This stir-fry sauce is the holy grail for your Chinese take-out-inspired meals. It's customizable. You can use tamari for a gluten-free stir-fry sauce, and adjust the spiciness to your preference. The combination of finely chopped ginger and garlic creates a fragrant base perfectly complementing the tangy rice vinegar and nutty sesame oil. A touch of maple syrup adds sweetness, while chili flakes provide a gentle warmth.
Given our Mediterranean and American household – 'Chinese take-out' isn't always on the menu (my hubby Ali wasn't raised in America, and the girls' time in Turkey instilled a love for Mediterranean cuisine). But for me, it's pure nostalgia! That's why I make this simple homemade stir fry sauce every week for my dad and me. After making this stir-fry sauce recipe countless times, it's time I shared the deliciousness with you!
Stir Fry Sauce Ingredients
Fresh ginger and garlic - For flavor and aromatics.
Soy sauce - Use reduced sodium, tamari, or coconut aminos. I find that regular brewed soy sauce is simply too salty. Typically, when making stir-fries, the goal is to reduce the sauce, and regular reduced soy sauce would yield an overly salty sauce.
Sesame oil - Will give the most delicious nutty flavor. Don't skip it—it's an essential ingredient!
Maple syrup - Be sure to use pure maple syrup, avoiding substitutes. This will balance the sauce, creating a salty-sweet flavor (but not overly sweet).
Black pepper & red chili flakes - Use coarse black pepper and the red chili flakes you have on hand; gochugaru (Korean chili flakes), Aleppo pepper, or crushed red pepper.
Find the complete recipe with measurements below.
How to Make Thick and Glossy Stir-Fry Sauce
If you enjoy thick and glossy stir-fry sauces, my tip is to add 2 teaspoons of arrowroot starch (or cornstarch) to the marinade. Increase the heat on your wok or pan and stir-fry until the sauce thickens and coats your ingredients. The longer it cooks, the thicker the sauce will become. Also, keep in mind that as the ingredients reduce, the flavor can become stronger and sometimes saltier.
How to Make and Use Stir-Fry Sauce
How to Make Your Stir-Fry Sauce
In a medium bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon sesame oil, ½ cup soy sauce (or tamari/coconut aminos), 2 tablespoons pure maple syrup, ½ teaspoon chili flakes (your choice!), 1 heaping tablespoon finely chopped ginger, 3 finely chopped garlic cloves, ½ teaspoon coarse black pepper, and optionally, 2 teaspoons of arrowroot starch (or corn starch) for a thicker sauce. Ensure all ingredients are well combined and smooth. Taste and adjust as needed.
How to Use Your Stir-Fry Sauce
First, prepare your protein (cut into bite-sized pieces) and about 6 cups of your favorite stir-fry vegetables (chopped appropriately). Heat oil in a large skillet or wok over medium-high heat, cook the protein until browned and almost done, then set aside. Add more oil and stir-fry the vegetables until crisp-tender, adding firmer ones first. Finally, return the protein to the pan with the vegetables. Pour your prepared sauce over everything and cook, stirring constantly, until the sauce thickens and coats all ingredients, about 2-3 minutes. Serve hot over your choice of base (like rice) or enjoy as is!
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Stir Fry Sauce
Easy Homemade Stir Fry Sauce Recipe: Skip store-bought! This simple recipe delivers incredible flavor with fresh ginger, garlic, and a perfect balance of sweet and savory.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: approximately ¾ cup of sauce 1x
- Category: Sauces
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
½ cup less sodium soy sauce, tamari, or coconut aminos (see notes)
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons pure maple syrup
1 tablespoon finely chopped fresh ginger
3 cloves garlic, finely chopped
½ teaspoon red chili flakes (see notes)
½ teaspoon coarse black pepper
For a thick and glossy stir-fry sauce, add 2 teaspoons of arrowroot starch or corn starch (optional).
Instructions
In a medium bowl, combine the soy sauce, rice vinegar, sesame oil, and maple syrup. Use a whisk to mix the ingredients thoroughly. Then, add the ginger, garlic, red chili flakes, and coarse black pepper.
Thicken (Optional): If you desire a thick and glossy sauce, whisk in the 2 teaspoons of arrowroot starch (or corn starch) until fully dissolved and no lumps remain.
Taste and Adjust: Taste the sauce and adjust any of the ingredients to your preference. You might want more chili flakes for heat, a touch more maple syrup for sweetness, or a little more soy sauce for saltiness.
Use your prepared sauce over your favorite Asian-inspired take-out meals.
Notes
Traditionally Brewed Soy Sauce: If using regular soy sauce (which is saltier), add 1 tablespoon of water and increase the maple syrup to 3 tablespoons to balance the flavor.
Coconut Aminos: If you are using coconut aminos, skip the maple syrup since it already provides a sweet flavor.
Red Chili Flakes Options: This stir-fry sauce will go great with gochugaru (Korean chili flakes), Aleppo pepper (Mediterranean red pepper flakes), or crushed red pepper.
Robby says
I tried the recipe and it was very good. I used it in a skirt steak marinade for the grill. I used garlic powder so that the fresh garlic wouldn’t burn on the grill. Great recipe!
Ashley says
Sounds delicious, Robby!