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.
Asian Cooking Sauce
Author: ThermoGourmand
Recipe type: Sauce
: Asian
A delicious base sauce for all stir fries.
Ingredients
- 125g soy sauce
- 125g oyster sauce
- 60g Shaoxing wine (or sherry)
- 60g sweet chilli sauce
- 20g tomato sauce (ketchup)
- 2 Tbsp sesame oil
- 1 Tbsp brown sugar
- ½ tsp white pepper
- ½ tsp Five Spice powder
Method
- Add to Thermomix bowl and mix together 10 sec/sp 3.
- Or, place a jar on top of Thermomix bowl.
- Tare the jar and add the ingredients. Shake well to mix.
- Use 3 - 4 Tbsp sauce with 100g water. Thicken with a cornflour slurry.
Notes
Keeps in a sealed in the fridge for up to 6 weeks.
To change it up, add 30 - 40g Hoisin Sauce.
To change it up, add 30 - 40g Hoisin Sauce.
