Recipe
Brown Stir-Fry Sauce: Yield – 3/4 c.
¼ c. Water
1 1/2 Tbsp. Tamari/Soy Sauce
2 Tbsp. Oyster Sauce
1 Tbsp. Shaoxing Wine (or Sherry Wine)
¾ tsp. Brown Sugar
2 tsp. Sesame Oil
¼ tsp. White Pepper, Ground
1 tsp. Chili Crisp
1 1/2 tsp. Cornstarch
Stir all ingredients together in a small bowl and add to the hot pan with cooked vegetables and/or protein. Be sure to stir the sauce right before adding to keep the cornstarch suspended. Bring sauce to a boil. Sauce will thicken when it comes to a boil. Add a little water if it thickens too much. Serve immediately.