The Universal Stir Fry Sauce My Dad's Made 100,000 Times
Why this recipe
Most universal stir fry sauce recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 216.1K views, 6.7K likes on YouTube.
Chinese restaurants keep gallons of this versatile sauce on hand.
It's used as is, or as a foundation for other sauces, in stir-fries and many other dishes. Try pre-making a bucket of this for your meals!
Because this is so useful and versatile, this brown sauce recipe will most likely end up in our cookbook coming out early 2027. To check out early drafts of our cookbook, sign up for our cookbook newsletter: https://newsletter.madewithlau.com
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Beef Chow Fun with Gravy!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and help balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers a wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
You can learn more about Kikkoman and follow them on social media here:
- Website: https://www.KikkomanUSA.com
- Facebook: https://www.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://www.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
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Ingredients
Instructions
Boil water
Boil water (0.25 cup) in advance. The boiling water helps the sauce stay fresh for longer, and is easier than cooking the entire sauce like some restaurants will do.
Mix sauce
In a bowl, mix all the ingredients - dark soy sauce (1 tablespoon), light soy sauce (3 tablespoon), oyster sauce (1 tablespoon), sugar (1 teaspoon), salt (1 teaspoon), chicken bouillon (1 teaspoon), boiling water (0.25 cup).
Keep in the refrigerator. Use 1/3 or 1/4 of this batch size for any typical stir-fry dish, and thicken with a cornstarch slurry in the final stages of cooking. Enjoy!
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
