This best stir fry sauce is the only one you need from here on out. The perfect mix of garlic and soy, plus a hint of sweet and heat for the easiest, tastiest stir fry sauce that goes with just about any protein/veggie combo you can throw at it.
Do you love stir fries but are never sure of the right ratios of spices and condiments to make the perfect sauce that will go with any combination of protein, carb, and veggie? Well, look no further. My stir fry sauce is the most precise blend of soy sauce, vinegar, sugar, garlic, red pepper flakes, and ginger that all cooks up in just 10 minutes!
Here’s How You Make It
Making this soy sauce just couldn’t be any easier!
- First, combine the soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes in a medium saucepan and whisk over medium-high heat.
- Let the stir fry sauce come to a boil.
- Finally, in a separate little bowl, stir together the water and corn starch until the corn starch is dissolved, then stir that mixture into the boiling stir fry sauce until the mixture thickens.
- Remove the stir fry sauce from heat and add your favorite protein and/or vegetables and serve.
Why This Recipe Works
So easy — A little dash of this, a dash of that, stir, cook, pour, and done!
Simple ingredients — You probably have all the ingredients you need for this simple stir fry sauce in your pantry or spice drawer right now. Go ahead and look — I’ll wait!
Keeps great in the fridge — Double up this best stir fry sauce and keep in the fridge for up to two weeks and make it often!
Works with any carby side — Pour this stir fry sauce over rice, noodles, or another grain, it all tastes delicious.
What Can I Add to Stir Fry for Flavor?
This stir fry is a great base stir fry for any of your stir fry endeavors. But there are several ways you can customize this stir fry for your own tastes.
- Make it herby: Add in some torn fresh basil, chopped thyme, or even sage to give this stir fry a little bit of an earthy kick. You can also use dried herbs too if that’s all you have.
- For extra spice, add in finely diced jalapeno or habanero peppers. Sriracha also makes for a lovely, firey sauce.
- Are you a garlic or ginger lover? Double them up — one or both, whatever you love.
- To make the sauce more on the citrusy side, add in a teaspoon of orange or lemon zest or a squeeze or two of fresh citrus juice. Limes work great as well.
- Sweeten up your stir fry sauce with a teaspoon of honey or a pinch of brown sugar.
What Should I Put in My Stir Fry?
I use proteins such as chicken, beef, pork, shrimp, or tofu.
For veggies, my preference is to use broccoli, snow peas, bell peppers, mushrooms, onions, and bean sprouts. Though you can basically use any veggie you like!
And as for a noodle or rice — I use whatever I have on hand. White and brown rice both go very well with this stir fry sauce, but I also like to use a wide egg noodle or even spaghetti. Asian noodles such as soba or ramen are great in any stir fry too!
What Vegetables Do You Stir Fry First?
It’s hard to know which veggies to put in a stir fry first, but a general rule is to cook the ones that need the longest amount of cooking time first.For example, broccoli takes longer to cook than sliced bell peppers, so I tend to get the broccoli cooking a good 5 minutes or more first before adding other, thinner veggies like peppers.
Also, I don’t like raw onions in my stir fry. I like the taste of onions but I want them to be cooked down a lot, so I’ll sauté those first before adding other veggies so by the time everything is done, the onions are translucent and you barely know they are there.
- Make sure not to cook this sauce too long — let it boil then thicken with the slurry, that’s it. If you cook it too long it will get thick and gooey and will start to taste burnt.
- First cook your veggies, protein, and noodles, rice, etc., then pour this sauce over the top and stir together for the perfect stir fry.
- If your stir fry has both meat and veggies, I recommend cooking the meat first, removing it, cooking the veggies, then adding the meat back in to finish the dish so that it doesn’t get too chewy and cook too long.
More Recipes You’ll Love
- Vegetable Stir Fry
- Chicken and Broccoli Stir Fry
- Teriyaki Beef Stir Fry
- Beef Noodle Stir Fry
- Chicken Asparagus Stir Fry
Stir Fry Sauce Recipe
Stir Fry Sauce
- ½ cup low sodium soy sauce
- ⅓ cup rice vinegar
- ½ cup brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes - see note
- ⅓ cup cold water
- 1 tablespoon corn starch
- 2 cups broccoli florets
- 3 bell peppers - sliced, your choice of color
- ½ cup mushroom slices
- ½ cup baby corn
- 1 cup snow peas
- ⅓ cup shredded carrots
- 2 tablespoons toasted sesame oil - or olive oil
- green onions - for garnish
Prepare the Sauce
- In a medium sauce pan whisk together soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
- Bring sauce to a boil.
- Stir together water and corn starch until dissolved. Stir into boiling sauce until thickened. Remove from heat and set aside.
Cook the Veggies
- Combine all the veggies you're going to use in a large skillet over medium heat.
- Now, drizzle the vegetables with the oil and sauté them for 8-10 minutes, or until the veggies are easily pierced with a fork.
- Add the stir fry sauce to the pan and give it a good stir. Simmer for 1-2 minutes, then garnish with chopped green onions and sesame seeds (optional) and serve.
More Recipes You’ll Like
- Cauliflower Fried Rice
- Chicken and Broccoli Stir Fry
- Teriyaki Beef Stir Fry
- Quick and Easy Beef and Noodle Stir Fry
- Chicken and Asparagus Stir Fry
- P.F. Chang’s Mongolian Beef Copycat
Did you make this easy Stir Fry Sauce recipe? YAY! Please rate the recipe below!