Ingredients:
- 1/2 cup Low Sodium Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 1/4 cup Oyster Sauce (or Vegetarian alternative)
- 2 Tbsp Granulated Sugar (or light brown sugar)
- 1 Tbsp Rice Vinegar
- 1/4 cup Chicken Stock (or water)
- 1 tsp Fresh Ginger, finely grated (Optional)
- 1 tsp Garlic, minced (Optional)
- 1 Tbsp Cornstarch (Maize flour)
- 2 Tbsp Cold Water (for slurry)
- 1 tsp Toasted Sesame Oil
Instructions:
- Prepare the Slurry: In a small bowl, combine the cornstarch and cold water. Whisk until completely smooth and set aside. (This must be done first.)
- Combine Liquid Base: In a saucepan, combine the Low Sodium Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sugar, Rice Vinegar, and Chicken Stock.
- Sauté Aromatics (If using): If incorporating ginger and garlic, heat 1 teaspoon of neutral oil in the saucepan over medium heat. Sauté the aromatics for 30–60 seconds until fragrant—do not allow them to brown.
- Dissolve the Sugar: Pour the combined liquid base into the saucepan. Bring the mixture to a gentle simmer over medium heat, stirring continuously until the sugar is fully dissolved.
- Test and Adjust: Once simmering, taste the sauce base. Adjust sweetness or acidity (e.g., a pinch more sugar or a splash more vinegar) before thickening.
- Thicken the Sauce: Give the cornstarch slurry another quick whisk. Reduce the heat slightly to medium-low. While vigorously whisking the simmering sauce, slowly pour in the slurry.
- Simmer to Gloss: Continue whisking and simmer for 1–2 minutes. The sauce will rapidly thicken and become glossy and translucent. When it coats the back of a spoon and leaves a trail, it’s ready.
- Finish: Remove the saucepan immediately from the heat. Stir in the toasted sesame oil.
- Application: Use the Lo Mein sauce immediately to toss with hot, cooked noodles, vegetables, and proteins.
- Storage: If storing, cool completely, then transfer to an airtight container. Note that it will thicken considerably upon chilling.