The Perfect Stir Fry Sauce Recipe That Will Change Your Weeknight Cooking

Never wonder about sauce proportions again! This foolproof stir fry sauce recipe serves 4 and creates restaurant-quality results every time.

Key Points:

• Ready in 5 minutes with pantry staples
• Makes enough sauce for 4 generous servings
• Stores for up to 2 weeks in the fridge
• Works with any protein or vegetable combination

Why You Need This Stir Fry Sauce Recipe

Ever stood in your kitchen, wondering why your stir fry doesn’t taste like restaurant versions? The secret lies in the sauce. This recipe gives you the perfect balance of sweet, salty, and savory flavors that coat your ingredients beautifully.

Equipment List

• Medium mixing bowl
• Measuring spoons
• Whisk
• Glass jar with lid (for storage)
• Small bowl (for cornstarch slurry)
• Grater (for ginger)
• Garlic press (optional)
• Cutting board
• Sharp knife

Ingredients

Base Sauce:

• 1/2 cup low-sodium soy sauce
• 1/4 cup chicken broth (or vegetable broth for vegan option)
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Thickener:

• 2 tablespoons cornstarch
• 3 tablespoons cold water

Step-by-Step Instructions

1. Preparation Phase (10 minutes)

Setting Up Your Workspace:

1. Clear and clean your counter space
2. Place all equipment within easy reach
3. Line up ingredients in order of use
4. Set out measuring spoons and bowls

Preparing Fresh Ingredients:

1. Garlic preparation:

• Peel 2 cloves of garlic
• If using a garlic press:
  • Place one clove at a time in the press
  • Press firmly over your prep bowl
  • Scrape off any garlic stuck to the press
• If mincing by hand:
  • Place peeled clove on cutting board
  • Crush with flat side of knife
  • Chop finely until pieces are very small (about 1/16 inch)

1. Ginger preparation:

• Peel ginger using the edge of a spoon
• Hold grater at an angle over prep bowl
• Grate ginger using the small holes
• Stop when you have 1 tablespoon
• Tip: Frozen ginger is easier to grate

2. Making the Cornstarch Slurry (2 minutes)

1. Measure ingredients:

• Get your small bowl ready
• Measure exactly 2 tablespoons cornstarch
• Measure exactly 3 tablespoons cold water

1. Mix the slurry:

• Add cornstarch to bowl first
• Add cold water
• Mix immediately with a spoon
• Stir until completely smooth
• Check for lumps by lifting spoon
• If lumpy, press lumps against side of bowl
• Keep stirring until mixture is white and smooth
• Set aside within reach

3. Creating the Base Sauce (5 minutes)

1. Measuring liquid ingredients:

• Place medium mixing bowl on counter
• Measure 1/2 cup low-sodium soy sauce
• Pour into mixing bowl
• Measure 1/4 cup broth
• Add to bowl
• Measure 2 tablespoons rice vinegar
• Add to bowl

1. Adding other ingredients:

• Measure 2 tablespoons brown sugar
• Add to bowl
• Measure 1 tablespoon sesame oil
• Add to bowl
• Add prepared minced garlic
• Add prepared grated ginger

1. Mixing:

• Hold whisk like a pencil
• Whisk ingredients using circular motions
• Continue for 30 seconds
• Make sure sugar is fully dissolved
• Check by lifting whisk and looking for granules

4. Final Combination (3 minutes)

1. Adding the slurry:

• Stir cornstarch slurry again until smooth
• Hold whisk in your dominant hand
• Pour slurry slowly with other hand
• Pour in a thin, steady stream
• Whisk constantly while pouring
• Make sure to scrape sides of bowl

1. Final mixing:

• Whisk for another 30 seconds
• Check consistency – should be smooth
• Look for even color throughout
• No white streaks should remain

5. Storage Preparation (2 minutes)

1. If using immediately:

• Leave in mixing bowl
• Cover with plastic wrap if not using within 5 minutes

1. If storing for later:

• Clean glass jar with hot, soapy water
• Dry completely
• Pour sauce into jar using funnel
• Leave 1/2 inch space at top
• Wipe jar rim with clean paper towel
• Seal lid tightly
• Label with date

Troubleshooting

Sauce too thick?

• Add 1 tablespoon of broth or water at a time until desired consistency

Sauce too thin?

• Mix 1 teaspoon cornstarch with 2 teaspoons cold water
• Add to sauce while cooking and stir until thickened

Too salty?

• Add 1 teaspoon brown sugar at a time
• Add up to 1/4 cup water to dilute

Variations & Substitutions

Make it Spicy:

• Add 1-2 teaspoons chili oil
• Mix in 1 tablespoon sriracha
• Include 1/4 teaspoon red pepper flakes

Make it Gluten-Free:

• Use tamari instead of soy sauce
• Check broth ingredients for gluten

Make it Vegan:

• Use vegetable broth instead of chicken broth

Storage & Reheating

Storage:

• Keep in airtight container
• Refrigerate up to 2 weeks
• Freeze up to 3 months

Reheating:

• Bring to room temperature
• Whisk well before using
• Heat in pan while stir-frying

Safety Notes & Tips

Food Safety:

• Always refrigerate sauce within 2 hours of making
• Use clean utensils each time you dip into stored sauce
• Check for signs of spoilage before each use

Pro Tips:

• Room temperature sauce works best for stir-frying
• Double the recipe and freeze portions for later
• Label storage containers with date made

Using Your Sauce

1. Heat wok or large pan until very hot
2. Add protein and cook until nearly done
3. Add vegetables and stir-fry until crisp-tender
4. Pour in 1/4 cup sauce per serving
5. Cook until sauce thickens and coats ingredients

Perfect Pairings:

• Chicken and broccoli
• Beef and bell peppers
• Tofu and mixed vegetables
• Shrimp and snap peas

Remember: This recipe makes enough sauce for 4 servings. Use about 1/4 cup sauce per serving of stir-fried ingredients.

For best results, have all your stir fry ingredients prepped before making the sauce. This ensures everything comes together quickly and smoothly when cooking.