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All-Purpose Noodle Stir Fry Sauce

prep time:5 minutes
cook time:2 minutes
total time:7 minutes
This is the stir-fry sauce I keep in my fridge all week - just 3 ingredients that work with any noodle, any protein, any vegetable. It's balanced right out of the jar, takes seconds to make, and you'll actually use up all the ingredients instead of buying some specialty sauce you'll never touch again.
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Ingredients

For the Sauce Base

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup Chinese black vinegar
  • 2 tablespoons oyster sauce

Optional Add-Ins

  • 1.5 teaspoons granulated garlic
  • 1/4 teaspoon ground ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon granulated sugar

For Thickening

  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  • Whisk together soy sauce, black vinegar, and oyster sauce in a small bowl.
  • Stir in garlic, ginger, sesame oil, red pepper flakes, and sugar if using.
  • Mix cornstarch and cold water in separate small bowl until dissolved.
  • Add sauce to cooked stir-fry ingredients in pan.
  • Pour in cornstarch slurry while stirring over medium heat.
  • Cook 30-60 seconds until thickened and glossy.

Notes

Best added at end of cooking. Makes enough sauce for 4 servings of stir-fry.