Here's a doctored-up stir-fry sauce that Laurie put together a couple of days ago to go along with stir fried carrots and snow peas. She started with a recipe from recipetineats.com and made some revisions. Specifically, she cut the recipe in half (hey, there are only two of us) and added two minced garlic cloves and a squirt of bottled ginger.  Delicious.  And I loved the complementary colors of orange and green.

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Doctored-Up Stir-Fry Sauce

What you need:

• 1/8 cup light soy sauce
• 1/8 cup all-purpose soy sauce (I use Kikkoman all-purpose, or use more light soy sauce)
• 1/4 cup oyster sauce
• 1/8 cup Chinese wine (or dry sherry)
• 1/8 cup cornstarch / cornflour
• 1/2 tbsp sugar
• 1 tbsp sesame oil , toasted
• 1/2 - 1 tsp ground white pepper (optional, in our house!)
• 2 garlic cloves, minced
• “squirt” of bottled ginger

What to do:

Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.

On this night, we had snow peas and thinly sliced carrots. Laurie stir-fried them in a tbs. of oil separately, then combined them in the wok with about 2 T. stir-fry sauce, re-heating until thickened. That left plenty more of this delicious stir-fry sauce for another time soon!