PANTRYFLEX

shake · pan sauce

★ STARRED KITCHENPrep 5 min

Slatecourt Oyster- Stir-Fry

Independent adaptation of a publicly published Jian Jieming recipe. Not affiliated with, sponsored by, or endorsed by Jian Jieming.

From a starred kitchen.

Ratio

Ratio by volume: Light Soy 8 ml, Oyster Sauce 15 ml, Chicken Stock 8 ml, Shaoxing 15 ml
Light Soy 8 mlOyster Sauce 15 mlChicken Stock 8 mlShaoxing 15 ml

Ingredients

  • Light Soy — 0.5 调羹 = 7.5 ml light soy
  • Oyster Sauce — 1 调羹 = 15 ml oyster sauce
  • Chicken Stock — 0.5 调羹 = 7.5 ml chicken jus
  • Sugar — 0.5 茶匙 sugar (3 g)
  • Shaoxing — 1 调羹 = 15 ml cooking wine

Method

  1. Pour to the lines in order (bottom → top): Light Soy, Oyster Sauce, Chicken Stock, Shaoxing.
  2. Add finishing notes: Sugar.
  3. Cap the jar and shake until emulsified.

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Provenance

Jian Jieming (简捷明). Cantonese. Cited awards include: Michelin 2* (Canton 8 / 喜粤8号, Shanghai — multi-year).

Originally published as Oyster-Sauce Stir-Fry Sauce (酱汁).

Adapted from a Jian Jieming (简捷明) recipe (Jian Jieming / Canton 8 (The Paper 淘最厨房)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jian Jieming / Canton 8 (The Paper 淘最厨房) (published as “Oyster-Sauce Stir-Fry Sauce (酱汁)”). Full citation lives in Provenance.

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