This stir fry sauce is sure to become a new kitchen staple for whipping up easy weeknight stir-fried meals everyone loves! It's a quick and simple condiment to mix up and use as-is or heated and thickened to get that just-right consistency! Adjust the sweetness to taste, make it a touch more sour and tangy, or kick up the heat a notch if you love spicy foods!
1pinchcrushed red pepper flakes(optional but recommended)
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Instructions
Measure out all of the stir-fry sauce ingredients. (½ cup low-sodium soy sauce, ½ cup vegetable stock, 1 teaspoon sesame oil, 2 teaspoon rice vinegar, 2 teaspoon garlic, 1-2 teaspoon ginger, 1 tablespoon honey, 1 tablespoon cornstarch, and 1 pinch crushed red pepper flakes if using).
Place all of the ingredients into a saucepan, whisk them together and heat the sauce to a low boil while whisking occasionally. Once heated, reduce heat to low and simmer until the sauce thickens, then remove from heat. *The sauce continues to thicken while cooling!
Add this stir-fry sauce immediately to your favorite stir-fry recipes or store it in your fridge for later use.
Notes
I prefer to thicken the sauce separately from my stir fry which means a quick simmer in a saucepan. If you want to skip that step, choose one of these mixing methods: 1 - Place the ingredients into a medium-sized mixing bowl and use a whisk to mix until well combined. 2 - Add the ingredients to a mason jar, seal the lid, and shake to combine.
This recipe makes around 1¼ cups, perfect for a stir fry for 4-6 people.
If you want your stir-fry to be less saucy, start with ¾ cups and add more sauce as needed.
If you prefer that your stir-fry sauce be spicier, add more crushed red pepper flakes, sriracha, or chili paste (like Sambal Oelek brand)!
For a tangier sour version of this sauce, increase the rice vinegar to 1-1½ tablespoons.
To make the sauce thicker, add a quick slurry of up to 1 tablespoon cornstarch and an equal amount of broth or cold water. Whisk into the stir fry sauce and heat to a low boil then remove from heat.
To store: Make sure that the sauce is in an airtight container with a tight fitting lid. Store in the fridge for up to a week.
To freeze: Transfer the fully cooled stir fry sauce into a shallow airtight freezer storage container or freezer storage bags (lay the bags flat on a baking sheet to freeze). Keep in the freezer for up to 3 months.
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