59.17 ml chicken stock 2 g brown sugar (or granulated sugar) 0.33 teaspoons sesame oil 10 ml soy sauce (can sub gluten-free soy sauce or tamari) 3.83 ml dark soy sauce 5 ml oyster sauce (or vegetarian or gluten-free oyster sauce) 0.04 teaspoon white pepper 0.04 teaspoon salt

In a jar with a tight lid, combine all of the stir fry sauce ingredients together and shake well.
This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.