Ingredients
For the Sauce
- 1 cup low-sodium soy sauce
- 1/2 cup Chinese black vinegar
- 1/4 cup oyster sauce
- 1 tbsp granulated garlic
- 1/2 tsp ground ginger
- 2 tsp toasted sesame oil
- 1 tsp red pepper flakes
- 2 tbsp granulated sugar
For Thickening (per dish)
- 1 tbsp cornstarch
- 2 tbsp cold water
Make the Sauce
The key to this recipe is getting the base right. In a jar or a bowl, whisk together the soy sauce, Chinese black vinegar, oyster sauce, granulated garlic, ground ginger, toasted sesame oil, red pepper flakes, and granulated sugar until the sugar is dissolved.
This sauce can be stored in an airtight container in the refrigerator for several weeks.
How to Use the Sauce
This sauce is best added at the end of cooking your stir-fry. Once your noodles, protein, and vegetables are cooked through, pour in enough sauce to coat everything.
If you want a thicker, glossier sauce that clings to the noodles, use the cornstarch slurry. In a separate small bowl, mix the cornstarch and cold water until the cornstarch is completely dissolved.
While the stir-fry is simmering, give the slurry a final stir and pour it in. The sauce will thicken almost immediately. Let it cook for another 30 seconds to cook off any starchy taste, then serve.
