This easy stir fry sauce uses just 6 ingredients and comes together in minutes. Savory, tangy, and lightly sweet with a silky texture coating every bite!
For years I made disappointing stir fries, where the sauce either evaporated to nothing in the pan, or made the veggies taste bland (how?). So once I started writing recipes for a living, I decided to do a deep dive: and I found the right formula of ingredients make the perfect texture and seasoning.
This easy stir fry sauce recipe changed the game for me! It takes just 5 minutes to whisk together, uses 6 pantry staples, and makes just the right glossy coating. It’s versatile enough to work with tofu, shrimp, chicken, or just a mountain of colorful veggies for a delicious vegetable stir fry. Here are all my tricks!
Why You’ll Love This Recipe
Here’s what makes this stir fry sauce special:
- Balanced flavor: The combination of savory soy sauce, tangy rice vinegar, and subtle sweetness makes magic
- Glossy texture: Unlike watery sauces that disappear, it makes a coating that clings to every bite
- Ready in 5 minutes: Just whisk and go: no cooking required!
- Pantry ingredients: Everything stores well, so you can whip it up for weeknight dinners
5-Star Reader Review
“This turned out great and wasn’t too hard to throw together. Thanks!” -Raymond W.
Ingredients You’ll Need
A stir fry sauce is like potato salad: there are a million ways to make it and everyone’s mom has their best version! What you do want is this: a great balance of umami (savory) flavor, with tangy and sweet notes to balance it, and a lightly thick texture so that it coats all the vegetables. The ingredients for this stir fry sauce are:
- Soy Sauce: I use regular soy sauce rather than low-sodium soy sauce for best seasoning. For a gluten-free version, substitute with tamari or coconut aminos (more on this below).
- Rice Vinegar: Rice vinegar is milder and slightly sweeter than white vinegar or apple cider vinegar, and it’s essential for a stir fry.
- Sugar: Adds a subtle sweetness that rounds out the savory and tangy notes. You can also use the same amount of honey or maple syrup.
- Miso: Miso paste adds incredible umami depth and a savory quality that makes the stir fry taste so satisfying.
- Cornstarch: This makes the silky, glossy texture that coats your veggies (instead of just being watery).
- Garlic Powder: Adds aromatic depth without the hassle of mincing fresh garlic. If you have time, use ½ tsp minced garlic or 1 small clove, grated.
Soy Sauce Substitutions
Soy sauce is not gluten free and naturally is full of soy, so what if you avoid these ingredients? There are two great substitutes for soy sauce:
- Tamari (gluten-free): Tamari is also made from soy: it’s specifically a Japanese type of soy sauce. The biggest difference between soy sauce vs tamari is that tamari contains little to no wheat. Check the label to make sure! In terms of flavor, tamari is slightly less salty than soy sauce, so you may need to use a little more to taste.
- Coconut aminos (gluten free and soy free): Working around a soy allergy? No problem. Coconut aminos contains no soy and has a very similar flavor to soy sauce. Substitute coconut aminos for soy sauce in a 1:1 ratio, but it’s slightly less salty to you may need to add a little salt to taste.
Flavor Variations
Once you’ve mastered the basic recipe, you can easily customize this stir fry sauce to suit different dishes and flavor preferences. Here are my favorite variations:
Spicy Stir Fry Sauce – Add 1-2 teaspoons of sriracha, ½ teaspoon of red pepper flakes, or 1 teaspoon of chili garlic sauce to the base recipe. This works beautifully with heartier vegetables like bell peppers and broccoli. The heat balances nicely with the sweetness of the sugar.
Sweet and Savory – Increase the sugar to 3 tablespoons or substitute with brown sugar for deeper molasses notes. You can also add 1 tablespoon of orange juice for bright citrus sweetness. This version is perfect for chicken stir fry or shrimp.
Extra Umami – Add 1 tablespoon of oyster sauce or 1 teaspoon of hoisin sauce to intensify the savory depth. This creates a richer, more complex flavor that works wonderfully with beef stir fry or mushrooms.
Sesame Ginger – Add 1 teaspoon of toasted sesame oil and 1 teaspoon of fresh ginger (minced or grated) for aromatic, nutty notes. Garnish your finished dish with sesame seeds. This is my go-to variation for Tofu Stir Fry.
Thai-Inspired – Add 1 tablespoon of lime juice, 1 teaspoon of fresh ginger, and a pinch of red pepper flakes. This bright, spicy version pairs beautifully with Thai basil and Vegan Stir Fry dishes.
Thicker Sauce for Noodles – Increase the cornstarch to 1 tablespoon if you’re using the sauce with noodles or want a thicker coating. The extra cornstarch creates a sauce that clings better to slippery noodles.
How to Use This Sauce
This stir fry sauce works very well in a stir fry: you’ll just need to know a few things before you add it!
- The quantity works for a 4 serving stir fry. It should be enough for 6 to 7 cups of vegetables and 14 to 16 oz protein (tofu, shrimp, chicken or beef). It coats all the vegetables and protein, but doesn’t have lots of excess.
- Add the sauce after the veggies are done: turn off the heat! Here’s the important part. Cook all the veggies, then turn off the heat. Then add the sauce, and stir until it thickens. If you add the sauce to the hot pan, it will all evaporate, leaving no silky sauce left behind.
This stir fry sauce works with really any combination of vegetables and proteins. I use it most often with Cauliflower Stir Fry, Broccoli Stir Fry, and Baby Bok Choy Stir Fry.
How to Make a Simple Stir Fry
If you’re new to stir frying, here’s a simple way to get you started. Different vegetables have different cooking times, so you add them to the wok or pan in stages.
- Prepare your ingredients. Cut everything into similar-sized pieces so they cook evenly. Have your stir fry sauce mixed and ready to go. Make sure to cook your protein (tofu, chicken or shrimp) first!
- Heat your pan. Use a wok or large skillet over high heat. Add 1-2 tablespoons of regular sesame or vegetable oil.
- Start with long-cooking vegetables (6-7 minutes). Add heartier veggies first: broccoli florets, bell peppers, sliced onions, carrots (cut into matchsticks), or mushrooms. Stir frequently.
- Add medium-cooking vegetables (3-5 minutes). Add quicker-cooking vegetables: snow peas, snap peas, sliced cabbage, bok choy, zucchini, or shelled edamame.
- Add aromatics. Add minced garlic, fresh ginger, and sliced green onions (about 1 minute), stirring constantly.
- Turn off the heat and add protein and sauce. Turn off the burner and add your pre-cooked protein (like Tofu Stir Fry, sauteed shrimp, or pan seared chicken) and the stir fry sauce. Stir continuously for about 1 minute until everything is glossy.
- Serve. Stir fry is best immediately served with rice, quinoa, or noodles.
For more detailed instructions, see my Easy Stir Fry Vegetables, Shrimp Stir Fry, and Tofu Broccoli Stir Fry.
Flavor Variations
Once you’ve mastered the basic recipe, you can easily customize this stir fry sauce:
- Spicy Stir Fry Sauce: Add 1-2 teaspoons of sriracha, ½ teaspoon of red pepper flakes, or 1 teaspoon of chili garlic sauce.
- Sweet and Savory: Increase the sugar to 3 tablespoons.
- Honey Orange: Use honey and add 1 tablespoon of orange juice for bright citrus sweetness (and a bit of orange zest if you like).
- Extra Umami: Add 1 tablespoon of oyster sauce or 1 teaspoon of hoisin sauce.
- Sesame Ginger: Add 1 teaspoon toasted sesame oil and 1 teaspoon of fresh ginger (minced or grated) for aromatic, nutty notes.
Storage Tips
Store the stir fry sauce in an airtight container or mason jar in in the refrigerator for up to 1 week. I like using a small mason jar because you can shake it before serving.
Before using refrigerated sauce, let it come to room temperature for about 5 minutes, then stir or shake vigorously. Always stir or shake before using so the cornstarch can distribute evenly through the sauce.
Make-ahead tip: If you’re meal prepping, you can make 2-3 batches of sauce. Use about ¾ cup for a 4 serving stir fry.
Dietary Notes
This stir fry sauce is vegetarian, vegan, plant-based, dairy-free, oil free, and gluten-free (see substitutes above).
Frequently Asked Questions
To make a healthy stir fry sauce, focus on using minimal oil (or no oil, like this recipe!), choosing low-sodium soy sauce or tamari to reduce sodium content, and using natural sweeteners like maple syrup instead of refined sugar.
Loading up on vegetables rather than heavy proteins also keeps the overall dish nutrient-dense. This recipe is fairly healthy—it’s oil-free, uses only 2 tablespoons of sugar for the entire batch (which serves 4), and relies on miso for umami depth rather than excessive salt.
Yes, you can make stir fry sauce without cornstarch, though the texture will be different. The cornstarch creates that glossy coating that clings to vegetables.
Substitute arrowroot powder in equal amounts (it works almost identically to cornstarch) or simply make a thinner sauce without any thickener and let it reduce naturally in the pan.
Yes, to make a gluten-free stir fry sauce, substitute tamari for regular soy sauce. Tamari is a Japanese-style soy sauce made without wheat, so it’s naturally gluten-free (just verify the label to ensure it’s certified gluten-free).
All the other ingredients in this recipe are naturally gluten-free, including miso (though always check the label), rice vinegar, sugar, cornstarch, and garlic powder.
Easy Stir Fry Sauce
Pin RecipeThis easy stir fry sauce recipe will become your go-to! It’s just 6 ingredients and has the best balance of flavors and silky texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: Enough for a 4 serving stir fry
- Category: Sauce
- Method: Stirred
- Cuisine: Asian Inspired
- Diet: Vegan
Ingredients
- ¼ cup soy sauce (or tamari or coconut aminos)
- 6 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar (or honey or maple syrup)
- 1 tablespoon miso
- 2 teaspoons cornstarch (or arrowroot powder)
- ¼ teaspoon garlic powder (substitute ½ tsp minced garlic or 1 small clove, grated)
Instructions
- Whisk together all ingredients until a smooth sauce forms. Store in a covered container until using, or use immediately.
- To add to a stir fry, use with a 4-serving stir fry like Tofu Stir Fry or Cauliflower Stir Fry. It also works with 1 pound protein like chicken, shrimp, or beef. Cook all the vegetables, then turn off the heat and add the sauce, stirring until it thickens.
Notes
Soy sauce substitutions: Use tamari for gluten-free or coconut aminos for soy-free and gluten-free. Coconut aminos is less salty, so you may need to add a pinch of salt to taste.
Thicker sauce: For noodles or a thicker coating, increase cornstarch to 1 tablespoon.
Spicy version: Add 1-2 teaspoons sriracha or ½ teaspoon red pepper flakes.
Storage: Refrigerate in an airtight container for up to 1 week. Stir or shake before using, as cornstarch will settle. Thin with water if needed.
Best results: Always add sauce to the pan off the heat to prevent evaporation and ensure the perfect silky texture.
More Stir Fry Recipes to Try
- Tofu Stir Fry
- Easy Stir Fry Vegetables
- Teriyaki Vegetable Stir Fry
- Easy Homemade Teriyaki Sauce
- Miso Glaze
- Honey Garlic Sauce
from A Couple Cooks https://ift.tt/wPvh8yx
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