All-Purpose Stir Fry Sauce

I’ve created an all-purpose stir fry sauce that’s savory, slightly sweet, and packed with umami. It’s the perfect go-to blend that works with any combination of vegetables, meats, noodles, or rice—making my weeknight meals quick, flavorful, and endlessly versatile.

Why You’ll Love This Recipe

I love this sauce because it’s incredibly easy to make and beats anything store-bought. It stores well, mixes in seconds, and instantly transforms basic stir fry ingredients into a delicious dish. Whether I’m cooking with chicken, tofu, shrimp, or beef, this sauce has me covered.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• soy sauce

• oyster sauce or hoisin sauce (for depth)

• rice vinegar or apple cider vinegar

• sesame oil

• brown sugar or honey

• garlic, minced

• ginger, grated

• cornstarch

• water or chicken broth

directions

1. I whisk together soy sauce, oyster or hoisin sauce, vinegar, sesame oil, and sugar or honey in a bowl until well combined.

2. I stir in the minced garlic and grated ginger for that fresh, aromatic kick.

3. In a separate small bowl, I dissolve the cornstarch in water or broth to make a slurry.

4. I add the slurry to the sauce mixture and stir well.

5. When my stir fry ingredients are nearly cooked, I pour in the sauce and stir continuously until it thickens and evenly coats everything—this usually takes just 1–2 minutes over medium heat.

Servings and timing

• Servings: Makes about ¾ to 1 cup of sauce (enough for 3–4 servings of stir fry)

• Prep time: 5 minutes

• Cook time: 2 minutes

• Total time: under 10 minutes

Variations

• I add chili flakes or sriracha for heat.

• I substitute tamari or coconut aminos for a gluten-free version.

• I mix in a bit of orange juice or zest for a citrusy twist.

• I use maple syrup instead of sugar for a richer sweetness.

storage/reheating

I store unused sauce in an airtight jar in the fridge for up to a week. If it thickens too much, I stir in a splash of water or broth and gently reheat in the microwave or on the stovetop.

FAQs

Can I double or triple this recipe?

Yes, I often make a bigger batch and keep it in the fridge for fast weeknight meals. Just shake or stir before using.

What can I use instead of oyster sauce?

I substitute hoisin sauce or mushroom sauce for a similar savory-sweet profile if I want a vegetarian version.

Does this sauce work with noodles and rice?

Absolutely. I pour it over cooked noodles or fried rice, or use it to finish stir-fried veggies and proteins—it works across the board.

How thick should the sauce be?

It should coat the back of a spoon. The cornstarch thickens it quickly once heated, so I watch closely to avoid over-reducing.

Can I freeze the sauce?

I prefer making it fresh or storing in the fridge, but it freezes fine in ice cube trays. I thaw and reheat gently as needed.

Conclusion

This all-purpose stir fry sauce is my secret weapon for fast, delicious meals. It brings together a perfect balance of salty, sweet, tangy, and savory—all in one simple mix. With this in my fridge, I’m always ready to whip up a tasty stir fry on the fly.