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Stir Fry Sauce

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A quick, versatile stir fry sauce that blends savory, sweet, and tangy flavors with a nutty depth. Perfect for elevating veggies, proteins, or noodles in minutes.

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)

Instructions

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

Notes

  • Use tamari or coconut aminos for a gluten-free option.
  • Add sriracha or chili garlic sauce for extra heat.
  • For a richer flavor, stir in 1 tsp toasted sesame oil at the end.
  • Adjust cornstarch to get desired sauce thickness.
  • Store in fridge for up to 1 week or freeze for 3 months.

Nutrition

Find it online: https://cookedbysarah.com/stir-fry-sauce/