Stir Fry Sauce
Elevate your stir-fry dishes with this bold and versatile homemade stir fry sauce that’s ready in just 10 minutes! Bursting with the rich umami flavors of soy sauce, oyster sauce, and hoisin sauce, this recipe combines the warmth of freshly minced garlic and ginger with a subtle sweetness from brown sugar. A dash of sesame oil and rice vinegar give it a balanced depth, while a cornstarch slurry ensures a silky, restaurant-quality consistency. Customize the heat with a pinch of red pepper flakes, or add dark soy sauce for an even richer color and flavor. Perfect for pairing with meats, veggies, or noodles, this easy stir fry sauce can also be made ahead and stored for up to a week, making weeknight dinner prep a breeze!
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Recipe Information
Ingredients
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Dark soy sauce (optional, for color and depth)
- 1.5 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced or grated
- 1 tablespoon Cornstarch
- 1 cup Water or stock
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar
- 0.25 teaspoon Optional red pepper flakes (for heat)
Instructions
In a medium mixing bowl, combine the soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), and brown sugar. Whisk together until the sugar is fully dissolved.
Add the minced garlic, minced or grated ginger, sesame oil, and rice vinegar to the mixture. Stir to evenly distribute the ingredients.
In a separate small bowl, dissolve the cornstarch in 2 tablespoons of water to form a slurry. This will help thicken the sauce during cooking.
Gradually whisk the cornstarch slurry into the sauce mixture to ensure there are no lumps.
Pour the 1 cup of water or stock into the sauce mixture and stir until everything is well combined.
If you'd like a spicier sauce, stir in the optional red pepper flakes at this point.
Heat the sauce in a small saucepan over medium heat, stirring constantly until it begins to thicken and reaches your desired consistency (about 3–5 minutes). Remove from heat.
Use immediately in your stir-fry or let the sauce cool completely before storing it in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 18.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
