5-Minute Stir Fry Sauce
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.
Equipment
- Whisk
- Quart Sized Mason Jars
- Garlic Press
Ingredients
- 1/2 cup low-sodium soy sauce use tamari or coconut aminos for gluten-free option
- 1/2 cup low-sodium vegetable stock or water use chicken or beef stock for non-vegan versions
- 1 tsp sesame oil
- 1/2 tbsp rice vinegar white or apple cider vinegar can be used
- 2 cloves garlic minced
- 1-2 tsp grated ginger adjust to taste
- 1 tbsp sugar or honey up to 2 tbsp for sweeter taste; use maple syrup for vegan version
- 1 tbsp cornstarch use arrowroot or tapioca starch for alternatives
- red pepper flakes optional for heat
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