Easy Vegan Stir Fry Sauce
This is one of the easiest Vegan 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 dipping sauce.
This oil-free stir fry sauce is fantastic because it combines bold flavors like soy sauce, ginger, and garlic to create a rich, savory taste without the extra calories from oil. Additionally, its lighter composition allows the natural flavors of the vegetables to shine through, making every bite deliciously satisfying.
We like sauces so much that there is a whole category for oil-free vegan stir-fry sauces on our site. Some others that you’ll want to try are our homemade vegan teriyaki sauce and this healthy sweet ginger stir-fry sauce. If you love umami flavor, try my simple oil-free miso sauce too because it’s good on everything!
Reasons you will love this sauce
- Healthy and Guilt-Free: You will love this oil-free stir fry sauce for its ability to deliver delicious flavors without the added calories and fats from oil, making it a healthier choice for any recipe.
- Bursting with Flavor: This oil-free stir fry sauce is packed with a blend of fresh, aromatic ingredients that create a vibrant and flavorful dish, satisfying your taste buds without compromising on taste.
- Quick and Easy: Perfect for busy weeknights, this oil-free stir fry sauce is simple to prepare, allowing you to whip up a nutritious and tasty stir fry in no time.
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. I love to make this easy stir-fry veggies recipe. Cooking vegetables with tofu or tempeh is really easy to do, and it makes dinner come together in only minutes.
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.
Ingredients you will need
- Soy sauce- A good gluten-free option is tamari sauce. Use the low-sodium versions of both.
- Veggie broth- Water can be a substitute for vegetable broth.
- Acidic flavor- I use lemon juice and rice vinegar
- Maple syrup- The sweet hint of flavor is from maple syrup.
- Garlic- Use fresh or minced garlic from a jar.
- Thickener- I thicken this sauce with arrowroot powder, but cornstarch will work.
Tips & Suggestions
- Thickener- 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 the flour is all I have available, I use that to thicken a sauce. Any of these will work just fine.
- More uses for sauce- This sauce also works great as a marinade for tofu, tempeh, seitan, mushrooms, and more. Simply cover them with the sauce and allow them to marinate for 30 minutes or even overnight to get a fabulously vibrant flavor.
- Adjustments- If you are planning to use this as a marinade or dip, there is no reason to add the thickener. It is only for stir-fries.
How to make vegan stir-fry sauce
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Simply whisk all the ingredients together in a medium-sized bowl.
STEP #2: Allow the vegetables in your stir fry to cook to nearly done before adding the sauce. I like to leave mine just until the broccoli turns a bright green and still has plenty of crispiness. This sauce also works well as a marinade for tofu and tempeh as well as a dipping sauce for veggie pot stickers.
Frequently Asked Questions
You can thicken the sauce by mixing cornstarch or arrowroot powder with a bit of cold water, then adding it to the sauce while cooking. This creates a glossy, thick consistency without the need for oil.
The sauce can easily be made gluten-free by using tamari or gluten-free soy sauce in place of regular soy sauce. Always check the labels of other ingredients to ensure they are gluten-free as well.
This sauce can be stored in an airtight container in the refrigerator for up to a week. It’s great for meal prep and can be made in advance to use throughout the week.
Yes! You can easily adjust the flavor by adding more sweetener for a sweeter sauce or adding fresh chili flakes, or hot sauce to make it spicier. It’s a versatile sauce that can be tailored to your taste preferences.
More Oil-Free Stir-Fry Sauces
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Simple Stir Fry Sauce Recipe
Ingredients
- ¼ cup low sodium soy sauce or tamari for gluten-free
- ¼ cup veggie broth or water
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon minced garlic I use kind from jar
- ½ teaspoon minced or ground ginger
- 1 tablespoon cornstarch flour, or arrowroot powder
Instructions
- Whisk all ingredients together in medium bowl.
- Allow the vegetables in your stir fry to cook to nearly done before adding the sauce. I like to leave mine just until the broccoli turns a bright green and still has plenty of crispiness. This sauce also works well as a marinade for tofu and tempeh as well as a dipping sauce for veggie pot stickers.
Video
Notes
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- Thickener- 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 the flour is all I have available, I use that to thicken a sauce. Any of these will work just fine.
- More uses for sauce- This sauce also works great as a marinade for tofu, tempeh, seitan, mushrooms, and more. Simply cover them with the sauce and allow them to marinate for 30 minutes or even overnight to get a fabulously vibrant flavor.
- Adjustments- If you are planning to use this as a marinade or dip, there is no reason to add the thickener. It is only for stir-fries.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Easy prep. I didn’t have lime juice on hand, so substituted lemon. Used Bragg’s aminos instead of soy.
That’s wonderful! I’m so glad you enjoyed it. I often interchange lime and lemon juice, and it always works well.
It’s easy and very tasty! I left out the garlic and probably could’ve left out the ginger too just to sauté them for 30 seconds or so before I add the liquid. This is my new go to stir fry sauce!
That’s awesome! I love that it’s going to be your new go-to!!
As a marinade you would leave out the thickener, correct?
Deb- That’s right. You don’t need to thicken it if you’re using it as a marinade. Enjoy!
Delicious. I will be using the often!