Stir Fry Sauce

This quick, easy, and delicious stir fry sauce brings the best flavor to any stir fry!

I found this recipe on Fork in the Kitchen and I love that this tasty stir fry sauce takes 5 minutes to make and is much better & more economical than any store-bought sauce! I had a busy week so I  made this sauce the night before I made a veggie noodle stir fry. The easy stir fry sauce recipe is tangy, salty, sweet, and a little bit spicy & works well with any stir fry–meat, veggies, seafood, or noodles.

Stir Fry Sauce

Ingredients:

• ½ cup low-sodium soy sauce
• ½ cup vegetable or chicken broth, or water
• 1 tbsp honey
• 1 tbsp cornstarch
• ½ tbsp toasted sesame oil
• ½ tbsp rice vinegar
• 2 cloves garlic, minced
• 1 – 2 tsp grated ginger, to taste
• Pinch crushed red pepper flakes, to taste

How to Make Stir Fry Sauce

Combine the soy sauce, broth, honey, cornstarch, toasted sesame oil, rice vinegar, garlic, ginger, and crushed red pepper flakes in a small glass jar. Seal with a lid and shake well.

Use the stir fry sauce immediately in a stir fry recipe, simmering it to thicken. OR store in an airtight glass jar in the fridge for up to 1 week before using.

This recipe yields approximately 1 ¼ cup of sauce; you may want to start by using half of the well-shaken sauce in your recipe and add more as desired. Enjoy.

Stir Fry Sauce

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Course: Condiment

Cuisine: Asian

Servings: 1 1/4 cup +/-

Author: Adapted by Pam - For the Love of Cooking / Original by Fork in the Kitchen

Equipment

• Small Glass Jar with Lid

Ingredients

• ½ cup low-sodium soy sauce
• ½ cup vegetable or chicken broth or water
• 1 tbsp honey
• 1 tbsp cornstarch
• ½ tbsp toasted sesame oil
• ½ tbsp rice vinegar
• 2 cloves garlic minced
• 1 - 2 tsp grated ginger to taste
• Pinch crushed red pepper flakes to taste

Instructions

• Combine the soy sauce, broth, honey, cornstarch, toasted sesame oil, rice vinegar, garlic, ginger, and crushed red pepper flakes in a small glass jar. Seal with a lid and shake well.
• Use the stir fry sauce immediately in a stir fry recipe, simmering it to thicken. OR store in an airtight glass jar in the fridge for up to 1 week before using.
• This recipe yields approximately 1 ¼ cup of sauce; you may want to start by using half of the well-shaken sauce in your recipe and add more as desired. Enjoy

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