A quick stir fry is my weeknight go to when I don’t have much time and haven’t planned ahead. This stir fry sauce quickly comes together with ingredients that are always in my fridge or pantry. I toss it with rice or noodles, whatever vegetables need to be used up, crispy tofu and we have a filling and flavourful meal!
Ready in 5 minutes or less
Made with easy pantry staples
Salty and sweet with a bit of spice
Perfectly thickened to coat
Ingredients For Stir Fry Sauce
All of the ingredients used in this stir fry sauce are part of my pantry staples. Check out my pantry tips page to see how I keep just a few versatile ingredients on hand. I can create delicious sauces from just these few ingredients and my fridge doesn’t fill up with store-bought dressings, sauces, and condiments!
I make my stir fry sauce from the following ingredients and I offer suggestions for how to alter it to fit what you might have on hand:
- Tamari (or soy sauce)
- Maple Syrup (or your sweetener of choice)
- Rice Vinegar (or another acid like lime juice)
- Sesame Oil (use vegetable broth for an oil-free version)
- Chili Garlic Sauce (or hot sauce of choice + grated garlic)
- Fresh grated ginger (or powdered)
- Water
- And cornstarch or arrowroot starch to thicken
Method
This stir fry sauce is easy to make and ready in less than 5 minutes.
Simply add all of the ingredients to a bowl or jar and whisk or shake to combine. Using a jar with a secure lid means you can just shake this sauce up and pour it into your wok or pan!
*If you would like to make a big batch of this sauce and refrigerate it for later it will keep really well. I just recommend not to add the cornstarch until just before you use the sauce. This will help ensure that the cornstarch activates and properly thickens the sauce.
When you are ready to cook with the sauce make sure that the heat is high enough that the sauce comes to a light boil. This will ensure that the starch activates and your sauce will thicken.
Substitutions
Although I love the flavour of the ingredients I have laid out for you, this sauce can be easily adapted to suit what you have on hand.
- Maple Syrup
- Another liquid sweetener like agave will work well. If using a granulated sugar you can likely reduce the amount to just 1 tablespoon and make sure that the sauce is cooked over a high enough heat to dissolve the sugar.
- Rice Vinegar
- Lime juice would be my first suggestion for replacing rice vinegar. The lime flavour will work really well in this Asian inspired sauce. Alternatively apple cider vinegar, white wine vinegar, or lemon juice are options. If you happen to have mirin that is also a great choice.
- Sesame Oil
- For an oil-free version you can use vegetable broth or aquafaba. These options won’t carry the really rich, nutty flavour that sesame oil does but your sauce will still be flavourful.
- Chilli Garlic Sauce
- This is the one hot sauce I keep on hand because I love that it combines both heat and garlic. Use a bit of your hot sauce of choice (sriracha for instance) plus a clove or two of grated garlic to achieve a similar flavour.
Uses For Your Stir Fry Sauce
This versatile stir fry sauce will give a great Asian inspired flavour to any rice or noodle dish. This recipe makes 125 ml or ½ cup of sauce. A good rule of thumb is to have 2 tablespoons of sauce per serving so this recipe would be the perfect amount for 4 servings.
Pair this sauce with my crispy tofu and make my easy weeknight stir fry!
Alternatively, you could use this sauce to coat tofu, cauliflower wings, or a vegetable medley.
Let me know in the comments below how you use it!
Recipe Cost
This recipe makes 125 ml of sauce and costs me $1.24 Canadian. That’s roughly $1.00 per 100 ml.
Comparatively, a store-bought stir fry sauce costs me on average $1.35 per 100ml. That means that my homemade version likely results in savings and I can make it from ingredients I always have on hand.
I think you will love my 5 minute peanut sauce too! Use it as a dipping sauce for these Thai spring rolls.
Print
Easy Stir Fry Sauce – My Quick Go To
- Total Time: 5 minutes
- Yield: 125 ml (½ cup) 1x
- Diet: Vegan
Description
My go to stir fry sauce for quick weeknight meals. Just a few pantry staples & ready in 5 minutes or less. Salty & sweet with a bit of spice!
Ingredients
- 3 tbsp tamari (or soy sauce)
- 2 tbsp maple syrup (or sweetener of choice)
- 1 tbsp rice vinegar
- ½ tbsp sesame oil (see notes for oil-free options)
- 1 tsp chilli garlic sauce (see notes for alternatives)
- 2 tbsp water
- 1 inch fresh ginger, grated (2 g)
- 2 tsp cornstarch (or arrowroot starch, see notes for omitting)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
*If you wish to make a big batch and refrigerate this sauce, add the starch just before you cook with the sauce. This can help preserve the effectiveness of the starch as a thickening agent.
*The recipe as written makes 125 ml or ½ cup of sauce. Generally, 2 tablespoons of stir fry sauce per serving is a good rule of thumb so this recipe would serve 4.
- In a small bowl or jar mix all of the ingredients. Whisk in the starch. (Or, if using a jar, secure the lid and shake to combine).
- Refrigerate until ready to use.
- When adding it to a dish: ensure the heat is high enough that the sauce comes to a light boil (this way the starch will activate and thicken the sauce). Stir to coat your stir fry ingredients, heat through for 2-5 minutes until the sauce has reached your desired consistency, remove from the heat, and serve. Try it on my easy weeknight stir fry with crispy baked tofu!
Notes
Approximate Cost: $1.00 Canadian per 100 ml vs. on average $1.35 per 100 ml for store-bought sauces. ($1.24 for this 125 ml recipe).
To make this sauce oil-free, replace the sesame oil with vegetable broth or aquafaba. These replacements will carry less rich flavour but the sauce will still be delicious.
If you do not have chilli garlic sauce you can use any hot sauce you do have and add some grated garlic or garlic powder. Alternatively red chilli flakes and garlic could also achieve a similar flavour.
If you do not want your sauce to thicken you can omit the starch. The sauce will stay liquid.
- Category: Sauces & Dips
- Method: Stirred
- Cuisine: Asian Inspired
Leave A Review