Quick and easy stir fry sauce recipe - Rhubarbarians (2024)

Published: · Modified: by Trish Bozeman · This post may contain affiliate links · 12 Comments

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Easy homemade stir fry sauce recipe! It only takes 2 minutes to make this versatile sauce and it’s delicious on stir fried veggies, proteins, noodles, and rice.

Quick and easy stir fry sauce recipe - Rhubarbarians (1)

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Hi, Rhubarbarians! Sharing an easy, weeknight staple that we use for so many recipes: an all-purpose vegan stir fry sauce recipe!

Asian take-out is a staple in our house. The whole fam, including Rhubarbaby, LOVES veggie chow mein noodles. But, we honestly haven't found a great bottled stir fry sauce that we love. So, we made our own!

Here's an easy, 5-ingredient recipe for vegan stir fry sauce recipe that will make amazing and quick stir fry meals for weeknights.

Jump to:
  • Why we love this stir fry sauce
  • Here's what you'll need
  • How to make it
  • How to use the sauce in stir fry
  • Recipe tips and substitutions
  • Making ahead, storing, and freezing
  • FAQs
  • Recipe
  • Comments and reviews

Why we love this stir fry sauce

The bottled Chinese store bought stir fry sauces are easy, but to us they just taste like salt. They don't satisfy that need for a great veggie stir-fry or noodles.

Our homemade stir fry sauce recipe is quick and easy, but full of umami flavor! The base of the sauce is vegetable stock, so it's not overwhelmingly salty or overpowered by soy sauce. We thicken it with a bit of corn starch so that it coats your stir fry perfectly.

We got our inspiration from Chinese cuisine, but have adapted our recipe using pantry staples found in most American households.

More sauces to try:

  • Honey soy stir fry sauce
  • Pineapple teriyaki sauce
  • Sweet and sour sauce
Quick and easy stir fry sauce recipe - Rhubarbarians (2)

Here's what you'll need

Ingredients:

Chinese stir fry sauce is traditionally made with oyster sauce. But this vegan version is just as delicious!

Oyster sauce adds an extra punch of umami that you get in restaurant Chinese dishes. You can still get that same punch by adding bottled vegan oyster sauce (or make your own vegan oyster sauce).

Equipment:

  • A small mixing bowl or glass jar: We love making this in a small mason jar with a lid and shaking it all up to mix!
  • Measuring spoons and cups
  • Small whisk or large fork: How cute are these tiny whisks?

How to make it

If you've got 2 minutes, you can make this sauce! Here's how. (Full instructions are listed in the recipe card below)

  • Add the soy sauce, sesame oil, hoisin sauce, vegetable stock, and corn starch to a small bowl and whisk to combine.
  • OR you can combine all of the ingredients in a container with a tight fitting lid (like a mason jar) and shake until everything is combined.

Seriously, that's it.

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How to use the sauce in stir fry

This makes a lot of sauce, probably more than you'll need for just one meal. (Full instructions are listed in the recipe card below.

Stir fry your veggies/proteins until almost completely cooked. Add enough sauce to lightly coat your stir fry ingredients and stir to combine. Let the sauce heat and thicken slightly, about 2 minutes and taste. Add more sauce if desired, adding a little at a time until your desired flavor is achieved.

Here are some stir fry dishes to try with this sauce:

  • Veggie chow mein
  • Crispy tofu
  • Stir-fried noodles
  • Vegetable stir fry
  • Veggie fried rice
  • Dipping sauce
  • Sauteed veggies like cabbage or bok choy.

Want to use this stir fry sauce as a marinade? Just omit the cornstarch! Pour over your protein of choice and marinate for at least 30 minutes.

Recipe tips and substitutions

Here are some tips and substitutions that will help you master this recipe in your kitchen!

  • We keep the sauce very simple and versatile, so more flavor will be needed in your stir fry for depth. There's no garlic, ginger, or onion in the sauce and we find that these ingredients are a MUST in stir fry. Be sure to add those when cooking your veggies/proteins.
  • Swap out of the veggie stock for what you have. If you like chicken or beef stock, use one of those! We love the Better than Bouillon's no chicken base and the no beef base as well.
  • Dissolve the corn starch completely before adding to your stir fry. You don't want clumps of corn starch!
  • Let the sauce thicken when cooking. If you cook the sauce in the pan with your stir fry ingredients for a couple of minutes, that corn starch will allow the sauce to thicken and coat your ingredients.
  • Gluten free? No problem! Swap out the soy sauce for coconut aminos.
  • Need less sodium? Use lower sodium soy sauce!

We think you will love our vegan sweet and sour tofu recipe for your next weeknight dinner!

Quick and easy stir fry sauce recipe - Rhubarbarians (4)

Making ahead, storing, and freezing

  • Making ahead: You can make this stir fry sauce recipe ahead of time and store in the refrigerator. Keep it in a sealed container for up to 2 weeks.
  • Storing: Store any unused sauce in a sealed container in the refrigerator for up to 2 weeks.
  • Freezing: You can freeze stir fry sauce! We recommend freezing the sauce in an ice cube tray so that you can use small portions when needed. Pour the sauce into an ice cube tray and freeze. Remove the cubes from the ice cube tray and store in a freezer safe sealed container (like a Ziploc bag) for up to 3 months. When ready to use, add a couple of the frozen cubes directly to your stir fry and let them heat and coat your ingredients. Add more to your taste as needed.

FAQs

How long does this last?

In a sealed container in the refrigerator for up to 2 weeks. Frozen in cubes for up to 3 months.

How do I make this gluten-free?

Swap out the soy sauce for coconut aminos.

Can I use this sauce as a marinade?

Just omit the cornstarch! Pour over your protein of choice and marinate for at least 30 minutes.

More recipes you'll love:

  • Veggie pineapple teriyaki stir fry
  • Easy vegetable chow mein
  • Honey garlic cashew tofu

Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

Recipe

Quick and easy stir fry sauce recipe - Rhubarbarians (5)

Easy stir fry sauce recipe

Trish Bozeman

Easy homemade stir fry sauce recipe! It only takes 2 minutes to make this versatile sauce and it’s delicious on stir fried veggies, proteins, noodles, and rice.

4.62 from 13 votes

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Total Time 2 minutes mins

Course Sauce

Cuisine American, Chinese

Servings 1 batch

Calories 179 kcal

Ingredients

Instructions

To make the sauce

  • Combine all of the ingredients in a bowl or glass jar and whisk together until well combined and the corn starch is dissolved.

To cook with the sauce

  • Stir fry your veggies/proteins until almost completely cooked. Add enough sauce to lightly coat your stir fry ingredients and stir to combine. Let the sauce heat and thicken slightly, about 2 minutes and taste. Add more sauce if desired, adding a little at a time until your desired flavor is achieved.

Video

Notes

This recipe makes enough sauce for a very large pan of stir fried noodles and vegetables. Start with enough to coat your stir fry and add more to your taste.

  • We keep the sauce very simple and versatile, so more flavor will be needed in your stir fry for depth. There's no garlic, ginger, or onion in the sauce and we find that these ingredients are a MUST in stir fry. Be sure to add those when cooking your veggies/proteins.
  • Swap out of the veggie stock for what you have. If you like chicken or beef stock, use one of those! We love the Better than Bouillon's no chicken base and the no beef base as well.
  • Dissolve the corn starch completely before adding to your stir fry. You don't want clumps of corn starch!
  • Let the sauce thicken when cooking. If you cook the sauce in the pan with your stir fry ingredients for a couple of minutes, that corn starch will allow the sauce to thicken and coat your ingredients.
  • Gluten free? No problem! Swap out the soy sauce for coconut aminos.
  • Need less sodium? Use lower sodium soy sauce!

Nutrition

Calories: 179kcalCarbohydrates: 16gProtein: 8gFat: 10gSaturated Fat: 1gCholesterol: 1mgSodium: 4751mgPotassium: 153mgFiber: 1gSugar: 7gVitamin A: 250IUCalcium: 14mgIron: 1.7mg

Keyword vegan, vegetarian

Tried this recipe?Let us know how it was!

If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us onInstagramwith #Rhubarbarians

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Quick and easy stir fry sauce recipe - Rhubarbarians (2024)

FAQs

What is stir fry sauce made of? ›

Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

How do you make stir fry taste like a restaurant? ›

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

What are the three rules of stir frying? ›

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

What is the secret ingredient in stir fry? ›

We may receive a commission on purchases made from links. Ketchup is one of the most popular condiments in America.

What not to put in stir fry? ›

"Tomatoes should never go in a stir fry — not at all." Chef Natasha Ford adds that they're too mushy. "They would just make your stir fry soupy," she says. "If you really want to use them, keep them as fresh and uncooked as possible.

Should you stir fry with butter or oil? ›

Because stir-frying uses a very high heat, you want a cooking oil that has a high smoke point. Vegetable, canola or peanut oil are my trustee go-tos, and all have a neutral taste, so won't affect flavour. Do not – I repeat, DO NOT – use butter!

Why do you put baking soda in a stir-fry? ›

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.

What goes first in stir-fry? ›

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

What thickens stir-fry? ›

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

What is the difference between stir fry sauce and teriyaki sauce? ›

What is the difference between stir fry sauce and teriyaki sauce? Stir-fry sauce is savory and versatile with soy sauce, garlic, and ginger, ideal for various stir-fried dishes. Teriyaki sauce is sweet and savory, commonly used as a marinade for grilled meats, developing a glossy finish through caramelization.

Is soy sauce the same as stir fry sauce? ›

Soy sauce is an ingredient or table condiment. Stir fry sauce is a convenience product with several ingredients so the home cook doesn't have to season the food themselves. For example, you can season ground beef with several ingredients, OR add an envelope of taco seasoning or chile seasoning.

Is hoisin the same as stir fry sauce? ›

Hoisin sauce – hoisin is a thick sauce made with a combination of sugar, miso, soy sauce, garlic and spices. This is my secret ingredient for making a quick and easy stir fry sauce with just 5 ingredients! It adds sweetness to this sauce and thickens it up.

What is fry sauce made of? ›

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.

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