Ingredients
Sauce Ingredients
- 3 cups chicken or vegetable stock
- 3 ½ Tablespoons cornstarch
- 1 Tablespoon Shaoxing wine (substitute with mirin or cooking wine)
- 1 Tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sea salt
- ½ teaspoon sugar
Instructions
- Make the cornstarch slurry: Set aside ¼ cup of the stock in a small bowl and whisk together with the cornstarch until smooth. This slurry will be used later to thicken the sauce.
- Mix together the sauce ingredients: In a medium pot, combine the remaining stock with the Shaoxing wine, toasted sesame oil, minced garlic, grated ginger, sea salt, and sugar. Stir to blend the flavors well.
- Heat the stock mixture: Place the pot over medium-high heat and bring the mixture to a gentle boil, allowing the ingredients to release their aromas.
- Thicken the sauce: Once boiling, slowly drizzle in the cornstarch slurry while continuously stirring to prevent lumps. Ensure to stir the slurry well before adding, as the cornstarch tends to settle at the bottom.
- Finish and serve: As the sauce heats, it will thicken and transition from opaque to a glossy clear consistency. Once thickened to your liking, turn off the heat and taste to adjust seasoning, particularly salt if your stock was unsalted. Use this sauce immediately in stir-fry dishes or store in an airtight container in the refrigerator for up to 3 days.
Notes
- This sauce is best added towards the end of stir-frying to coat ingredients evenly and maintain its glossy finish.
- If thicker sauce is desired, increase cornstarch slightly, but add gradually to avoid excessive thickness.
- Use low-sodium stock if you want to control salt levels better.
- Ensure constant stirring during thickening to prevent lumps and sticking.
- Store in an airtight container and reheat gently; avoid boiling again after initial thickening to preserve texture.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Chinese
