Ingredients
Stir Fry Sauce Ingredients
- ½ cup low-sodium soy sauce
- ½ cup low-sodium vegetable stock (or water)
- 1 teaspoon sesame oil
- ½ tablespoon rice vinegar
- 2 cloves garlic, minced
- 1-2 teaspoons grated ginger
- 1 tablespoon sugar or honey (up to 2 tablespoons for a sweeter sauce)
- 1 tablespoon cornstarch
- Pinch red pepper flakes (optional)
Instructions
- Combine Ingredients: In a bowl or mason jar with a lid, add the soy sauce, vegetable stock, sesame oil, rice vinegar, minced garlic, grated ginger, sugar or honey, cornstarch, and red pepper flakes if using. Whisk or shake vigorously until the mixture is well combined and smooth.
- Use or Store: Use the sauce immediately in your stir fry by pouring it over your cooked vegetables and protein, then simmering to thicken. Alternatively, store the sauce in an airtight container in the refrigerator for up to one week. This recipe makes about 1¼ cups of sauce, so start with half the amount in your stir fry and add more to taste.
Notes
- You can adjust the sweetness by increasing the sugar or honey up to 2 tablespoons for a sweeter sauce.
- Use low-sodium soy sauce and vegetable stock to control the saltiness of the sauce.
- Optional red pepper flakes add a nice hint of heat but can be omitted if you prefer a milder flavor.
- Cornstarch is essential for thickening the sauce upon simmering. Stir well to avoid lumps.
- Store leftover sauce in a sealed container in the fridge for up to one week.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
