I’m a sucker for sauce. My recent recipe for Gravy from Scratch mentions how I drown everything in gravy. I do the same with all sauces!

The inspiration for making a bulk quantity of sauce came from Recipe Tin Eats. I’ve always made this sauce mix in small quantities in a jug when I make a stir fry. But, this way it means that I always have a pre-prepared sauce in the fridge.

This is a fabulous base recipe for any stir fry. I add a cornflour slurry at the end of cooking to thicken it to a beautiful gloss.

ThermoGourmand

Asian Cooking Sauce

A delicious base sauce for all stir fries.

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Course: Sauce

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 125 g soy sauce
• 125 g oyster sauce
• 60 g Shaoxing wine or sherry
• 60 g sweet chilli sauce
• 20 g tomato sauce ketchup
• 2 Tbsp sesame oil
• 1 Tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp ground ginger
• ½ tsp white pepper
• ½ tsp Five Spice powder

Method

 

1. Add to Thermomix bowl and mix together 10 sec/sp 3.
2. Or, place a jar on top of Thermomix bowl.
3. Tare the jar and add the ingredients. Shake well to mix.
4. Use 3 - 4 Tbsp sauce with 100g water. Thicken with a cornflour slurry.

Notes

Keeps in a sealed jar in the fridge for up to 6 weeks.
To change it up, add 30 - 40g Hoisin Sauce.