This homemade stir fry sauce is a quick, customizable, and flavorful alternative to store-bought versions. Made with pantry staples, it's perfect for coating your favorite proteins and vegetables with a glossy, savory glaze.
1/2cuplow-sodium soy sauceuse tamari or coconut aminos for gluten-free option
1/2cuplow-sodium vegetable stock or wateruse chicken or beef stock for non-vegan versions
1tspsesame oil
1/2tbsprice vinegarwhite or apple cider vinegar can be used
2clovesgarlicminced
1-2tspgrated gingeradjust to taste
1tbspsugar or honeyup to 2 tbsp for sweeter taste; use maple syrup for vegan version
1tbspcornstarchuse arrowroot or tapioca starch for alternatives
red pepper flakesoptional for heat
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Instructions
Whisk together soy sauce, stock or water, sesame oil, and rice vinegar in a bowl.
Stir in garlic, ginger, and sugar or honey until well combined.
Add cornstarch and whisk until smooth with no lumps.
Add red pepper flakes if desired. Use immediately or store.
To thicken, cook sauce in stir-fry or simmer separately until desired consistency is reached.
Notes
This sauce can be used with any protein or veggie stir-fry. Store in the fridge for up to a week or freeze for up to 3 months.Nutrition Information:
Calories: 16kcal
Carbohydrates: 3g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Sodium: 497mg
Potassium: 22mg
Fiber: 1g
Sugar: 1g
Vitamin A: 18IU
Vitamin C: 1mg
Calcium: 3mg
Iron: 1mg
⚠️ Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.