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

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.