The ultimate stir-fry sauce is about using the sauces in my pantry for a quick meal with lots of oomph in flavor. On the left are the umami flavors of Nuoc Mam (Vietnamese Fish Sauce) and Chinese oyster sauce. In the middle are the sweeter black sauces of Indonesian Kecap Manis and Chinese hoisin sauce. I've covered all the black sauces in my post: Chinese Black Bean, Hoisin, and Oyster Sauces and Indonesian Kecap Manis. Then on the far right is Huy Fong's Sriracha chili sauce.
Adjust according to your taste, but the perfect ratio for me is 2 tsp each of the fish, oyster, kecap manis, and hoisin sauces and 1 tsp of the chili sauce. I sometimes add 1 or 2 tsp of rice wine or vinegar.
Mix and add to any stir-fry or use as a quick marinade. Double or triple the recipe for larger batches.
I know it sounds simplistic, but that's why it works.
These are sauces I always have on hand and they're easy enough to make on the spot. I actually really don't measure out the exact portions but eyeball those amounts when pouring into a bowl, mix, and stir-fry. Too easy!
I think what I like best is that the sauces are a combination of Chinese, Indonesian, Japanese (if I use mirin), Thai, and Vietnamese flavors. The fish and oyster sauces are salty enough that I don't need to add salt too. In the same line, the kecap manis and hoisin sauces are sweet enough that extra sugar isn't needed. Also, I've been loving kecap manis since its thickness means more concentrated soy sauce flavor, and the darkness gives a lovely color to marinades. And finish it all off with a little punch of spice, but not too much, with the Sriracha.
P.S. This is my 1,000th post!
Some stir-fry recipes where you can use this sauce include:
Banh Bot Chien (Vietnamese Fried Rice Flour Cake)
Banh Cuon Xao Bo (Vietnamese Rolled Rice Noodles Stir-Fry with Beef)
Banh Cuon Xao Thap Cam (Vietnamese Combination Rolled Rice Noodle Stir-Fry)
Banh Uot Xao Bo (Vietnamese Wet Rice Noodle Sheet Stir-fry with Beef), Bok Choy, Broccoli, Bean Sprouts, and Spinach
Chinese Beef and Broccoli Stir-Fry
Mi Xao Don Chay (Vietnamese Vegetarian Crispy Chow Mein)
Mi Xao Don Thit Bo (Vietnamese Crispy Chow Mein with Beef)
Pad See-Ew (Thai Rice Noodles with Soy Sauce, Broccoli, Chicken, and Eggs)
Pho Ap Chao Bo (Vietnamese Pan-Fried Rice Noodles Sauteed with Beef)
Yaki Udon (Japanese Stir-Fried Udon Noodles)
1 year ago today, Cowgirl Chocolates.
2 years ago today, Blood Orange Granita.