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Basic Stir Fry Sauce
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- #28548
You can't go wrong when sticking with the basics. Here's a fantastic make-ahead sauce that'll make delicious, spur of the moment stir-fries a cinch in your kitchen.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
13 reviews
ingredients
1 1/2 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon brown sugar
1/8 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon lemon or lime juice
1 1/2 teaspoon cornstarch
1 tablespoon rice wine or sherry
directions
Heat the sesame oil in a saucepan over medium heat. Add the ginger and garlic and cook, stirring constantly, for 30 seconds.
Stir in the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring the sauce to a boil, stirring constantly, for 2 minutes.
In a small bowl, whisk together the cornstarch and rice wine. Whisk the cornstarch mixture into the sauce and cook, stirring constantly, until the sauce comes to a boil. Let cook for 30-45 seconds. Remove the pan from the heat.
To use, mix the basic stir-fry sauce into stir-fried vegetables or meats (chicken, pork, seafood, etc).
common recipe questions
Can I substitute sesame oil with other types of oil?
Sesame oil is recommended for this recipe due to its unique, robust flavor that's common in many Asian cuisines. However, if you don't have sesame oil on hand, you can substitute it with canola, peanut, or sunflower oil. These will not provide the same flavor, but will work in a pinch. Toasted sesame oil offers an even more intense flavor if available.
Can I use garlic and ginger powders as an alternative to fresh ones?
Freshly minced garlic and ginger are preferred as they provide a stronger and fresher flavor. The process of mincing helps release flavor compounds that are essential to the overall taste of the stir-fry sauce. However, if you are in a rush or don't have fresh ingredients, garlic and ginger powders can be used. The general rule of thumb is to use 1/8 teaspoon of powder for every clove of garlic, and 1/4 teaspoon of powder for every teaspoon of fresh ginger.
The recipe calls for chicken broth. Are there suitable alternatives like vegetable or beef broth?
Chicken broth is used in this recipe for its mild flavor that doesn't overshadow other ingredients. If you prefer, vegetable or beef broth can be used as alternatives. The type of broth you choose can slightly alter the taste of the sauce, with vegetable broth offering a more earthy flavor and beef broth providing a deeper, meatier flavor.
If I want to avoid soy, can I substitute soy sauce with tamari or coconut aminos?
Soy sauce is a common ingredient in stir-fry sauce for its salty and umami flavor. If you're avoiding soy, tamari is a gluten-free option that's very similar in taste. Coconut aminos, made from fermented coconut palm sap, is another soy-free alternative. It's slightly sweeter and less salty than soy sauce, so adjust other ingredients accordingly.
For those looking to lower the sugar content, what can be used in place of brown sugar?
Brown sugar is used in this recipe to balance the salty and tangy flavors. If you're looking to reduce the sugar content, you can use natural sweeteners like honey or agave nectar. These substitutes also provide a hint of sweetness without adding processed sugar.
The recipe includes Tabasco sauce. Is it an essential component and can I substitute it with other hot sauces or omit it?
Tabasco sauce provides a kick to the stir-fry sauce. It's not essential, and you can substitute it with any hot sauce you prefer. Sriracha, sambal oelek, or even red pepper flakes can be used. Adjust the quantity based on your heat tolerance or omit it entirely.
The recipe requires lemon or lime juice. Can other types of citrus juice be used as a substitute?
The recipe uses lemon or lime juice to provide a tangy flavor that balances the sweetness and saltiness. Other citrus juices, such as orange or grapefruit, could be used but they have a sweeter flavor. It's best to stick with lemon or lime for a consistent flavor balance.
If I don't have cornstarch on hand, are there other substitutes that can be used?
If cornstarch is not available, you can use other thickening agents such as arrowroot powder, tapioca flour, or potato starch. The rule of thumb is to use half the amount of these substitutes as they tend to thicken more than cornstarch.
The recipe calls for rice wine or sherry. Are there other types of alcohol that can be used instead? What non-alcoholic substitute can I use?
Rice wine or sherry adds depth and complexity to the sauce. If these are unavailable, you can use sake, mirin, or even a dry white wine as a substitute. If you prefer a non-alcoholic alternative, apple or grape juice mixed with a teaspoon of vinegar can be used.
What's the recommended amount of sauce to be used per quantity of vegetables or meats?
The amount of sauce needed can vary depending on the amount and type of ingredients used in your stir-fry. As a general rule, you should aim to use about 1/3 to 1/2 cup of sauce for every 4 cups of mixed stir-fry ingredients.
Can the sauce be prepared in advance? If yes, how long can it be stored in the refrigerator?
Yes, the sauce can be prepared ahead of time. Store it in an airtight container in the fridge, and it should last for up to a week.
Is it possible to freeze the sauce for later use?
Yes, you can freeze the sauce. Place it in a freezer-safe container, leaving some headspace for the sauce to expand as it freezes. It can be stored in the freezer for up to three months. To use, thaw in the refrigerator overnight.
nutrition data
10 calories, 0 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon.
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reviews & comments
June 4, 2023
This is a family favorite. We make a lot of "clean out the fridge" stir-fries and this sauce is what we always use to bring it all together. It works beautifully with every protein we've tried it on. Great balance of flavors.
March 18, 2017
This is sort of OK, but forget the sugar ( the wine has sugar)and leave out the lime/lemon. As this is a savory mix the sugar confuses everything. Just a case of too many ingredients! I use sesame, soy,oyster, and stock....less is more!
October 30, 2013
I agree, way better than the bottled stuff or even worse the dry mix kind! I think you can probably store this for a while too - so if you're going to have stir fry twice in a week make up a double batch at once.
March 9, 2013
Thank you so much for posting this recipe. i thoroughly enjoyed making the sauce. Since I'm new to the kitchen, I was surpriesed how easy it was to make (once i found the ingredients). I'm obsessed with stir fry and so tired of the store bought stuff- i thought i'd give this homemade sauce a try. It worked out great. Thanks again!
August 15, 2011
Love it... added great flavor 100 times better then the prepackaged crap you buy at the store!!! Kids and hubby loved it too. Thank you.
October 25, 2010
This sauce was PERFECT for my stir fry, even though I had to sub water for the broth and wine! It was so delicious... thanks for posting!
July 13, 2010
This stir fry sauce got rave reviews from my kids, ages 8- 15. Love the fresh ginger flavor. I doubled the recipe and used rice wine vinegar. Next time I will probably use less salt. I've been looking for a good (not too) basic stir fry sauce, and this is my new standard.
July 27, 2009
This recipe was super easy and very delicious!
February 13, 2009
I found this sauce to lack slightly in flavor (perhaps too much broth?). It seems to be a good starting point, though, to create your own sauce.
June 9, 2008
really good. used rice noodles. i substituted flour for the corn starch (just double it). and I used cayenne powder instead of tobasco and i used regular sugar instead of brown sugar. it turned out very tasty.
March 26, 2008
This is some good stuff and very easy to make. No need to order chinese out.
January 19, 2008
This was so yummy! Next time I will double the recipe because the sauce was so good I wanted more on my chicken and veggies. Got a thumbs up from my picky 8 year old too. Not too spicy at all. I did lessen the pepper to 1/8 t. And I used white cooking wine in place of the sherry since that's all I had on hand. Will be putting this in my recipe book.
June 8, 2007
I have made this twice now it is excellent, the first time I made it I made it the way it is and I don't care for hot sauce so I omitted that and I can't have any amount of alcohol so I substituted water and it worked beautifully. The second time I made it done it the same way except I doubled the recipe, which made the stir fry superb if you like a lot of stir fry sauce on your stir fry.