This is the only Stir Fry Sauce recipe you will ever need. It’s fast, easy, and made with just three ingredients.
Stir Fry Sauce
The secret to an outstanding stir fry is the sauce. After sampling many store-bought options that never quite matched the takeout flavor I wanted, I developed a simple, concentrated sauce that elevates any stir fry. Use it as a base for vegetables, noodles, or protein.
Why we love this recipe
- Only three ingredients — ready in minutes.
- Highly concentrated — a small amount goes a long way.
- Versatile — works with vegetables, noodles, chicken, tofu, pork, and more.
“Made this, served it over rice. My sister is still bragging to anyone who will listen about the stir fry her sister made. Our friend said it was the most flavorful stir fry she ever tasted. Thanks for the recipe.” – Rose
How to make stir fry sauce
- Combine cornstarch, toasted sesame oil, and reduced-sodium soy sauce (or tamari) in a mason jar.
- Screw on the lid and shake vigorously until fully mixed.
- Add the sauce to your stir fry in the last 3–5 minutes of cooking, stirring until it thickens and coats the ingredients.
This sauce is bold and flavorful. A full batch will typically season 6–8 generous servings. Since it’s concentrated, start with a little when cooking smaller portions and adjust to taste.
What is stir fry sauce used for?
Use this sauce for virtually any stir fry. Common vegetables that pair especially well include:
- Mushrooms
- Carrots
- Sugar snap peas
- Broccoli
- White or yellow onion
- Bell peppers
- Green onion
- Water chestnuts
- Baby corn
What should I put in stir fry?
- Vegetables: onion, garlic, ginger, broccoli, mushrooms, bell pepper.
- Protein: beef, chicken, tofu, chickpeas, or tempeh.
- Noodles or rice: white or brown rice, ramen, rice noodles, or pad thai noodles.
Joy’s Tips
- Make the sauce first — prepare it ahead so it’s ready to add during cooking.
- Add gradually — for smaller batches, add a few tablespoons at a time until you reach the desired flavor and consistency.
What can I add to stir fry for flavor?
Always use fresh minced garlic and fresh minced ginger when cooking your vegetables or protein. These aromatics are not part of the jarred sauce but are essential to bring out the full, layered flavor. Skip them and the result will taste flat.
Corn starch in stir fry sauce
Corn starch is an easy thickener that gives the sauce body without the need to cook out a raw flour taste. Instead of making a separate slurry, this recipe mixes cornstarch directly with the liquid ingredients; when heated in the pan it will thicken within a few minutes.
“OMG Joy! I have been searching for the true stir fry sauce ‘for everything’ and this is it! Made shrimp, broccoli and mushroom stir fry tonight and I’m still licking the pan!”
“This recipe seemed too easy, but it works better than more complicated recipes. This will be my go-to.”
3 Ingredient Stir Fry Sauce
Ingredients
- 1/3 cup + 2 tablespoons reduced-sodium soy sauce or tamari
- 1/4 cup toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Add the soy sauce, sesame oil, and cornstarch to a mason jar. Screw on the lid and shake until combined.
- Use the sauce with fresh minced garlic and fresh minced ginger when cooking your vegetables and protein. Those aromatics add essential flavor.
- When the stir fry is nearly done, add the sauce and cook 3–5 more minutes until it thickens and evenly coats the ingredients.
- Note: This recipe is concentrated and intended to season about 8 servings served over unsalted rice or noodles. If you make a smaller portion, add a few tablespoons at a time until the flavor is right.
Notes
To make this gluten free, use gluten-free soy sauce or tamari. Because the sauce is concentrated, taste and adjust sparingly for smaller servings.
Nutrition
Calories: 72 kcal, Carbohydrates: 2 g, Protein: 1 g, Fat: 7 g, Sodium: 526 mg (per serving, approximate).