Stir Fry Sauce

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The only from-scratch stir fry sauce recipe you need! A simple mix of sake, soy sauce and corn starch flavored with fresh ginger, garlic, sesame and red pepper flakes. Works great with chicken, beef, shrimp, tofu, vegetables, you name it.

A bowl filled with rice and chicken vegetable stir fry, garnished with sesame seeds.

This post was originally published on April 7, 2014.

How to make stir fry sauce:

Step 1. In a liquid measuring cup, whisk together:

  • 1/4 cup sake
  • 3 tablespoons soy sauce
  • 2 garlic cloves (minced or pressed)
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon corn starch
  • 1/4 teaspoon crushed red pepper flakes

RECIPE NOTE: If fresh ginger is not available, you can substitute 3/4 teaspoon ground dried ginger. 

All the ingredients needed to make stir fry sauce from scratch.

Step 2. Once you’ve fried your meat or seafood and vegetables, pour the sauce into the hot pan and cook it for a minute until it thickens and turns translucent.

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A bowl filled with rice and chicken vegetable stir fry, garnished with sesame seeds.
Print Recipe
5 from 2 votes

Stir Fry Sauce

The only from-scratch stir fry sauce recipe you need! A simple mix of sake, soy sauce and cornstarch flavored with fresh ginger, garlic, sesame and red pepper flakes. Works great with chicken, beef, shrimp, tofu, vegetables, you name it.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: stir fry sauce, stir fry sauce from scratch
Servings: 2
Calories: 80kcal

Ingredients:

  • 1/4 cup sake
  • 3 tablespoons soy sauce
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon freshly grated ginger*
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon corn starch
  • 1/4 teaspoon crushed red pepper flakes (use less or leave them out if you don’t like it spicy)

Instructions:

  • Add all ingredients together in a liquid measuring cup or something similar that you can easily pour out of and whisk until the corn starch is dissolved. Leave the whisk sitting in the measuring cup, you’ll need it again. Set aside.
  • Heat a little bit of vegetable oil on high heat. Once shimmering, add your meat or seafood. Fry until brown on the edges, then remove from the pan and set aside.
  • Heat a little more vegetable oil (again on high) to the pan and add your vegetables. Fry until tender.
  • Add the cooked meat (and accumulated juices) back to the pan, briefly whisk the sauce ingredients again and then pour them into the pan.
  • Cook on high heat until the sauce turns translucent and thickens. (This will only take a minute).

Notes:

*If fresh ginger is not available, you can substitute 3/4 teaspoon ground dried ginger. 

Nutrition

Calories: 80kcal | Carbohydrates: 6.8g | Protein: 2g | Fat: 1.6g | Saturated Fat: 0.2g | Sodium: 1355mg | Potassium: 92mg | Fiber: 0.5g | Sugar: 0.5g | Calcium: 20mg | Iron: 1mg

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A bowl filled with rice and chicken vegetable stir fry, garnished with sesame seeds.

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