This is an all-around starting point for a stir-fry sauce to which you can add any flavorings you choose to create your own unique dishes.

Cooking Method:
Binding Binding
Prep Time :
30 min
  • Ingredients
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    2 tablespoons soy sauce*
    2 tablespoons Shaoxing wine
    2 tablespoons chicken stock
    1 teaspoon sugar
    1 teaspoon cornstarch, dissolved in
    1 teaspoon hot water, to make a slurry
    1/2 teaspoon salt


    Mix the soy sauce, rice wine, chicken stock, and sugar together. Heat until boiling in the well formed in the bottom of the wok.
    Add the cornstarch slurry. (Pour through a strainer if you have lumps.)
    Stir until it begins to thicken and then stir in all the ingredients to coat completely.


*Some brands refer to light soy sauce. Be aware that this designation distinguishes its viscosity and flavor, not its sodium content. This is the type found on tables in Chinese restaurants. Dark soy sauce is thick and concentrated. The two are not interchangeable. Low-sodium soy sauce is another option. Be sure to check the label.