Chinese Brown Sauce with Garlic (Authentic Stir Fry Sauce)
Made popular by Asian takeout, this Chinese brown sauce is an addictive and flavorful sauce perfect for stir fry entrees and noodles. Also known as Chinese garlic sauce or stir fry sauce, this simple base recipe can be made in less than 5 minutes! Incorporate additional aromatics of your choice and pull together your own homemade version instead of the bottled stuff!
Equipment
- wok or pan
Ingredients
Method 1: Quick Option - Makes approximately 1 cup of sauce
- 1 cup unsalted chicken broth (beef or vegetable broth)
- 2 Tbsp. rice wine (Shaoxing wine or dry sherry)
- 2 Tbsp. light soy sauce (gluten free soy sauce or tamari) (see note 3)
- 2 tsp oyster sauce (or hoisin sauce) (see note 4)
- 1 Tbsp. brown sugar (see note 5)
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 2 Tbsp. cornstarch (divided) (mixed with 4 tbsp water to make a slurry) (see note 6)
- 1/2 tsp sesame oil (optional)
Method 2: Gourmet Option - Makes approximately 1 cup of sauce
- grapeseed oil for frying (or other neutral oil)
- 1 tsp fresh minced garlic (about 2 garlic cloves)
- 1/2 tsp ginger (grated or minced)
- 2 Tbsp. rice wine (Shaoxing wine)
- 1 cup unsalted chicken broth (beef or vegetable broth)
- 2 Tbsp. light soy sauce (gluten free soy sauce or tamari) (see note 3)
- 2 tsp oyster sauce (or hoisin sauce) (see note 4)
- 1 Tbsp. brown sugar (see note 5)
- 2 Tbsp. cornstarch (divided) (mixed with 4 tbsp water to make a slurry) (see note 6)
- 1/2 tsp sesame oil (optional)
Instructions
Method 1: Quick Option Instructions
- Heat broth till simmering on medium/high heat with the same wok/pan used for cooking your dish (if applicable)
- Add rice wine, soy sauce, oyster sauce, brown sugar, garlic powder, ginger powder and stir to combine. Bring to a simmer.
- Reduce heat to low, add half the cornstarch slurry and stir immediately. Stir for 15-30 seconds (see note 1)
- Add remaining cornstarch slurry if thicker consistency is desired (see note 2)
- Stir in sesame oil (if using)
Method 2: Gourmet Option Instructions
- Heat the same wok/pan used for cooking your dish (if applicable) on medium/high heat. Add the oil.
- Add minced garlic and grated ginger and fry till fragrant. Stir quickly to avoid browning, approx 30 secs
- Add rice wine, broth, soy sauce, oyster sauce, brown sugar and stir to combine. Bring to a simmer.
- Reduce heat to low, add half the cornstarch slurry and stir. Stir for 15-30 seconds (see note 1)
- Add remaining cornstarch slurry if thicker consistency is desired (see note 2)
- Stir in sesame oil (if using)
Notes
Notes:
Note 1: Using a small dish, mix the cornstarch in with the water. Mix the slurry again right before adding since the starch will settle at the bottom a bit. This recipe includes more slurry than is actually needed so that you can get your desired thickness. Make sure you don't pour the whole thing in one go!
Note 2: The sauce should begin to thicken almost immediately. How much slurry you need to add to get your desired consistency depends on how high the heat is and your stove. If you used all your slurry and the sauce is still thin, mix a little more slurry and simmer a little longer.
Note 3: Use dark and/or light soy sauce if desired
Note 4: Substitute oyster sauce with hoisin but half the amount of sugar and add an extra 1-2 tsp of soy sauce.
Note 5: Use white sugar, honey or maple syrup if desired
Note 6: Potato starch or arrowroot flour can be substituted 1 to 1. Tapioca starch can be substituted but double the amount (i.e. 1 to 2).
Add-Ins/Variations:
Include the following add-ins to enhance the flavour of your brown sauce:
- Green onions - finely chopped
- Ground white pepper for a little peppery kick
- Minced chillis or red pepper flakes for spiciness
- Sesame seeds - for added texture
Tried this recipe?Let us know how it was!