Homemade Stir Fry Sauce Recipe

Our no-fail homemade stir-fry sauce recipes can be tossed together in minutes with ingredients you always have on hand. increase!

Why this is the best stir fry recipe

A while ago, I posted an Instagram Story showing Natalie cooking stir fry. Since so many people have asked for the recipe, I thought I’d share my go-to stir fry sauce recipe.

A delicious stir-fry sauce is a staple in any family meal. It can be loaded with almost any type of vegetable and protein you have around you and served over rice or noodles. (And not to mention it’s really healthy too!!) ​​It’s also a great way to use up leftover produce at the end of the week.

I tried several different recipes and tweaked them until I got to this recipe. We wanted an interesting, kid-friendly taste that wasn’t too sweet. It was also easy and had to use ingredients from the pantry. This recipe checks all those boxes!

Stir fry sauce ingredients:

• Soy sauce– We always use low-salt soy sauce.
• chicken (or vegetable) broth– We usually use chicken broth (better than bouillon), but vegetable broth works well too.
• honey– We have tried many different sweeteners and honey is our favorite! You can also use brown sugar if you prefer, but no honey flavor is detectable in the final sauce.
• Vinegar– I usually use apple cider vinegar, but rice vinegar and distilled vinegar are also effective.
• minced garlic– Fresh is best! I used garlic powder.
• ginger– Again, ginger powder works great. However, I like to keep chunks of fresh ginger in the freezer. Whenever I need it, I just grate the frozen ginger directly into the pan and put it back in the freezer!
• cornstarch– Used as a thickening agent.

How to make stir-fry sauce:

To make the source yourself:

1. Whisk all ingredients together in a small saucepan. Simmer over medium-high heat, stirring constantly, until sauce thickens, 5 minutes.
2. Serve over cooked proteins and vegetables, or use as a dipping sauce.

To use the sauce for stir-frying:

1. Cook your favorite protein in 1-2 tablespoons of oil in a large skillet over medium-high heat until browned. Add mixed vegetables. Continue cooking until the protein is fully cooked and the vegetables are crisp and tender.
2. Meanwhile, whisk together sauce in a small bowl or liquid measuring cup. Pour protein and vegetables into skillet and simmer for about 5 minutes or until sauce thickens.
3. Serve over rice or noodles.

Said it was easy!! As a rule of thumb, I use about 5 cups of fresh vegetables and 1 pound of protein in this stir fry sauce recipe. but not too many.

What vegetables do you use for stir fry?

Works great with any vegetables! But these are some of our favorites:

• green pepper
• sugar snap peas
• snow peas
• broccoli
• mushroom
• carrot
• white or yellow onion
• zucchini
• cabbage
• Asparagus

Tip: Throw in a bag of frozen stir-fried veggies, especially if you’re in a hurry! Something is better than nothing, right?

More Asian dinner ideas:

• 1 1/2 tablespoon cornstarch
• 1/2 cup chicken soup
• 1/3 cup soy sauce, reduced salt
• 1 tablespoon apple cider vinegar
• 3 tablespoon honey
• 3 cloves garlic
• 1 tea spoon ginger

• Whisk all ingredients together in a small bowl with a liquid measuring cup.

• Pour sauce over cooked proteins and crunchy tender vegetables. Cook over medium-high heat until sauce thickens, 5 minutes.

• Alternatively, pour sauce ingredients into a small saucepan and simmer over medium-high heat for 5 minutes or until thickened.

calorie: 51kcal | | carbohydrates: 12g | | protein: 2g | | obesity: 0.1g | | saturated fat: 0.01g | | Polyunsaturated fat: 0.01g | | Monounsaturated fat: 0.01g | | cholesterol: 0.4mg | | sodium: 794mg | | potassium: 46mg | | fiber: 0.2g | | sugar: 9g | | Vitamin A: 1IU | | Vitamin C: 1mg | | calcium: 7mg | | iron: 0.4mg