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Home / RECIPES / Recipes / Sauces, Rubs, Accompaniments & More / Chow Sauce

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
  • Buy ingredients available from Lobel's

Directions

    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.

Tips:

*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. ** Shaoxing wine is authentic Chinese rice wine, and it might be hard to find in stores outside major cities. Try substituting dry sherry, which has a very similar taste. As a last resort, Chinese cooking wine is essentially rice wine with salt. If you have no other option than this, eliminate the salt in the ingredients.