This is The Bald Chef’s recipe for homemade Chinese stir fry sauce. This stir fry sauce recipe is much better than any store bought brand. There are many Chinese restaurants and they all cook their entrees with their Mother Sauce Known as House Sauce. This unique stir fry sauce gives the final Chinese recipe its distinctive taste. Making your own stir fry sauce will limit the added chemicals and preservatives you don’t really need to be eating. This is a simple full flavored sauce that will keep in your refrigerator for more than 2 weeks. Try this Sauce recipe for your next stir fry be it Chicken, Pork, Beef, or Seafood.
Ingredients For Homemade Chinese Stir Fry Sauce
These are the ingredients you will need to make this homemade stir fry sauce or Chinese House Sauce recipe:
- 5 cloves of Garlic
- 1 oz of Ginger
- 3 oz of Chinese Rice Wine
- 3 Szechuan Pepper Corns
- 1/4 cup Soy Sauce
- 1 Tablespoon Thick Black Soy Sauce
- 1 Tablespoon Sesame Seed Oil
- 2 Tablespoons Oyster Sauce
- 1 Tablespoon White Sugar
- 1 Teaspoon White Pepper
Instructions For Homemade Chinese Stir Fry Sauce
This is The Bald Chef’s recipe for Homemade Chinese Stir Fry Sauce or House Sauce. Peal and fine chop your 5 cloves of Garlic and 1 oz of Ginger and place in a bowl. Add to the bowl 3 Szechuan Pepper Corns,1/4 cup Soy Sauce, 1 Tablespoon Thick Black Soy Sauce, 1 Tablespoon Sesame Seed Oil, 2 Tablespoons Oyster Sauce, 1 Tablespoon White Sugar, and 1 Teaspoon White Pepper. You can add Corn starch to this recipe to thicken it but I think that would be better when you are cooking. Place in a jar and store in your ice box for a day to let the flavors mix and you are redy to start cooking!
Thanks for posting this mother sauce. I’m really anxious to try it.
What makes the difference in Thai mother sauce, and Chinese mother sauce.
Where can I get a wok-skillet, with the long wooden handle?
Thanks for sharing your great recipes, and for all the good that you do for people.