There’s nothing like a savory stir fry sauce to whip up an extra that adds flavor to all kinds of recipes!
There are lots of pre-made, bottled stir fry sauces on the market these days, but they are usually bland or packed with sugar and preservatives. Making your own stir fry sauce is so easy.
Why We Love this Recipe
This sauce is super versatile. Make it mildly simple or extra spicy by adding or omitting spices!
This recipe for stir fry sauce can go with anything like a veggie stir fry, over fish, chicken, or even a marinade for beef or pork.
Make an extra batch and keep it in the fridge to use for easy dinners throughout the week.
Ingredients & Variations
SAUCE Fresh herbs and seasonings like garlic, ginger, white pepper, and brown sugar are mixed with chicken stock, soy sauce, and sesame oil for the perfect blend that’s just as good (if not better!) than a store-bought sauce or a marinade!
VARIATIONS Don’t be afraid to add a little extra ‘zing’ like cayenne pepper or red pepper flakes, or even a squirt of sriracha for added heat! A dash of honey will make stir fry sauce a little bit sweeter and help stick to veggies and meat!
How to Make Stir Fry Sauce
With this stir fry sauce, you are just two steps away from a deliciously flavorful meal!
- Combine all the ingredients in a jar (how about a mason jar?) and shake to mix.
- Keep in the refrigerator and use within two weeks.
Always add stir fry sauce at the end of cooking veggies or meat, stir in enough to coat and continue to cook a few minutes before serving.
Important: The cornstarch will settle to the bottom of this sauce as it sits. Ensure your jar has a tight-fitting lid and give it a good shake to mix the cornstarch back in!
Tips for Success
- Use fresh ginger and garlic if possible, the flavor is so much better.
- Add sriracha or chili flakes for a little bit of heat.
- The cornstarch will settle to the bottom. Shake the jar vigorously to mix it back in before using.
- For a thicker sauce, create a slurry. Combine equal parts of cornstarch and water and slowly add a little bit at a time to simmering sauce while whisking.
PRO TIP: Pour some stir fry sauce into an ice cube mold and freeze for individual portions. Use these portions to season soups, sauces, or even add to mayonnaise for a savory spread for burgers, wraps, or sammies!
Stir-Fries We Love
- Easy Beef Stir Fry
- Shrimp Stir Fry
- Cashew Chicken Stir Fry
- Easy Pepper Chicken Stir Fry
- Chicken and Broccoli Stir Fry
- Easy Mongolian Beef
Did you make this Stir Fry Sauce? Be sure to leave a rating and a comment below!
Stir Fry Sauce
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ⅔ cup chicken stock
- ⅔ cup water
- ½ cup low sodium soy sauce
- 3 tablespoons brown sugar
- 2 teaspoons sesame oil
- ½ teaspoon white pepper
- 1 ½ tablespoons cornstarch
Combine all ingredients in a jar and shake well to mix.
Store in the fridge for up to 1 week. Shake very well before using.
To Use Stir-Fry Sauce
To make a stir fry, cook meat and vegetables in oil.
Move meat and veggies to the sides of the pan. Pour desired amount of stir fry sauce into the center and allow it to come to simmer and thicken.
Mix well with the meat and vegetables.
Add sriracha or chili flakes for a little bit of heat.
The cornstarch will settle to the bottom. Shake the jar vigorously to mix it back in before use.
For a thicker sauce, add extra cornstarch or create a slurry.
To make a slurry, combine equal parts of cornstarch and water and slowly add (a little bit at a time) to simmering sauce while whisking.