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 dipping sauce.
We love this 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.
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.
How to make healthy stir fries
The big question is what to season your delicious vegetable stir fry dinner with.
For this easy homemade stir fry sauce recipe, the ingredients include low-sodium soy sauce, veggie broth, rice vinegar, lime juice, maple syrup, ground ginger, and cornstarch.
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
Simply whisk all the ingredients together in a medium-size bowl and add to your favorite stir fry while still warm on the stove.
You’ll want to 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 crisp.
Making your own 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.
Tips for making this recipe
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.
This sauce also works great as a marinade for tofu, tempeh, seitan, mushrooms, and more. Simply cover them with the sauce and allow to marinate for 30 minutes or even overnight to get a fabulously vibrant flavor.
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 arrowroot powder
- Whisk all ingredients together in medium bowl.
- Serve over stir fry or as a dip.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCarbohydrates: 22gProtein: 5g
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