Most stir-fry sauces are sweet, dense and cloying. Any lighter, fresher alternatives?
Louis, Falmouth, England, UK
If Julie Lin, author of Sama Sama, were to guess, it would be that Louis is buying shop-bought sauces: “They’re always sweet and dense,” she says. “There’s a phrase we use in Malaysia, agak agak, which means to season until you know that it’s good for you.” For Lin, that often means her “master wok” sauce.
To make a bottle, she combines 75g white sugar, three teaspoons of MSG, and 75ml rice-wine vinegar, and whisks until the sugar dissolves. Stir in 300ml light soy sauce and 100ml dark soy sauce, followed by 50ml sesame oil. Pour that into a sterilised jar or bottle, give it a shake and it’ll keep for a month at…