A lovely balance of sweet and spicy, a delicious sauce for your favourite stir-fry combination.
Ingredients
- 4 tbs oyster sauce
- 2 tbs kecap manis
- 2 tbs light soy sauce
- 1 tbs shaoxing wine
- 2 tbs palm sugar
- 3 tsp sambal oelek
- 1 tsp crushed garlic
- 1 tsp grated ginger
- 1 tbs basil
- 1 tbs sesame oil
- 1 cup chicken stock (liquid)
- 2 tbs cornflour
- 1 tbs water
Method
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Step 1Combine all ingredients, except cornflour and water.
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Step 2Stir fry meat of choice and vegetables until just tender.
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Step 3Add sauce and bring to the boil.
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Step 4Gradually add combined cornflour and water and stir for a further 2 minutes until sauce thickens to desired consistency.
Recipe Notes
I make this sauce with 750 g chicken and lots of vegetables served with steamed rice.
Kecep manis can be substituted for sweet soy sauce or dark soy sauce.
Wine can be substituted with medium dry sherry.
Palm sugar can be substituted with brown sugar.
Sambal oelek can be substituted with chilli, to taste.
Basil and sesame oil is optional.
Recipe Reviews (9)
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