Ingredients
Main Ingredients
- 3 cups chicken or vegetable stock
- 3 ½ tablespoons cornstarch
- 1 tablespoon Shaoxing wine (substitute with mirin or cooking wine)
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sea salt
- ½ teaspoon sugar
Instructions
- Make the cornstarch slurry: Reserve ¼ cup of the stock in a small bowl and whisk it together with the cornstarch until smooth. Set aside; this mixture will be used later to thicken the sauce.
- Mix together the sauce ingredients: In a medium pot, combine the remaining stock, Shaoxing wine, toasted sesame oil, minced garlic, grated ginger, sea salt, and sugar. Stir to mix thoroughly.
- Heat the stock mixture: Place the pot over medium-high heat and bring the mixture to a boil, allowing the flavors to meld.
- Thicken the sauce: Once boiling, slowly drizzle in the prepared cornstarch slurry while continuously stirring to prevent lumps. Stir the slurry before adding as the cornstarch can settle at the bottom.
- Finish the sauce: Continue stirring until the sauce thickens and changes from opaque to a clear, glossy texture. Remove the pot from heat.
- Adjust seasoning and serve: Taste the sauce and adjust salt or sugar as needed, especially if your stock was unsalted. Use immediately by adding to your stir-fry dishes, or transfer to an airtight jar and refrigerate for up to 3 days.
Notes
- This sauce is ideal for stir-fry dishes featuring vegetables, tofu, chicken, or seafood.
- Add the sauce towards the end of cooking your stir-fry to retain its silky texture and flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- If the sauce thickens too much after refrigeration, gently reheat with a splash of stock or water.
- Substitute Shaoxing wine with mirin or cooking wine as needed for similar flavor.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
