Garlic-Ginger-Scallion Stir-Fry Sauce

Ming’s all-purpose master stir-fry sauce that turns any chicken, seafood, beef, or vegetables into dinner in minutes.

Ingredients

• 1/4 cup grapeseed oil
• 1/4 cup minced fresh ginger
• 8 cloves garlic, minced
• 6 scallions, thinly sliced
• 1/2 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons Shaoxing rice wine
• 1 tablespoon sugar
• 1 tablespoon toasted sesame oil
• 1 teaspoon chili-garlic sauce (optional)

Directions

1. Heat the grapeseed oil in a small saucepan over medium heat. Add the ginger and garlic and cook gently until fragrant but not browned, 1 to 2 minutes.

Add the scallions and cook 30 seconds.

1. Stir in the soy sauce, oyster sauce, rice wine, sugar, sesame oil, and chili-garlic sauce. Simmer 1 minute until just combined.
2. Cool and refrigerate in a jar up to 1 week. To use, stir-fry 1 lb of protein or vegetables in a hot wok, then add 1/4 to 1/3 cup sauce and toss to coat.

Notes

A signature Ming Tsai ‘master sauce’ approach from Simply Ming: make a flavor base ahead, then improvise dinner.