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Asian Stir Fry Brown Sauce Box Recipe

Name: Sakeba Asian Pub & Grills Asian Stir Fry Brown Sauce Box Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 tbs low-sodium soy sauce; 2 tbs oyster sauce; 1 tbs hoisin sauce; 1 tbs rice vinegar; 0.5 tbs dark soy sauce; 1 tsp sesame oil; 1 tsp granulated sugar; 1 tbs fresh ginger, minced; 3 tsp garlic, minced (about 3 cloves); 1 cup chicken or vegetable stock; 2 tsp cornstarch; 2 tbs cold water; 0.25 tsp white pepper; 1 tsp optional: chili garlic sauce; 2 tbs neutral oil (canola, peanut, or vegetable); 1 lb boneless chicken breast or tofu, thinly sliced; 2 cups broccoli florets; 1 medium carrot, thinly sliced on the diagonal; 1 medium red bell pepper, thinly sliced; 3 stalks green onions, sliced on bias; 1 tsp cornstarch (for tossing protein); 0.25 tsp salt; 4 cups cooked jasmine rice or noodles

Inspired by Sakeba Asian Pub & Grill

Time35m

Serves4

Make Asian Stir Fry Brown Sauce Box Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brown Sauce

3 tbs low-sodium soy sauce

2 tbs oyster sauce

1 tbs hoisin sauce

1 tbs Rice vinegar

1/2 tbs dark soy sauce

1 tsp Toasted sesame oil

1 tsp granulated sugar

1 tbs fresh ginger, minced

3 tsp garlic, minced (about 3 cloves)

1 cup chicken or vegetable stock

2 tsp Cornstarch

2 tbs cold water

1/4 tsp White pepper

1 tsp optional: chili garlic sauce

Stir-Fry Components (suggested; sauce pairs with any protein/veg)

2 tbs neutral oil (canola, peanut, or vegetable)

1 lb boneless chicken breast or tofu, thinly sliced

2 cups broccoli florets

1 medium carrot, thinly sliced on the diagonal

1 medium red bell pepper, thinly sliced

3 stalks green onions, sliced on bias

1 tsp cornstarch (for tossing protein)

1/4 tsp Celtic sea salt

4 cups cooked jasmine rice or noodles

Method

Brown Sauce

Prepare sauce base

In a small bowl or measuring cup, combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, dark soy sauce, sesame oil, and granulated sugar. Stir until sugar dissolves.

Aromatics

Add minced ginger and minced garlic to the sauce mixture and stir to combine.

Stock and seasoning

Pour in the chicken or vegetable stock and add the white pepper and optional chili garlic sauce (if using). Stir to incorporate and taste; adjust saltiness with more soy or a pinch of sugar if needed.

Make cornstarch slurry

In a small ramekin, whisk together 2 tsp cornstarch with 2 tbs cold water until smooth. Set aside.

Finish sauce

When ready to thicken (see stir-fry steps), bring the sauce to a simmer in the wok or pan, then slowly whisk in the cornstarch slurry. Cook 1–2 minutes, stirring, until sauce becomes glossy and coats the back of a spoon. Remove from heat and keep warm.

Stir-Fry

Prep protein

Pat the chicken or tofu dry. If using chicken, thinly slice across the grain. Toss the slices with 1 tsp cornstarch and 1/8 tsp salt to give them a light coating — this helps them sear and keeps the sauce clingy.

Heat wok

Place a wok or large skillet over high heat until very hot. Add the neutral oil and swirl to coat.

Cook protein

Add the prepared protein in a single layer. Let sear undisturbed 45–60 seconds to develop color, then stir-fry until just cooked through (chicken about 2–3 minutes; tofu 2–3 minutes until edges turn golden). Transfer protein to a plate and set aside.

Vegetables — harder first

Add a small splash of oil if the wok is dry. Add the carrots and broccoli florets. Stir-fry 2–3 minutes until they begin to brighten and become slightly tender-crisp.

Add remaining vegetables

Add the red bell pepper and continue stir-frying 1–2 minutes until all vegetables are tender-crisp. If mixture looks dry, add 1–2 tbs water to create steam and speed cooking.

Return protein & combine

Return the cooked protein to the wok and toss with the vegetables briefly to combine.

Add sauce & thicken

Pour the prepared brown sauce (from the Brown Sauce section) over the stir-fry. Bring to a simmer over high heat. Stir the reserved cornstarch slurry once (it may have settled) and slowly stream it into the simmering sauce while stirring constantly. Cook 1–2 minutes until sauce thickens and becomes glossy, evenly coating the protein and vegetables.

Finish

Stir in the sliced green onions and give the stir-fry a final toss. Taste and adjust seasoning — add a pinch more white pepper, a splash of soy, or a few drops of sesame oil if desired.

Serve

Serve immediately over hot cooked jasmine rice or toss with noodles. Garnish with extra green onions or toasted sesame seeds if desired.