| quantity |
|
ingredient |
|
step |
|
|
|
|
|
|
| The Metric Stir-Fry Base (per 2 servings) |
| Ingredient |
|
Measurement |
|
Why? |
| Oyster Sauce |
|
30 ml |
|
The thick, savory backbone. |
| Hoisin Sauce |
|
15 ml |
|
For that "Peking Duck" sweetness. |
| Light Soy Sauce |
|
15 ml |
|
For salt and seasoning. |
| Dark Soy Sauce |
|
5 ml |
|
Provides the deep, caramel color. |
| Chinkiang Black Vinegar |
|
5 ml |
|
To cut through the duck fat. |
| Toasted Sesame Oil |
|
5 ml |
|
For the nutty aroma. |
| Five-Spice Powder |
|
2 g (approx.) |
|
The essential aromatic. |
| White Pepper |
|
1 g (a pinch) |
|
For a subtle, sharp heat. |
|
|
|
|
30 ml of Oyster Sauce is roughly 35–40 g. |
|
For a subtle, sharp heat. |
|
|
|
|
15 ml of Hoisin is roughly 18–20 g. |
|
For a subtle, sharp heat. |
|
|
