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How Do I Make a Restaurant-Quality Stir-Fry?

How Do I Make a Restaurant-Quality Stir-Fry?

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Q: Can I make a restaurant-quality stir-fry?

A: Yes, it's simple: Don't do what they do at the restaurants. Sounds counterintuitive, but the equipment you're cooking on is vastly different from theirs.

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A restaurant-quality wok range gets roughly 10 times hotter than even the best home range. But rapid cooking is vitally important to a stir-fry. Meat in a good stir-fry should be tender but well browned, while vegetables should have blistered and seared surfaces but still retain a bright crunch. At home, you often end up steaming: Meat becomes tough, vegetables limp and overcooked, sauces watery and bland.

I know of two easy fixes. The first is to take your stir-fry outside and cook over a coal fire. Weber makes a grate for their kettle grill with a removable center, allowing you to place a large rounded wok on the grill for high-heat outdoor cooking.

Start with all ingredients prepped, and put them in small bowls near the stove; once a stir-fry starts, there's no stopping until it's done.

Heat a small film of oil over the highest possible heat until it's lightly smoking; then add no more than a half pound of meat, spreading it into a single layer and cooking without moving until it's very well browned, about 45 seconds. Stir until it's cooked through, and then transfer to a bowl.

Repeat with small batches until all meat and veggies are cooked. Return wok to high heat, stir-fry aromatics, and then return all cooked meat and vegetables to wok along with your sauce. A few quick tosses to reduce the sauce and coat everything, and you've got a restaurant-grade stir-fry, no high-output stovetop required.

Chinese Stir-Fry Sauce: For Any Meat/Vegetables!

This is an easy stir-fry sauce recipe to quickly make homemade stir-fries with whatever meat or vegetables you have!

Of all the recipes here on the Woks of Life, you may find yourself coming back to this one the most often for both versatility AND taste.

Over the years working and cooking in Chinese restaurants, I’ve made plenty of dishes cooked in a Chinese brown sauce. Every day, I would make dishes like beef and broccoli, chicken with string beans, and beef with mushrooms.

We even made dishes like moo goo gai pan and chicken with bean sprouts (traditionally made in a white sauce) “with brown sauce” upon request. So often, that rich dark sauce was the first choice of hungry customers, and for good reason. It’s TASTY.

Recipe Summary

  • ⅓ cup oyster sauce
  • 2 teaspoons Asian (toasted) sesame oil
  • ⅓ cup sherry
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ¾ pound beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 pound broccoli, cut into florets

Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.

Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Portobello Veggie Stir Fry

Who needs takeout when it’s this easy?! The goal of this recipe was to show just how quick it is to throw together a restaurant quality stir fry on a weeknight with whatever you have in the fridge! This super simple Veggie Stir Fry combines the meatiness of the portobellos and the freshness of the veggies with a great umami sauce that you’ll be using on everything once you see how easy it is.

I’ve picked a few fresh veggies that go nicely together for this recipe, but you can literally use whatever you want in this dish. It’s one of those things that I can always throw together if I don’t know what to make and I’m short on time. Some other great options for veggies would be broccoli, bok choy, shiitake mushrooms, green peppers, eggplant, snow peas, baby corn, carrots, or even asparagus. This list goes on!

Cooking tips for a great Veggie Stir Fry:

Prep your veggies first-

Once you start the heat on your pan, this dish will go fast, so make sure you have all your veggies chopped beforehand. I like to mix my sauce while the veggies are cooking to save time, but if you feel that you may get flustered, go ahead and mix it ahead of time as well. It comes together really quickly to it’ll only add a couple minutes onto your total time.

Sautéing the mushrooms by themselves-

Sautéing the mushrooms first is a good way to bring out a bit more of their flavor, although this is not absolutely necessary. If you want to skip this step, start with your onions first, followed by the garlic after a couple minutes, and then the rest of your veggies right after that.

The steaming method-

Since I’m not using oil in this recipe, I use a steaming method by placing the cover on the pan during the cooking process. This not only allows the veggies to cook faster, but it allows them to release some water so you things don’t stick to the pan and gives them a nice crisp texture. You just want to make sure you don’t leave the lid on too long, or things might get a little too soft.

How do I make the sauce for this stir fry?

-It’s as simple as mixing everything together in a bowl and then adding to the pan.

-Pro-tip:When mixing your sauce, add the miso paste and maple syrup to the bowl first, and combine the two to stir out all the clumps. Then add the remainder of your ingredients. It will save you a bit of trouble getting all those clumps out.

-Add your sauce to the pan once the all the veggies are cooked to your liking. Once you turn up the heat, the sauce should thicken quickly, in just about 1 minute, so you’ll be ready to serve right away!

What do I serve with this dish?

We love to eat this with short grain sushi style rice, rice or ramen noodles. We love the brown rice and millet ramen from Costco that come in the big bag. They are super simple to boil up, and then just add your stir fry on top. There will be plenty of sauce from the veggies to coat the noodles.

I love to add green onions and also have a side of kimchi to get in that extra fermented goodness. And of course sriracha is a must!

Do I need to use fresh garlic?

If you want to cut down even more on the cooking time and effort for this dish, just add either garlic powder or jarred crushed garlic to your sauce. The fresh garlic gives a nice flavor, but this dish will be just as satisfying with out it.

Can I add tofu to this veggie stir fry?

Absolutely! The easiest way that I have found is to drain and press your tofu about 20 minutes before you start to cook. Then cut your tofu into cubes and cook in the air fryer at 380 degrees for about 15 minutes, or in your oven at 400 degrees for 15-20. When the cubes have crisped up, you can either add them to the veggies at the end so they get coated in the sauce as well, or just serve a few pieces on the side. Make sure you start the tofu though before you start cooking your stir fry, or it will be done before the tofu.

Is this Gluten Free?

This can easily be modified to gluten free by switching the Soy Sauce for Tamari and the Miso Paste for a gluten free based miso like chickpea.

I hope this give you the confidence to go out and make endless stir fries! Once you get the hang of it, you can really make it your own, and start to add different combinations of veggies, or even adjust the sauce to your preferences.

The Everyday Wok Cookbook

  • Author : Lorna Yee
  • Publisher : Sasquatch Books
  • Release Date : 2012-11-06
  • Genre: Cooking
  • Pages : 192
  • ISBN 10 : 9781570618390

Most people think a wok is just for stir-frying Chinese food. Not so! A wok is a versatile and inexpensive piece of kitchen equipment that can be used everyday, for all your meals. You can braise, steam, deep-fry, and stew foods in it. You can even bake a cake in it! Don't stash your wok away in a cupboard. Leave it on your stovetop and use it every day! This book celebrates making American favorites such as spaghetti and meatballs, buttermilk fried chicken, and pulled pork sandwiches using the ancient Chinese cooking vessel. You'll also find easy Asian dishes like kung pao chicken, shrimp and egg fried rice, stir-fried beef and broccoli, and chicken chow mein.

Tips for Best Stir Fry

This beef stir fry recipe is super easy and even more delicious. There are a few things you can do to get great results. Below are my tips that will get you the BEST stir fry ever!

  • Be ready: “Stir fry” means to cook small pieces of food quickly on high heat while stirring constantly. So make sure all ingredients are prepped before you light the stove.
  • Avoid mushy veggies: Add stir fry sauce before vegetables look cooked to avoid mushy stir fry.
  • Cornstarch settles: Whisk sauce once again before adding it to the wok to blend the cornstarch that has settled.
  • Best oil for stir fry: When you cook on high heat the best oil to use is the oil with a high smoke point. The healthiest choice is avocado oil with a smoke point of 520 degrees F. You can also use toasted sesame oil to give it an awesome Asian flare! Here is a table outlining oils and their smoke points.
  • Best veggies for stir fry: You want veggies that will cook quickly when sliced thin. Bell peppers, zucchini, snow peas, sugar snap peas, carrots, and broccoli are great. You could also try cabbage, asparagus, mushrooms, bok choy, water chestnuts, and garlic.
  • Cookware: To get a good sear on beef and veggies, I recommend using a large ceramic non-stick skillet. I find a wok does not sear food well on a residential stove but rather steams it with its high walls. But use what you are used to.
  • Dark coloured sauce: If you would like dark stir fry sauce, use brown sugar. I use an organic one and alternate between maple syrup and honey.
  • Browning the meat: There are a couple of ways to help give the meat a nice brown exterior. One is to sear on high heat to trap all the juices on the inside while browning the outside. Another way is to toss the sliced beef in a bit of cornstarch and let it sit for a bit before cooking – I do so with beef and broccoli. This is just part of a process that many Chinese restaurants do in which they let the meat marinate in cornstarch, soy sauce, and egg white. Tender meat is a must!

Pad Thai Sauce – Authentic Pad Thai Recipe

If you love Thai food, especially authentic Pad Thai, you need this Pad Thai sauce recipe in your life! Made with tamarind paste, palm sugar, fish sauce, and garlic, learning how to make Pad Thai sauce is simple with this homemade, easy Pad Thai sauce recipe.

Did you know Pad Thai is one of the world’s most popular foods? A global phenomenon, Pad Thai is comforting street-food made of rice noodles stir-fried in a sour, sweet, savory Pad Thai sauce. It also happens to be one of the most ordered take-out dishes in America.

In less time than having to order Thai food and having it delivered, you could easily make this dish at home and it be as good if not better than your local Thai restaurant. I’m serious.

To make authentic Pad Thai, you have to understand what this dish essentially is. Pad Thai is a noodle stir-fry. And with most types of stir-fry, each dish is uniquely seasoned depending on the sauce. With so many variations of Pad Thai sauces on the internet, the most authentic Pad Thai sauce recipe has tamarind, palm, sugar, and fish sauce – sometimes pickled radish.
Some Pad Thai sauces call for none of these ingredients, which would make it not authentic. If you go through all the trouble to make homemade Pad Thai, shouldn’t your hard work go towards enjoying authentic version? If you see a Pad Thai sauce recipe calling for ketchup, DO NOT MAKE. I beg you. You can call it a noodle stir-fry but you won’t in good conscious be able to call it Pad Thai.

I’m going to walk you through how to make the most amazing restaurant quality Pad Thai by teaching you how to make Pad Thai Sauce – remember, every stir-fry dish depends on how it’s seasoned. Best of all, this sauce is easy. Like, 4-ingredients to heavenly Pad Thai sauce easy. Seriously, if you love Pad Thai, there is no good reason not to make homemade Pad Thai sauce. This recipe is so easy, you’ll be so happy to make this dish at home.

Imagine, you, glass of wine, Netflix, and homemade Pad Thai that you made. That is my definition of the perfect night.

Here is everything you need to know about making a kick-ass Pad Thai sauce

List of ingredients you need to make Pad Thai sauce:
  • Tamarind Concentrate diluted with some water
  • Palm Sugar
  • Fish Sauce
  • Fresh Cloves

The Pad Thai sauce flavor is a balance of the recipe ingredients of sour, sweet, and salty – umami.
Tamarind is acidic pulp from inside a tree pod (from the pea family) and is a common ingredient in Asian cooking. It adds a pleasant sour flavor to dishes and beverages.

Palm Sugar is derived from the sap of various types of palm trees including sugar and coconut. The sap is collected and boiled until all that’s left is a sticky sugar solid and is often spun into disks. The flavor of palm sugar is very different than refined white and brown sugar. It is noticeably less sweet, deeper and richer in flavor, and is naturally brown in color.

Fish Sauce is an intensely flavored sauce made from anchovies, salt and water which has gone through a fermenting process. Its strong, salty, fishy smell adds a layer of umami flavor that enhances Thai food. Without it, Thai dishes are not the same, including Pad Thai.

Garlic – Fresh garlic in combination with the other ingredients ties the sour, sweet, salty sauce ingredients together in a way only garlic can and does so well.

How to make the Pad Thai:

To make Pad Thai sauce, you cook all the ingredients in a pan until the sugar is dissolved. Once your sauce is ready, you can use it to make Pad Thai by stir-frying rice noodles and fresh ingredients such as tofu, chicken, shrimp, egg, and vegetables.

The Pad Thai sauce is added in slowly added in a little bit at a time to give the noodles a chance to absorb the flavor. You should always add the sauce in small amounts until you reach the flavor you’re looking for. To finish off the dish, roasted chopped peanuts are added to the top.

Over ten years ago before food blogs were a real thing, I discovered a mother-daughter duo who posted their Thai food family recipes on a site called Joys Thai Food. The site appears to be offline now you can find her authentic Thai Food recipes still on Youtube. Inspired by their authentic Pad Thai sauce recipe, I made an adapted version rivaling the best restaurant versions I had grown to love and were accustomed to.

The easiest and best way to make pad Thai is to make the sauce in advance and use as little or much as you need. The recipe makes just over a half a cup of sauce. You can refrigerate it up to a month.
If you do refrigerate the sauce and find it hardened, just microwave it for 30 seconds to soften it up. It will be perfectly warm and usable.

I hope you enjoy making this Pad Thai Sauce recipe – it is the gift that will keep on giving, satisfying all your Thai food cravings!

How to velvet meats for stir-frying:

For one pound of sliced meat (chicken, beef, or pork):

  1. Whisk together one egg white, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1 teaspoon kosher salt. Add the meat and stir to coat. Cover and marinate in the fridge for about 30 minutes.
  2. Bring water and oil to a boil over high heat, then reduce heat to medium.
  3. Strain away the marinade and discard. Add chicken pieces to the pot and boil until the chicken is white on the outside but still raw in the middle.
  4. Strain off excess liquid and proceed with your stir-fry recipe, or store meat in an air-tight container in the fridge for a few hours until ready to use.

  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Cook Time: 3 mins
  • Total Time: 8 mins
  • Yield: 1.25 cups 1 x


1/2 cup low sodium soy sauce (or Tamari if glu ten free)

1/2 cup chicken stock (or vegetable broth if vegan)

1 tablespoon corn starch (or arrow root)

1 tablespoon honey (or agave nectar if vegan)

2 inch piece of ginger, peeled and grated or finely minced (or 1 tablespoon ginger paste in a squeeze tube, and other readers have had success with 1 tablespoon ground powdered ginger)

2 garlic cloves, grated or finely minced

Vegetables and meat of your choosing for the stir fry (I get my meat from ButcherBox, which I highly recommend)


    all ingredients together. Adjust the amount of sauce you add according to how much stir fry you’re making. When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken the sauce.
  1. Makes 1-1/4 cups. Will keep refrigerated in an airtight container for 1 week.

Did you make this recipe?

Tag @tasteslovely on Instagram and hashtag it #tasteslovely


I’ve created an even healthier version of this oh-so-popular stir fry sauce. Check out my Paleo + Whole30 Stir Fry Sauce too!

This post contains affiliate links, thanks for the love!

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posted by Natalie on May 6, 2014

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506 Comments on &ldquoThe BEST Stir Fry Sauce&rdquo

Hi Natalie, love stir frys, they are my favorite kinds of foods for dinner, great looking sauce.

Ooh how I love a good stir-fry! Can’t wait til Thursday when you share your fav recipe with us! Until then, I’ll just obsess over how amazing this sauce looks. So trying this sauce the next time I make stir-fry! pinned. :)

It’s so funny. On my drive in to work today I was thinking about making a stir fry for dinner tonight. Perfect, because I’ll be trying out your delicious stir fry sauce. :)

Yummmm!! Made this tonight and used tamarind sauce due to being gluten free. This was delicious!! Sesame oil is what gives it that awesome Asian flavor!! Definitely a keeper!!

I am so happy you like the stir fry sauce Erin! I love that you were able to make it gluten free. I do agree that the sesame oil is a necessary ingredient. It adds so much flavor! So glad you will be making it again.

I love having recipes like this on hand! I always have all of the ingredients for this sauce too. I can’t wait to try it!

Oooh this does look fantastic so I have no doubts that the caps in “BEST” were completely necessary. Now I could really go for some stir fry.

I’m convinced! Sometimes I’m kinda lazy and just buy a bottle of stir fry sauce instead of making my own. I’m always a little intimidated by Asian food, but this looks really easy and sounds delicious! And, I think I just might have all of these ingredients at home right now :)

This is PERFECT. Last week we were at the farmer’s market admiring all the “weird” Asian veggies and decided that this week we would go back, be adventurous and buy them, and make a big stir fry…. ta da! This is way better than bottled teriyaki sauce (what I was going to use) and practically just as easy!

umm I LOVE THIS. pre-planned a stir-fry for me and Dave on Weds and I think this sauce is going to make its debut! pinned :)

Stir-fry is my go-to weeknight meal, but I usually go for a curry stir-fry since that’s what I know. But, it’s probably time to venture out! Can’t wait to try it!

Stir fry sauce soaked into the rice = THE BEST. This looks like such a delicious staple. I think we’ll be eating quiiite a few more stir frys around here!

Love this recipe! I’ve never made my own stir fry sauce, so I can’t wait to try this!

Want to make this tonight but out of honey. Suggestions?

Yes! You can use the same amount of maple syrup, white sugar, brown sugar, coconut sugar, etc. Whatever sweetener you have on hand!

I’m sold Natalie. I would use this in my stir fry anytime.

This sauce sounds delish! Love a great stir fry!

Ha! Now you have me on pins and needles waiting for Thursday. I am a Stir Fry freak and can’t wait to give this a try! So glad to see you are using sesame oil – it’s a stir fry must if you ask me. I just love it soo much :)

Nathalie, I don’t need any more convincing at all! Pinning this for next time I make a stir-fry! :-)

I don’t make stir fry very much and I’ve definitely never made my own sauce. Can’t wait to see how you use this!

Yes! This would be so great to keep on hand for those busy night. I love this! Pinning.
Have a wonderful Wednesday Natalie!

It does sound mighty tasty – I love that it’s not packed with sugar!

I love making stir-fry at home and a great stir-fry sauce makes a huge difference. This recipe sounds delicious! I can’t wait to give it a try.

Yum, I love stir-fry and my favorite part is the sauce too:) This one looks awesome and I can’t wait to see your favorite stir-fry dish on Thursday!

I’m stir fry whore, so this is perfect for me ) Always prefer making my own sauce! Ginger is my favorite ingredient in stir fry too, so happy to see you used it!!

This stir-fry sauce looks fantastic! And I like the idea of making it up separately and using throughout the week- great time-saver. Thanks for sharing!

This was perfect. My only regret was not doubling the recipe.

I am so happy to hear that! Thank you so so so much! You’ll have to double it next time, haha!

I totally agree that the sauce makes a dish! I love how simple, easy and versatile this is! Yum. :)

This looks so delicious! I’m going to pin this and try it soon!

Thanks so much Polly! Hope you like it if you try it!

I’m always down for a good stir fry sauce!! Totally going to give this recipe a whirl! Pinning so I remember to make it next stir fry night!

Typing in all caps is just totally necessary sometimes. I understand! :) This sauce looks so good. I love that it’s a simple recipe with simple ingredients. Those recipes are the keepers.

Made this sauce tonight for a turkey stir fry. It was awesome! Personally I will add more garlic and ginger, but everyone loved it, even the kids. Great combination of flavors and super easy to put together.

Hi Deb! Sorry for the late response. Crazy week back at work after 2 weeks off. I’m so glad you liked the stir fry sauce! And I’m like you, I like lots of garlic and ginger too. The more the better. Thanks for letting me know, you made my day. Hope you have a great rest of your week!

delicious! didn’t have the rice vinegar..used rice wine instead..very tasty..

I’m so glad you liked it Mary! Rice wine is a great substitute for rice wine vinegar. I’ve even used plain old white vinegar if I’m out. Thanks for letting me know you liked my recipe, you just made my day!

Love this Natalie! Can’t wait to give it a go! :D

This sauce is absolutely amazing!! I will continue to use this, as my whole family loves it!! I used it to make a cabbage chicken stir fry and couldn’t believe the amazing flavors!! Thank you!!

I’m so glad you liked it Kim! It really is the best. Since finally perfecting it, I am seriously making a vegetable stir fry for dinner about once a week. So fast and delicious. Now I want to try you cabbage chicken version. Mmm! Thank you for letting me know you liked my recipe Kim, you just made my day! Hugs!

What if you don’t have minced ginger? Can you substitute a small amount of the powdered, ground ginger?

My cousin substituted ground ginger and she said it still tasted great! So if that’s what you have, should work great as a substitute. Lately I’ve been really in to that ground ginger paste that comes in a squeeze tube. It’s in the refrigerated section of the grocery store, usually near the herbs. So easy! No need to peel or mince, you just squeeze it in.

Hope you like it if you try it Bethany!

This was lovely – I added a small amount of finely chopped chilli just for a little kick. Thank you for the recipe. This is the 1st time I have come across this site so will def try other recipes.

Regarding ginger, I finely grate my ginger (using a zester) and pop it in the freezer taking it out as I need it – saves time.

I’m so glad you liked it Lisa! I’m going to be making a stir fry again for dinner this week, can’t wait to make this stir fry sauce again. Good idea adding the chili! I’ll have to give that a try. My husband loves spicy. He usually tops the stir fry’s with red pepper flakes anyway. And so smart about grating your ginger and freezing it! Do you do it in little cubes in an ice tray? I’ve been using the squeeze tube of ginger that you get in the refrigerated section of the grocery store. Saves me a ton of time. But I bet if I grate my own it will taste even more fresh. Thanks for taking the time to let me know you liked my recipe!

This looks so good. Will it be enough for a large-ish stir fry? 1.5 lbs chicken, loads of veggies and served over rice, 6 people in total. Making tonight so I’m hoping it’ll be enough.

I’d double the recipe, and use as much of the sauce as you need! Just to be safe.

Count me in on this! For anyone having issues with soy sauce (sodium, etc.), I’ve been using Bragg Liquid Aminos for a long time now and it totally works. Thank for sharing this, Natalie.

Great recipe. I always used soya sauce and watered it down a bit, but found it way too strong.
The chicken broth etc. works excellent….thank you!!

Wow this was great! We used braggs instead of soy just because it has so many health benefits and we love braggs with everything but I was worried that it would still be too salty, turned out AMAZING! I did the powdered ginger was perfect and added more garlic, maybe four or five cloves. Everyone one loved it! Our 5 and 8 year old couldn’t get enough and hubby liked it too! We will be making this for every kind of stir fri from now on and maybe adding new things into it too ! Thank you so much!

I am so happy to hear that Heather! My mom is obsessed with braggs. She’s vegan, and very careful about what she eats. Braggs would be a great substitute! I tend to add in even more garlic than this too. I’m a big garlic girl, but I know some people aren’t. Thank you for taking the time to tell me you liked my recipe! You just made my day! Hugs!

Love this sauce! Thanks for sharing. It’s one of the few that my toddler will consistently eat.

I’m so happy to hear that Chantelle! And that your kids love it. They sound like good eaters. Hopefully this helps them enjoy their vegetables : )

Thanks for taking the time to let me know you liked my recipe! You just made my day!

Thank you so much for this recipe. I have looking for a recipe like this for a long, long time. It was simple and very addictive! I would have never thought of using the rice vinegar or vegetable broth!

I am so glad you liked it! It’s one of my favorites. And so easy to make! I’ll never buy store stir fry sauce again. Thanks for taking the time to come tell me you liked my recipe. You just made my day! Hugs!

I tried this sauce tonight with chicken and a premixed stir-fry bag from the produce section. It was a total hit with all four of us! Thank you for sharing the recipe. We will be making this again.

I am so happy to hear that! Thank you for taking the time to let me know you like my recipe. You made my night! I have this stir fry sauce on the menu for us this week. I make it at least twice a month.

I’ve been in the hunt for a good stir fry sauce for years now. I’ve tried countless recipes and most are sub-par with my husbands standards. He always hates stir fry night because the sauce is never up to his expectations. I made stir fry last night and tried your recipe and it was delicious! My husband said this was the best sauce to date so I guess this is my new go-to! Thank you.

I am so happy to hear that Katie! This is definitely the only stir fry sauce recipe you need. I’ve used it with countless combinations of vegetables, and it’s great with them all. I love that your husband said it was the best sauce to date. I’m blushing! Thanks for taking the time to let me know you liked my recipe. You just made my day! Happy New Year!

Can I use chicken or vegetable stock instead

Hi Fiona. Definitely! You can use stock instead of broth, either chicken or vegetable, whichever you have on hand. Hope you love this stir fry sauce! It’s a major favorite in our house : )

Can I use stock instead of broth

I’m so glad you liked it Linda! This stir fry sauce is such a favorite of mine. Thanks for taking the time to let me know you liked my recipe. You made my night!

I made this tonight with the green bean and chicken recipe and it was… hmmmm…. awesome! My wife even said it was a keeper, thank you so much!

I’m so happy to hear that! Love this dinner recipe. So quick, and so delicious. Healthy too! Glad your wife liked it. Lucky her to have a husband who cooks! Thanks for taking the time to let me know you liked my recipe. You made my night!

My husband, me and our 2 girls (aged 11 & 13) loved this recipe! I had all the ingredients on hand and did not feel like I ate a pound of salt…

Yea! I’m so glad you and your family liked it Katie! Thanks for letting me know you liked my recipe. You made my day!

i just came across your website as I was looking for a stir fry recipe. Decided to try your stir fry recipe sauce based on the reviews. Best ever. My husband commented that this was better than the stir fry we had last week at a local restaurant.

I’m so glad you liked it! It is such a favorite in our house. Thanks for letting me know you liked my recipe. And that you think it’s better than restaurant quality! You made my day!

I made this tonight and wish I had the low sodium soy sauce. I didn’t and it was too salty.

If you like a low amount of salt, low sodium would be much better! Try that next time. I’ve made it with low sodium before and it is definitely less salty.

Made this a few times and love it. Wanted to make tonight the only thing is I don’t have honey, can I use sugar instead?

I’m so glad you like it Leslie! And yes, you can use sugar, maple syrup, brown sugar, coconut sugar, etc. Any sugar substitute you like!

Best stir fry sauce I’ve ever tried. My husband is on a lower sodium diet, so this has much less sodium than bottled sauces. Delicious! I used this time in pork fried rice. I used this recipe as written it didn’t need any adjustments.

Yea! I’m so glad you loved it Victoria! And yes, this has MUCH less sodium than bottled sauces. You could even use low sodium soy sauce to make it even lower. Oooh, and now I want to use this in pork fried rice too. Thanks for letting me know you liked my recipe, made my day!

This is my second time making this and we LOVE it! (even the picky ones) Great recipe! Thanks for sharing it :)

I’m so glad you love it Kim! Even your picky eaters. Such a huge compliment! I make this stir fry so often, and with all sorts of combos of veggies. Big hugs to you!

Maybe it was the soy sauce that I used, but this was waaaaaay too salty (I used reduced sodium soy sauce). I made it for my boyfriend and we ended up throwing it out and ordering pizza.

Darn, sorry it was too salty for you Janice! I hate that. I use Kikkoman or Trader Joe’s soy sauce. The regular ones, not the low sodium ones. Did you salt the meat or veggies you were cooking? Because you don’t want to salt the cooking food at all. The sauce has enough flavor.

I made your stir-fry sauce and I must say it is delicious. Last night I followed your recipe for the Green Bean stir-fry chicken! It was very yummy, my daughter and I loved it!! The only modification I made was after cooking everything, I cooked the chicken and sauce for 2 minutes and added the rest of the ingredients for the final minute just to keep the veggies from being too soft! Looking forward to trying more of your recipes!

Yea! I’m so glad you liked it Lydia! One of my favorite dinners. And great idea adding the veggies last so they stay crisp. I’m going to try that next time! Thanks for sharing your tip. You are so nice to let me know you liked my recipe. You made my day!

Which sauce are you talking about being to delicious?

I love the Wonky Ogee curtains!

Ok, it’s not done yet. But I’ve had, and made, quite a few sauces before. I tasted this before putting my chicken to marinate in it and I loved how it tasted!! I will come back and let you know after it’s cooked, but I’m sure it’ll be even better then!! I agree, so far it does seem like the BEST one I’ve had.

I used toasted sesame oil because that’s what I have. I’m not sure if there’s a difference or not, but I like it.

Yea! I’m so glad you liked it Jenavive! It is my favorite it. I make a stir fry about once a week. So easy and tasty and healthy. And yes, toasted sesame seed oil is perfect. I use that half the time. I buy it at Trader Joe’s. Thanks for taking the time to let me know you liked my recipe. You made my day!

Made your stir fry sauce for my family tonight and it was a big hit! I make stir fries once a week and always use the store bought sauces. This was way better and super easy to make!! 5 stars

Yea! So happy to hear that Lauren! Best compliment to get. And yes, you’ll never need to buy store bought again. The store bought stir fry sauce has so much sodium and chemicals. This is much better. Thanks for taking the time to let me know you liked my recipe. You made my day!

Sorry, but I beg to differ. The amount of soy sauce was WAY to much for the other ingredients. I had to add add a half
cup of water just to make it right.

Sorry it was too salty for you!

I made and split everything has Bartter Syndrome and needs lots of salt. I am a straight out serious heart patient and use low sodium. No problems at all! . Just great!

I just made this sauce with a chicken and veggie stir fry. Delicious! Not too salty and thickens up to the perfect consistency. I added some red pepper flakes for a little heat. I will definitely make this again!

I’m so glad you liked it Laura! Yea! It’s the perfect amount of salt for me too. My husband likes it spicy, so he adds red pepper flakes to his too. Thanks for taking the time to let me know you liked my recipe! Made my night!

Well I made my very first stir fry tonight, and I used your sauce. The only change was the rice vinegar – I didn’t have of that, and started searching thru the stuff in the door of my fridge. Found a bottle of cocktail onions (why did I have those? I don’t even drink!) and decided to use some of that instead. Seemed to work ok – I really liked the flavor of the sauce.
While I didn’t use your stir fry ingredients, I did follow your tip to cook them each separately. I used zucchini, asparagus, broccoli, green onions, red bell pepper, carrot, and some cooked chicken I had from the freezer. Quite tasty! My guy says he thinks he could eat that at least once a week!
Here’s my question – HOW DO YOU PUT THIS TOGETHER IN 30 MINUTES. Between finely chopping the garlic and ginger for the sauce and then washing and chopping up all the veggies, it was a good hour’s worth of time just doing that! Granted, I know I’m slow, but still! The meal COOKS quickly, but the prep work is definitely not fast – at least for me! Any tips would be greatly appreciated.

I am so glad you liked it Mary! And so funny about the cocktail onions! I was a bartender in college, and was always so grossed out when I had to dig in that onion jar for an onion. But hey, if you like it then get it! Glad to hear it worked in the sauce. The rice vinegar is really just to give it some tang, so the onion juice would definitely do that.

Glad you guy liked it too!

And I love your question, because there is a tip I do that saves a ton of time! I chop and start the first ingredient, and as that one is cooking, I chop the next ingredient. Each veggie takes 2-3 minutes to cook, which is the perfect amount of time to cut the next one. Hope that helps next time!

Wow! I rarely make stir fry, but after having this sauce I will making it more often. Delicious, the only change I made was to use Braggs amino acid instead of soy sauce or tamari. I only used half the amount listed. We dont eat much salt. Really yummy sauce. Thank you.

I’m so glad you liked it Delia! I make a stir fry with this sauce a few times a month. Such a great and healthy dinner packed with vegetables. I’m so glad you liked it! My mom loves Braggs amino acid too! Glad to hear it works as a great substitute for the soy sauce. Thanks for letting me know you liked my recipe!

Love this recipe! Do you think I could marinate the meat in it? If so would I add in the cornstarch during marinating or after?

I haven’t recipe tested the stir fry sauce as a marinate, but I think it would be delicious Sarah! I would go ahead and make it as written with thickener and all. What a fantastic idea!

Hi! Is it possible to make a batch of the sauce and freeze it? I’m always looking to make dinner super fast. Thanks in advance!

You know, I’ve never frozen it before. But I would imagine it would work. I would freeze it in a freezer bag. If you try it let me know how it turns out!

So, I used this recipe but I was thinking “how great can this actually be?” So great! My whole family was like, “this is the best stir fry you’ve ever made!” So thanks. :)

Yea! So glad you liked it Jessica! I make a stir fry with this sauce about once a week. So happy that your family liked it. Thanks for taking the time to let me know you liked my recipe, means the world!

This was delicious! My husband immediately said, “This is really good!” more than once :)

Yea! I’m so glad you liked it Connie! This made my day!

Followed the recipe, my stir fry tasted like liquid salt. Where did i go wrong?

I have tried this sauce a few times now and modified it slightly to make a one serve sauce. It is absolutely awesome. I have it a couple of times a week with different proteins and greens. I add a generous squirt of Sriracha sauce to fire it up and it is the best! Thanks for the inspiration Natalie

I was looking for a yummy Weight Watchers-friendly stir fry sauce using garlic, ginger and sesame oil. I used this sauce in a veggie stir fry and it was perfect! We added a little sriracha when we stirred the veggies with the sauce and sprinkled toasted sesame seeds on the stir fry at the end. Thanks for the great recipe!

Yea! So glad you liked it Marci! Thanks for letting me know, you made my day.

Hi my name is jahvonni Thomas in 15 years old and me and my family loved this recipe and it doesn’t taste like salt thanks.

This really is my favorite go-to stir-fry sauce recipe. Bravo! I use arrowroot powder in place of cornstarch and add hot chile sauce too.

I’m trying to avoid soy altogether. I’m wondering if anyone has tried this using coconut aminos instead? I’ have found that while the coconut aminos are less salty, it also lacks the depth of flavor that the tamari has. Opinions, suggestions and descriptions of experiences with coconut aminos would be warmly welcomed!

excellent base sauce – a couple of teaspoons of Sambal Oelek makes it perfect. Thank you.

I know this is an old post but what if I do it have rice. Invest? What can I use? And I don’t have sherry either.

Absolutely delicious, ran out of stir fry sauce from the store that we usually use. This was so much better that I’ll never buy store bought again! Thanks!

Looks like a great recipe! One question. In the introduction, you said to add all of the ingredients to the mason jar and shake, but the recipe itself says to whisk all of the ingredients together. Which should it be?

This recipe really was Awesome. Everyone in my family loved it, including the picky eaters. I didn’t have to change anything. Thanks

Yea! So glad you and your family liked it! Thanks Tracy!

I tried abd it is very tasty! I added red pepper flakes for a spicy sitr fry. The family loved it.

Yea! So glad to hear it Carolina!

OMG! These best sauce so far that I made. I am trying to lose weight and this was so good. Before I put in cornstarch, I used a little to marinade my meat and that was the best decision. This is a keeper. Next time I am going to add some red chilies to sauce to get some spice to it. I have to say if you add a bit more ginger it almost taste like the Yummy Yummy sauce at Arigato’s Japanese Restaurant. Thank you so much!

I’m so glad you liked it Linda!

I made this sauce tonight for a chicken and vegetable stir fry. It was delicious. I normally tweak recipes to suit personal tastes, however, this had everything I was looking for. For even more convenience, I put everything into my nutri bullet and off we went. Even some saved for later. Thanks!

This made my night! Thanks Paul! I love this stir fry sauce, we make it all the time!

This is the best sauce! My go to from now on. Five stars!

Bonza, we’ve had this twice now and all the family love it! Plate lickingly good.

So glad you liked it! Thanks Leo!

Absolutely amazing! I tried this with a simple broccoli, red bell pepper, and tofu stir fry. I’ll be making this often. Thanks so much for the great recipe!

I’m so glad you liked it Carolyn! Isn’t this stir fry sauce just too good?! I’m happy you enjoyed it! Thanks for letting me know, you made my day!

can you make this ahead of time and keep refrigerated and then reheat in microwave for lunches?

You sure can! I will make a big batch of stir fry veggies and meat with this sauce, then divide it in glass storage containers to reheat for lunch during the week. Microwave works great!

Hi, I love this as a hostess gift. Looking at the ingredients, I am not sure why it would only be good for one week? Could it last a month?

True, I guess it could last for 1 week. The chicken stock that I use says to use within 2 weeks of opening, so that should be the safe refrigerator life for the stir fry sauce. Good point! Thanks Sheryl!

Thanks Ginger! Glad you liked it!

Made this sauce tonight but did a cheater version– I put the ingredients in with the veggies I was sautéing without making the sauce by itself first. It turned out great, though not quite as thickened as I imagine it might if I had cooked it first. We loved it! We made ours vegan by using the veggie broth and we just skipped the sweetener all together since we like things tangy. Only other thing we added was sriracha sauce for some kick. Thank you!

I’m so glad you liked it Laurel! I’m excited to hear it’s still tasty without any honey. I’ve been toying with the idea of making a sugar and gluten free version of this stir fry sauce. You’ve inspired me to get back to it! Thanks for letting me know you liked my recipe, you made my day!

I appreciate that you included the vegan and gluten free substitutions in the recipe! The sauce is easy and delicious!

So glad you liked it Mickie! Yea!

Tonight will by 3rd time making stir fry with this sauce!! It’s amazing and so easy to make. Sometimes I’ll make peapods sautéed with red peppers and I use this sauce with it for a quick and healthy side dish! I’ll never but prepared stir fry sauce again!

I’m so glad you like my stir fry sauce Jennifer! You made my day! And making it with bell peppers and peapods so tasty. I need to try that. Homemade is so much better than store bought! And much healthier too : )

Totally delicious thank you. Have made twice now and will be making again!

So glad you liked it Carol! You made my day!

Delicious and easymake. Put it all in a jar and shake. I like how it thickens and coats the veggies and noodles. I used zucchini noodles and added them in just before the sauce. Thanks!

I’m so glad you liked it Judi! Love that you used it with zucchini noodles, that’s a great idea. Trying that next time. Thanks for letting me know you liked my recipe, you made my day!

My family loved this sauce, even my husband, who is not a fan of vegetables! He gobbled it up and went back for seconds. THIS recipe will be a keeper for sure.

This made my DAY! I’m so happy to hear that Cathy! Thanks for sharing it with me. I bet it made you happy to see your family eating such a healthy dinner. Big hugs!

wonderful, kid approved! Will add to stir fry recipie book! We only use Liquid Aminos which makes the sodium significantly lower!

Yea! So glad you all loved it! Liquid aminos work great too! Thanks for letting me know you liked my recipe, you made my day!

This is my new go to stir fry sauce! So good! Served with chicken beef and shrimp…yummy! Will make it again! Thanks, Natalie.

I’m so glad you like it Susan! This made my day! Used it last night with the last of our leftover turkey for a stir fry. Yum! Big hugs!

I have NEVER been able to make any kind of Asian food that has tasted good, but now I will be making this stir fry sauce on a weekly basis. It’s perfect. Thank you for sharing!

Yea! I’m so glad to hear it Jess! That made my day!

Hi Natalie! I LOVE THIS SAUCE. Question, what’s the nutrition counts on it? I can’t find it on your site :(

Hi Courtney. Thank you! You can calculate the calories on with your specific ingredients to get the best estimate!

It looks so good and easy to make. This one completely fit with me. Thank you for your recipe!

So glad you enjoy it! Means the world!

Yes! This would be so great to keep on hand for those busy night. Have a good day

It is! Thanks Lisa! Hope you love this stir fry sauce when you make it!

Best and easiest stir fry sauce ever. Thanks for the recipe.

Thank you SO MUCH! Glad you liked it. Thanks for making it and taking the time to let me know you enjoyed it!

Well, I like Asian food. And I’ve tried green bean stir fry before, but the recipe is different. So I think I’ll try your recipe. Thanks for sharing.

Hope you love it when you make it!

This is by far the best stir fry sauce! I made it exactly as the recipe read (which is rare). I immediately printed it and out it away for another day. Quick an easy. Thanks!

I am so happy to hear that! Thanks LE! You just made my day!

Loved it, won’t make stir fry again without this sauce! Our whole family agreed it was better with the sauce. Thank you!

This makes me so happy to hear! Thanks Sue! It’s such a favorite in our house. Thanks for letting me know, you made my day!

Do you know the calories in this recipe? thanks:)

Yes! The nutrition info is found at the bottom of the recipe card!

I made it for my family, they liked it. I used pork, it’s great. Thanks for nice posting.

I’m so glad you liked it! Thanks!

Literally the best stir fry sauce I’ve had. I love how it is simple and so rich in flavour and coats your ingredients + rice to perfection.

Thank you so much Natasha! I’m so glad to hear you love it as much as we do! Thanks for taking the time to comment and let me know you liked my recipe. Means the world!

I will never buy another bottle of stir fry sauce after I tasted this absolutely delicious sauce!! my family loved it too…

I’m so glad to hear that Childa! Thank you so so so much!

This was such a delicious stir fry sauce! I happened to already sauté the ginger and garlic before I found this recipe, so I didn’t add it to the sauce. Next time I will add the ginger and garlic to the sauce.

Thank you Marina! So glad to hear you liked it. And yes, adding the garlic and ginger straight to the stir fry works too. Great idea! Thanks for taking the time to let me know you liked my recipe. Made my day!

How to maximize the spiciness of the dish

Dried red chili peppers are used because the flavors are more concentrated and complex compared to fresh chilies. The chilies are split in half to expose the flesh and seeds where the majority of spicy capsaicin resides. When the chilies are sauteed with oil and vegetables, the spice molecules disperse which enhances the heat level of the dish.

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