Easy Stir Fry Sauce

Overhead shot of stir fry sauce in small glass jar next to pepper flakes and whisk.

Course: Sauce

Cuisine: Asian

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 68kcal

Author: Platings and Pairings

Elevate your everyday stir fry with a simple, homemade Easy Stir Fry Sauce. It’s a 5-minute sauce made from pantry-staple ingredients, like soy sauce, broth, garlic, and ginger. No cooking required!

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Ingredients

1/2 cup low-sodium soy sauce
⅓ cup chicken stock vegetable stock or water
2 Tablespoons brown sugar
2 Tablespoons cornstarch
1-2 Tablespoons sriracha depending on how spicy you like it
4 cloves garlic grated or minced
1 Tablespoon grated ginger
Optional: Red pepper flakes if you like it extra spicy

Instructions

In a jar with a lid or in a bowl, combine all of the ingredients and shake or whisk to combine.
Use immediately in a stir fry recipe, or store in the refrigerator for up to 1 week in an airtight container.

Video

Notes

Keep the sauce in an airtight jar or container in the fridge for up to 1 week.
It can also be frozen for up to 6 months. Let it thaw in the fridge before using.

How to Make a Simple Stir Fry

Are you ready to use your sauce right away? ¼ cup should be enough to coat this simple stir fry:

Cut the protein of your choice (like chicken, tofu, shrimp, pork, or steak) into uniform size pieces. Place it in a shallow container, pour some of the stir fry sauce over top, and let it marinate for at least 30 minutes.
Heat some oil in a wok or large skillet over medium-high heat. Add the marinated protein and sear.
Add some aromatics to the pan to saute, like onions, garlic, and/or fresh ginger.
Once the aromatics are soft and fragrant, add a medley of fresh or frozen vegetables to the pan. Saute until tender.
Pour the homemade stir fry sauce over the stir fry in the pan. Toss to coat, then serve hot.

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