Description

This BEST Stir Fry Sauce is a flavorful, easy-to-make sauce perfect for enhancing any stir fry with a balance of savory, sweet, and tangy notes. Made with simple ingredients like low-sodium soy sauce, oyster and hoisin sauces, rice vinegar, and aromatic garlic and ginger, it thickens beautifully to coat your proteins and vegetables for a glossy, restaurant-quality finish. Suitable for gluten-free and vegan adaptations, this versatile sauce elevates everyday stir fries in just minutes.

Ingredients

Scale

Liquid Ingredients

1/2 cup low-sodium soy sauce
1/4 cup chicken broth or water
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil

Sweeteners

1 tablespoon brown sugar or keto sweetener

Thickening Agent

1 tablespoon cornstarch (or arrowroot powder for gluten-free)

Seasonings

1 clove garlic (minced)
1 teaspoon fresh ginger (grated)
Optional pinch of red pepper flakes

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Instructions

Combine Base Ingredients: In a medium bowl or jar, whisk together the soy sauce, chicken broth, oyster sauce, hoisin sauce, rice vinegar, and brown sugar until smooth to create a flavorful sauce base.
Add Aromatics and Oil: Stir in the sesame oil, minced garlic, grated fresh ginger, and red pepper flakes if using, to infuse the sauce with vibrant flavors and a touch of heat.
Make Cornstarch Slurry: In a small bowl, mix the cornstarch with a tablespoon of cold water to form a smooth slurry that will be used to thicken the sauce evenly.
Combine and Whisk: Whisk the cornstarch slurry into the sauce mixture thoroughly until fully incorporated, ensuring the sauce thickens uniformly when cooked.
Cook with Stir Fry: When your stir fry is nearly done, pour the sauce over the ingredients in the pan during the last 3-5 minutes of cooking. Stir continuously until the sauce thickens and becomes glossy, coating all the components beautifully.

Notes

This sauce pairs well with any combination of protein (chicken, beef, tofu) and vegetables, making it highly versatile.
For a gluten-free version, substitute tamari or coconut aminos for soy sauce and use arrowroot powder instead of cornstarch.
Store any leftover sauce in an airtight container in the refrigerator for up to one week.
Shake or stir the sauce well before using leftovers, as separation may occur.

Nutrition

Serving Size: 3 tablespoons
Calories: 45
Sugar: 3g
Sodium: 650mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg