This is a stir-fry recipe that you can make and keep in the fridge for several weeks, using as needed for your stir-fry recipe.

Try using this sauce with our Stir-Fry recipe [HERE](https://www.bmc.org/recipes/stir-fry).

This original recipe is by the [The Woks of Life. ](https://thewoksoflife.com/stir-fry-sauce-recipe/)



 

    Serves: 8 servings    Total Time:  5 minutes Prep Time: 5 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Stock - 1 cup low-sodium chicken or vegetable stock  Shaoxing\_wine - 2 teaspoons (or dry shery cooking wine, optional) Brown\_sugar - 2 teaspoons (or granulated sugar) Sesame\_oil - 1 ⅓ teaspoon toasted sesame oil  Soy\_sauce - 2 Tablespoons low sodium soy sauce (or tamari)  Oyster\_sauce - 1 Tablespoon + 1 teaspoon (or vegetarian oyster sauce)  Pepper - to taste  

## Instructions

Step 1

Combine all ingredients except water and corn-starch in a jar, shake or stir. Store in fridge for up to 1 month. 

 

### Notes

## Nutrition Information

  Calories: 22 Calories Fat: 1g Saturated Fat: 1g Carbohydrates: Net Carb: 2g Dietary Fiber: 0g Protein: 1g Sodium: 535   

## Dietary Restrictions

 Vegetarian