I’ve been educating myself & working on chinese meat & veg sauces . There are two “secret ingredients” you need to bring “light” & “dark”- to the palate.
The first is ginger-dry or fresh and the 2nd is oyster sauce cut with brown sugar
I do the ginger for stirfries, essential, but haven’t tried oyster sauce. Will pick some up. Thanks!
what about rice wine?
so, you add brown sugar to the oyster sauce?