5 Minute Stir Fry Sauce

a sauce-covered spoon coming out of a jar of stir fry sauce.

5 stars (6 ratings)

5 Minute Stir Fry Sauce

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!

Prep Time5

Total Time5

Course: Sauce

Cuisine: Asian-inspired

Servings: servings (1 1/4 cups total)

Calories: 105kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition