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.

Stir Fry Sauce over rice and vegetables with jar in the background

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 to make Stir Fry Sauce

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!

Stir Fry Sauce in a jar with a label

How to Make Stir Fry Sauce

With this stir fry sauce, you are just two steps away from a deliciously flavorful meal!

  1. Combine all the ingredients in a jar (how about a mason jar?) and shake to mix.
  2. 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!

Stir Fry Sauce poured over vegetables in a frying pan

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

Did you make this Stir Fry Sauce? Be sure to leave a rating and a comment below! 

Stir Fry Sauce on top of rice and vegetables in a white bowl with chop sticks beside
4.95 from 20 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stir Fry Sauce

This Stir Fry Sauce uses simple ingredients, and is ready in 10 minutes!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups

Ingredients  

  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • cup chicken stock
  • cup water
  • ½ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • ½ teaspoon white pepper
  • 1 ½ tablespoons cornstarch

Instructions 

  • 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.

Notes

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 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.
4.95 from 20 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1cup | Calories: 198 | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2250mg | Potassium: 241mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce
Cuisine American, Asian

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Stir Fry Sauce on rice and vegetables with writing

Stir Fry Sauce over top vegetables and rice with a title

Stir Fry Sauce in a jar with a title

Stir Fry Sauce ingredients with an image of finished sauce over top vegetables and rice with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Like my mother before me I’ve always made stir fries and winged my own sauce, with inconsistent results. Lovely to have something on hand which always makes a great sauce. Only changes I made were adding 2 T. Shaoxing rice wine (as I had it on hand) and a good shot of Sriracha.5 stars

  2. We loved the stir fry sauce it is easy to make and delicious, so much better than anything store bought. Thank you so much!5 stars

  3. So happy to have a nice stir fry sauce recipe. I’ve been winging it and sometimes it is good and sometimes not so good. I will keep this right at my fingertips so it will always be good. Thank you so much.5 stars