This stir fry sauce recipe is sweet, savory, and super easy to make. Use it to whip up a quick, flavorful stir fry with whatever you have in your fridge!
A good stir fry sauce is the secret to a delicious stir fry. I should know, because I made my fair share of disappointing stir fries when I was learning how to cook. Nine times out of ten, when one fell flat, it was because the sauce was too bland, too salty, or too watery.
But over the years, I’ve developed a homemade stir fry sauce I love. It’s nicely balanced, with a sweet, savory, and tangy flavor. It has a perfect texture too. A little cornstarch helps it thicken in the pan, creating a glossy coating for any combination of veggies and/or protein.
I’m sharing my go-to stir fry sauce recipe below. It calls for basic ingredients like soy sauce, rice vinegar, and sesame oil, and it comes together in 5 minutes or less. With it in your back pocket, you’ll be able to whip up a tasty stir fry any night of the week!
Stir Fry Sauce Ingredients
Here’s what you’ll need to make this easy stir fry sauce recipe:
- Low-sodium soy sauce – I’ve tried making stir fry sauces using regular soy sauce, and they’re almost always too salty. If you make stir fries often, you’ll definitely be happy to have a bottle of the low-sodium stuff in your fridge. Note that most soy sauce is not gluten-free. If you’re avoiding gluten, substitute certified gluten-free low-sodium tamari.
- Honey or brown sugar – It adds sweetness to the sauce and helps it thicken.
- Rice vinegar – For tangy flavor.
- Toasted sesame oil – It adds a delicious nutty flavor.
- Fresh garlic – It gives the sauce a savory bite.
- Fresh ginger – For a spicy, refreshing kick.
- Cornstarch – To thicken the sauce.
- Red pepper flakes – Optional, but delicious! They give the sauce a subtle heat.
- And water – It gives the sauce more volume and balances its flavor. For even more depth, use low-sodium vegetable broth instead.
Find the complete recipe with measurements in the recipe card below.
How to Make Stir Fry Sauce
This homemade stir fry sauce is super easy to make!
Simply whisk together the ingredients in a medium bowl. If you prefer, you can add all the ingredients to a medium lidded jar and shake to combine.
Don’t forget to taste and adjust the flavors to your liking. Add more honey for a sweeter sauce or more rice vinegar for a tangier one.
How to Make a Stir Fry
Once you whisk together the sauce, it’s simple to make a quick vegetable stir fry. Try my easy stir fry recipe, or make your own using a mix of any of these veggies:
- Small broccoli florets
- Thinly sliced or julienned carrots
- Snap peas or snow peas
- Chopped napa cabbage or bok choy
- Sliced mushrooms
- Sliced bell peppers
- Sliced yellow squash or zucchini
- White onion or scallions
Heat a drizzle of olive oil or neutral oil in a large skillet over medium-high heat. Sauté the vegetables until crisp-tender, then add the sauce and cook until it bubbles and thickens slightly.
At this point, I like to stir in a cooked protein like edamame, baked tofu, or tempeh.
Season to taste and serve over cooked noodles or fluffy white rice!
This recipe makes about 1 cup of sauce, the perfect amount for a stir fry that serves 4 to 6. It will cover about 8 cups raw vegetables or protein.
How to Store and Make Ahead
This sauce keeps well in an airtight container in the refrigerator for up to a week.
For longer storage, freeze it in an airtight container or Mason jar for up to 3 months. Allow to thaw overnight in the refrigerator before adding to a stir fry.
More Sauce Recipes to Try
If you love this recipe, try one of these easy sauces next:
Easy Stir Fry Sauce
Ingredients
- ½ cup water
- ⅓ cup low-sodium soy sauce*
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, grated
- 2 teaspoons grated fresh ginger
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes, optional
Instructions
- In a medium bowl, whisk together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes, if using.
- Use in any stir fry, cooking over medium-high heat until the sauce thickens slightly.
What’s the shelf life for this recipe? Can I refrigerate it? I’m assuming I would need to
Hi FJ, you should definitely refrigerate it – it lasts about a week.
This stir fry sauce is delicious, and easy to make with pantry ingredients. There is just enough corn starch to create a nice body to the sauce without being to thick.
Thank you for working out the perfect ratios.
Hi Kim, I’m so glad you loved it!
This was the BEST stir fry sauce. I have shared this recipe with four of my friends. This will be a new regular in my meal prep. Thank you!