This is one of the easiest stir fry sauce recipes you’ll ever make. It is kind of like an all-purpose sauce that is delicious on stir-fries and even used as a dip.
We love this stir fry sauce because it’s…
Stir fry veggies
For me, stir-fries are so easy and a terrific way to use up some of those veggies in the refrigerator that need to go quickly. Cooking vegetables with tofu or tempeh is really easy to do, and it makes dinner come together in only minutes.
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The vegetables chosen to use are completely your preference. Some of the ones we use regularly are mushrooms, Bok Choy, bell peppers, snow peas, and baby corn. Any vegetables you have on hand will make a great addition to any stir fry. I often include broccoli and red bell peppers. Even frozen vegetables are great to keep in the freezer for stir-fries.
Are frozen vegetables healthy?
In some cases, frozen vegetables may be more nutritious than fresh ones that have been shipped over long distances. The latter is typically picked before ripening, which means that no matter how good the vegetables look, they’re likely to short-change you nutritionally.
The advantage of frozen fruits and vegetables is that they usually are picked when they’re ripe, and then blanched in hot water to kill bacteria and stop enzyme activity that can spoil food.
Then they’re flash frozen, which tends to preserve nutrients. If you can afford it, buy frozen fruits and vegetables stamped USDA “U.S. Fancy,” the highest standard and the one most likely to deliver the most nutrients.—Weil
Healthy stir fry sauce
The big question is what to season your delicious stir fry dinner with.
Making your own vegetable stir fry sauce is easy and there are many different versions to try. This sauce is terrific, and I have a number of others that I use on a regular basis. Check out my Stir Fry Page to find other delicious sauce and veggie options.
RECIPE CARD BELOW
Tips for making a stir-fry sauce
The key to using any sauce in a stir fry is to use a thickener to add body to the dish. Sometimes I use cornstarch or arrowroot powder, and other times if flour is all I have available, I use that to thicken a sauce with. Any of these will work just fine.
Stir fry sauce should be the last thing added to the pan after sauteing the veggies, and the pan should still be hot. The heat is what activates the thickener to swell and instantly thicken the liquid in only a minute or two.
Some other great vegetable stir fry sauces to try
- • ¼ cup low sodium soy sauce or tamari for gluten-free
- • ¼ cup veggie broth or water
- • 1 Tbsp lime juice
- • 1 Tbsp rice vinegar
- • 1 Tbsp maple syrup
- • 1 tsp minced garlic, I use kind from jar
- • ½ tsp minced or ground ginger
- • 1 Tbsp cornstarch, flour, or other thickener
- Whisk all ingredients together in medium bowl.
- Serve over stir fry or as a dip.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 116 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Carbohydrates: 22g Protein: 5g
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