Add the sliced onion and mushrooms, let cook for 2-3 minutes. In a wok or large saute pan, heat oil over medium-high heat. It's important to taste the sauce and adjust if needed. The Sauce: whisk together the stir fry sauce ingredients and set aside. Add the Worcestershire sauce and whisk all together. Common brands include Pearl River Bridge and Lee Kum Kee.įor more information about light soy sauce (including the brand we use), and various other types, see our detailed post on Everything You Need to Know About Soy Sauce. In a mason jar or bowl, whisk together the oyster sauce, ketchup, soy sauce, and sugar until well combined. Generally, if it’s a Chinese brand of soy sauce, and it doesn’t say “dark” on the label, it’s light soy sauce. The term “light” distinguishes it from Chinese dark soy sauce, which is thicker and darker in color. If our recipes call for simply, “soy sauce,” this is what we are referring to.
So what is “light soy sauce?” Chinese Light soy sauce (shēng chōu, 生抽) is the most common soy sauce in Chinese cooking. Kikkoman, for instance, is a well-known Japanese brand, but we don’t use it for Chinese cooking. Using a Japanese soy sauce in a Chinese dish will yield different flavors. When cooking a particular ethnic dish (say, Chinese), use the proper type–in this case, Chinese light soy sauce. However, there are many types, each unique to different Asian cuisines (Chinese, Japanese, Thai, etc.). Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is.
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