This All-Purpose Homemade Chinese Seasoning Sauce post may contain affiliate links. Please read my disclaimer.
There are many types of seasoning in Chinese cooking. The basic consists of light soy sauce, dark soy sauce, fish sauce, oyster sauce or the vegan version of mushroom oyster sauce, sesame oil and so on. Each type of seasoning has its own flavour profile and texture. When some of these ingredients combined, you get the most delicious and umami flavour that’s perfect for stir-fries, marinades or just plain seasoning for the dish. This vegan version of the all-purpose homemade Chinese seasoning sauce is all these, very easy to prepare in less than five minutes, made entire from pantry staples you likely already have in your kitchen and so versatile you can use it for almost anything.
Why make your own all-purpose Chinese sauce?
This sauce strikes the perfect balance of savoury, sweet, umami-rich, and slightly peppery (from the aromatic white pepper powder). It’s the kind of versatile base that works across dozens of dishes, from quick weeknight stir-fries to slow-braised tofu and everything in between.
And instead of having to mix the different sauces while cooking every dish, I find making the seasoning sauce more time-efficient. I made it in a larger batch and whenever I need it, just take it out from the pantry and add one or two spoonful into the dish. Just like my homemade shallot oil (葱头油) and homemade chili crisp oil 辣椒油, I always have a batch of them in my kitchen.
The core ingredients for the all-purpose homemade Chinese seasoning sauce
The foundation of this sauce rests on a handful of classic Chinese pantry staples:
- Soy sauce is the primary source of saltiness and depth. Low-sodium soy sauce works great if you’re watching your salt intake. Some brands in the market offers a gluten-free version.
- Sesame oil brings a toasty, nutty finish that rounds out the whole sauce. It’s a great flavour enhancer to the dish and considered a healthier type of oil that is rich in antioxidants.
- White pepper powder has a mild, earthy, with a subtle heat. It’s typically used for fish dishes and Asian dishes. My mummy would always buy white pepper powder from Sarawak, she said it’s the most fragrant and I followed suit.
- Mushroom oyster sauce is a savoury, thick and earthy flavoured condiment made from mushroom extracts instead of oysters. A plant-based, umami-rich alternative to traditional oyster sauce, and used usually for stir-frying, dipping, and glazing dishes. Of course you can also use the original oyster sauce which is non-vegan, if you prefer.
- Shaoxing or Hua Tiao rice wine adds that signature warmth and complexity you find in restaurant-style Chinese cooking. If you can’t find it, dry sherry is an acceptable substitute.
How to use this all-purpose homemade Chinese seasoning sauce
This all-purpose Chinese seasoning sauce is very versatile. I have used it for boiled vegetables with crispy shallots, steamed fish, chilled tofu with crispy shallots, noodles with homemade chilli oil, steamed chicken with mushrooms, egg noodles with chicken, and even air fryer bbq chicken marinated with this sauce.
Storage tips for this homemade Chinese seasoning sauce
Make a big batch, let it cool completely, and store it in a sealed glass jar in the fridge for up to a month. Be sure to give it a good shake or stir before each use.
Pin now, make later
All-Purpose Homemade Chinese Seasoning Sauce (Vegan)
Ingredients
- ¼ cup sesame oil
- ¼ cup soy sauce
- 1 tsp white pepper powder
- ¼ cup mushroom oyster sauce
- ¼ cup Hua Tiao or Shaoxing Chinese wine
- ¼ cup water
Instructions
- Add 1/4 cup sesame oil, 1/4 cup soy sauce, 1/4 cup mushroom oyster sauce, 1 tsp white pepper powder, 1/4 cup water to a sauce pan. Whisk the mixture well over low heat until the mixture simmers.
- Once simmered, add 1/4 cup Hua Tiao or Shaoxing Chinese wine and mix well. Turn off heat.
- Store the sauce in an airtight container in room temperature.
Leave a Reply