I love keeping this homemade Asian stir fry sauce ready because it instantly turns simple ingredients into a restaurant-quality meal. The balance of salty, sweet, and savory flavors makes it incredibly versatile, and I find myself reaching for it whenever I want a quick, satisfying dinner without relying on store-bought sauces.
Why You’ll Love This Recipe
I like this recipe because it comes together in minutes and uses pantry staples I already have. I control the salt and sweetness, which makes it easy to adjust to my taste. I also enjoy how well it works with vegetables, chicken, beef, shrimp, or tofu, making it a dependable base for countless stir fry combinations.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/4 cup light soy sauce
3 tablespoons oyster sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon grated ginger
2 cloves garlic, minced
1/2 cup water
1 tablespoon cornstarch
1 teaspoon sesame oil
Directions
I start by adding the soy sauce, oyster sauce, rice vinegar, sugar, grated ginger, minced garlic, water, cornstarch, and sesame oil into a bowl. I whisk everything together until the cornstarch is fully dissolved and the sauce looks smooth.
When I’m ready to cook, I pour the sauce into a hot pan or wok with my cooked protein and vegetables. I stir constantly over medium to high heat until the sauce thickens and evenly coats everything. Once it becomes glossy and slightly thick, I remove it from the heat and serve immediately.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time takes me around 5 minutes, and cooking time is about 5 minutes, making the total time roughly 10 minutes.
Variations
I sometimes add a teaspoon of chili paste or red pepper flakes when I want extra heat. For a deeper flavor, I replace part of the rice vinegar with Shaoxing cooking wine. When I want a slightly sweeter sauce, I add a bit of honey or brown sugar instead of white sugar.
Storage/Reheating
I store this sauce in an airtight container in the refrigerator for up to one week. When reheating, I gently warm it in a pan or microwave and give it a good stir, as the cornstarch may settle while chilled.
FAQs
Can I use this sauce for any stir fry?
I use this sauce for almost any stir fry, including vegetables, chicken, beef, shrimp, and tofu.
Can I make this sauce ahead of time?
I often prepare it in advance and keep it in the fridge so dinner comes together faster.
Can I freeze this stir fry sauce?
I sometimes freeze it in small portions, and it keeps well for up to two months.
Is there a substitute for oyster sauce?
When I don’t have oyster sauce, I use hoisin sauce or a vegetarian mushroom-based sauce.
How do I make the sauce gluten-free?
I use gluten-free soy sauce or tamari to make this recipe completely gluten-free.
Conclusion
I find this homemade Asian stir fry sauce to be a reliable and flavorful addition to my kitchen. It saves me time, tastes better than bottled versions, and adapts easily to whatever ingredients I have on hand. Once I started making it myself, it became a staple I always like to keep ready.
In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, grated ginger, minced garlic, water, cornstarch, and sesame oil until smooth.,Pour the sauce into a hot pan or wok with your cooked vegetables and protein.,Stir constantly over medium-high heat until the sauce thickens and coats the stir fry ingredients evenly.,Remove from heat and serve immediately.
