Homemade Chinese Stir Fry Sauce Recipe

[@ThisisFil]

I made your sauce last night and it was amazing!!!! I wasn't able to let it marinate 24hrs and it still rocked!! The only 3 things I was missing was the white pepper, chilies & thick soya (will search for those). I fast fried 3 chicken breasts coated with garlic salt, soya s. and 1 egg white, then did the veggies. Mixed it all together & added your sauce & 2T cornstarch in 1/4c water + 2 scallions. Served over rice noodles. BEST STIR FRY I'VE MADE IN 20 YRS?!?! Thank you so much!! New BIG fan!!♥

[@missroserebelle1188]

Hi there, thanks for this recipe- will be trying it out tomorrow. What you were calling szechaun peppercorns were dried red chillies. Szechaun peppercorns aren't peppercorns as we'd know them, they are used to add a slighlty lemony tingle 'spice' so they could be added as well as dried red chillies x

[@thebaldchef14]

Miss Rose you are right the Stir Fry Sauce does use Chinese Dried Chilies not Szechuan Pepper Corns.

[@Ideklikuh]

Skip to 2:34

[@sghook3]

Yessss!! Thnx ...too much talking...

[@NubbyG05]

You're kind--Thank you!

[@MIB1954]

Legend this guy is a real procrastinator

[@MrJoshcc600]

Your the man

[@JuicyTheBody]

Omfg thanks

[@babarkhan8283]

Chef thanks a lot for your prompt and positive reaction. I did not mean to be rude but rather I wanted to make a suggestion. The fact that you took it so positively means that you value your viewers and this makes me respect you and your channel immensely. Your recipes are great and I have subscribed and will watch you regularly and will enjoy trying them out. All the best...Warm regards..Babar Khan (India)

[@thebaldchef14]

babar khan oh you're from India, this is become my favorite food, as of late. I've experimented with a few recipes, the cuisine is so vast, and believe it or not I've never been there. But I have even restaurants, and I know what I like and don't like. I never took any reasonable criticism on my work as a rude gesture. How else will you learn anything, without corrective criticism, this is always a learning experience. Thanks again for your interest in my channel, and this Chinese stir fry sauce recipe. Take care my friend.

[@AussieAngeS]

Wonderful base sauce Glen. Your right, the sauces and marinades do make a huge difference to proper Chinese cooking. Your the guru and I listen to your way of cooking Chinese food cause you know what your doing. Thanks Hun

[@TeresaBearCFP]

This looks great! I can't wait to try it. I have a couple of questions and a recommendation. Question 1 - You mention that this amount would be good for 3-4 meals. When cooking, do we just cook up the meats and veggies, add this sauce and then the water/cornstarch to thicken, or mix the sauce, water and cornstarch together before adding to the dish? Question 2 - You recommend that we leave everything mixed together overnight to blend the flavors and that it can be stored in the fridge for a couple of weeks. Should we strain the sauce after the first day so that it doesn't get too strong - if we are going to use it for a couple of weeks? Recommendation: In the comments you mentioned that you use Chinese Dried Chilies instead of Peppercorns. A way to fix this on the video is to add a note when you need to clarify something or mistakenly state the wrong thing. To do this go into annotations. You can add a note at the appropriate time so that viewers can see the changes instead of reading through the comments. Thanks again!

[@thebaldchef14]

Teresa, I appreciate your questions about my homemade Chinese stirfry sauce. You are absolutely correct, in my recipe this is enough for about 3-4 cooking sessions. Always stirfry the meat 1st, blanch the vegetables, and then when cooking Chinese food at the homemade stirfry sauce. If you want to make it spicy, and you have the ability to buy Chinese peppercorns in your area, by all means utilize those in this stirfry sauce. I have no control over the comments, they come and go like the way KZbin puts them up. Thanks for your questions, I hope I answered then, to the best of my abilities. Thanks for checking out my video, on how to make real homemade Chinese stirfry sauce.

[@ThisisFil]

Hi Chef! Made the sauce again today! That's 3 times this month! Had to go on a search to the Chinese market for the thick soya sauce, white pepper and found the chillies too. I can't believe it tasted even better. A bit sweeter with that thick soya. LOVED IT EVEN MORE!! You rock!!!! Next.. your tiramisu! ♥

[@thebaldchef14]

Wow what a nice compliment. If you are going to stir fry you need a good sauce. This is what make one Chinese restaurant better than the next. Good luck on your next recipe!

[@highlightoftheday7058]

Hello Chef. Is the oyster sauce a big factor in the recipe? I'm vegetarian wondered if it would be a major player. Thank you for the video. great presentation.

[@thebaldchef14]

You are so right. I don't think oyster sauce is a big ingredient in a homemade Chinese stirfry sauce recipe>

[@thebaldchef14]

Wow thanks for your kind words about my homemade Chinese stir fry sauce. I am happy to hear you made a great stir fry. You need to let it marinate for a bit and you can change up the spices to your liking. This homemade sauce works great and beats the store bought sauces by a mile. I am glad you enjoyed this little cooking tip. Cheers!

[@nigelinoooo]

Its really a good sauce. Before watching this, for my sauce I only used soy sauce, dark soy sauce and oyster sauce. I still wonder what rice wine, hoisin sauce really adds to the flavor but i guess I should just try out for myself. I would have personally excluded the extra sugar since oyster sauce already contains a lot of sugar. Sesamy oil is great but I thought it should be added when the dish is almost finished so the flavor really hits you and not dissolves with the sauce.

[@thebaldchef14]

nigelinoooo thanks for viewing my Chinese stir-fry sauce recipe. It will do a great job!

[@nigelinoooo]

@@thebaldchef14 2 years ago I made this comment and now I realise I knew nothing about chinese cooking.. Once in a while I come back to this video and look at the ingredients you use, they're so on point and the flavors are sublime.

[@nigelinoooo]

@@thebaldchef14 Today I bought all the ingredients and took the exact measurements as yours. I'm really excited cause this should be in my eyes the ultimate housesauce. I experimented too much on my own which was fun but it was just lacking overall. This will be the game changer and can't wait to try it out!

[@dantae666]

@@nigelinoooo how was it in the end

[@nigelinoooo]

@@dantae666 @dantae666 it didn't taste right. I think the reason why is because I didn't cook with enough heat and the pan needs to be really hot. I still use the same ingredients when stir frying but I add them one at a time while cooking. Garlic, ginger, red chili peppers to start frying with the egg and vegetables. Then add a touch of shaoxing wine before it burns, a minute later add sesame oil. Add cooked noodles and stir fry with high heat. When all mixed together u finish with 1 spoon soy sauce, 1 spoon dark soy sauce, teaspoon white sugar, 1 spoon oyster sauce, 1 teaspoon hoisin sauce. While cooking add sunflower oil/peanut oil to prevent it sticking together. You can add meat and also white pepper. I would avoid adding more salt tho.

[@thebaldchef14]

The peppers used in this homemade stir fry sauce recipe are in fact Jinta peppers grown in the regions of north west china and are air dried. Thanks for pointing this out.

[@Tina-Bombina]

Thank you for sharing. Looks great!

[@thebaldchef14]

Thanks for your comment on my homemade Chinese Stir fry sauce recipe!

[@3soopag]

this was super delicious. Im Chinese. And I give this recipe my Big Seal of Approval. :D. thx Bald Chef...

[@thebaldchef14]

Thanks for your review of my Chinese Stir fry sauce!

[@jimmie200]

Just what I was looking for. Thank you!

[@thebaldchef14]

+jimmie200 I think sometimes we are looking for particular recipe, it appears. I think if you use this homemade Chinese stir fry sauce you will certainly find the results to your liking. I hope this works well the next time you cook up a stirfry. Thanks for the comment!

[@oofogman420oo2]

Hey I like the video and brush off them haters. Thanx!!

[@thebaldchef14]

+oO Fogman420 Oo I certainly appreciate that comment all my Chinese homemade stirfry sauce. For the haters, that's all part of the game my friend, with a little self-esteem, don't bother me a bit. And the big plus about these haters is they make me money too!

[@Bwh-rm3py]

How do you use it? Marinade with it?

[@thebaldchef14]

Every Chinese restaurant has their "house sauce" that they use in many of the dishes they make. It is not a marinade as such. But a sauce that is used in stir fry. Thanks for your comment on my homemade Chinese stir fry sauce recipe.

[@jfingers15]

I tried the sauce and liked it. In the video, you mentioned you assumed I, your loyal viewer, would finish the stir fry with a water and corn starch mixture. Could you please explain how I should go about this? I assume this is to thicken the liquid in the wok and allow it to coat the meat and vegetables. I bought a Chinese cookbook recently and many of the recipes that call for sauce use similar ingredients in similar proportions. Your video pulled all this together for an everyday stir fry sauce. Thank you. (I'll still follow the recipes for special occasions.)

[@thebaldchef14]

Actually, this homemade Chinese stir fry sauce, or a as it is referred to in a Chinese restaurant, the quintessential house sauce. I'm sure you've noticed that just about every Americanized Chinese restaurant has identical menus. But somehow the food always tastes different, this comes primarily from how their house sauce or stirfry sauces prepared. Now with that being said, there is no need to add cornstarch and water to the actual stirfry sauce. Here's how the Chinese actually prepare for you. A typical stirfry dish. 1st, they will boil all of the vegetables, and that in spider them out and set them in a rack. Next up, add oil to a wok braing it up to a high heat, add a proportion of marinated meat, add ginger and garlic, and would it is cooked spider out the meat and seasoning from the oil. Now return all ingredients to back to the wok add the house sauce, stir fry, and as a final step to thicken the gravy, a slurry of cornstarch and water is added to thicken the sauce. I hope this explains you the methodology is in Chinese cooking. I certainly appreciate your question, and I am happy you are a loyal viewer. Take care now my friend, cheers!

[@petalsofwisdom7631]

Thank you Sir!

[@thebaldchef14]

Thanks so much for your comment on my homemade Chinese stirfry sauce recipe. Give it a try!

[@NOMCCBAMA]

Not to nit pick. But you've left out the 2 Tablespoons Hosin sauce from your recipe on your web site. It looks like there is a place for it. It just isn't there. Great sauce BTW

[@TheWolfePit]

Excellent video Glen! Very good information!

[@MsQPdoll]

You gave an amount for everything BUT the white pepper. My best guess: a tsp? I know ... can be done to taste, but as a starting point, was it a half tsp, one tsp? a couple? I've only just added white pepper to my spice rack and I *love* it. Unique flavor =^)

[@StatenIslandSlim]

Nice Chef I make all most the same sauce/marinade except I use honey in stead of sugar it is one great sauce.....

[@luvlovegirl]

I tried your sauce and it it delicious! Thanks so much for sharing this recipe :)

[@thebaldchef14]

Thanks for trying my Chinese stir fry sauce I am glad you enjoyed the recipe....Cheers!

[@margothherrera1887]

Thanks for sharing👍🌹

[@thebaldchef14]

Thank you too, if you want to know how to cook real Chinese food definitely need to get your stirfry sauce ready, this is a great way to start!

[@CAgrandaunt]

I noticed that in the video you used Oyster Sauce but on your website the Oyster Sauce was omitted in the recipe, both in the ingredient list and in the "directions" section. Should I omit the Oyster Sauce when I make the sauce? Can't wait! Looks so good.

[@thebaldchef14]

Thanks for pointing out this omission in my recipe on my website for the Chinese stir fry sauce. Do add the Oyster Sauce, and I will need to check out this error. Thanks!

[@CAgrandaunt]

The Bald Chef You're welcome. I can't wait to try it - soon as I get "thick black soy." I found Koon Chun Thick Soy Sauce on Amazon - checking local Asian markets. Look forward to checking out your website thoroughly.

[@thebaldchef14]

Thank you for your interest.

[@swatisurenprabhu1571]

We don't get oster sauce n wasting sauce ..what is the alternative

[@DanWebster]

When would this be added in a stirfry after the meat and veggies are combined again after flash cooking each item? Thanks for the video, I def gonna try this combo. I have everything except the szechuan dry peppers can I sub sambal for that? Or is the szechuan critical? Thanks in advance. -PawPaw

[@thebaldchef14]

Thanks this is a real good homemade Chinese Stir Fry Sauce recippe. Thanks for the comment!

[@3soopag]

I used his recipe to marinade ground beef. Instead of using only the liquid, I used minced ginger paste you can find in any Indian grocery store. I also used minced garlic which is ubiquitous. Heat your pot with 2 tablespoon oil. Brown the minced garlic and ginger paste without burning it. Throw in the marinaded beef if that is what you use for stirfry. Make the sauce by combining 1 teaspoon cornstarch to 1/4 cup water. Add that liquid to the cooked beef and watch it thicken while stirring. Add vegetables you steamed in the microwave or a separate pot.

[@markletourneau6360]

Awesomeness.

[@markletourneau6360]

Im telling you I need to build my selection to inclue crucial ingredients like the hoisin, chinese cooking wine, and dark soya. Honestly for regular im surprised i'm even out of kikkoman and cornstarch. Braising ribs with the whole jar of honey garlic bumped with 10 fresh tonight. But next time! Everything will be better ! Ty sir

[@thebaldchef14]

So many great ideas probably should redo this video to incorporate all you have stated. I have used this homemade Chinese stirfry sauce recipe for years and it has always been good. But it could be better!

[@jessyscooking8584]

Hi Bald Chef I bow to you....!!!hehehe just saw your video on your self made stir fry sauce....its a good mixture. Thumbs up!! :)

[@thebaldchef14]

Jessys Cooking Jessy thanks for your kind words, this Chinese stirfry sauce is definitely a great recipe that have around when cooking Chinese food.

[@thebaldchef14]

To cook real Chinese stir fry you need sauce , and this homemade stir fry sauce is the starer of any great recipe. Jazz it up and keep on cooking, thanks. :)

[@WhiteThunderBBQ]

Will have to try this, may have to sub sambal for the szechuan chilis since those may be harder to find.

[@TheIliketocook]

Great look'n stir fry sauce Colonel Glen C Izett. Thumbs up! Probst.

[@kenpahci1982]

So u mentioned something about adding cornstarch at the end of the stir fry. Say if I was making it for 4 people how much cornstarch and water do I add

[@thebaldchef14]

thanks for checking out my stir fry sauce recipe went ofer the recipe at about 6:22 3 times never mention anyting about cournstarch,

[@terryc47]

The Bald Chef Thank you for sharing this with us. I like your use of natural ingredients in the making of this sauce. What I love about asian cooking is their knack of being able to mix healthy ingredients all together to come up with a delicious meal. I am sorry though you did mention the cornstarch word :) At 5:27 - 5:42 you mention... I am working off the assumption that you are going to use cornstarch and water to thicken the gravy itself... Thanks again for this recipe

[@thebaldchef14]

terryc47 Thanks for your comment on my recipe, sorry for the mistake.

[@angelaf3005]

Thanks for uploading this Bald Chef. I don't recall seeing this thick black soy sauce at the store. I want to find some and not substitute something else for it. Is it something I need to go to the asian grocery store for?

[@thebaldchef14]

+Angela F I think if you wanted to make a homemade Chinese stir fry sauce, and cannot find thick black soy sauce, you could leave it out, and I don't think that it with really hurt the recipe that much. I hope this helps, and I hope you try this recipe really take any Chinese stirfry to the next level. Thanks for your comment.

[@angelaf3005]

The Bald Chef I'm going to some of the Asian markets. I looked up the thick black soy sauce. It seems to be a pretty common ingredient but just not something I see at the regular American grocery store. I really want to learn to make different Asian sauces for different dishes, like orange and lemon sauces and Szechauan and such. I'm going to be looking for a good carbon steel skillet/wok soon to cook in vs my current wok which is quite heavy and not good for holding with one hand and flipping and stuff with. Thai is another Asian style I want to learn more about.

[@thebaldchef14]

Angela F I have really spent a lot of time, studying and learning how to cook all types of Asian food including Chinese cuisine. The one thing I have found to create outstanding Chinese recipes is to come up with the perfect house sauce, or stirfry sauce recipe. I wish you well in your endeavor, and I hope this video at least got you on the right track. Get back to me with the results you may have, or questions why have a vast knowledge of the subject.

[@summersands8105]

Those 3 chilis are not Szechuan peppercorns. They're just dried red chilis. Szechaun peppercorns look similar to black peppercorns that we use in pepper mills. They're used in dishes to give a numbing feeling to the lips and tongue.

[@thebaldchef14]

Summer, I know you made this comment a long time ago. But this is a great recipe for homemade Chinese stirfried sauce recipe. I certainly appreciate your comment. You should try this!

[@summersands8105]

@@thebaldchef14 I haven't tried it yet, but I did make a copy. I love chinese food and where I live, what's considered "good chinese food" is really terrible...lol I've lived overseas for the better part of my life so I'm a bit spoiled when it comes to ethnic foods. I've had some of the best and some of the worst...lol I will try this and let you know. It looks really good from the ingredients. I'm actually glad you didn't user the Szechuan peppercorns as I'm not partial to the numbing feeling.

[@thebaldchef14]

Joe this is only the truth. but for those who what to cook real American Chinese recipes you need a good stir fry sauce. Many of the store bought stir fry sauces include MSG, Sodium Benzoate , Potassium Sorbate ,Paracetamol, and Sodium Tripolyphosphate . Now you want to cook or make a chemistry experiment? My homemade stir fry sauce recipe is free from many of these chemicals and is almost all natural. Joe thanks for your comment!

[@belmagardner1654]

Hello Chef ,You mentioned the cornstarch and water can you give me measurements on how much to add to thicken the sauce?

[@thebaldchef14]

+Belma Gardner the written recipe, for this homemade stirfry sauce can be found in this link to my website www.thebaldchef.net/chinese-stir-fry-sauce.php I did not mention anything about cornstarch or water when making this recipe. I do however use a slurry of cornstarch and water in my Chinese stirfry cooking recipes when actually stirfry cooking is done. If this is the information you seek please respond and I will tell you more about this technique. This recipe is for the Chinese stir fry sauce only, which does not include water or cornstarch. I don't know else to answer your question. But if you have more certainly I will be willing to help you.

[@thebaldchef14]

Thanks need to check that out!

[@thebaldchef14]

I got this idea when we were posting the other day. The truth is Chinese House Sauce is the key to a great stir fry! I use this homemade stir fry sauce when I cook most of my stir fry recipes. Thanks for your comment.

[@TheRivalConcept]

oh and I am sorry but that is not sezchuan Pepper corns.....that is just dried Chillies..

[@MrJizzy181]

화랑 I know right? It really thought the same thing.

[@MrJizzy181]

Sir... Those are NOT Sichuan pepper corns. Those are either Chinese smoked Chillies or Sun dried chillies. Sichuan pepper corns are not even spicy in the sense of chilli. It has a numbing, prickly heat on the lips and Mouth. Also they look like a cross between coriander and black pepper, inside they have a dark reddish brown kernel. That's an actual Sichuan pepper corn.

[@thebaldchef14]

This homemade Chinese stir fry sauce. It is in fact the base for any good stir fry and it does not contain any chemicals. I thank you for your kind words about my knowledge about Chinese cuisine.

[@bebebutterfield1]

TY so much.

[@NOMCCBAMA]

I hope you plan to upload some variation to this mother sauce soon

[@thebaldchef14]

all things are possible, but it certainly thank you for watching my homemade Chinese stirfry sauce recipe.

[@mjf712000]

Well done thanks for posting.

[@thebaldchef14]

Thanks Mathew this is in fact a great homemade Stir fried Sauce.

[@belenahow]

I will try thid thanks so much:)

[@thebaldchef14]

Helana thanks for checking out my stir fry sauce recipe!

[@zzgknight]

Hi, how are you. :) The thick black soya sauce, I think is most probably named Dark soya sauce. It a sauce like light soya sauce but it have more deeper flavour to it... Haha :) have fun cooking..:)

[@ThisisFil]

Hi Chef, Just an FYI the hoisin sauce is missing in the written recipe on your site. Making it again today! :)

[@thebaldchef14]

Chef, so you know what I am talking about making any good Chinese stir fry recipe requires a good homemade stir fry sauce. I think the honey might work better than the sugar good idea!

[@foodjazz]

I love this sauce, Glen! I prefer homemade, so thanks for sharing!!

[@thebaldchef14]

If you want to make great Chinese stir fry you need the right sauce. The homemade stir fry sauce is spot on and you need to give it a try! Thanks for the comment.

[@lavak3024]

Hi Chef, is it possible for me to use this video for commercial purposes? We will credit you and your channel too!

[@thebaldchef14]

absolutely

[@lavak3024]

Thanks, Chef!

[@knq1]

thanks chef

[@thebaldchef14]

Thanks for checking out my homemade stir fry Chinese sauce recipe!

[@thebaldchef14]

This is the best way to kick up you Chinese stir fry recipes. This homemade House Sauce recipe is better than any Stir Fry Sauce you can Buy! Thanks for your comment and keep on cooking!

[@ega0117]

Are you really a professional chef???

[@thebaldchef14]

I worked as a Chef in a restaurant, I think the meaning of professional, is they are paid, so yes I am.

[@starkcd]

Judging from how his "chopped" garlic and ginger look, I kinda doubt it. By the time you get to "Chef" level, your knife skills are to the point the pieces way more uniform.

[@atlred]

"Are you really a chef " !!..... Bwahahahaha !!.. you are hilarious.

[@cguerrerocampos]

What black thick soy sauce are you meaning, any brand?

[@MrJoshcc600]

What are you droning on about

[@thebaldchef14]

Just how to make a great homemade Chinese house sauce for cooking Chinese food!

[@zsavage1820]

start 2:35 to get past all the bla bla bla.... .................. your welcome..

[@thebaldchef14]

What is key here, is how to make homemade Chinese stirfry sauce, this is how they do it, indicating the recipe you got it!

[@markhogan77]

It was very painful to watch the first 2:30 min.. soo unnecessary

[@thebaldchef14]

He said very painful wow if a felt a knife stuck into my leg I would say that is very painful. This video is for homemade Chinese stir-fry sauce. If you did not like it why did you watch it for 2:30 minutes? over 600 people liked this recipe.

[@markhogan77]

nvm.. i wasn't commenting on recipe.. simply the first 2:30 of blah .. most youtubers edit this out

[@thebaldchef14]

So true...thanks for clearing this up!

[@babarkhan8283]

Hi Chef....Thanks for sharing...just wish you would make your speech a bit shorter...regards..babar

[@thebaldchef14]

babar khan thanks again for watching my homemade Chinese stir fry sauce recipe. I certainly agree with you wholeheartedly that this video will too long, my latest videos of shooting in a range of 3 to 5 minutes, this is the right amount of time. People want information, and they want it quickly, thanks for your recommendation.

[@TheNasu7777]

Starts at

[@thebaldchef14]

Started making a great homemade Chinese stirfry sauce recipe, I think that's what you were trying to say. But who knows?.

[@margie1949able]

Sounds assume I have hard time Hearing all ingredients can u email me

[@thebaldchef14]

Marge if you have the desire to cook great Chinese food you need what I call our house sauce. A Chinese house sauce is what restaurants use to make their stir fried dishes.My Chinese stirfry sauce can take any Chinese recipe and turn it in the magic. I thank you for your comment, and someday soon I will post it up on my website. Thanks for your review and comment!

[@patrickessmacher5085]

Welcome

[@AshishCE-i3r]

Chef you are so cool and Please I just request you change your Name as Bald Chef why not Home China Chef .OK could you please help me regarding with Soy Sauce I always try and make my dish so dark in color I don't know how to balance and even confuse about Dark and light (soy Sauce) because I tried both but again my Dish never as like Restaurant Style I hope you light on this I really appreciate you Thank's chef lord Jesus bless you a lot's of Happiness ..Thank's

[@katiejackson4211]

There is no reason to talk for two minutes. Gosh!

[@thebaldchef14]

+Katie Jackson Katie, I'll try to keep my commentary down to 1 minute. Are you happy now?

[@Tina-Bombina]

Katie Jackson Don’t be so bloody rude! Just carry on scrolling!!

[@greenspaces430]

that's just so rude Katie Jackson -if you want to give constructive criticism there's nicer ways to go about it.

[@sugarapple5465]

The Bald Chef Don’t take it personally, almost all utubers do that. For example when we are in a hurry searching for a recipe or something to do at the moment, or a question that needs to be answered, we prefer the utuber getting straight into the topic in question, no introduction, not even hello please like and subscribe, nothing at all. Cz at that point in time we feel impatient.. I’m waiting with my food in front of me, please teach me asap. Then u can make introductions and speech at the end of the video after i’m done getting what i logged into utube to search for. That would be my ideal way of watching an informative video.

[@mikeyfizzle65]

Bloody hell so rude

[@Patrick_Gray]

* Hi, thanks for the video. I like the taste of many Asian sauces but am concerened with the amount of sodium they contain. I take blood pressure medication and try to keep my sodium intake at a reasonable number. * Also using just a little sauce is not the norm, who uses just 1 Tbsp of a sauce. * Many Asian sauces have very high sodium content, where 1 Tbsp is more than 50% of the Daily Value of sodium, some in the mid 60s and one as high as 90%. Fish sauces are very high in sodium. I have tried several sauces to flavor my stir-fries: ----------------------------------------------------------------------------- Great Value Less Sodium Soy Sauce, 1 Tbsp=25% DV of Sodium, Thai Maekrua Oyster Sauce, 1 Tbsp=20% DV of Sodium, - - I really like this Oyster sauce. Lee Kum Kee Hoisin Sauce, 1 Tbsp=25% DV of Sodium, Kikkoman Stir-Fry Sauce, 1 Tbsp=8% DV of Sodium, - - This taste good and is low in sodium. The Kikkoman Stir-Fry sauce sodium is in line with ketchup, mustard and mayonnaise, being less than 8% DV of sodium.

[@thebaldchef14]

I like you take blood pressure medication. I like chinese food and having a homemade Chinese stir fry sauce recipe. Thanks for your grear information!

[@Anon-eq5hm]

I counted 500 or so " ummm,s "

[@thebaldchef14]

Soviet you know there are tens of thousands of words in the English language and my particular favorite is ummmm. Why do I like this word so much it's because I have a beach in pediment that I cannot control, I have gone to medical professionals grammar schools, and have been diagnosed by various professionals as a complete coconut head. I truly appreciate that you paid such close attention to this incredibly delicious homemade Chinese stirfry sauce that you counted and recounted and came up with this number 500. You must admit that this is a amazing feat for any inspiring linguist. I'm sorry for my shortcomings, speech impediments, and ummms do you have any recommendations on how I might be able to care my affliction that is haunted me from the age of 3. I struggle through life being ridiculed, laughed at, bullied, and teased by coworkers, friends, people I meet on the street, and worst of all my wife. Thanks for pointing out my problem!

[@fatherfintanstack8810]

The Bald Chef LMAO

[@Tutu-fl4jn]

Very blá blá blá blav

[@thebaldchef14]

Oh yes this is the one. Best way to make homemade chili powder!

[@ImPapaRon]

Too much talking

[@thebaldchef14]

I'm sorry that talk too much, but this is a great recipe for homemade Chinese stirfry sauce recipe thanks for checking it out!

[@kenfletcher1240]

You made a basic mistake. There is no such thing as "stir fry sauce" in China.

[@thebaldchef14]

Ken I'm not sure what you talking about. Any Chinese restaurant in the world has a special house sauce. That is what difference is from good Chinese food, to American Chinese. This recipe for a homemade stirfried Chinese sauce recipe is simply what it is! My homemade Chinese stirfry sauce, is my base. Though we may disagree, you want good Chinese food in the two had a homemade stirfry sauce recipe. Cheers!

[@kenfletcher1240]

@@thebaldchef14 Any restaurant in the world - except China maybe.

[@danjam67]

This guy just likes to run his mouth more than he likes to actually cook. Thumbs down. I wish I had more hands, I would give you 4 thumbs down.

[@thebaldchef14]

+Dan Carroll about 10% of people don't like but I do, that's average, but your the 1st person I ever meet that actually told me they gave me a thumbs down,, at least you're honest. So the,comment will stay. It only helps anyway.

[@TheRivalConcept]

Ffs mate.... really? u vare more about how much a person talks and not the recipe. Make a cooking video then and dont be a rude lil shit.... Seriously, thank god this is the internet and idk you.