This simple Stir Fry Sauce, made in under 10 minutes, is so delicious it will change the way you look at weeknight dinner preparation!
I absolutely love recreating takeout food at home. I don’t know why it’s taken me so long to make my own stir fry sauce. It’s so easy to do and the results are outstanding. You will NEVER want to buy a store-bought jar again!
This stir fry sauce is so versatile you can use it with any stir fry ingredients of your choice. This sauce makes the most of the best Asian flavors, is dairy-free and vegan/vegetarian. You can serve it with vegetables, tofu, beef, chicken, seafood, the choices are endless.
Why This Recipe Works
- Using dark and light soy sauce adds authentic taste without making the sauce too salty.
- Rice wine vinegar and rice wine add brightness and depth of flavor.
- Easy to find ground spices are a convenient option that store longer than fresh ingredients making it a sauce that can be stored and used multiple times.
Ingredients Information
Cornstarch (AKA cornflour) – thickens when heated making it an easy option for a silky finish.
Chinese Five-Spice – a spice mix that’s usually made up of fennel, cinnamon, anise seeds, cloves, and white pepper. It adds an authentic flavor profile.
Garlic Powder & Ground Ginger – I use the powder instead of fresh as it has a longer shelf life and won’t go bad. I then add the fresh to the stir-fry when cooking.
Dark Soy Sauce – Good quality brands of dark soy sauce should not contain salt. It’s mainly used for color and a little flavor. Be sure to check the bottle and leave it out if it contains salt.
Soy Sauce – I use low sodium soy sauce, but this is a personal choice. If you use regular soy sauce, cut the mesaurement in hlaf and add more to taste when cooking.
Rice Wine – I use Shaoxing wine. I think it’s the key to making dishes taste as it does in a Chinese restaurant. It’s worth buying if you cook a lot of Asian food, but can be substituted with cooking sherry.
Rice Wine Vinegar – is used to heighten flavors. If you don’t have it, replace it with plain white wine vinegar.
Sesame Oil – I don’t use it in this dish as cooking oil, but more of an Asian flavor enhancer. It’s not essential so if you don’t have it, you can leave it out.
White Pepper – This is commonly used in Asian cooking. It adds spicy heat to the recipe. If you don’t have it you can substitute it with regular ground black pepper.
How to Make Stir Fry Sauce
- Mix the dry ingredients together until combined.
- Add the wet ingredients to the dry and combine well.
- Add to an airtight jar or bottle and store in the fridge until ready to use.
Step by Step Instructions
Start by adding the dry ingredients to a small bowl or jug.
Add the wet ingredients.
Mix together until combained.
Pour into a jar and store in the fridge until ready to use!
Use in your favorite stir fry.
Erren’s Top Tips
- Spices lose flavor with age. Be sure to replace them every six months or so for the best possible flavor.
- Good quality brands of dark soy sauce should not contain salt. It’s mainly used for color and a little flavor. Be sure to check the bottle and leave it out if it contains salt.
- For Chinese five-spice I use this one which is available on Amazon (#paidlink)
Make ahead & Storing Instructions ?
- This recipe makes approximately 8oz of sauce which usually is enough for two stir-fry dishes.
- Store in an airtight bottle in the refrigerator or jar for up to 2 weeks.
FAQs
You can use hoisin or fish sauce instead of soy sauce in a stir fry. If you have a sensitivity to any ingredient you can use dietary replacements and it will still taste great!
There are many other ways to thicken your sauce including arrowroot, potato starch, tapioca flour and rice flour.
There are no limits on how to flavor your stir fry, adding lemongrass, basil, any herb or spice you choose. You can make it your own.
You can keep your homemade sauce in a jar in the fridge for up to two weeks. You can freeze the sauce for up to three months in an airtight, freezer-safe container. Thaw thoroughly before use.
Other Great Asian Recipes
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Let’s Make Stir Fry Sauce
Ingredients
- 2 tbsp cornstarch
- 1 tsp ginger
- 1 tsp garlic powder
- ½ tsp Chinese five spice
- 1 tsp sugar
- ¼ tsp white pepper
- ¼ cup soy sauce
- ½ cup dark soy sauce
- ¼ cup rice wine vinegar
- 1 tsp sesame oil
Instructions
- Mix the dry ingredients together in a small bowl until combined. Add the wet ingredients and stir to combine.
- Add to a air tight container, bottle or jar and store in the fridge until ready to use.
Lynda Hudson says
Just a query as to using garlic powder rather than fresh garlic ?
Erren Hart says
Thank you for your question regarding using garlic powder versus fresh garlic in this stir-fry sauce recipe. While I personally prefer using fresh garlic for its flavor and aroma, garlic powder can also be used as a substitute. The general rule of thumb is to use 1/4 teaspoon of garlic powder for every clove of garlic called for in a recipe. However, please remember that garlic powder may have a slightly different taste than fresh garlic. I hope this helps, and please let me know if you have any other questions or concerns. Thanks for your comment!
Thomas Price says
Please can you check the metric please? It makes no sense. 1/4 cup of soy translates to 0.25ml which is what? A teeny tiny drip? And 1/4 cup of rice wine vinegar translates to 59.12ml. 1/2 cup of dark soy is 0.5ml too. Very odd. It’s not you but the translation is massively out. I don’t think either figure is right. 60ml of vinegar, 60ml of soy and 120m of dark soy is a lot of liquid. I really want to make this recipe so any help would be appreciated. Unfortunately we don’t use cups immediately crazy old England lol
Erren Hart says
Hi Thomas, I’m so sorry! You are 100% correct – it was way off! I have fixed it now. Thanks so much for letting me know!
Helen Day says
Made no changes and it turned out great!
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Christy Hicks says
I made this for dinner tonight with your chicken broccoli stir fry. Fantastic! I usually use pre made sauces and have trouble with the amount of salt, your stir fry sauce was so great! I used low sodium soy sauce and had no salty issues.
Erren Hart says
How wonderful!! So thrilled to hear that.
Joanie says
I made this with your chicken broccoli stir fry. It was easy and absolutely delicious!
Erren Hart says
That’s great to hear!! Glad you enjoyed both recipes! 🥰
Cari says
Better than our local Chinese restaurant. This sauce is excellent!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Judy says
OMG so quick and easy! The whole family LOVED this sauce!
Erren Hart says
So wonderful to hear, Judy!
Dottie says
What a great recipe! Thanks so much, Erren!
Erren Hart says
So glad you enjoyed it! 🙂