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.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.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 the 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 great things to pair this with as a dip are Steamed Artichokes, veggie sushi, or tempura. I’m betting you can come up with others too.
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.