Recipe
Black Pepper Sauce
A glossy Chinese-style black pepper sauce with garlic, ginger and a savoury soy base.
Cantonese Sauce
On the Hob
serves 4
This Cantonese-style sauce balances savoury soy and oyster sauce with ketchup, Shaoxing rice wine and a little sugar. It thickens quickly into a glossy coating for stir-fried vegetables, chicken, prawns or noodles.
5 mins prep5 mins cook10 mins total
Put the hot stock, soy sauce, oyster sauce, ketchup, Shaoxing rice wine, sugar and sesame oil in a small saucepan.
Add the grated garlic and ginger, then bring the sauce to a gentle simmer over a medium heat.
Stir the cornflour mixture again and pour it in slowly, whisking until the sauce turns glossy and lightly thickened, about 1 minute.
Taste and adjust the balance with a little extra soy sauce or sugar if needed, then use straight away with stir-fried meat, vegetables, noodles or rice.
Keep cooking
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