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Get Cooking: Brown Stir-Fry Sauce

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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.