Ingredients:

  • Low-Sodium Soy Sauce (1/2 cup)
  • Dry Sherry or Shaoxing Wine (2 Tbsp)
  • Brown Sugar, packed (1 Tbsp)
  • Fresh Ginger, grated (1 tsp)
  • Garlic, minced (1 clove)
  • Toasted Sesame Oil (1 tsp)
  • Cornstarch (1 Tbsp) + Cold Water (2 Tbsp) (for Umami Slurry)
  • Pineapple Juice, unsweetened (1/2 cup)
  • Rice Vinegar, unseasoned (1/4 cup)
  • Ketchup (2 Tbsp)
  • Light Soy Sauce (1 Tbsp)
  • Granulated Sugar (2 Tbsp)
  • Cornstarch (1.5 Tbsp) + Cold Water (3 Tbsp) (for Sweet & Sour Slurry)
  • Chicken or Vegetable Stock (1/2 cup)
  • Dark Soy Sauce (2 Tbsp)
  • Chinkiang Black Vinegar (2 Tbsp)
  • Chili Garlic Sauce (1 Tbsp)
  • Szechuan Peppercorns, toasted & ground (1 tsp)
  • Cornstarch (1 Tbsp) + Cold Water (2 Tbsp) (for Szechuan Slurry)

Instructions:

  1. Prep Slurries: For each of the three sauces, prepare the cornstarch slurry separately by whisking the required cornstarch into the specified amount of cold water until completely dissolved. Set aside.
  2. Combine Wet Ingredients (Per Sauce): In three separate bowls, combine all liquid and dry seasoning ingredients for one sauce (e.g., Soy Sauce, Vinegar, Sugar), excluding the sesame oil and the cornstarch slurry.
  3. Whisk Thoroughly: Whisk each mixture vigorously until the sugar is dissolved and all ingredients are well incorporated. Stir in the fresh garlic and ground spices (if applicable) into their respective bowls.
  4. Taste and Adjust: Taste each sauce base. Adjust saltiness, sweetness, or sourness as needed, keeping in mind that flavours will intensify upon heating.
  5. Thickening Option A (Immediate Use): Pour the sauce into a small saucepan over medium heat. Bring to a gentle simmer. Whisk in the prepared slurry slowly until the sauce coats the back of a spoon, avoiding a hard boil.
  6. Thickening Option B (Make Ahead): Keep the sauce unthickened. When ready to use, pour into a hot wok/pan after main ingredients are cooked, bring to a bubble, then stir in a freshly made slurry until thickened.
  7. Final Touches: Once thickened, stir in the Toasted Sesame Oil (for the Umami sauce) or any other required finishing flavorings before serving immediately over rice.