This is the only stir fry sauce recipe you’ll need. It’s a savory-sweet blend of soy sauce, garlic, ginger, and a touch of honey that clings beautifully to meat and vegetables, creating that glossy, restaurant-quality finish at home. It comes together in just 10 minutes with pantry staples, and it’s endlessly customizable to suit your taste.
Ingredients
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 g) brown sugar, packed
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) toasted sesame oil
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon grated fresh ginger
- 1 tablespoon (8 g) cornstarch
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- In a small bowl, whisk together the soy sauce, water, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, and red pepper flakes (if using) until the sugar is mostly dissolved.
- Add the cornstarch and whisk vigorously until there are no lumps. The mixture will look thin; that’s correct.
- Use immediately, or store in an airtight container in the refrigerator for up to 1 week. If storing, give it a good shake or stir before using, as the cornstarch will settle.
- When ready to cook, stir the sauce again. Add it to your stir-fried meat and vegetables during the last 1-2 minutes of cooking. The sauce will thicken as it heats and coats the ingredients.
Tips
- Cornstarch slurry: If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water separately, then stir it into the sauce just before adding to the pan. This prevents clumping.
- Sweetness: Adjust the honey and brown sugar to your liking. For a less sweet sauce, use only 1 tablespoon of brown sugar and omit the honey.
- Soy sauce: Low-sodium soy sauce is recommended so you can control the saltiness. If using regular soy sauce, you may want to reduce the amount slightly.
- Don’t overcook: Add the sauce at the very end of cooking. Overcooking can make it reduce too much and become overly salty or sticky.
Serving Suggestions
This sauce is perfect for chicken, beef, pork, shrimp, or tofu stir-fries. Serve over steamed jasmine rice, brown rice, or noodles. Pair with a side of steamed broccoli, bell peppers, snap peas, or carrots. For a complete meal, garnish with sliced green onions and sesame seeds.
Variations
- Spicy: Add 1-2 teaspoons of Sriracha, chili garlic sauce, or a chopped fresh chili to the sauce.
- Orange: Substitute the water with fresh orange juice and add 1 teaspoon of orange zest for a citrusy twist.
- Peanut: Stir in 2 tablespoons of creamy peanut butter for a rich, nutty sauce.
- Hoisin: Replace the honey with 1 tablespoon of hoisin sauce for a deeper, more complex flavor.
Storage and Reheating
Store the sauce in an airtight container in the refrigerator for up to 1 week. The cornstarch will settle, so shake or stir well before each use. You can also freeze the sauce in an ice cube tray for up to 3 months; thaw in the refrigerator or microwave. Reheat gently in a saucepan or microwave, stirring frequently, until hot. If the sauce thickens too much upon reheating, add a splash of water to loosen it.
Frequently Asked Questions
Can I use this sauce as a marinade? Yes, it works well as a marinade for chicken, beef, or tofu. Marinate for at least 30 minutes or up to 2 hours in the refrigerator. Discard any leftover marinade that has touched raw meat.
Can I make this sauce gluten-free? Absolutely. Use tamari or coconut aminos instead of soy sauce, and ensure your rice vinegar is gluten-free (it usually is).
Why is my sauce not thickening? The sauce needs to come to a simmer to activate the cornstarch. Make sure your pan is hot enough and the sauce bubbles for at least 30 seconds. Also, ensure you whisked the cornstarch thoroughly into the cold liquid before adding it to the pan.
Can I skip the cornstarch? Yes, but the sauce will be thinner and more like a glaze. You can also use arrowroot powder or tapioca starch as a substitute, using the same amount.
How much sauce does this make? This recipe makes about 3/4 cup (180 ml) of sauce, enough for a stir-fry with 1 pound of protein and 4 cups of vegetables.
Is this sauce suitable for meal prep? Yes, it’s perfect for meal prep. Make a batch on the weekend and use it throughout the week for quick dinners.
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