Craving a quick, healthy meal that comes together fast? This stir fry sauce recipe makes it easy! It’s crazy simple to make, bursting with flavor and makes any veggies or protein shine. Seriously, it’s a great recipe to have on hand!
I’ve always loved exploring global foods. Even on days off (which are strictly work-free zones, by the way! 😉), you’ll find me nose-deep in a cookbook exploring all the endless flavors and possibilities. (There’s an ongoing debate in my house over whether this counts as work or not… I vote not!)
This stir-fry sauce is a delicious fusion of these adventures, and an absolute hit in my house. Whether for a busy weeknights or a casual dinner get-together, this sauce is my go-to.
My kids can’t get enough over rice and noodles (though not so much with my favorite — zucchini and mushroom stir-fry—that’s okay though, that means more for me!). Thanks to our rice cooker, we always have rice on hand, making this a super simple meal or snack. This sauce is a staple in our kitchen, and I have a feeling it’s about to become a favorite in yours too!
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Why you'll love this recipe
- Simple Ingredients, Big Flavor: With just a few ingredients, you’ll have a rich and flavorful sauce.
- Versatile and Customizable: Adjust the spice level to your liking.
- Family-Friendly: A hit with kids and adults alike.
- Perfect for Any Occasion: Great for quick meals or dinner get-togethers.
- Healthy: A simple yet delicious plant-based sauce that’s easy to make and good for you.
- Did you know: Maple syrup isn’t just for pancakes! It’s a natural sweetener packed with antioxidants and minerals like zinc and manganese.
How to make Stir Fry Sauce
Find the complete recipe with measurements in the recipe card below.
In a saucepan, mix together tamari, maple syrup, seasoned rice vinegar, sesame oil, and water.
In the same saucepan. add onion powder, garlic powder, dried ginger (if using), red chili flakes, and the cornstarch mix.
Cook over medium heat until the sauce thickens, about a minute.
In the kitchen tips
- Double or triple the recipe and store the leftovers in an airtight container in the fridge for 2–3 days.
- If you love heat, experiment with different chili peppers. Try a diced jalapeño with the garlic and ginger, or swap out the red pepper flakes for a pinch of cayenne pepper.
- Not a fan of maple syrup? You can substitute honey or agave nectar for a slightly different flavor profile. Just adjust the amount to taste.
- While a wok is ideal for stir-frying, a large skillet works just fine too. Just make sure it’s nice and hot before adding your veggies to get that perfect sear.
- When stir-frying, cook your vegetables in batches if necessary. Overcrowding the pan will lower the temperature and lead to soggy veggies instead of crispy ones.
FAQ
Yes! Tamari has a milder flavor, while soy sauce is saltier. If using soy sauce, reduce the amount slightly to avoid making the sauce too salty.
A cornstarch slurry (cornstarch mixed with water) is the secret to thickening your stir-fry sauce.
Yes! This sauce stores well in the refrigerator for up to 2-3 days, making it perfect for meal prep.
Use on stir-fried vegetables, noodles, rice, tofu, tempeh, or any protein of your choice.
Yes, simply use gluten-free tamari or soy sauce in place of regular tamari.
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator. Reheat gently and whisk.
This amount of sauce works for:
- 4 cups of mixed vegetables (such as broccoli, bell peppers, snap peas, carrots, etc.)
- 4 cups of cooked noodles or rice
- 4 cups of tofu or tempeh
Pairing suggestions
This sauce pairs well with stir-fried vegetables, noodles, rice, tofu, or tempeh.
- Stir-fry: Heat a large skillet or wok over medium-high heat. Add your choice of vegetables (4 cups) and stir-fry until tender. Pour the sauce over the vegetables and toss to coat. Cook for another 1–2 minutes until the sauce thickens and coats the vegetables evenly.
- Noodles or rice: Cook your choice of noodles or rice according to package instructions. Pour the sauce over the cooked noodles or rice and toss to combine.
📖 Recipe
Stir Fry Sauce Recipe
Ingredients
- 3 tablespoons tamari, gluten-free
- 3 tablespoons maple syrup
- 1 ½ tablespoons seasoned rice vinegar
- 4 tablespoons water
- ¼ teaspoon sesame oil
- ½ teaspoon onion powder, OR 1–2 tablespoons finely minced onion
- ½ teaspoon garlic powder, OR 2 cloves garlic, minced
- ½ teaspoon red chili flakes
- ½ tablespoons cornstarch mixed with 1 tablespoon water
- ¼ teaspoon dried ginger, optional. OR 1 teaspoon grated fresh ginger
Instructions
- (Skip to step 3 if using dried ingredients, e.g. garlic powder instead of minced garlic)
- In a saucepan over medium heat, sauté minced onion, minced garlic, and grated fresh ginger (if using) in a small amount of water or oil until fragrant (about 2–3 minutes).
- Add tamari, maple syrup, seasoned rice vinegar, water, and sesame oil to the saucepan. Add onion powder, garlic powder, ginger powder (if using) and red chili flakes.
- Stir in the cornstarch slurry (½ tablespoon cornstarch mixed with 1 tablespoon water).
- Let the sauce simmer for a few minutes until it thickens to your desired consistency.
- Taste the sauce and adjust the seasoning if necessary. You can add more tamari for saltiness, maple syrup for sweetness, or red chili flakes for heat. Stir in chili paste or Sriracha, if using, for additional heat.
Notes
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days
I’m so excited for you to try this stir-fry sauce recipe! It’s simple, versatile, and oh-so-delicious.
Let me know how it goes in the comments below!
See you next time!
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