Name: Stir Fry Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Asian
Ingredients: ½ cup low‑sodium soy sauce (tamari for gluten‑free); ½ cup broth (vegetable or chicken; low‑sodium); 1 Tbsp sesame oil; 1 Tbsp rice vinegar; 1–2 Tbsp brown sugar or honey; 2 garlic cloves, minced; 2 tsp fresh ginger, grated; 1 Tbsp cornstarch; Pinch red pepper flakes (optional)

I whip up this stir fry sauce whenever I want to elevate veggies, proteins, or noodles. It’s a perfect harmony of savory, sweet, and tangy with a touch of nutty depth, and thickens beautifully to coat every bite.

Why I’ll Love This Recipe

I’m always reaching for this sauce because it comes together in just 5 minutes with pantry staples like soy sauce, broth, garlic, and ginger. It’s wildly adaptable—I can easily make it gluten-free, vegan, low-sodium, spicy, or thickened to match my mood. It transforms a simple stir fry into a restaurant-style dish—rich, glossy, and flavorful every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup low-sodium soy sauce (tamari for gluten-free)
½ cup broth (vegetable or chicken; low-sodium)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1–2 tablespoons brown sugar or honey
2 garlic cloves, minced
2 teaspoons fresh ginger, grated
1 tablespoon cornstarch
Pinch red pepper flakes (optional)

directions

In a bowl or jar, I whisk together soy sauce, broth, sesame oil, rice vinegar, sugar or honey, garlic, ginger, and red pepper flakes.
In a small bowl, I stir cornstarch with a splash of cold water or broth to make a slurry, then whisk it into the sauce.
I heat my stir fry pan over medium-high. Then I add the sauce mixture and cook, whisking, until it thickens and becomes glossy—about 3 to 5 minutes.
I toss it with cooked protein and vegetables, cooking another 1 to 2 minutes so everything is coated and heated through.

Servings and timing

Makes about 1 cup of sauce
Serves 4 to 6
Prep time: 5 minutes
Cook time: 3 to 5 minutes
Total time: 8 to 10 minutes

Variations

For a vegetarian or vegan version, I use vegetable broth.
For gluten-free, I replace soy sauce with tamari or coconut aminos.
To add a spicy kick, I stir in more red pepper flakes, sriracha, or chili garlic sauce.
For a deeper nutty flavor, I stir in 1 teaspoon of toasted sesame oil at the end.
For a thicker sauce, I mix in an additional ½ to 1 tablespoon of cornstarch slurry.

storage/reheating

I store leftovers in a sealed jar in the fridge for up to one week.
I freeze extra sauce in portions, like in ice cube trays, for up to three months.
To reheat, I thaw it overnight in the fridge and warm it gently in a saucepan over low heat, whisking. If it’s too thick, I whisk in a splash of broth or water.

FAQs

What can I use instead of cornstarch?

I sometimes use arrowroot powder or tapioca starch as a substitute. The thickening result is very similar.

How do I avoid making it too salty?

I always start with low-sodium soy sauce and broth. Then I balance it out with more sugar, vinegar, or water if needed.

Can I prep this ahead of time?

Absolutely. I often mix the ingredients in a jar and shake it up during the week. I just add cornstarch right before cooking.

What’s a good substitute for rice vinegar?

If I don’t have rice vinegar, I use apple cider vinegar. It’s a little stronger, but still works well.

Can I add hoisin or oyster sauce?

Yes, I sometimes stir in a tablespoon or two of hoisin or oyster sauce for added depth and sweetness.

Conclusion

I keep this stir fry sauce in regular rotation—it’s fast, flexible, and packed with flavor. Whether I toss it with tofu, chicken, beef, or just a mix of veggies, it turns any stir fry into something crave-worthy. Once I started making it at home, I never looked back.