Stir fries and more
The Best Stir Fry Sauce Takes Ten Minutes To Make
Once you make this homemade stirfry sauce, we imagine that you’ll never go back to the store-bought version (we haven’t!). You’ll need a few easy pantry items and a few fresh items, and this easy stir fry sauce is ready in ten minutes. You can use it in our Vegetable Stir Fry or Garlic Shrimp Stir Fry, or just to add to plain White Rice. It’s a great recipe to have under your belt, in addition to our homemade Teriyaki Sauce recipe.
Ingredients For Our Stir Fry Sauce Recipe
Low-sodium soy sauce or tamari
Toasted sesame oil
Garlic, minced
Freshly grated ginger
Brown sugar or honey
Pinch of red pepper flakes (optional)
Cornstarch or arrowroot starch
How To Make Stir Fry Sauce
Combine the soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes in a small saucepan. Bring to a simmer.
In a small bowl, combine the cornstarch with ½ cup cold water.
Stir the cornstarch mixture into the sauce and return it to a simmer. Cook until the sauce has thickened, about 5 minutes.
Store refrigerated in an airtight container for up to 1 week.
How to Store Stir Fry Sauce + Tips
Do you thicken stir fry sauce? Cornstarch or arrowroot are great thickening agents. There’s a fun food science explanation, but in short, the starch molecules expand to absorb liquid, thickening the sauce. This all occurs when the thickening agent is heated, so make sure you don’t skip this essential step!
Fresh ginger: We always have a knuckle of fresh ginger in our freezer. It stays fresh and is easy to whip out and use for recipes like our simple stir fry sauce.
We keep our leftover sauce in the fridge for up to one week or in the freezer for up to three months.
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