Note: These are rough estimates of proportion going off of memory, so adjust to taste. The sauce should be tangy and spicy with a tiny bit of saltiness and sweetness
- 1tbsp Oyster sauce
- 2tbsp White/rice vinegar
- 1tbsp Fish sauce
- 3tsp Chili paste
- 3tsp Brown Sugar
I usually mix everything except for the brown sugar first, then add in brown sugar, mix, and taste. The sugar is there to take the sour/tangy edge off.
Somtimes I like to add more or less chili paste. Sriracha is good but I don't put it in the sauce, I squirt it directly in the wok.
When I have limes on hand I like to squirt lime juice into the sauce mix (closeish to 1tbsp).
The white vinegar actually comes from a recipe I found as a subsitute for tamarind paste, you can try mixing oyster sauce and tamarind paste for something more traditional/authentic.