Standard Chinese Sauce (“Heen”)

Mix together in a bowl:

  • 1/4 bowl of water
  • 2 round sauce
  • 1 tsp corn starch
  • Sprinkle sugar

After stirfrying the meat, pour ~1/2 bowl of water into the wok. Use the spatula to scrape up the bits. Add in any sauce you want to use if you’re using it (~1 tbsp) (e.g. oyster sauce, barbeque sauce – sa cha jeung, soya been paste – meen see jeung, etc.). Slowly pour in the sauce (heen) while stirring with your spatula.

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