Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon cornflour (cornstarch)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 150ml (2/3 cup) chicken or vegetable broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)

How to make stir fry sauce:

• In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and brown sugar until the sugar is dissolved.
• In another small bowl, mix the cornflour with a couple of tablespoons of the broth to create a smooth paste.
• Heat a wok or large frying pan over medium-high heat. Add a bit of vegetable oil.
• Add the grated ginger and minced garlic to the pan, stir-frying for about 30 seconds or until fragrant.
• Pour in the sauce mixture and bring it to a simmer. Allow it to cook for 1-2 minutes, stirring continuously.
• Add the chicken or vegetable broth, Worcestershire sauce, and red pepper flakes. Stir well to combine.
• Gradually whisk in the cornflour paste, stirring constantly to avoid lumps. Cook for an additional 2-3 minutes until the sauce thickens.
• Taste the sauce and adjust the seasoning if necessary. If you prefer a sweeter sauce, you can add a bit more brown sugar.
• Use the stir-fry sauce immediately in your favourite stir-fry recipe, pouring it over cooked vegetables, meat, or tofu.