Ingredients Needed
The best thing about making stir fry sauce at home is that you know exactly what is in it (no nasties like preservatives, excess sugar, etc) and you can tweak the flavors to suit your own taste. I like using pantry staples like soy sauce, rice vinegar and hoisin sauce along with a few aromatics to make a truly delicious sauce.
Soy sauce. Tamari or Coconut Aminos can be substituted. Use low-sodium soy sauce if needed. Rice vinegar. White wine vinegar, distilled vinegar and lemon juice can be used instead. Hoisin sauce. I like the sweetness of Hoisin but Oyster sauce or Plum sauce can also be used. Alternatively add more honey or sugar. Chilli flakes/Red pepper flakes. Optional but adds a nice bit of heat. Lemon juice. Lime juice can also be used. Alternatively, just use more vinegar. Corn starch. The cornstarch thickens the sauce once cooked but this is completely optional. Honey/sugar. Balances the soy sauce. Optional but can be substituted with non-nutritive sweetener, agave or pure maple syrup if you want a vegan stir fry sauce. Fresh garlic. Garlic powder/granules can be subsituted. Fresh ginger. Ground ginger can be substituted. Spring onion/Green onion. Optional
How to make stir fry sauce
Can I make this sauce ahead?
The sauce can be made up to a week in advance (two weeks if you leave out the spring onions) and kept in a sealed mason jar in the fridge.
How to use stir fry sauce
This sauce is so versatile and will work with a variety of dishes. It is great with proteins like beef, shrimp, chicken, pork or tofu/tempeh and veggies like broccoli, carrots, mushrooms, bell peppers and snow peas. I also love it in chicken fried rice, chow mein and in an easy chicken stir fry.
Easy sauce recipes
