Universal Stir-Fry Sauce

Steps

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1. 1
   Combine the dark soy sauce, light soy sauce, oyster sauce, and sugar in a bowl, mixing well to create a concentrated sauce base.
   ▶ ≈0:18
2. 2
   Add more sugar and salt, then stir everything together thoroughly.
   ▶ ≈1:12
3. 3
   Mix in the chicken bouillon powder for extra flavor.
   ▶ ≈1:24
4. 4
   Pour in boiling water and stir well — this prevents clumping and helps kill bacteria, extending the sauce's shelf life.
   ▶ ≈1:25
5. 5
   Once cooked with boiling water, there's no need to heat it again — taste and adjust seasoning as desired.
   ▶ ≈1:47
6. 6
   When stir-frying, heat the wok, add vegetables (like eggplant) and cook until tender with the moisture evaporated, then stir in this universal sauce until well coated. You only need a small amount of sauce per dish — leftover sauce can be refrigerated for later use.
   ▶ ≈2:33