This stir-fry sauce is my go-to for bold, takeout-style flavor at home. It’s easy to customize—use tamari for gluten-free, dial up the heat, or keep it mild. Fresh ginger and garlic build a crave-worthy base, with tangy vinegar, nutty sesame oil, and just enough maple to balance it out.
We don’t eat much takeout at home—my husband grew up on Mediterranean food, and the girls are all about those flavors, too. But for me, stir-fry is pure nostalgia! I make this sauce every week for my dad and me—and now I’m sharing it 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 your sauce ingredients—soy sauce, rice vinegar, sesame oil, maple syrup, chili flakes, fresh ginger, and garlic. If you like a thicker sauce, add a little arrowroot or cornstarch. Stir until smooth and taste—it should hit salty, sweet, garlicky, and a touch spicy. (Exact amounts are down in the recipe card below.)
How to Use Your Stir-Fry Sauce
Prep your protein and veggies first. In a hot wok or stainless steel skillet, stir-fry the veggies in high-heat oil until crisp-tender. Add the protein, pour in the sauce, and stir until everything’s coated in a glossy, crave-worthy glaze. Serve it over hot rice. (Full steps are in the recipe card below.)
More Crave-Worthy Recipes
- Lemon Garlic Chicken Bites with Zucchini and Dill
- Balsamic BBQ Beef Kabobs
- Honey Mustard Chicken Tenders Recipe
- Rigatoni Pasta Recipe
- Kuru Fasulye Recipe (Turkish White Bean Stew)
- Za'atar Chicken Thighs with Tahini and Garlic
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)
1 tablespoon 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!