Combine the oyster sauce, soy sauce, fish sauce and sugar together in a bowl.
2 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 teaspoon fish sauce, 2 teaspoon granulated sugar
In a wok or a skillet, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. To help the onions cook faster you can add a splash of water and close the lid to allow it to steam for a minute. Then uncover and cook until all the water has evaporated.
2 tablespoon neutral oil, ½ an onion
Once the onions are soft and translucent, add the garlic and Thai chilies and stir until the garlic starts to brown.
6 cloves garlic, 1-2 Thai chilies
Add about ¾ cup (180 ml) of the stock, the sauce mixture, and ground black or white pepper then stir to mix. If you want to darken the colour, add a dash of black/dark soy sauce.
1 cup chicken, pork, or vegetable stock, ground white or black pepper, ½ teaspoon black or dark soy sauce
Add the bell pepper and cook for about a minute, then turn off the heat and stir in the basil just until wilted. Taste the sauce, and if it is too salty, add the remaining stock or water to dilute; however, it should taste slightly too salty at this point because you will be adding protein to it.
½ cup julienned red bell pepper, 1 ½ cup basil leaves of any kind
Use right away, or allow to cool and keep in the fridge for at least a week. When ready to use, reheat the sauce and pour over pan seared protein such as fish, thinly sliced steak or pork chops - or use it as a stir fry sauce! Watch the video for a demo of how to use the sauce!