Stir Fry Sauce Recipe

5 from 4 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Vegetarian

Servings: serving

Author: Tiffany Azure

Ingredients

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

Vegetables

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

Instructions

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.

Video

Notes

Serving size: makes enough for a batch of stir fry for a serving size of 4-6.

Easy doubles: Make a double batch of this sauce when feeding a crowd, or save half for later. Refrigerate up to one week or freeze for months.

Add protein: easily add your favorite protein - beef, shrimp, chicken, pork, tofu.

Make it spicy: add 1-2 teaspoons sriracha sauce to give it a spicy kick.

Nutrition