Sunday, 18 October 2015

A Stir-fry is in the Sauce

A good stir-fry can be made or broken by the sauce you choose for it. While different kinds, depending on your protein choices, can be enhanced by certain flavours in specialized sauces, it's good to have a "go-to" sauce for general use.

I put this one together because I found many were just a little too sweet and I was looking for something a bit more savoury. So, here it is:


  • 1/4 cup soy sauce
  • 1/4 cup water or stock
  • 1 tbsp rice vinegar
  • 1 tbsp sherry
  • 2 tbsp oyster sauce
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili flakes or 1/2 tsp sambal oelek
  • 2 tsp corn starch
  • Fresh ground pepper (be generous)
  • 1/4 tsp ground sumac (optional, if you have it, I do...)
That should do a good 2-4 person stir-fry. Works really well with beef, especially since beef is well suited to savoury flavours.

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