I have been experimenting with stir fry sauces for years trying to create a sauce that tastes authentic as well as having a ton of flavor.   I love vegetables but there’s only so many veggies my husband will eat so I have to find flavors that mixed with vegetables will appeal to him.  With this sauce I can stir fry almost any vegetable and he will eat it.  This recipe makes enough sauce for several stir fry’s, enough to last us at least a week or more.  Stir fry your favorite veggies and begin to add the sauce a spoonful at a time, tasting after each addition until you have just the right amount for your taste buds.  And it’s easy to add chicken, steak, pork or shrimp to the mix for a complete meal.


The sauce consists of soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, white pepper, ginger and garlic.


I like to put my sauce in a container that has a lid for storing in the fridge.  Pour the soy sauce and oyster sauce in a medium bowl.


Next comes the rice vinegar . . .


And sugar.


Grate the garlic and ginger on a microplane grater and add to the mix plus the white pepper.


Whisk the sauce together and always be sure to whisk before adding to the stir fry because it settles on the bottom of the bowl where all the flavors lie.


You can use any vegetables you like in a stir fry.  This time I’m going with bok choy, onion, mushroom, red pepper, carrots and snow peas.  But you could also add broccoli, zucchini, napa cabbage, water chestnuts or anything else you can think of.


I like to marinate any meat first with soy sauce, cornstarch and chili oil.  I sliced up 2 chicken thighs into small bite size pieces for this meal but sliced steak, shrimp or pork also adds to a great stir fry.


When stir frying I heat my wok over high heat and add a drizzle of peanut oil around the pan.  I’ve found that using a squeeze bottle for the oil works great.


Add the meat and stir fry on high heat stirring every few minutes until it has cooked throughout. Once done, transfer to a warming plate.


I chopped all my veggies ahead of time and placed in plastic bags that can be kept in the fridge. When I make stir fry I just add the amount of veggies for what I need and save the rest for another meal.  This meal made enough for 3.  I added a handful of everything into the hot wok and drizzled a bit of peanut oil over top.


The veggies will sweat out their liquids so the amount of veggies cooked will be a smaller amount.  Stir them around the wok and then let them cook.


To make them cook faster, place the lid on top and they will steam and be ready in a jiffy.


When they are stir fried to your satisfaction, add the meat back into the wok.


Spoon in the stir fry sauce 1/4 cup at a time.  I used about 1/2 cup in all for this stir fry leaving me sauce for next time.


Serve with rice and you’ve got a complete meal!


The Best Stir Fry Sauce for Chicken and Veggies

Stir Fry Sauce

1/3 cup Soy Sauce
1/2 cup Oyster Sauce
1/4 cup Rice Vinegar
1 tablespoon Sugar
2 teaspoons Sesame Oil
1 teaspoon White Pepper
1 knob Ginger, grated (about 1 tablespoon)
2 – 3 cloves Garlic, grated (about 1 tablespoon)

Mix all ingredients together and refrigerate.

Stir Fry Chicken and Veggies

Approximately 1/4 pound per person Boneless Skinless Chicken (or any meat such as shrimp, steak or pork) sliced thin or into bite size pieces
Marinade per 1/2 pound of meat
1 teaspoon Cornstarch
1 teaspoon Soy Sauce
1 teaspoon Red Chili Oil

Approximately 2 – 3 cups Veggies per person
Carrots, cut matchstick
Bok Choy, sliced thin (may use top leaves chopped if desired)
Mushrooms, sliced
Onions, sliced juliene
Red Pepper, sliced juliene
Snow Peas
Any veggie such as broccoli, zucchini, napa cabbage can also be used in a stir fry.
Peanut Oil, for the wok
Jasmine Rice

Cook rice according to package instructions.

Heat a wok over high heat.  Add a drizzle of peanut oil to the pan and stir fry the meat first.  Let the meat sit for a bit before stirring.  The meat may stick to the pan, this is okay.  Stir fry until the meat is cooked throughout, then transfer to a warming plate.

Toss the veggies in the wok and drizzle peanut oil over vegetables. I just toss in a handful of everything until I have enough for my meal.  Keep in mind that the veggies will sweat out their liquids and reduce by about half so make sure to add enough veggies.  To speed up the cooking process place the lid on the wok for a couple minutes to steam the vegetables.  Add the cooked meat back in the wok with the veggies.  Pour in the stir fry sauce, start with 1/4 cup and taste.  If needed add more sauce, tasting after each addition until you have the desired taste.  Serve over rice.  Refrigerate the remaining sauce for the next stir fry.  ** I use a slotted spoon to spoon veggies over rice.  There is a lot of tasty liquid left in the bottom of the wok and can be spooned over the veggies and rice if desired.