Ingredients
Nutrition per serving (¼ cup)
- Calories
- 50
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 1 g
- Saturated fat
- 0 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 1,140 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Whisk the soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch and water together in a jar or bowl until the cornstarch dissolves.
Stir in the garlic and ginger.
To use, stir-fry about 1 pound of meat and vegetables, then pour in the sauce (stir it again first). Toss over high heat until it bubbles and turns glossy, about 1 minute.
Tips
- Always stir the sauce right before adding it. The cornstarch settles to the bottom.
- Add a teaspoon of sriracha or chili crisp for heat.
- Mix a double batch and keep it in the fridge for up to 1 week for fast weeknight stir-fries.
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Gear that helps
- Carbon-steel wok Gets screaming hot for real stir-fry flavor.
- Balloon whisk Smooth sauces and lump-free batters.
- Splatter screen Keeps hot oil in the pan, not on you.
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