Our easy, Homemade Stir Fry Sauce is ready in seconds! Use this bright and flavorful sauce in your favorite stir fry recipes and so much more.
Ingredients
Scale
- 1 cup low sodium soy sauce
- 1 cup chicken broth (can use low sodium if desired)
- 1 tablespoon freshly grated ginger or ginger paste (see photo in post)
- 1 tablespoon minced garlic (or garlic paste)
- 2 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons of sugar
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch
- Sesame seeds, red pepper flakes and scallions for garnish and flavor (optional)
Instructions
- Add all of the ingredients to a bowl or a container with a tight lid. Whisk the ingredients together and/or shake until combined.
- Use the sauce in your favorite stir fry recipe or store in the refrigerator for up to a week. Make sure to whisk the sauce back together if it’s been sitting in the refrigerator before using. Note: The sauce will thicken as you add it to a hot skillet and it comes to a simmer.
Cooked Version (will stay thick in refrigerator for tossing with already cooked foods, or used as a dipping sauce.)
- Add the soy sauce, chicken broth, ginger, garlic, rice wine vinegar, sesame oil and oyster sauce into a small saucepan. Whisk to combine and bring to a simmer.
- Make a cornstarch slurry by combining the cornstarch with 2 tablespoons of water. Whisk into the simmering sauce and cook over low heat for 2 minutes. If you’re not using the sauce right way, let it cool before transferring it into the refrigerator.
Recipe Notes
Store: Store stir fry sauce in an air tight container or mason jar in the refrigerator for up to a week.
Freeze: You can also freeze stir fry sauce for up to 6 months in the freezer. A great way to do this is to freeze in ice cube trays or Souper Cubes. That way you can take out a small portion for individual use.
- Category: Sauce
- Method: stove top
- Cuisine: Aisan
