Ingredients in Stir Fry Sauce
- Garlic & Ginger: Fresh garlic and ginger add the best flavor; if needed, substitute garlic powder and ground ginger.
- Chicken Broth: Chicken stock or broth adds depth and flavor while a bit of water keeps the sauce from being too salty.
- Soy Sauce: Essential for umami or savory flavor. I prefer low sodium to keep this stir fry sauce recipe from being too salty. If using regular soy sauce, use a bit less and add extra water.
- Brown Sugar: This lightly sweetens the sauce, you can add more to taste. Use honey or maple syrup as substitutes.
Variations – Don’t be afraid to add a little extra ‘zing’ like cayenne pepper or red pepper flakes, or even a squeeze of sriracha.
How to Make Stir Fry Sauce
This stir-fry sauce recipe is so easy, simply shake and enjoy!
- Combine all ingredients in the recipe below in a jar with a tight-fitting lid and shake to mix.
- Refrigerate for up to one week.
Important: The cornstarch will settle to the bottom of this sauce as it sits. Use a mason jar with a tight-fitting lid, and give it a good shake to mix the cornstarch back in!
Serving Suggestions
- It’s perfect with almost any protein, from beef stir fry to tofu, chicken, or shrimp.
- Use this easy stir-fry sauce with any variety of stir fry vegetables – try broccoli, mushrooms, onion, bell peppers, carrots, or snow peas/snap peas.
- Whisk the sauce over medium-high heat in a small skillet until thickened, and pour over a bowl of rice or noodles as an easy side dish.
- The cornstarch will settle to the bottom. Shake the jar vigorously to mix it back in
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