Stir-fry sauce
A base formula for wok dishes: soy sauce or oyster sauce for savory depth, a touch of sugar for balance, cornstarch slurried with water to thicken, and aromatics like ginger or garlic. Mix it before you start cooking. Stir-frying moves too fast to measure mid-way.
Used for
- stir-fries
- Chinese dishes
- noodles
- bowls
In the kitchen
- Make slurry.
- Add at end.
- Stir constantly.
Related terms
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