BEST Stir Fry Sauce Recipe

Elevate your stir fry game with this homemade sauce bursting with flavor. A perfect blend of low sodium soy sauce, garlic, ginger and a hint of spice creates a tantalizing combination that enlivens your stir fry ingredients. The sauce naturally thickens to envelop each bite in a delightful taste explosion.

I’ve been experimenting with my own version of the BEST easy stir fry sauce and I gotta say its a game changer for all my homemade stir fry recipes. I start with 1/4 cup low-sodium soy sauce and mix in 2 tablespoons water, 1 tablespoon cornstarch, and 1 tablespoon brown sugar to add a natural sweetness.

Then I add 1 tablespoon rice vinegar and 1 teaspoon sesame oil to keep the flavor bright. I usually toss in 2 cloves garlic minced and 1 teaspoon freshly grated ginger which adds a nice depth.

Sometimes, if im feeling adventurous, i add a dash of 1/2 teaspoon chili garlic sauce for a little kick. This sauce really amps up the nutritional value of your stir fry vegetables without all the extra additives found in store bought ones.

Its healthy and versatile making it perfect for any wok recipe i try out. Enjoy your stir fry vegetables sauce and watch your meals come alive!

Why I Like this Recipe

1. I really love how fast and simple it is to make, it doesn’t take forever to put all the ingredients together and heat up, which makes it perfect for a busy day.
2. I like that I can adjust the flavors easily, like adding more chili garlic sauce or a bit more brown sugar, so it tastes just the way I want it.
3. I appreciate how homemade it feels—it’s way better than that bland store-bought stuff and gives my stir fry a fresh, tasty kick.
4. I like using this sauce cause it turns any stir fry into something special, giving it a nice glossy finish and loads of flavor that really enhances every bite.

Ingredients

• Low-sodium soy sauce provides rich umami flavor and a hint of saltiness without excess sodium.
• Cornstarch thickens sauce effectively; its carbohydrate content is mainly pure starch goodness.
• Rice vinegar delivers tangy sour notes, lightening the dish with its mild acidity.
• Sesame oil adds a toasted, nutty aroma while offering small amounts of healthy fat.
• Garlic and ginger infuse warmth and depth, boosting the dish’s overall flavor.
• Chili garlic sauce gives an optional spicy kick, perfect for those wanting extra heat.
• Water helps blend the ingredients, ensuring a smooth, well-distributed sauce consistency.

Ingredient Quantities

• 1/4 cup low-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic minced
• 1 teaspoon freshly grated ginger
• Optional 1/2 teaspoon chili garlic sauce for a little kick

How to Make this

1. In a small bowl, mix 1/4 cup low-sodium soy sauce, 2 tablespoons water, 1 tablespoon cornstarch, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil until the cornstarch and sugar are kinda dissolved.

2. Add in the minced garlic and the freshly grated ginger, then stir them into the mix really well.

3. If you’re into a spicy kick, toss in the optional 1/2 teaspoon chili garlic sauce and mix it all together.

4. Let the sauce rest for about 3 minutes so the flavors can start to get to know each other.

5. Place a pan or a wok over medium heat and pour in your sauce mixture.

6. Keep stirring constantly as the sauce heats up; this helps the cornstarch to thicken the sauce nicely.

7. Once you see the sauce getting glossier and a bit thicker (after 1-2 minutes), it’s good to go.

8. Taste the sauce and if you think it needs a bit more kick or a bit sweeter, feel free to adjust the ingredients accordingly.

9. Turn off the heat once you’re happy with the consistency and pour your sauce over your stir fry ingredients in the pan.

10. Give everything a good toss to coat well, then serve hot over rice or your favorite noodles. Enjoy your stir fry!

Equipment Needed

1. Small mixing bowl (for combining the sauce ingredients)
2. Measuring cups and spoons (to get the right portions)
3. Mixing spoon or whisk (to stir the sauce until the cornstarch and sugar dissolve)
4. Knife (to mince garlic, if you dont have a garlic mincer)
5. Grater (for freshly grating the ginger)
6. Pan or wok (for heating the sauce over medium heat)
7. Spatula (to keep stirring the sauce while it heats up)
8. Stove (to actually cook the sauce)

FAQ

BEST Stir Fry Sauce Recipe Substitutions and Variations

• Instead of low-sodium soy sauce, try tamari or coconut aminos.
• If you don’t have cornstarch, arrowroot powder or potato starch works pretty well.
• You can swap out brown sugar for honey or maple syrup when needed.
• Rice vinegar can be replaced with apple cider vinegar or white wine vinegar.
• If you’re missing sesame oil, a bit of toasted peanut oil can do the trick though it might change the flavor a bit.

Pro Tips

1. Instead of dumping every ingredient in the pan at once, mix ’em separately first to make sure the cornstarch and sugar are really dissolved. It helps avoid clumps, especially if you’re in a rush.
2. Keep stirring constantly when you heat the sauce in the pan; it might sound annoying but it really stops the sauce from burning or sticking to the bottom.
3. Don’t be shy to adjust the sweetness or spicy levels by tasting as you go. A little tweak here and there can really make the sauce pop.
4. If you’ve got the time, let the sauce sit for a few minutes before heating it up. That rest period lets the garlic and ginger get a little more mellow and blend their flavors better.