Unlock your inner chef with this versatile stir-fry sauce. Forget pre-made, sodium laced jar sauces—this perfectly balanced base recipe, crafted from simple pantry staples, empowers you to create countless delicious dishes.
In the mood for zesty ginger beef? Double or triple the called-for ginger. Craving sweet and sour shrimp? A touch more vinegar and brown sugar transforms the dish.
This adaptable sauce puts you in control, allowing you to customize every flavor profile to your exact taste. Become the master of your kitchen, one delicious stir-fry at a time.
Arliano Update (Aggiornamento Arliano):
Rain, rain, rain, rain, rain. All the contractors have their own opinions on the order in which to finish our home renovation job due to the high humidity levels. One thing is certain, the kitchen will be installed the first week of March. That means painting must be done before then regardless of the rain. We’ve got a dehumidifier running 24/7 and we’ll be using anti-mold paint, so fingers crossed.
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All-purpose Stir Fry Sauce
Ingredients
- 1/4 cup low-sodium soy sauce
- 1/4 cup chicken, vegetable, or beef broth
- 1 tablespoon brown sugar (light or dark is fine)
- 1 tablespoon potato or cornstarch
- 3 cloves (about 1 tablespoon) garlic, minced or microplaned
- 1 teaspoon fresh ginger root, peeled and minced or microplaned
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon ground red chili flakes
- 1/2 teaspoon oyster or fish sauce (optional)
Ingredient Notes: Feel free to adjust the amounts of each ingredient to your preferred taste and depending on the final dish you are making
Directions
- Place all the sauce ingredients in a bowl and whisk until well combined. This stir fry sauce makes a little more than a half cup. If you have any left over, it will keep in the refrigerator for up to one week
- When making a stir fry, in general, begin sautéing vegetables and meats that take the longest to cook (e.g., carrots, onions, celery, bell peppers, etc.) over medium-high heat with a little vegetable oil. Add half of the stir fry sauce and stir or shake the pan frequently to ensure even cooking
- When those ingredients are one-third to one-half cooked through, add any other softer vegetables, as well as meats or fish that don’t require as much cooking time (e.g. bok choy, cabbage, scallions, green beans, bean sprouts, beef, chicken, shrimp) and add more stir fry sauce as desired and stir or shake the pan frequently until the stir fry is cooked through. Want a little crunch? Throw in a handful of peanuts or cashews. Serve over rice, quinoa, or farro
Greg Nelson Cooks 
This stir fry sauce looks great and easy to adapt. I think I will be using it often. It could probably be used as a marinade too, minus the corn starch. Thanks, Greg, for sharing. Keep those recipes coming.
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