Recipe: Asian Stir Fry Sauces

There’s nothing quite as simple nor as satisfying as a well-done stir-fry. Your choice of sauce of course makes all the difference, adding a nuanced notch of flavours to a depth of dishes.

From the spicy slant of Sichuan to the punchy kick of black pepper – Foodhall Cookery Studio have shared their surefire recipes for whipping up an arsenal of Asian sauces. Bookmark these as essentials for elevating your next home-cooked supper!


Sichuan Sauce


  • 200gm Chilli Paste (One With Kashmiri Chillies Works Best)
  • 40gm Garlic
  • 30gm Ginger
  • 40gm Onion
  • 1 Stick Celery Finely Chopped
  • 1 Pc Star Anise
  • Oil As Required
  • 30gm Sugar
  • Salt & Vinegar – To Taste ( Preferably White Vinegar)


  • Boil the dried red chillies until softened and deseed it. Drain off all the water and let it sit. Make a coarse chilli paste and keep it aside.
  • In a pan – add oil, garlic, onion, ginger, celery and cook until browned; add chillies, sugar, vinegar and salt.
  • Add oil as required .
  • Store it in a fridge for a week.

Hoisin Sauce


  • 2 Tablespoons Smooth Peanut Butter
  • 1 Tablespoon Dark Brown Sugar
  • 2 Teaspoons Rice Wine Vinegar
  • 1 Garlic Clove, Finely Minced
  • 2 Teaspoons Sesame Seed Oil
  • 1 Teaspoon Hot Sauce (more Or Less To Taste)
  • 1/8 Teaspoon Black Pepper
  • 4 Tbspn Soy Sauce


Put all the ingredients into a blender and blitz to a smooth liquid. It’s as simple as that.

Sweet Chilli Sauce


  • 200ml Sweetchilli Sauce
  • Lemon Juice of 1 Lemon
  • 2 Tbsp Chopped Coriander
  • 2 Cloves Garlic Chopped


Combine all the ingredients together and rest it overnight. Use the next day.

Black Pepper Sauce


  • 30ml Oyster Sauce
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Soy Sauce
  • 10gm Black Pepper
  • 10gm White Pepper
  • 1 Tbsp Garlic
  • 1 Tbsp Cornstarch


Combine all the ingredients together and cook until simmered. Add cornstarch for thickening.

Stir Fried Vegetables With Black Pepper Sauce


Pick a combination of your favourite veggies; we suggest:

  • 100gm (cut 1/3) Snap Peas
  • 1 Bud Broccoli (Florets)
  • 100gm Baby Corn (Slant Cut)
  • 2 Bunches Pakchoy (Roughly Cut Slant )
  • 100gm Bean Sprouts
  • 1 Pc Carrot (Cut Diagnal)
  • 2 Tbsp Chopped Ginger
  • 2 Tbsp Chopped Garlic


  • Add ginger, garlic and oil to a pan. Cook until golden brown.
  • Add tossed vegetables, starting with the stiffer vegetable first (carrot, sprouts, broccoli, beans sprout, pakchoy)
  • Finish with black pepper sauce and cook on a high flame, taking care to ensure that the vegetables do not leave water and lose moisture. Serve with spring onions & a sesame garnish on the top.

About Foodhall Cookery Studio:

Tucked away at the top of Foodhall@Linking Road, Foodhall Cookery Studio (FCS) is an experimental kitchen and a contemporary venue for cooking classes and workshops. Since the lockdown, FCS have started hosting virtual cook-alongs via Zoom. Discover their globe-trotting line-up of upcoming classes here. | Instagram @FoodhallCookeryStudio


We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.

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