Easy Stir Fry Sauce
- PREP 10min
- TOTAL 10min
This is our family’s best stir fry sauce recipe, and you’ll find a jar in our fridge most weeks. It makes the best homemade stir fries!
Makes 1 1/2 cups
You Will Need
6 garlic cloves, minced
3 tablespoons minced fresh ginger (thumb-size piece of ginger)
1 cup chicken or vegetable stock
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine, substitute dry sherry or mirin, see tips
1 tablespoon toasted sesame oil
2 tablespoons sugar
1/4 to 1/2 teaspoon ground white pepper
Directions
Combine all ingredients in a medium saucepan and place over medium heat. Heat the sauce while stirring until the sugar dissolves. Use straight away or store in an airtight container, refrigerate, and use within 5 days.
Adam and Joanne's Tips
- Shaoxing wine: A Chinese rice wine often used in Chinese cuisine. It’s the most authentic choice in this recipe, so we highly recommend adding it to your pantry if you can find it. However, if you cannot find it, we have two alternatives: dry sherry and mirin. Mirin is sweeter than Shaoxing wine so you will likely need to reduce the sugar by 1 tablespoon. One more option is to use rice wine vinegar. This will make the sauce taste a little different and you may need more sugar.
- Vegan tips: This recipe is vegan. However, be sure to use vegan sugar (not all are).
- Gluten-free tips: When shopping for the ingredients listed above (especially the soy sauce), look for gluten-free on the label. If you cannot find gluten-free soy sauce, look for gluten-free tamari, which, unlike soy sauce is traditionally made without or with very little wheat.
- The nutrition facts provided below are estimates.
NUTRITION PER SERVING:
Serving Size 2 tablespoons /
Calories 29 /
Total Fat 1.2g /
Saturated Fat 0.2g /
Cholesterol 0mg /
Sodium 339mg /
Dietary Fiber 0.1g /
Total Sugars 2.6g /
Protein 0.5g
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/52724/stir-fry-sauce/