Store-bought sauces are convenient — but making them at home gives you better control over sodium, sweetness, and ingredient quality. Below are six foundational Chinese-style sauces with precise measurements, cooking notes, storage guidance, and usage ideas.

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1️⃣ Light Soy Sauce (Basic Homemade Version)

Flavor Profile: Salty, umami-forward, thin consistency
Best For: Stir-fries, marinades, dipping sauces

Ingredients

• ½ cup water
• ½ cup fermented soybean extract (or ready soy sauce as base)
• 1 tbsp salt
• 1 tsp sugar

Method

1. Add all ingredients to a small saucepan.
2. Bring to a gentle simmer over medium heat.
3. Simmer 5–8 minutes, stirring occasionally.
4. Cool completely.
5. Store in a sterilized glass bottle in the refrigerator.

Storage

Refrigerate up to 2 weeks.

Pro Tip

For deeper umami, add a small piece of dried kombu or ½ tsp mushroom powder while simmering.

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2️⃣ Dark Soy Sauce

Flavor Profile: Thicker, slightly sweet, darker color
Best For: Fried rice, noodles, braised dishes (for color enhancement)

Ingredients

• ½ cup light soy sauce
• 2 tbsp molasses or dark brown sugar
• ¼ cup water

Method

1. Combine ingredients in a saucepan.
2. Simmer 5–7 minutes until slightly thickened.
3. Cool before storing.

Storage

Refrigerate up to 3 weeks.

Pro Tip

Do not over-reduce — dark soy is for color and mild sweetness, not intense saltiness.

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3️⃣ Hoisin Sauce

Flavor Profile: Sweet, savory, slightly nutty
Best For: Spring rolls, lettuce wraps, glazing meats

Ingredients

• ½ cup soy sauce
• 2 tbsp peanut butter (smooth)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• ½ tsp Chinese five-spice powder

Method

1. Add all ingredients to a blender or food processor.
2. Blend until completely smooth.
3. Adjust thickness with 1–2 tbsp water if needed.

Storage

Refrigerate in airtight jar up to 2 weeks.

Pro Tip

For a traditional touch, add 1 tsp sesame oil.

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4️⃣ Sweet & Sour Sauce

Flavor Profile: Tangy, glossy, balanced sweet-acidic
Best For: Stir-fries, dipping, tofu or chicken coating

Ingredients

• ¼ cup ketchup
• ¼ cup rice vinegar
• ¼ cup sugar
• ½ cup pineapple juice
• 1 tsp cornstarch

Method

1. Whisk all ingredients in a saucepan.
2. Heat over medium, stirring constantly.
3. Simmer until glossy and slightly thickened (4–6 minutes).
4. Cool before use.

Storage

Refrigerate up to 10 days.

Pro Tip

For a more natural version, replace ketchup with 2 tbsp tomato paste + 2 tbsp water.

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5️⃣ Szechuan Sauce

Flavor Profile: Spicy, numbing, slightly tangy
Best For: Noodles, dumplings, stir-fries

Ingredients

• 2 tbsp chili paste
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• ½ tsp ground Szechuan pepper
• ¼ cup water

Method

1. Combine all ingredients in a saucepan.
2. Simmer 3–5 minutes.
3. Allow flavors to meld and cool.

Storage

Refrigerate up to 2 weeks.

Pro Tip

Lightly toast Szechuan pepper before grinding to enhance aroma.

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6️⃣ Teriyaki Sauce (Chinese-Style Adaptation)

Flavor Profile: Sweet-savory, glossy, slightly garlicky
Best For: Glazing chicken, salmon, vegetables

Ingredients

• ½ cup soy sauce
• ¼ cup honey
• 2 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp minced garlic

Method

1. Combine ingredients in a saucepan.
2. Simmer on low heat until slightly syrupy (6–8 minutes).
3. Cool before storing.

Optional Thickening

Add 1 tsp cornstarch mixed with 1 tbsp water and simmer 1 minute more.

Storage

Refrigerate up to 2 weeks.

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🔎 Ingredient Quality Notes

• Use naturally brewed soy sauce whenever possible.
• Choose raw honey for deeper flavor.
• Fresh ginger and garlic produce superior aroma versus powdered versions.

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🍜 How to Use These Sauces Efficiently

Sauce	Ideal Pairing
Light Soy	Stir-fried greens, marinades
Dark Soy	Fried rice, noodles
Hoisin	Wraps, grilled meats
Sweet & Sour	Tofu, chicken, vegetables
Szechuan	Spicy noodles, dumplings
Teriyaki	Glazing proteins