Nov 12, 2022, Updated Nov 18, 2023
This stir-fry sauce recipe is so simple
I kept this stir-fry sauce recipe very simple because truly, 3 ingredients are truly all you need for a remarkably tasty result, and I think of this as a weeknight lifesaver when there’s nothing in the house. The simplicity might prompt skepticism but I did not sacrifice tastiness for ease, trust me. It can, however, absolutely be as a jumping-off point, and I’ll give you suggestions on what (and how much) to add if you’ve got a few extra minutes and a well-stocked kitchen. (P.S. if you love quick, easy Asian takeout-inspired recipes, you must also try my Pad Woon Sen, Gochujang Chicken, Hunan Shrimp, Thai Basil Pork, Chili Oil Ramen, Orange Chicken, and Honey Garlic Chicken recipes.)
What is Stir-Fry Sauce Made of?
Broth: in a simple recipe like this, you want to have a flavourful base. Choose chicken, beef or veggie broth, something that you like. Soy sauce: this both seasons the dish (adds salt) and offers a nuanced umami flavour and slight sweetness from the glutamate-rich fermented soybeans. If you’re using an unsalted broth, keep adding more soy sauce to taste until the stir-fry sauce tastes sparkling and savoury like a good potato chip. Cornstarch: this is the sauce thickener. It produces a clear, glossy sauce that coats the stir fry beautifully with lustre and deliciousness.
Flavor Boosters
OPTIONAL flavourings: add some totally-supplementary but welcome flavour-boosters like garlic, ginger, chile, scallions, etc. if you like. See below for exact measurements.
How to Make Stir-Fry Sauce From Scratch
Pour the soy sauce in a large glass measuring cup and whisk in the cornstarch until smooth. It is truly key to stir the cornstarch into the soy sauce to make a smooth slurry before adding heat or more liquid. Starch needs to be dissolved cold or else the heat will make it start to hydrate and swell. When that happens, lumps are inevitable. And whisking it smoothly into a small volume to start is way easier than whisking it straight into the whole thing. Whisk the broth into the soy sauce/cornstarch mixture until smooth. It’ll be cloudy, that’s normal.
OPTION 1: cook the sauce separately
Add the sauce to a medium saucepan, turn heat to high and bring to a boil. The sauce is done once it goes from a thin consistency and muddy opaque colour to a glossy, clear caramel colour and thicker consistency.
OPTION 2: cook the sauce in the same pan
Once your stir fry is 90% done (veggies are crisp-tender, meat, if using) is cooked nearly to desired doneness), simply pour the sauce over everything and the hot food will thicken the sauce in less than a minute.
How Much Stir Fry Can I Make With This Stir Fry Sauce Recipe?
This recipe makes 1 3/4 cups of stir-fry sauce, which is enough to nicely coat 8 cups of chopped veggies plus one pound of protein. If you’re cooking less than that, don’t fret – too much spoon-licking sauce is never a bad thing. Just make sure to cook plenty of rice or noodles to soak it up.
What Can I Add to Stir Fry For Flavour?
Add any or all of these flavour boosters to the basic stir-fry sauce recipe. Here are some quantities to use as a starting point:
3 cloves garlic, minced 1 tbsp minced ginger 2 tbsp minced scallions 1 tbsp oyster sauce 2 tbsp Chinese rice wine or dry sherry 1/2-1 tsp crushed red chili flakes 1 tsp toasted sesame oil 1 tsp honey
What Can I Use Instead of Soy Sauce in Stir Fry?
Tamari is the perfect gluten-free alternative to soy sauce if you are avoiding wheat for whatever reason. If you simply don’t have soy sauce on hand, use a tablespoon or two of miso paste for a similar effect. A few favourite Foodess stir fry recipes: Thai Pork Green Bean & Basil Stir Fry Ground Beef Stir Fry Spicy Ground Pork & Peanut Stir-Fry Beef & Broccoli Stir Fry
