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    Stir Fry Sauce

    This easy Stir Fry Sauce is the perfect combination of sweet, savory and umami, and can be used with any of your preferred protein and veggies.

    Just 5 minutes is all it takes, then you’ll be ready for endless woking!

    Small bowl full of stir fry sauce.

    We always make our own stir fry sauces, they’re so much better than the bottled varieties. From Chinese takeout favorite General Tso Sauce to the trendy Korean Bulgogi Sauce, we have quite a few in our repertoire.

    This recipe isn’t for any specific dish, but is more of an all around stir fry sauce. We’ve used it many times, with just about every combination of ingredients imaginable, and it’s a hit every time.

    Why Make Your Own Sauce

    There are lot of reasons why homemade sauces are better than store bought brands. You can customize the flavors to your liking, allowing you to adjust the sweetness, saltiness, or heat to suit your palate.

    Moreover, by controlling the ingredients, you can adapt to health considerations, such as reducing sodium or using natural sweeteners.

    But most importantly, they just taste so much better!

    Pork and vegetables stir frying in a wok.

    Ingredient Notes

    • Soy Sauce: This is the base of your sauce. If you’re watching your salt intake, use low sodium soy sauce.
    • Oyster Sauce: Another stir fry staple, this adds a deep, slightly sweet and savory flavor.
    • Hoisin Sauce: This contributes a complex sweetness and tanginess, enhancing the sauce’s depth.
    • Rice Vinegar: Adds a subtle acidity, brightening up the sauce and balancing the sweetness and saltiness.
    • Honey: Offers a natural sweetness that complements the savory elements. You could also experiment with brown sugar.
    • Red Chili Flakes: These bring a customizable level of heat. Start with a little and adjust according to your preference for spice.
    • Dark Soy Sauce: While optional, dark soy sauce gives the sauce a richer color and a slightly thicker consistency, along with a more intense soy flavor.

    How to Make Stir Fry Sauce

    Measure all the ingredients and mix them together in a bowl. That’s it!

    How to Use It

    As I mentioned earlier, this is a very versatile stir fry sauce. It can go with any combination of protein and vegetables. Plan on 1-1.5 pounds of protein and 3-4 cups of vegetables for the ideal sauce to ingredient ratio.

    You can also use it in Asian noodle stir fry dishes. Just add a couple of tablespoons of water to the sauce first to make it easier to toss with the noodles.

    Here are some of the recipes we’ve made with this sauce:

    Stir Fry Tips

    • Prep Ahead: Have all your ingredients chopped and ready to go before you start cooking. Stir frying is fast , and having everything prepped will make the process easier.
    • Use a Wok or Large Pan: A wok’s shape allows for quick cooking at high heat, ensuring your ingredients are evenly cooked yet crisp. If you don’t have a wok, a large, flat-bottomed skillet will do the trick.
    • High Heat is Key: Ensure your pan is hot before adding your ingredients.
    • Cook Ingredients Separately: To ensure even cooking, cook your protein first, then remove it from the pan. Follow with hard vegetables (like carrots and broccoli), and add softer ones (like bell peppers and leafy greens) towards the end. Combine everything back together when you add the sauce.
    • Don’t Overcrowd the Pan: Adding too many ingredients at once can lower the pan’s temperature, leading to steaming rather than frying. Cook in batches if necessary to keep everything sizzling.
    • The Right Oil: Use an oil with a high smoke point, such as peanut, vegetable, or canola oil, to withstand high cooking temperatures without burning.
    • Quick Movement: Stir fry is a dynamic cooking method. Keep the ingredients moving in the pan to ensure they cook evenly and don’t burn.

    How to Store It

    Your homemade stir fry sauce can last a couple of weeks in the fridge, stored in an airtight container. Just be sure to give it a good stir before using.

    Noodle stir fry in a wok.

    Don’t settle for some bottled sauce from the grocery store. Make your own stir fry sauce, and see why homemade is always better.

    Stay tune for our next stir fry with this easy stir fry sauce, Easy and Quick Cashew Chicken Stir Fry!

    Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    While you’re here, don’t forget to check out our collections of favorite Asian recipes and Stir Fry Recipes to keep those flavors going!

    Stir Fry Sauce, on our Gypsy Plate… enjoy!

    Bowl of stir fry sauce atop the Gypsy Plate.

    More Asian Sauce Recipes:
    Sweet & Sour Sauce
    Teriyaki Sauce
    Katsu Sauce
    Dumpling Sauce
    Hunan Sauce
    Chili Oil

    Featured image for stir fry sauce recipe post.

    The BEST Stir Fry Sauce

    Yield: 6 servings
    Prep Time: 5 minutes
    Total Time: 5 minutes

    This easy Stir Fry Sauce is the perfect combination of sweet, savory and umami, and can be used with any of your preferred protein and veggies.

    Ingredients

    • 3 Tbsp soy sauce
    • 1 Tbsp oyster sauce
    • 1 Tbsp hoisin sauce
    • 1 tsp rice vinegar
    • ½ Tbsp honey
    • ½ tsp red chili flakes
    • ½ tsp dark soy sauce (optional)

    Instructions

    1. Mix all ingredients in a bowl.
    2. Use to stir fry any combination of protein and vegetables.

    Notes

    1. Use about 1-1.5 pounds of protein and 3-4 cups of vegetables for the ideal sauce to ingredient ratio.
    2. You can also use it in Asian noodle stir fry dishes. Just add a couple of tablespoons of water to the sauce first to make it easier to toss with the noodles.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 18Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 589mgCarbohydrates 3gFiber 0gSugar 2gProtein 1g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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