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.

universal stir fry sauce

I love this all-purpose stir fry sauce recipe because it is delicious and works equally well with chicken, beef, shrimp and any vegetables I’ve ever tried it with.

How to make stir fry sauce from scratch:

This sauce is very easy and quick to prepare, you simply whisk together sake, soy sauce, fresh garlic and ginger, sesame oil and seeds, a bit of corn starch and a few crushed red pepper flakes for a bit of heat. Once you’ve fried your meat or seafood and vegetables, you pour the sauce in the hot pan and cook it for a minute until it thickens and turns translucent.

What you need to make stir fry sauce for two:

stir fry sauce ingredients and measurements

I used chicken, scallions, carrots, chili pepper and cashews here but shrimp, bok choy, bell peppers, broccoli, asparagus, napa cabbage, onion, mushrooms and whatever else you find in your fridge will be good too!

More delicious Asian-inspired recipes:

universal stir fry sauce
Print Recipe
5 from 1 vote

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 Time10 mins
Total Time15 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.

Nutrition

Calories: 80kcal

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stir fry sauce

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