Recipe
Cantonese Sauce
A glossy Cantonese-style sauce for stir-fries, noodles and fried rice, made in one pan.
Ingredients
Method
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.
Notes
Use the sauce immediately, or cool it and refrigerate for up to 3 days.
About this recipe
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.
