You need just 3 ingredients to make the BEST homemade stir fry sauce recipe. Make tasty takeout style Chinese food at home in your own kitchen!
I have been on a several years long journey of exploration into how to make delicious stir fry recipes at home.
The key to the best ever stir fry is in the stir fry sauce.
Don’t get me wrong, I love takeout (like everyone else), but it bothered me to no end that I could not figure out how to make my own stir fry recipes as equally delicious as the sauce that makes takeout so addictive.
I had all but given up when a year ago at Christmas, a family member made us authentic stir fry and I was OBSESSED.
This easy stir fry sauce recipe was born out of years of searching for something delicious.
I had tried endless store bought teriyaki sauces and stir fry sauces, none of which ever tasted good enough or similar to that takeout taste that I was looking for.
Every time I would be excited to find another one to try, only to wish I had just ordered takeout instead.
Store bought sauces were always missing that extra punch of flavor.
I knew there had to be a way to make a simple and easy stir fry sauce recipe that
1) wasn’t time consuming and
2) didn’t require any crazy out there ingredients.
I wanted a recipe that was foolproof, and easy enough to make frequently.
Here is the recipe that I finally came up with, after much trial and error.
Ingredients to make homemade stir fry sauce:
- Soy Sauce
- Sesame Oil
- Cornstarch (to thicken)
THAT IS IT. Life. Freaking. Changing.
(Ingredients and amounts are at the bottom of this post in a handy printable recipe card!)
I have one recommendation, and that is to always use this together with fresh garlic and fresh ginger.
Do not skip this.
These are not a part of the sauce, but they are part of the stir fry you will make.
I have found this to be the best way to bring out all of those flavors and I highly recommend doing this.
If you skip this step and tell me that the recipe is bland, it is because you did not add the garlic and ginger!
Otherwise, the possibilities are endless!
Any veggie or protein, you name it.
Just add what sounds good, throw in fresh ginger and garlic, then pour in this sauce and you’re golden.
Proteins that would work with this sauce
- chicken
- beef
- tofu
- chickpeas
I am a vegetarian, but whether you are a meat eater, a vegan, or a vegetarian, this stir fry sauce is adaptable to fit your needs!
How do you thicken stir fry sauce?
Cornstarch acts as an easy thickener in this stir fry sauce recipe.
It is is a great way to thicken sauces when you want a quick recipe.
There is no need to cook out a raw flour flavor like you would when cooking with a roux.
I have tested this easy stir fry sauce time and time again and it is always incredibly delicious.
The best part is that you can make it in 60 seconds!
Just add your soy sauce, sesame oil, and cornstarch to a mason jar and shake to combine.
I’m a rather impatient cook, and the easier the better when I am trying to get dinner on the table in a hurry!
I love that I can make this sauce so very quickly and throw it in the skillet.
You just can’t beat adding 3 ingredients to a jar, shaking it, and pouring it in.
I mean, it’s almost TOO easy.
The possibilities are endless.
Stir fry sauce reviews
Here are just some of the reviews raving about this recipe.
If you don’t believe me, just scroll past the recipe at the bottom to read more reviews!
“I usually do not leave comments on anything but after trying numerous homemade recipes and store bought sauces I have to say this one was the best.
I was very surprised since it was almost too easy. I did add a little honey. Thank you so much. My search is over.” – Denise
“I love to cook and have been focusing on finding healthy recipes to feed my whole family, from the toddler, to the tween, to the husband.
I wanted to make a stir fry with veggies and chicken breast, but I needed a good sauce.
I tried this and was amazed by how simple and delicious it was – the whole family approved, which is a miracle.
I’m guilty of not leaving feedback when I try a recipe online, but this one was so easy to make (I actually had all the ingredients on hand) and so spot on – not too salty or overpowering like some sauces I have tried in the past.
I am saving this recipe and I will use it in so many different ways in the future. Thank you for sharing!” – Laylay
“This is a bachelor’s dream. I got on google and searched for “a simple stir fry sauce” and this was one of the choices. I love stir fries and this is perfect.” – Michael
More stir Fry Recipes
- Broccoli with Garlic Sauce
- Stir Fry Vegetables
- Cabbage Stir Fry
- Broccoli Stir Fry
- Ramen Noodle Stir Fry
- Tofu Stir Fry Noodles
- Broccoli Tofu Stir Fry
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Did you make this recipe? Be sure to leave a star rating below!
Best Stir Fry Sauce Recipe
Stir Fry Sauce Recipe
Easy and delicious 3 ingredient homemade stir fry sauce recipe. You have to try this!
Ingredients
- 1/3 cup + 2 tablespoons gluten free reduced sodium soy sauce (or tamari)
- 1/4 cup sesame oil
- 1 tablespoon cornstarch
Instructions
- Add all ingredients to a mason jar. Screw on the lid and shake to combine
- Be sure to use this stir fry sauce with fresh minced garlic and fresh minced ginger in your stir fry (cooked with your vegetables/protein), as stated in the post. This is what will give it the "wow" factor.
- Once your stir fry is mostly cooked, add sauce and heat an additional 3 - 5 minutes, or until sauce thickens. Serve immediately
- READ THIS RECIPE NOTE - this is intended to cover 6-8 servings of stir fry, served over UNSALTED rice or noodles. Otherwise it will be too salty. It is a highly concentrated sauce. A little goes a long way!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 88Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 292mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Beverley says
Hi. Thank you for this. I haven’t made it yet but I know it will be good. Something I learned from a Chinese chef on television years ago is this: use tapioca starch instead of corn starch. It thickens the same but makes for a less opaque coating on everything. I’ve had some on hand now for decades! Enjoy.
Janie Rhodenizer says
Can you use a different oil other than seseme oil?
Barb says
To me it is the difference between v8 juice and regular season tomato juice. You can but you won’t like it near as much. Sesame oil really strong and I love it. I only need a little bit usually cause so strong. Costlier than at of corn oil but it is the spice of the dish and I do use less. Try it.
Mary Wilson says
Should I use toasted sesame oil or just sesame oil? Will it make a difference?
Joy Shull says
either will work.
linda s ferguson says
I lovenew recipes I cant wait to makeit I love stir fry
Rita says
I tried this tonight and I’m in love with it. I used honey sesame sauce with the low sodium soy sauce. I didnt have fresh ginger so I used the powdered kind. I will make this over and over again. Thank you.
Pam says
I NEVER post on anything but I have tried this stir fry sauce and it IS the absolute BEST sauce!!!! Give it a try you will NOT be disappointed!
Joy Shull says
So glad you enjoyed the recipe Pam!
Louwanda says
I’m cooking for two. Does the sauce store well in the fridge?
Cheryl says
I was wondering the same
Cat says
How many tablespoons do you put in the stir fry?
Sandy erdman says
Yes how much do you add to the stir fry please
Judy says
Looks to me that you’re to use the entire jar as per her recipe. When I use this I’ll probably make a double or triple batch since you want enough to coat your chicken and veggies but also the rice when serving.
Geri says
This is a great sauce, I used it tonight to stir fry veggies, I added a bit of chili garlic sauce for some kick, awesome. Used it again for chow mein, thinned it with veggie broth, again delicious. I will not be losing this base recipe. Thank you!
Joy Shull says
So glad you enjoyed the recipe, thanks for sharing Geri!
Karen says
Just made this tonight! Very easy & very good. Added it to my stir fry WITH fresh garlic & ginger as you commanded! LOL
However, I had no idea how much ginger to add. In a stir fry for only 2 people…how much? I only added 1/2 tsp & 2 minced garlic cloves. I think it needed more ginger but not sure.
Joy Shull says
It’s hard to say how much to add, I would probably do at least a few teaspoons or 2 tablespoons if you love ginger like I do! I’m so glad you enjoyed the recipe Karen!
Crystal says
I found this recipe one day that I realized I had planned stir fry for dinner but didn’t have any of my usual store bought sauce. I could not believe how easy it was and my family all liked it better. I have made it many times since then. Thanks so much!
Joy Shull says
I’m so glad you and your family enjoyed the recipe, thanks for sharing!
Linda says
It tastes great . But how much is a serving size? I made a big bowl a stir-fry vegetables and use all of the sauce. But I felt like I had too much sodium cuz my heart pounded all night.
Joy Shull says
This sauce makes enough to cover 6 servings at least, if not more.
Fredda says
Convenient and simple. Used it in a recipe but planning to make a jar of it to keep on hand as it makes a perfect base for other sauces including stir fry sauce.
Betty says
Love the flavor. Only thing was it was so black in colour it didn’t look very appealing. Couldn’t see tge nice colours of the vegetables. Must be doing something wrong.
Mary Dodds says
I have used this recipe many times but use veggie broth or water instead of oil. Also do not use oil to cook veggies and use the lowest sodium soy sauce I can find. Comes out great everytime! Thank you!!
Sherri Bailey says
I have tried this several times always better than any bottles sauce! Versatile and easy to customize, I believe I hit on the perfect flavor profile tonight though! I did my flavoring in 3 parts…
Part 1.Cook your veggies til almost crisp then remove to bowl. Add your meat and additional oil if needed along with part one of “flavor) mince fresh ginger ( I used a piece about 1 1/2” long and the width of my pinkie fingertip) mince 3 cloves garlic , mince stems only (leaves come later) of 10-12 sprigs of fresh cilantro and the white portion of 2 green onions minced. Part 2 Add vegetables back into pan. Shake sauce and add to pan ( sauce is the original recipe + 1/4 cup orange juice, 1 Tbsp brown sugar and 1/4 teaspoon Tones brand 6 pepper seasoning blend) stir fry til sauce starts to thicken. Part 3 Just before removing from heat add chopped leaves from the cilantro stems used in step one, green portion of the green onions. Stir to combine just long enough for the leaves to start wilting. Serve with rice and top with a drizzle of sesame oil and toasted sesame seeds. Your house will smell great and your tummy will thank you! And I thank you build your bite for The Absolute Hands Down best base stir fry sauce recipe ever!
Joy Shull says
I love that you made it your own! Thanks for sharing Sherri!
Cathy says
I have seriously tried every stirfry sauce out there and this was the absolute best. I think it’s the sesame seed oil that makes it so good. The soy sauce doesn’t have a real strong feeling. This is my go to from now on.
Joy Shull says
I’m so glad you enjoyed the recipe Cathy!!
Jill K Carboni says
I made this sauce last night, at the last minute, and WOW! I am so happy I found this recipe! It is incredible! I’m not the best recipe- follower, but this is so easy and so good. Thank You
Joy Shull says
I’m so glad you enjoyed the recipe Jill, thanks for taking the time to leave a comment!! 🙂
Sharon Wilk says
I Love A Good Stir Fry. I Do Not Like A Salty Soy Sauce. I Find Most Of Them Way Too Salty. So I Use Kikkoman Less Sodium Soy Sauce, With A Green Label. It Has 37% Less Sodium Than Other Soy Sauces. In This Recipe, It Is Stated Reduced Sodium Soy Sauce. On The Labels Look For Reduced Salt, Low Salt, Or Less Sodium Soy Sauces. For My Stir Fry Sauce, I Use 1/3 Cup Of Kikkoman 37% Less Sodium Soy Sauce, Oyster Sauce, Toasted Sesame Oil, About 2 Tablespoons Of Corn Starch. ( Not Sure Of How Much I Use, Since I Eyeball The Measurements. ) I Use Peeled, Minced Fresh Ginger Root, And Minced Garlic Cloves. ( I Have A Ninja Chopper. Which I Highly Recommend Trying. I Love It ! It Saves Me So Much Time With Prepping And Chopping Small Items Like Garlic, Ginger, Jalapeno Peppers, Nuts, ETC….) I Add A Few Tablespoons Of * Peanut Oil To My Wok Or Large Skillet. ( *Or You Can Add Vegetable Oil, If You Have Peanut Allergies. ) Add Half Of The Minced Ginger And Garlic, Stir Fry For About 1 Minute. Add Your Meat, ( Or Your Vegetables, If You Are A Vegetarian ) Stir Fry For A Few Minutes Until It Is No Longer Pink. Remove From The Wok Into A Bowl. Add The Oil To The Wok, And The Other Half Of The Minced Ginger And Minced Garlic. Stir Fry For About 1 Minute. Add Your Favorite Fresh Vegetables. Stir Fry Until Crisp Tender. Add Your Meat, If Using, Back Into The Wok. Continue To Stir Fry To Combine It All Together. Add Your Stir Fry Sauce. Stir Fry The Meat And Vegetables To Combine Everything Together, ( You Can Also Add Diced Firm Tofu, If Desired ). Now Let The Sauce Thicken. I Sprinkle Toasted Sesame Seeds Over The Top. ENJOY !
Christine says
How much oyster sauce do you use?