What’s up folks? Austin here from Beyond The Bayou Blog. Today I’m sharing a killer stir fry sauce recipe that’s going to take your weeknight meals to the next level.
I first got into stir fries when I was a broke college student. They were an inexpensive way to make a huge batch of food that lasted me almost a week. But the bottled sauces never really did it for me – too sweet, too salty, or just kinda bland.
After graduating, I started experimenting until I landed on this stir fry sauce formula. It’s got the perfect balance of salty, sweet, spicy and acidic notes. A little sesame oil gives it that authentic takeout flavor too.
Best of all, this sauce comes together in literally 5 minutes with pantry staples you probably already have. Just whisk the ingredients, pour it over your chopped veggies and protein, and dinner’s ready in a flash.
It’s so versatile too – you can use it for chicken, beef, shrimp, or go vegetarian. Let’s get cooking!
Why This Recipe Is a Favorite One?
- Budget-Friendly: This recipe is tastier than takeout or store-bought sauce and much cheaper!
- Easy Recipe: Making your own Chinese stir fry sauce is simple and healthier than alternatives, yet still delivers a high-quality meal. Perfect for busy weeknights.
- Flavorful: This sauce combines savory, sweet, and tangy flavors from soy sauce, sesame oil, rice vinegar, ginger, and garlic, offering a burst of flavor you love in Asian-inspired recipes.
- Easy Swaps & Variations: Customize this recipe to be vegan, gluten-free, spicy, mild, soy-free, and more.
Stir Fry Sauce Recipe
Equipment
- Bowl or mason jar with a lid
- Whisk or Spoon
- Measuring cups and spoons
- Knife and cutting board (for garlic and ginger)
- Airtight container (for storage, if needed)
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup low-sodium vegetable stock or water
- 1 teaspoon sesame oil
- ½ Tablespoon rice vinegar
- 2 cloves garlic minced
- 1 2 teaspoon grated ginger
- 1 Tablespoon sugar or honey* up to 2 tablespoons for a more sweet than sour sauce
- 1 Tablespoon cornstarch
- Pinch red pepper flakes optional
Instructions
- Mince the garlic and grate the ginger.
- In a bowl or mason jar, combine soy sauce, vegetable stock or water, sesame oil, and rice vinegar.
- Add the minced garlic, grated ginger, and sugar or honey.
- Mix in the cornstarch until fully dissolved.
- (Optional) Add a pinch of red pepper flakes for heat.
- Whisk or shake all ingredients well until combined.
- Use immediately in a stir fry, simmering to thicken if needed.
- Store any leftovers in an airtight container in the fridge for up to 1 week.
Nutrition
Tips You Must Know!
- Key Ingredients: The stir fry sauce has a few crucial ingredients. Fresh ginger and garlic add extra flavor, but jarred versions work well if you’re short on time.
- Whisk or Shake: Use a whisk to combine the ingredients thoroughly, especially to dissolve the sugar. Alternatively, use a mason jar and shake for easier mixing.
- Avoid Overcrowding: Leave enough space in the pan for meat, veggies, and sauce without overcrowding. Cooking in batches prevents steaming instead of stir frying.
- Scale Up: Easily make a larger batch of stir fry sauce for convenience. It’s perfect for using as a secret ingredient in various dishes.
- Adjust Thickness: If the sauce becomes too thick, add a bit of chicken or vegetable broth to achieve your desired consistency.
What to Serve with Stir Fry Sauce?
