Many vegetable or noodle stir fry dishes served in Cantonese-style Chinese-American restaurants are finished with this universal sauce.
1 c chicken stock
1 T soy sauce
1/2 t roasted sesame oil1/2 t sugar
1/2 t fish sauce1 T shao shing rice wine
1 T oyster sauce2 t corn starch
Stir the ingredients together in a cup or bowl until they are well mixed. Pour around the edge of the finished food in the wok or skillet. Stir fry to combine and heat until it thickens. Plate at once.
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