Store bought stir-fry sauces are often pretty good, especially the ones from popular restaurants. But they are usually expensive, and cooks can’t control the flavors . It’s very easy to make stir-fry sauces at home, and the upside is that they are cheap and last for months in the refrigerator. The following Cantonese Stir-Fry Sauce has a flavor similar to the marinade used in the popular red cha shu pork but the lack of red color makes it ideal for yummy stir-fried dishes, fried rice, and other Cantonese dishes. This one is easily put together, and calls for fairly easily obtainable ingredients.

I keep this yummy sauce on hand so that I can make a 15 minute Chinese dinner on weeknights or other times when I’m craving good Chinese food and don’t want to go pick up take-out. If you have a good Asian store near you, make sure you pick up oyster sauce, bean sauce, hoisin sauce, soy sauce, and sesame oil so you can make this anytime.

24 Servings

1/4 cup sugar
2 cloves garlic, finely minced
2 tablespoons finely minced fresh ginger
1/4 cup soy sauce
2 tablespoons black bean sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons dry sherry
1 teaspoon sesame oil
2 cups chicken broth
1/4 cup cornstarch

Mix all ingredients in a blender container. Refrigerate. Shake well before using. This will keep in the refrigerator for months.

Amount Per Serving
Calories 22 Calories from Fat 3
Percent Total Calories From: Fat 12% Protein 7% Carb. 81%

Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 327 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 2 g
Protein 0 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 1%