This quick and east stir fry sauce is restaurant quality and comes together in a snap. Delicious with beef, pork, chicken, shrimp, and vegetables, it will have an Asian stir fry on the table in minutes.

Stir fry sauce is a mixture of savory, sweet, and sometimes spicy flavors. It typically includes ingredients such as soy sauce, rice vinegar, hoisin sauce, oyster sauce, sesame oil, and sugar. The taste can vary depending on the recipe and additional ingredients that are used, but it generally has a strong umami flavor with a balance of salty, sweet, and tangy taste. Some stir fry sauce can be spicy, with the inclusion of chili paste or hot sauce. Overall, stir fry sauce is a flavorful, versatile sauce that can be used to add depth and complexity to a wide range of dishes.

Stir fry sauce is believed to have originated in China, where it has been used for centuries to add flavor to a wide range of dishes. The traditional Chinese stir fry sauce is made with basic ingredients such as soy sauce, rice vinegar, and sugar. These ingredients were used to create a flavorful, umami-rich sauce that could be used to enhance the taste of meats, vegetables, and grains. The method of stir-frying, where ingredients are quickly cooked over high heat in a wok or pan, also originated in China and is a key part of Chinese cuisine.

As Chinese cuisine spread to other parts of the world, particularly Southeast Asia and the West, local variations of stir fry sauce began to emerge. Different regions and cultures added their own unique ingredients and flavors to the sauce, resulting in a wide range of variations. For example, in Southeast Asia, fish sauce and lemongrass are often added to the sauce, while in the West, hoisin sauce, oyster sauce, and chili paste are commonly used.

Today, stir fry sauce is a popular condiment and ingredient in many different cuisines around the world. It is used to add flavor and depth to a wide range of dishes, from traditional Chinese stir-fries to Western-style stir-fries and beyond.

Ingredients in my Homemade Stir Fry Sauce:

1. Soy Sauce:  I like to use a combination of regular soy sauce and dark soy sauce.  Both are made with the same underlying ingredients (soybeans, wheat, and salt) the only difference is that dark soy sauce has been fermented longer – for several months to several years – giving it a richer, more complex flavor.  It is also sweeter than light soy sauce, which is why sugar, or brown sugar, is omitted from this recipe.  if you don’t have or can’t find dark soy sauce, just add in a tablespoon of sugar to balance out all of the flavors.
2. Chicken Broth:  Adds a depth of flavor and can help to create a more balanced and savory taste. The broth also helps to add moisture to the dish, making it more succulent.
3. Rice Wine Vinegar:  Adds a tangy and slightly sweet flavor, which can balance out the other ingredients in the stir fry sauce. The acidity of the vinegar can also help to enhance the flavors of the other ingredients, making them more vibrant and pronounced. 
4. Sesame Oil:  A little goes a long way!
5. Garlic:  Adds a distinct flavor to the stir fry sauce.  It also helps to enhance the flavors of the other ingredients making for a more robust and flavorful stir fry sauce.
6. Ginger:  Adds a spicy, slightly sweet flavor to the stir fry sauce together with giving it such a wonderful aroma.  
7. Corn Starch:  Helps to thicken the stir fry sauce up.
8. Red Pepper Flakes:  Cuz I like things a little spicy.  Feel free to add as little or as much as you want.

How to make my Best Ever Stir Fry Sauce:

Finely mince the garlic and grate the ginger.

Whisk all of the ingredients in a bowl.

Alternatively, please in a mason jar and shake well.

This stir fry sauce is perfect for my Beef Stir Fry with Bok Choy and Mushrooms!

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If you love it, leave a comment below.  I would love to hear from you and this would help me with future recipes!

Contact me if you would like to see any of your childhood favorites updated or reinvented.

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