5-Minute Stir Fry Sauce

My #1 Tip: Use Low-Sodium Soy Sauce

If there’s one ingredient I don’t recommend swapping in this recipe, it’s the low-sodium soy sauce.

Regular soy sauce is much saltier, and because it makes up most of the base for the sauce, that extra sodium adds up fast. Plus, starting with low-sodium soy sauce gives you more control over the finished dish, especially once you factor in the broth and any seasoning you’ve added to your protein and veggies.

You can always add more salt at the end, but you can’t take it away once it’s in there!

Beyond the low-sodium soy sauce, you’ll need just a handful of other ingredients to make this easy stir-fry sauce:

• Broth: Chicken, beef or vegetable broth all work! I like matching the broth to whatever protein I’m cooking, so I’ll use beef broth for steak stir-fry or vegetable broth for tofu and veggie stir-fries.
• Rice wine vinegar: Adds a little tang to balance the sweet and savory flavors. Look for unseasoned rice vinegar rather than seasoned, which contains added sugar and salt.
• Honey: Adds a little sweetness to balance out the salty, savory flavors. You can substitute maple syrup or brown sugar, although the flavor will change slightly.
• Sesame oil: Adds that signature nutty flavor.
• Garlic and ginger: Fresh is best here. I prefer grating both so they’re extra-fine and blend right into the sauce.
• Cornstarch: Thickens the sauce once it comes to a boil, so that it coats every bite instead of pooling at the bottom of the pan.
• Crushed red pepper flakes: Totally optional, but perfect if you like a little heat.

See the recipe card for full information on ingredients and quantities.

Making stir-fry sauce from scratch couldn’t be easier. There’s no cooking required to make the sauce itself. Just add everything to a bowl or jar, whisk until combined and you’re done. That’s it!

If I’m prepping this ahead, I skip the bowl altogether and add everything into a mason jar (a funnel comes in handy here). Give it a good shake, pop on the lid and stash it in the fridge. Because this sauce is made with fresh garlic and ginger, I recommend using it within 1 week.

Making stir-fry tonight? Whisk everything together and add the sauce to your skillet just as you would a store-bought version. One important tip: The sauce must come to a boil to thicken. The cornstarch needs that heat to work its magic, so don’t worry if the sauce looks thin at first. Bring it to a boil and cook, stirring, for 3 to 5 minutes until slightly thickened.

A quick note about the photos: I cooked the sauce on its own so you can see exactly how it thickens. When making a stir-fry, you can pour it straight into the skillet with your protein and veggies. No need to cook it separately!

And whether you’re using it now or later, give the sauce one last whisk or shake before adding it to your skillet. Cornstarch tends to settle at the bottom as it sits.

This recipe makes 1¼ cups of stir-fry sauce, and you can easily double it if you’re cooking for a crowd or want extra for another dinner.

How to Make a Stir-Fry

Stir-frying really is the ultimate clean-out-the-fridge meal. Think of it less as following an exact recipe and more as shopping your fridge for whatever protein and veggies you have on hand.

For a stir-fry that feeds a family of four, here’s my starting point:

• Protein: About 1 pound of chicken, beef, shrimp or tofu.
• Vegetables: About 4 cups of chopped veggies. Broccoli, bell peppers, carrots, snap peas, mushrooms and bok choy are all great options.
• Sauce: Start with ¾ cup of this homemade stir-fry sauce (about 3 tablespoons per person). If you’re tossing noodles directly into the skillet, you’ll likely want more since they soak up the sauce.

Here’s how I build mine:

1. Cook the protein. Heat a little oil in a large skillet or wok over medium-high heat. Add your protein and cook until browned and cooked through as appropriate, working in batches if needed. Transfer it to a plate.
2. Stir-fry the veggies. Add your vegetables to the same pan, starting with the ones that take longer to cook, like carrots and broccoli. Save quick-cooking veggies like snap peas and bok choy leaves for the end. Keep everything moving so the vegetables cook evenly without getting mushy.
3. Bring it all together. Return the protein to the pan, give your sauce one last whisk, then pour it in. Bring it to a boil and cook, stirring, for 3 to 5 minutes, until the sauce thickens and coats everything.

My biggest stir-fry tip? Don’t crowd the pan! If you pile too much into the skillet at once, your ingredients will steam rather than sear. Give them some breathing room, and don’t be afraid to cook in batches.

Serve it over steamed white rice or toss it with noodles, and dinner is done! And if you’re looking for more inspiration, check out my Beef Stir-Fry, Chicken and Broccoli Stir-Fry or Zucchini Noodle Stir-Fry with Shrimp.