Stir-Fry Sauce

Name: Stir-Fry Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: About 1 cup
Ingredients: 1 tablespoon cornstarch; 1/2 cup low-sodium soy sauce; 1/3 cup cup low-sodium chicken or vegetable stock; 2 garlic cloves, grated (about 2 teaspoons); 1 (1-inch) piece ginger, peeled and grated; 2 to 3 tablespoons granulated or brown sugar, or honey; 1 tablespoon rice vinegar, plus more as needed; 1 teaspoon toasted sesame oil; 1 to 2 teaspoons oyster sauce (optional); 2 teaspoons Shaoxing wine, or dry sherry (optional); Pinch of crushed red pepper (optional)

By Naz Deravian

Published Dec. 6, 2023

Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 4(110)
Notes: Read community notes

Making stir-fry sauce is easy, and chances are you already have most of the ingredients on hand. The best part is, you can make it your own: Start with soy sauce as the base, and build from there, adjusting until you hit the desired balance of salty, sweet and sour. The cornstarch is key, and it helps thicken the sauce as it cooks. Chicken or vegetable stock makes for a richer sauce, but feel free to use water (start with ¼ cup) instead. Add the sauce to cooked vegetables, tofu, meat, seafood, or stir-fried noodles or rice. Start with a couple of tablespoons, stirring until everything is coated and glossy.

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Ingredients

Yield:About 1 cup

1tablespoon cornstarch
½cup low-sodium soy sauce
⅓cup cup low-sodium chicken or vegetable stock
2garlic cloves, grated (about 2 teaspoons)
1(1-inch) piece ginger, peeled and grated
2 to 3tablespoons granulated or brown sugar, or honey
1tablespoon rice vinegar, plus more as needed
1teaspoon toasted sesame oil
1 to 2teaspoons oyster sauce (optional)
2teaspoons Shaoxing wine, or dry sherry (optional)
Pinch of crushed red pepper (optional)

Ingredient Substitution Guide

Preparation

Step 1
In a small bowl, whisk the cornstarch with 1 tablespoon cold water until smooth. Add the soy sauce, chicken stock, garlic, ginger, sugar, vinegar, sesame oil, and oyster sauce and Shaoxing wine, if using. Whisk everything until well combined. Taste, and adjust to balance the salty, sweet and sour flavors. Add crushed red pepper, if you like. Transfer to a jar with a lid, cover and store in the refrigerator for up to 1 week; shake or stir before using. Stir-fry sauce will also keep in the freezer for up to 3 months.

Ratings

4 out of 5

110 user ratings

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Private Notes

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Cooking Notes

Carol in Webster4 months ago

Must use low-sodium ingredients! I did not have low sodium soy sauce or low sodium chicken stock so I used regular and this sauce was extremely salty to the point of barely being able to eat it. I might try it again using low sodium ingredients as directed in the recipe, but would probably reduce the amount of soy and increase the amount of chicken stock.

Rosemary1 week ago

Great alternative to store bought - although too salty with the stock and soy sauce.

Deedee P.1 month ago

I added a quarter teaspoon of five spice powder and a few grinds of white pepper, and holy cow did this sauce taste good with the mei fun.

emily r.1 month ago

I love this sauce. Perfectly salty and has a gorgeous glossy texture when cooked. Keeps in the fridge for a while too.

Carol in Webster4 months ago

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