How To Layer Flavour in a Stir Fry | Mastering The Wok Lesson 3

Flavour is built in layers, not shortcuts. In this lesson, Jeremy Pang breaks down how to create depth in your cooking using three essential marinades and three versatile sauces. Learn how each component works, when to use them, and how to combine them to elevate simple ingredients into bold, restaurant-quality dishes. A must-watch for anyone wanting to level up their wok cooking. Basic Chinese Marinade: 1 tablespoon light soy sauce 1 teaspoon sugar 1 teaspoon sesame oil Oyster Sauce Marinade: ½ tablespoon oyster sauce 2 tablespoons Shaoxing rice wine 1 teaspoon sesame oil 1 teaspoon sugar 2 garlic cloves, finely chopped 1 thumb-sized piece ginger, finely chopped Classic Stir Fry Sauce: 1 tablespoon oyster sauce 2 tablespoons Shaoxing rice wine ½–1 tablespoon light soy sauce 1 teaspoon sesame oil Chilli Bean Stir Fry Sauce: 1 teaspoon doubanjiang (chilli bean paste) 2–3 tablespoons Shaoxing rice wine 1 teaspoon dark soy sauce 1 teaspoon rice vinegar 1 teaspoon sugar Sweet and Sour Sauce: 4 tablespoons tomato ketchup 4 tablespoons rice vinegar 4 tablespoons sugar 1 tablespoon light soy sauce 1 teaspoon dark soy sauce Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or recipe. 00:00 Introduction 00:40 Marinades 03:15 Sauces Find us on social media: YouTube:    / schoolofwok   Instagram:   / schoolofwok   Facebook:   / schoolofwok   TikTok:   / schoolofwok   How To Layer Flavour in a Stir Fry | Mastering The Wok Lesson 3 -