This stir fry sauce is easy to make in less than 5 minutes using pantry-staple ingredients. Delicious on any kind of stir fry with rice or noodles. Keep a jar in the fridge for easy weeknight stir fries! Vegan and easily made gluten free.
Sometimes, a simple sauce is all you need to inspire a great meal. With its warm flavors and easy ingredients, this vegan Stir Fry Sauce is sure to become a staple in your fridge and for meal prep.
This sauce is no diva. It’s made with 8 simple ingredients that are probably already in your pantry. Pour them into a jar, shake it up, and in no time, you’ll have a sticky, sweet, and savory sauce that’ll be the star of your next stir fry.
Grab your favorite vegetables, tofu, tempeh, seitan or chickpeas for protein and serve over rice or noodles. I’ve also included instructions for an easy stir fry recipe (see the recipe card below).
Ingredients needed (with substitutions)
- Vegetable broth – This is the base of the sauce. If you can, use a low sodium broth to keep the sodium level down while maintaining flavor. Water can be used instead of broth but the sauce won’t be as delicious.
- Soy sauce – Low sodium soy sauce is best. Use tamari for a gluten free option.
- Agave – The sweetness from agave syrup helps the sauce taste its best because it balances the other strong flavors so well. If you don’t have agave at home, use pure maple syrup or brown sugar instead.
- Sesame oil
- Ginger and garlic – Fresh is best!
- Red pepper flakes – Just a pinch for a little heat.
- Cornstarch – This helps thicken the sauce when it’s cooked in a stir fry. Arrowroot or tapioca starch should work just as well.
How to make stir fry sauce
It’s easy! Just add all of the ingredients to a mason jar, seal the lid on top, and shake to combine. You can store the sauce in the fridge for a week or use it right away in a simple stir fry.
Serving suggestions
The best way to use stir fry sauce right away is in a simple stir fry. Add any vegetables, vegan protein, nuts, or other add-ins you like – just don’t skip the sauce!
Follow my Everyday Tofu Stir Fry recipe or use these instructions to use the sauce in a simple stir fry:
- Gather some fresh or frozen vegetables (broccoli, cauliflower, zucchini, snow peas, carrots, bell peppers, or asparagus) and a protein (tofu, tempeh, seitan, etc). You’ll want 6-7 cups of chopped vegetables.
- Sauté the protein in a large oiled skillet until crispy, then transfer it to a plate. Next, cook the vegetables in the same pan.
- Add the protein back into the pan along with the stir fry sauce.
- Stir until the sauce thickens and everything is well coated. Serve over cooked rice and enjoy!
Stir fry isn’t the only way to use this sauce. It also works as a tofu and tempeh marinade, and makes a great last-minute dipping sauce for spring rolls.
Want more saucy Asian-inspired recipes?
5 Minute Stir Fry Sauce
Ingredients
- 3/4 cup vegetable broth
- 1/3 cup low sodium soy sauce use tamari for gluten free
- 4 tablespoons agave or maple syrup, brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons grated fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
Instructions
Combine stir fry sauce in a jar
- In a mason jar with a lid, add all ingredients, put the lid on and shake until fully combined. Or simply whisk everything in a bowl, or blend with an immersion blender.
- You can use it right away, or to store it place in the refrigerator for up to a week.
How to use the stir fry sauce
- In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat. Add about 6-7 cups of vegetables (broccoli, cauliflower, zucchini, snow peas, carrots, bell peppers, asparagus) to the pan and stir fry for about 5 minutes until crisp-tender and brightened in color.
- You can also add some protein, like tofu. Pan fry your protein first (about a pound) then move to a plate while you cook the veggies. Add your protein back in, along with the stir fry sauce. I use the entire recipe for a large stir fry like this, but you can use less if desired.
- Stir until the sauce thickens and coats the vegetables and protein, if using. Serve over rice and enjoy!
Notes
- May use dried ginger and garlic if needed. Use 1/2 teaspoon powdered ginger and 1 teaspoon powdered garlic instead of fresh.
- You can substitute the cornstarch with arrowroot or tapioca flour if needed.
I used Better Than Bouillon No Chicken for the broth and just minced the ginger instead of grated, and eye-ball measured everything. Cooked onion, red pepper, broccoli, carrot, kale and poured it on at the end and let it thicken over the heat. Served over rice with crispy oven baked tofu on top. Delicious!!!!!
Thanks for sharing your wonderful feedback and review, Kelly!
So good!
Very good. Nice! Thanks for another great recipe..🙂. I had this on top of sweet potato glass noodles, fried mushrooms and green onion. It’s really good on something plain without a lot of veggies so it must be yum on veggies too. Thanks again.
You are welcome, Andrea! Thanks for your sharing your fabulous review and comments! I’m thrilled you loved the sauce!
Another easy and awesome recipe. I did not have any veggie broth so I used water. Still very good!
Great easy recipe! I measured pretty loosely in a liquid cup and it turned out great. Fried gardein beef tips, then broccoli, onion, and snap peas, added back the pan with the sauce and served over leftover rice. Great weeknight time saver.
Hi Rochelle. Thanks for sharing your delicious feedback, ideas, and review! I’m happy you love the fry sauce!
I don’t use oil. Can it just be left out or subbed with something else? Looks wonderful except for the oil.
Yes, you can leave out the oil or replace it with 1 tablespoon of water or vegetable broth.
Thank you Nora! Just delicious and easy to prepare! ??❤️?