Soy Sauce Substitute for Stir Fry That Works

Coconut aminos, vegetable broth, rice vinegar, and a little cornstarch make a savory soy sauce substitute for stir fry, with enough sweetness and body to cling to vegetables. This recipe turns that mixture into a quick vegetable stir-fry sauce; serve it over rice or noodles, and adjust the seasoning to suit the vegetables you have.

Ingredients

1/3 cup (80 ml) coconut aminos
1/3 cup (80 ml) low-sodium vegetable broth
1 tablespoon (15 ml) rice vinegar
1 teaspoon (4 g) packed light brown sugar
2 teaspoons (5 g) cornstarch
2 garlic cloves (6 g), finely minced
1 tablespoon (6 g) finely grated fresh ginger
1/4 teaspoon (0.5 g) ground black pepper
1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
1 medium yellow onion (about 150 g), thinly sliced
1 medium red bell pepper (about 150 g), seeded and thinly sliced
2 cups (180 g) small broccoli florets
1 medium carrot (about 75 g), thinly sliced on the diagonal
1 cup (70 g) sliced mushrooms
2 tablespoons (30 ml) water, only if needed to loosen the pan
4 cups (600 g) cooked rice, warmed, for serving
2 scallions (about 30 g), thinly sliced, optional garnish
1 teaspoon (3 g) sesame seeds, optional garnish
1/8 teaspoon (0.7 g) kosher salt, optional, to taste

Instructions

In a small bowl, whisk together the coconut aminos, vegetable broth, rice vinegar, brown sugar, cornstarch, garlic, ginger, and black pepper until the cornstarch is dispersed. Keep whisking briefly if it settles at the bottom. Set the sauce beside the stove; have all the vegetables sliced before heating the pan, since stir-frying moves quickly.
Set a large wok or wide, heavy skillet over medium-high to high heat for about 2 minutes. Add the oil and swirl to coat the cooking surface. When the oil looks fluid and shimmers, add the onion, bell pepper, and carrot. Stir or toss continuously for about 3 minutes, keeping the vegetables moving so they soften in spots without scorching.
Add the broccoli and mushrooms. Continue stir-frying for 5 minutes, tossing often. The broccoli should be bright green and crisp-tender, and the mushrooms should have softened and released some moisture. If the pan becomes dry or the vegetables begin sticking before they are ready, add the measured water a tablespoon at a time. A small splash creates steam; pouring in all the water at once can make the vegetables boil rather than sear.
Whisk the sauce once more, then pour it around the vegetables. Stir and toss for about 2 minutes, scraping the bottom of the pan, until the sauce bubbles, turns glossy, and lightly coats the vegetables. If it looks too thick, stir in a tablespoon of water; if it still seems thin, give it another 30 to 60 seconds of bubbling. Taste and add the optional salt only if needed, since coconut aminos and broth vary by brand.
Take the pan off the heat and scatter over the scallions and sesame seeds, if using. Divide the warmed rice among four bowls and spoon the vegetables and sauce over it. Serve promptly while the sauce is glossy and the vegetables still have some bite.

Tips

Choose the right aminos. Coconut aminos are the closest simple soy-free starting point for this sauce: they are savory but often sweeter and less salty than soy sauce. Read the label if avoiding soy or gluten, because products and shared-facility statements differ. Regular liquid aminos are commonly made from soy, so they are not a soy-free substitute.
Keep the pan hot and uncrowded. A wide skillet gives moisture room to evaporate. If your pan is small, cook the vegetables in two batches and return them all to the pan before adding the sauce. Crowding traps steam and makes the vegetables softer rather than lightly browned.
Fix the balance in small steps. If the finished sauce tastes too sweet, add rice vinegar a teaspoon at a time. If it tastes mild, add a pinch of salt or a small splash of coconut aminos. If it is too salty, add a spoonful of broth or water. Taste before adding extra sugar, because coconut aminos can already be sweet.
Use fresh aromatics and disperse the starch. Minced garlic and grated ginger flavor the sauce quickly, but burnt garlic tastes bitter, so keep the vegetables moving and add the sauce only after they are nearly done. Cornstarch settles while standing; whisk the sauce again just before it goes into the pan.

Serving Suggestions

Serve this vegetable stir-fry over plain steamed jasmine, brown, or short-grain rice. The mild rice lets the tangy-sweet sauce stand out, while brown rice has a chewier texture. For noodles, toss the cooked noodles with the vegetables and sauce in the pan; use about 8 ounces (225 g) dried noodles, cooked according to their package directions, and add a splash of noodle water if the sauce needs loosening.

For a more filling meal, add a cooked protein such as sliced chicken, shrimp, or crisp tofu. Cook it separately or start it before the vegetables, then return it to the pan when you add the sauce. If cooking meat, poultry, or seafood, use a food thermometer and follow the applicable USDA FSIS safe minimum internal temperature; do not rely on color alone. This sauce also works with steamed greens or roasted vegetables, though it is designed to coat a hot panful of stir-fried ingredients.

Variations

For a more soy-sauce-like savory note: Replace up to half of the vegetable broth with mushroom broth. Its deeper, earthy flavor adds savoriness without adding soy. If mushroom broth is unavailable, use vegetable broth as written; a small pinch of salt is a more practical way to increase saltiness than adding extra vinegar or sugar.

For a gluten-free version: Coconut aminos are typically made without wheat, but check the labels on the broth, vinegar, cornstarch, and any noodles or garnish. Some prepared broths and sauces contain wheat-based ingredients or are made on shared equipment. Serve with rice if you want to avoid wheat noodles.

For different vegetables: Swap in about 6 cups (600 to 700 g) of similarly sized vegetables, such as snap peas, zucchini, cabbage, or thinly sliced green beans. Add dense vegetables first and delicate ones later. Cabbage wilts quickly, while green beans may need a few extra minutes and a splash of water to become tender.

For more heat: Add 1/4 teaspoon (about 0.5 g) red pepper flakes to the sauce, or finish with chili crisp at the table. Chili crisp may contain soy or other allergens, so check its ingredient label if that matters for your meal. For a less sweet sauce, omit the brown sugar first, then taste before changing the other ingredients.

Storage and Reheating

Refrigerate cooked stir-fry and rice within 2 hours of cooking, divided into shallow airtight containers so they cool promptly. The leftovers keep for 3 to 4 days in the refrigerator. Store rice separately from the vegetables if you want to keep its texture distinct, and use clean utensils when portioning. Do not leave a pan of rice or vegetables at room temperature while serving for an extended period.

Reheat only the portion you plan to eat, in a skillet over medium heat with a tablespoon of water, stirring until steaming hot throughout. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Leftovers should reach 165°F (74°C), the USDA FSIS safe temperature for reheating leftovers; check with a food thermometer if you are unsure. The sauce may thicken after chilling, so add water a teaspoon at a time. Freezing is possible for up to 2 months, though the vegetables will soften after thawing; thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

What is the best soy sauce substitute for stir fry?

Coconut aminos are a useful starting point when you want to avoid soy sauce, especially for a soy-free meal, but they are usually sweeter and milder. This recipe balances them with broth for body, rice vinegar for brightness, and garlic and ginger for savory flavor. Because brands differ, taste the finished sauce before adding salt.

Can I replace soy sauce with coconut aminos one-for-one?

In many recipes, you can start with the same volume of coconut aminos as soy sauce, but the result may be sweeter and less salty. For a stir-fry sauce, diluting the aminos with broth and adding a little vinegar makes the flavor less syrupy and more balanced. Reduce or omit added sugar if your particular bottle tastes very sweet.

Can I use tamari instead?

Yes, tamari can replace soy sauce in a stir-fry, but it is usually made from soy, so it is not suitable for someone avoiding soy. Some tamari is labeled gluten-free, but check the package rather than assuming. Since tamari can be salty, use it in place of the coconut aminos and broth only after adjusting the amount of added salt and tasting the sauce.

Can I make this sauce without cornstarch?

Yes. Leave out the cornstarch and simmer the sauce briefly so it reduces, or use 2 teaspoons (5 g) arrowroot powder mixed with a tablespoon of cool broth instead. Arrowroot can thicken quickly, so stir it in near the end and remove the pan from the heat once the sauce coats the vegetables. Without any starch, the sauce will be thinner but still flavorful.

Can I prepare the sauce ahead of time?

You can whisk the sauce together up to 1 day ahead and keep it covered in the refrigerator. The garlic and ginger may settle, and the cornstarch will sink, so shake or whisk it thoroughly before pouring it into the hot pan. Keep the sauce separate from uncooked vegetables until you are ready to stir-fry.

Why did my sauce turn lumpy or watery?

Lumps usually form when cornstarch is not fully mixed into cool liquid before it is heated, or when the sauce is poured in without stirring. Whisk it smooth first, then keep tossing as it bubbles. A watery sauce often means the vegetables released moisture or the pan was crowded; let it simmer for another minute or two, or stir in a little more cornstarch mixed with cool water if needed.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).