock bag.
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