Ingredients:

  • 1/2 cup Low-Sodium Soy Sauce
  • 1/4 cup Water or Chicken Stock
  • 2 tbsp Oyster Sauce
  • 2 tbsp packed Dark Brown Sugar
  • 1 tbsp Unseasoned Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 3 cloves Fresh Garlic, minced
  • 1 tbsp Fresh Ginger, minced
  • 1 tbsp Cornstarch (Cornflour)
  • 2 tbsp Cold Water

Instructions:

  1. Prep the Aromatics and Slurry: Mince the garlic and ginger finely. In a small, separate bowl, combine the cornstarch and 2 tablespoons of cold water. Whisk until completely smooth to create the thickening slurry. Set aside.
  2. Combine the Base Ingredients: In the small saucepan, combine the soy sauce, stock/water, oyster sauce, brown sugar, and rice vinegar. Whisk briefly to ensure the sugar begins to dissolve.
  3. Build the Flavour: Add the minced garlic and ginger directly into the saucepan with the liquid base. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Simmer for 2-3 minutes to allow the garlic and ginger flavors to properly infuse into the liquid base.
  4. Thicken the Sauce: Remove the saucepan from the heat briefly. Give the cornstarch slurry a quick re-whisk. Pour the slurry slowly into the simmering sauce while whisking continuously. Return the pan to the heat and continue to whisk gently. The sauce will thicken rapidly, becoming clear and glossy within 30–60 seconds. Remove immediately from the heat.
  5. Finish and Store: Stir in the 1 teaspoon of toasted sesame oil. Taste the sauce and adjust (add a pinch of sugar if too salty, or a few drops of vinegar if too sweet). Use immediately in your chosen stir fry, or allow the sauce to cool completely before storing it in an airtight container in the refrigerator.