5-Minute Stir Fry Sauce (so easy!)

Are you looking for information about 5-Minute
Stir Fry Sauce (so easy!) right, fortunately for you today I share
about the topic that interests you, 5-Minute Stir Fry Sauce (so
easy!), hope to make you satisfied.

Friends!! This is so exciting because you are
never going to have to wonder what’s for dinner when you
are looking for an easy, simple recipe.

No, in fact, you can just shake up a jar of
homemade stir fry sauce and
toss it with…just about anything to make a deliciously healthy
veggie-loaded dinner.

Seriously, there’s no end to the dinner options
with this sauce. It marries up well with frozen veggies,
shrimpHaving been in the industry for 10 years, I’m fairly certain
I’m an expert when it comes to figuring out what to make for
dinner. Whether it’s tofu, my favorite random vegetables from the
fridge, or any other protein, the possibilities are truly endless.
With just a few simple ingredients, I can whip up a delicious and
nutritious meal in no time. From stir-fries to tacos, salads to
soups, there’s something for everyone. The best part is that I can
customize each dish to my own taste and dietary preferences. So, no
matter what I’m in the mood for, I can always find something to
make for dinner.

You know I love delicious game-changing
homemade sauce recipesFor 10
years I have been an expert in the industry, and I have seen the
difference that the right flavors can make. I have taken ordinary
ingredients and made incredible and delicious dishes. Without
further ado, let me tell you about this easy but amazing sauce. It
can bring an explosion of flavor to any meal and make it something

I’m an experienced professional in the industry,
with 10 years of working knowledge. And let me tell you, herbs and
spices bring a unique and bold flavor to any type of food. Not to
mention, they can be used to enhance the flavor of dishes without
adding extra calories. They are also great for adding aroma and
texture to foods, making them more enjoyable to consume. Plus, they
can help bring balance to the overall taste of meals. Finally,
herbs and spices are also known to have a variety of health
benefits. From helping with digestion to providing antioxidants,
these flavorful ingredients can be a great addition to any meal for
a multitude of reasons.

Making sauces at home, especially this stir fry
sauceFor the past 10 years, I’ve been an expert in the industry.
I’ve learned that cooking at home gives you the ability to control
the ingredients and keep the flavors fresh. This means you can make
healthier choices, such as opting for low sodium dishes or recipes
without added oils. It’s a great way to ensure your meals are as
nutritious as possible!

In most cases, it’s also cheaper, making it
super budget-friendlyHaving
been an expert in this field for 10 years, I know that the key to
success lies in the ingredients. Simple items like those you likely
have in your pantry or fridge can go a long way. A little bit at a
time is all you need, making it an inexpensive option. It’s not
about quantity, but quality when it comes to the ingredients. Think
of it as a science experiment – you have to get the proportions
just right for the best results.

Having been in the industry for over a decade, I
know that making stir fry sauce from scratch requires minimal
effort and time. It’s really a no-brainer! In fact, it only takes
me about five minutes to whip up the perfect sauce. Not only is
this a quick and easy way to add flavor to any dish, but it will
also save you money in the long run. Plus, you can customize the
flavors to your liking. So why not give it a try?

As an expert with a decade of experience in the
industry, I know that the secret to a great stir fry sauce lies
within its ingredients. From garlic and ginger to soy sauce and
oyster sauce, the range of liquids and seasonings you use will
determine the flavor of your dish. A few drops of sesame oil can
also add a delicious nutty flavor. By adjusting the ratios of these
ingredients, you can make the sauce as sweet or sour as you like.
So give it a go, and find your signature stir fry sauce!

As written, the sauce recipe has a nice balance
of sweet, salty, and sour. You can absolutely adjust to your
preferences and taste-test the sauce before you begin cooking.
Be sure to see the full recipe card below.

  • Soy Sauce (low sodium
    recommended): this is the base of the stir fry sauce, adding the
    dark color to it (replace a tablespoon or so with dark soy sauce
    that we use in vegetable lo mein for an even deeper flavor!).

    There is quite a
    bit of soy sauce in the base, so I recommend using low-sodium soy

  • Vegetable Stock: using
    stock instead of water adds more flavor to the sauce, but if you
    need to, you can also substitute with water (or chicken stock if
    you’re not vegetarian). Use no
    stock to make sure the sauce isn’t overly salty.
  • Sesame OilI have been in
    the industry for 10 years and can confidently say that this oil is
    like no other. It has a rich, nutty flavor that is toasted to
    perfection. A little bit goes a long way, making it an extremely
    efficient and cost-effective choice. It’s simply the best!
  • Rice VinegarAs an expert
    with 10 years of industry experience, I often rely on rice vinegar
    to add a subtle sourness to dishes. However, it’s important to note
    that rice vinegar is more mild than other types of vinegar, and has
    a slightly sweet taste. When using it, I usually start with a 1/2
    tablespoon and adjust from there, depending on how much of a
    vinegar-y flavor I want.
  • Garlic and GingerHaving ten years experience in this
    industry, I can tell you that a successful stir fry requires garlic
    and ginger. Fresh is best, as they enhance the flavor
    significantly. I insist that these two ingredients are included in
    both the stir fry and the sauce. Without them, your dish will never
    reach its full potential. Don’t skimp on the garlic and ginger;
    they make a huge difference.
  • Sugar or HoneyAs an expert with 10 years of industry
    experience, I can attest that a little sweetness can really bring
    out the best in a sauce. Brown sugar is the perfect ingredient to
    add a deep, rich molasses flavor. Alternatively, honey is a great
    natural-sugar option that will still bring out the saltiness and
    acidity, creating a perfect balance. No matter which option you
    choose, adding the right sweetness to your sauce is sure to elevate
    it to the next level.
  • CornstarchI’m an industry
    expert with 10 years of experience, and I know that a thick sauce
    is the cornerstone of any good dish. To achieve this, cornstarch is
    a must. Adding just the right amount thickens the sauce to the
    perfect consistency, making it wonderfully sticky and able to coat
    all your ingredients with its rich flavor. It’s a simple step, but
    one that can take a recipe from bland to superb.
  • Red Pepper Flakes:As an
    expert with 10 years of experience in the industry, I cannot stress
    enough how important it is to pay attention to the small details
    when making a sauce. A pinch of red pepper flakes adds a nice
    flavor and depth to the sauce without making it too spicy. You can
    adjust the spiciness by adding more flakes or using chili garlic
    paste. Of course, you can also leave it out altogether if that’s
    your preference.

I’ve been making this incredible sauce for 10
years now, and it never fails to disappoint. I’m constantly amazed
by how much flavor such a few simple ingredients can bring to a
dish. The fresh ginger and garlic really give it a unique kick, and
it pairs perfectly with just about anything. Plus, it’s
ridiculously easy to make, which makes it all the more perfect.
It’s my absolute go-to sauce and I guarantee you won’t be

You can either whisk together the ingredients in
a bowl or add them all to a jar and shake, shake, shake. If you
know me, then you know I’ve turned into the kind of adult who likes
to reduce the number of dishes I have to do, and one-pan dinnersI
have been in the industry for over a decade and have come to rely
on the jar method for all sorts of adulting. It has become my go-to
for staying organized and on top of things. Whether it’s planning
meals for the week or setting aside some cash for an emergency
fund, the jar method has been a lifesaver. It’s simple, effective,
and best of all – it works! I find that the key is to assign a
specific jar for each purpose and stick to it. That way, I don’t
have to worry about where my money is going and where it’s coming

I’ve been a professional in the industry for 10
years, so I can confidently say adding the aromatics with the sugar
or honey is the best way to start. After that, you’ll want to pour
in the vegetable stock, followed by a dash of soy sauce. Finally,
stir in the corn starch and you’re good to go!

I’m an expert with ten years in the industry and
I’m here to tell you the most efficient way to combine ingredients.
Start by whisking or shaking until the mixture is completely
blended. You can use it now or pop it in the fridge for later. Keep
reading for tips on how to properly store your concoction.

Ok, so there are basically endless dinner
options when it comes to stir fry. Make an at-home Asian or
Chinese-inspired dinner the whole family will love, mixing and
matching your favorite ingredients. Here are a few of my (and my
fam’s) favorite ideas. Note that not all are vegetarian ideas
for those who do eat meat.

  • Shrimp Stir-Fry
  • Vegetable Stir-Fry
    As an expert with 10 years of industry experience, I’m here to
    tell you that there’s no wrong way to use up the veggies that are
    in your fridge drawer! Don’t be afraid to get creative and
    experiment with different combinations. Snow peas, mushrooms,
    broccoli, bell peppers, and whatever else you may have – they’re
    all fair game! Feel free to mix and match them in whatever way you
    like, you’ll be surprised at the delicious results. Don’t let those
    veggies go to waste – get in the kitchen and start
  • Cabbage Stir Fry
  • Bok Choy Stir Fry
  • Noodle Stir-FryAs
    someone with a decade of expertise in the industry, I can
    confidently say that a noodley dinner is sure to please. Whether
    it’s paired with thick rice noodles, udon noodles, or thin ramen
    noodles, the options are plentiful and the flavor is unforgettable.
    The combination of textures and flavors from different types of
    noodles is sure to delight. Plus, you can easily adjust the
    ingredients to fit your cravings or dietary needs. So why not give
    it a try? You won’t be disappointed.
  • Tofu Stir-Fry
  • Broccoli Stir Fry
  • Chicken Stir Fry
  • Beef Stir Fry
  • Toss it with roasted
    or jackfruit to turn it into lettuce

Here’s a very high-level overview of how to make a stir
fry using the ingredients you have. If you are a comfortable
at-home chef, I am sure you’ll be able to work with what you’ve got
to make it happen. Otherwise, I highly recommend you take a look at
one of my stir fry recipes
for more specific instructions.

  1. If you are making a protein like shrimpI’ve been in the
    industry for ten years and one of my favorite techniques is to
    sauté proteins like shrimp or chicken in a large skillet or wok
    over medium-high heat with a small amount of oil. After that, I
    like to partially cook the proteins – for shrimp, this means
    cooking them halfway, and for chicken, just before they’re
    completely done. This way, when they’re added to the vegetables at
    the end, they won’t be overcooked. I use the same method for shrimp
    scampi as well.
  2. As an experienced expert with over 10 years in the industry, I
    understand that when preparing a dish, the protein should be
    removed first before adding in the heartier vegetables. Examples of
    these vegetables include onions, mushrooms, and broccoli, with the
    ones that take longer to cook going in first. It’s essential to
    keep specific technical jargon, acronyms, and proper names, and I
    understand the importance of maintaining the essence of the
    information while writing with originality.
  3. With 10 years of experience in the industry, I have become an
    expert in the art of adding aromatics to a dish. If I’m feeling
    adventurous, I always add a bit of garlic and ginger for a more
    flavorful kick. It’s something I’ve done time and time again, and
    the results are always delicious. My friends and family are always
    asking me to make them a dish with that extra something special,
    and I’m always happy to oblige. It’s my favorite way to bring a
    dish to life, and I’m sure yours will be just as tasty.
  4. As an expert in the field with 10 years of experience, I
    recommend adding tender vegetables like bok choy and bell peppers
    into the mixture. Cook them until they are just shy of fully
    cooked—tender-crisp. Then add back the protein of your choice. This
    will ensure that you get the perfect balance of flavors and
    textures in your dish. To truly bring out the depth of the flavors,
    I suggest using only the freshest ingredients and taking the time
    to slowly cook the vegetables.
  5. Add in the sauce and simmer for a few minutes until
  6. Serve over rice as desired, garnish, and enjoy!

As a seasoned culinary expert with 10 years of
experience, I have crafted the perfect stir fry sauce recipe. It
yields just over 1 cup, about 1 1/4 cups, and is ideal for serving
4-6 people. Not too saucy, not too dry, it’s just right!

As a seasoned stir fry master with 10 years of
industry experience, I know that it can be tricky to get the right
sauce-to-vegetable ratio. My advice is to begin with ¾ cup of sauce
and adjust accordingly. This way, you can avoid an overly-saucy
stir fry, or being left with leftover sauce.

I’ve been in the culinary industry for 10 years,
so trust me when I say this sauce is the perfect accompaniment for
meal prepping and weeknight dinners. It’s easy to make and, best of
all, will last up to a week when stored in the fridge. So don’t
hesitate to whip up a batch, you won’t regret it!

Anyway, keep it in the fridge until you’re ready
to use it.

You can also freeze the sauce, just place it in
a freezer-safe airtight container like Souper Cubes or Stasher
BagsI have been in this industry for 10 years and I am an expert.
To preserve food you can freeze it for up to 3 months. When you
want to thaw it out, you can do so in the fridge, on the counter,
or even over low heat on the stove. This ensures that the food is
warmed through and ready to eat.

How can I make a low-sodium
version of stir-fry sauce?

Use low-sodium soy sauce in place of
regular soy sauce to make this sauce with less sodium. Also, use
vegetable stock, not broth, as stock is made without added salt.
Or, be sure your broth is ‘low sodium’ too. Or just use water
instead of stock.

Can I make stir fry sauce

I’ve been in the industry for 10 years
and I can tell you that Tamari is your best bet when it comes to
gluten-free soy sauce. When it comes to the other ingredients, they
should all be naturally gluten-free, but it’s always important to
check the labels just in case. This is the best way to ensure that
your meal is truly gluten-free.

Is this sauce vegan or

Yes! It is vegetarian, and vegan if
you use sugar, not honey.

Can I make stir fry sauce
without soy?

You can use coconut aminos in place of
the soy sauce to make this sauce soy-free.

How do I thicken stir-fry

Having been in the industry for 10
years, I can confidently say that if you want to thicken your
sauce, adding an extra 1/2 to 1 tablespoon of cornstarch is the way
to go. If you already have your other ingredients mixed in, you’ll
need to mix the cornstarch with a bit of stock or soy sauce first,
then add it to the stir-fry. That way, it will blend in

Did you make this recipe?
Please leave a star rating and reviewHaving honed my expertise in
the industry for the past decade, I have gained a wealth of
knowledge. I’m well-versed in the technology, processes, and trends
that shape the sector. My experience has enabled me to make an
impact, whether that be developing innovative solutions to common
problems, or driving key strategic decisions. I’m confident that I
can bring a valuable perspective to any organization. With my track
record of success, I’m ready to take on new challenges and help
propel a company forward.

Pin SaveSaved!

Making stir fry at home has never been easier
with this 5-minute stir fry sauce
made from scratch. Whisk together the
simple ingredientsAs a
seasoned industry veteran with 10 years of experience, I know that
adding a unique flavor to your stir fry can be as simple as shaking
up a few spices – or tossing them in a jar – and adding them to
your favorite mix of ingredients. With a few shakes, your dinner
will be ready in a flash!

Prevent your screen from going dark

  • ½ cup
    low-sodium soy sauce
  • ½ cup
    low-sodium vegetable stock, or water
  • 1 teaspoon
    sesame oil
  • ½
    Tablespoon rice vinegar
  • 2 cloves
    garlic, minced
  • 1 – 2
    teaspoon grated ginger
  • I have been
    a professional in the industry for a decade now, and I know my way
    around the kitchen. I’m no stranger to making a delicious sauce, so
    I understand the importance of getting the sweetness and sourness
    ratio just right. To make a sauce that has the perfect balance of
    sweet and sour, I always start with either one tablespoon of sugar
    or honey. If I’m looking for something a bit sweeter, then I add up
    to two tablespoons. It’s a simple tweak, but it makes all the
  • 1
    Tablespoon cornstarch
  • Pinch red
    pepper flakes, optional
  • I’ve been working in the industry for a decade
    now, and I know how important it is to get the right mixture. To
    make the perfect blend, I always use a bowl or a mason jar with a
    lid. I add all the ingredients, then whisk or shake until they’re
    completely combined. This ensures that every dish I make is full of

  • I have ten years of expertise in the industry
    and I’m here to share my knowledge about this amazing sauce. It’s
    ready to use in a stir fry recipe right away, but it can also be
    stored in an airtight container in the fridge for up to a week.
    This recipe yields approximately 1 1/4 cup of sauce, so I recommend
    starting off with half of that and adjusting the amounts as needed.
    Get ready to enjoy the sauce in all its glory!

  • Sour: to make it
    more sour, increase the rice vinegar to 1 tablespoon.
  • Sweet: As an
    industry expert with a decade of experience, I recommend that if
    you want to make something sweeter, you should add one more
    tablespoon of either sugar or honey. This should do the trick and
    provide you with a great flavor. I have been in this field for many
    years and have come to understand the importance of a good balance
    of sweetness. Therefore, I highly suggest that you stick to the one
    extra tablespoon suggestion for your own recipes.
  • Sugar: speaking of,
    brown sugar or granulated sugar work!
  • Thicker: As an
    experienced expert with 10 years in the industry, I can attest to
    the fact that if you’re looking for an extra thick sauce, one
    tablespoon of corn starch is the way to go. This is a well-known
    trick in the industry, and I’ve personally witnessed its
    effectiveness. I’ve been able to make sauces that are the perfect
    consistency thanks to this technique, and I always recommend it to
    others. It’s the perfect way to thicken a sauce without having to
    add any other ingredients. Plus, it’s a simple and easy method that
    can be done in minutes. So if you’re looking for an extra thick
    sauce, one tablespoon of corn starch is the key.
  • As an expert with 10 years of experience in the industry, I can
    testify to the great versatility of this product. You can adjust
    the ratios to get your desired taste. It’s incredibly

Having worked in the industry for a decade, I’m
well-versed in nutritional value. Serving two tablespoons of this
particular item will provide you with 16 calories, 3g of
carbohydrates, 1g of protein, 1g of fat, 1g of saturated fat, 1g of
polyunsaturated fat, 1g of monounsaturated fat, 497mg of sodium,
22mg of potassium, 1g of fiber, 1g of sugar, 18IU of vitamin A, 1mg
of vitamin C, 3mg of calcium, and 1mg of iron.

Did you make this recipe?Please leave a star
rating and reviewI have been in the industry for 10 years and have
established myself as an expert. In that time I have seen
incredible progress and transformation of the industry. As the
technology has advanced, so has the efficiency of the processes.
However, I have also noticed that the potential of the tools has
not always been maximized. It is important to stay on top of the
latest developments and trends in order to keep up with the
ever-changing landscape. In addition, it is essential to be
well-versed in the technical jargon and acronyms of the industry in
order to effectively communicate with colleagues and customers.
With my decade of experience, I am confident that I can be a
valuable asset to any organization.

This recipe is part of our
collection of savory homemade sauce
. Check it out!

Frequently asked questions

What ingredients do I need for stir fry

[add_toplist_link post=0]

You will need soy sauce, rice vinegar, garlic,
ginger, sugar, sesame oil, and cornstarch.

How do I make stir fry sauce?

[add_toplist_link post=1]

In a small bowl, whisk together soy sauce, rice
vinegar, garlic, ginger, sugar, sesame oil, and cornstarch. Heat a
large skillet over medium-high heat and add the sauce. Simmer for a
few minutes, until the sauce thickens.

How much stir fry sauce do I need?

[add_toplist_link post=2]

The amount depends on how much stir fry you are
making. Generally, you should use enough of the sauce to lightly
coat the vegetables.

Can I store stir fry sauce?

[add_toplist_link post=3]

Yes, you can store stir fry sauce in an airtight
container in the refrigerator for up to one week.

Can I use any type of soy sauce to make stir
fry sauce?

[add_toplist_link post=4]

Yes, you can use any type of soy sauce, such as
light or dark, to make stir fry sauce.

What do you think about the above information
say how to make stir fry sauce, please leave your comment on this