Stir Fry Sauce Recipe

Aromatic with a balanced sweet and savory flavor profile, this stir fry sauce recipe whips up in 5 minutes! It's the perfect trick up your sleeve to use leftovers in the fridge and help you get a delicious dinner on the table fast.

Course Condiments

Cuisine Asian

Keyword How to Make Stir Fry Sauce, Stir Fry Sauce, Stir Fry Sauce Recipe

Prep Time 5

Cook Time 0

Servings servings

Calories 27kcal

Author Faith Gorsky

Ingredients

1/2 cup water
1/4 cup low-sodium soy sauce
2 tablespoons light brown sugar lightly packed (or coconut sugar or honey)
1 1/2 tablespoons rice wine vinegar
2 teaspoons peeled freshly-crushed garlic
1 tablespoon peeled freshly-grated ginger
1/2 tablespoon mirin optional
1/2 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 teaspoon Better Than Bouillon Chicken Base
1/2 teaspoon crushed red pepper flakes optional; more or less to taste
1/4 teaspoon white pepper optional

US Customary - Metric

Instructions

Add all ingredients to a medium bowl and whisk to combine.
Use this sauce to make stir fry or cover and store it in the fridge for up to 1 week to make stir fry later. (See Notes for other uses.)

Notes

Recipe Yield and Serving Size: This recipe makes about 1 cup + 2 tablespoons of sauce, or 10 (2-tablespoon-sized) servings.
Storage: Store this sauce covered in the fridge for up to 1 week or in the freezer for up to 3 months. (TIP: Freeze this sauce in an ice cube tray so you can easily thaw as much as you need.)
To Use This as a Marinade: Omit the cornstarch and keep everything else the same.
To Use This as a Dipping Sauce: Whisk together all ingredients in a small saucepan over medium heat, bring to a simmer, and stir until thickened (it'll typically thicken within 30 seconds).

Nutrition