Mouthwatering Chinese Marinade And Stir-Fry Sauce

• 1 cup oyster sauce (I prefer the Lee Kum Chee brand. You can buy it at oriental markets in bulk)
• 1 cup dark soy sauce
• 1/4 cup sesame oil
• 1/4 cup cooking sherry
• 1/4 cup teriyaki sauce
• 1/4 cup pancake syrup (though this might seem bizarre, it's the most important ingredient. It caramelizes as it cooks, seal)
• 3 tablespoons of minced garlic (less if you're not a huge garlic fan)

1. Mix all ingredients and store in a large jar or Tupperware container. Store in refrigerator for up to three months. Mix well before using. Use on pork, chicken, beef, or as a stir-fry sauce.
2. When I use it on chicken, I add a little orange juice. For beef, I add a little Worcestershire sauce. For pork, I add a little brown sugar.
3. For best results, marinate your meats in the sauce overnight in a large zip-lock bag.

oyster sauce, soy sauce, sesame oil, cooking sherry, teriyaki sauce, pancake syrup, garlic

Taken from www.food.com/recipe/mouthwatering-chinese-marinade-and-stir-fry-sauce-374093 (may not work)