My family loves stir fries and growing up it was always a quick dinner for my Mom to get dinner on the table after working all day. This all-purpose stir-fry sauce has so much flavor and works with all kinds of stir fry ingredients; vegetables, meats, poultry, TVP, and tofu. Make a batch of this all purpose stir fry sauce at the beginning of the week and use it for quick meals for up to two weeks, just remember to leave the sauce in the fridge.
This is a great simple recipe and on of the best things for meal prep, because it lasts up to two weeks. Grab some frozen rice, the all purpose sauce, a bag of frozen veggies, and your protein of choice and you'll have a perfect stir fry in under 10 minutes. This recipe as written makes it gluten-free, refined sugar free. It can also easily be made to fit paleo, vegan and grain-free diets. Easy stir fry sauces are a dime a dozen, so if you find yourself making mine, please know I appreciate you, also know there isn't anything traditional about this recipe, it doesn't not represent any nation or culture, but it fully inspired by so many. If you are looking for a traditional stir fry sauce recipe, like one you would find at Chinese restaurants, this is not it. For amazing Chinese stir fry sauce recipes, the traditional ones, I highly suggest heading over to The Woks of Life https://thewoksoflife.com/
I love this homemade sauce recipe because there are no artificial flavors or preservatives. Whole simple ingredients. It also allows me to control the amount of sugar and salt that is in the sauce. Often grocery store bought stir fry sauce has ingredients we can not pronounce and is high in sodium and probably full of more added sugar than we'd like to know. I prefer to take control of what I put in my body and one of the best ways to start is by beginning to make your own sauces, marinades and dressings. Because these aren't the main component of a dish I think we often forget to check the ingredients in these sauces. In this recipe I also cut out premade sauce additions, like oyster sauce and hoisin sauce, because those also have added ingredients. This is a homemade stir fry sauce that is meant to bring the incredible flavor we love without the "crap".
- Avocado oil
- Toasted sesame oil
- Garlic, finely minced sub garlic powder
- Ground ginger or fresh ginger, grated
- Red pepper flakes or Korean chili flake
- Coconut aminos
- Maple syrup, honey or coconut sugar
- Arrowroot powder or corn starch
- Sesame seeds (optional)
See recipe card for quantities.
Mix all ingredients into a blender and pulse until combined. Pour into mason jar and refrigerate for up to 4 weeks.
Use ½ cup of sauce per 1 pound of tofu, meat, or vegetable or combination.
- Paleo - sub tamari for additional coconut aminos
- Tamari - if you do not need this sauce to be gluten free you can sub the tamari for soy sauce
- Coconut aminos - i love the slight sweet umami flavor this ingredient lends to a dish, but if you don't have any on hand sub with additional tamari or soy sauce.
- Arrowroot - you can sub this ingredient for cornstarch
- Sugar - you can sub the natural sugar for brown sugar, if that is your preference
- Spicy - add additional chili flakes to the sauce for an extra kick.
- Kid friendly - if you kiddo isn't into spice you can skip adding the chili flakes and sub with black pepper or omit completely
Large airtight container (mason jar)
Measuring cups and spoons
In an airtight container this sauce can last up to 2 weeks in the refrigerator. You can also freeze sauce in ice cube trays and then pop into a freezer friendly back, take out 2 - 4 cubes when you need a quick sauce.
Make this sauce your own. Add less ginger and more garlic, or adjust the spices. Play with this recipe and find something that works for you and your family. Recipes like these are meant to be a starting point for you to create your own stir fry sauce.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Stir-fry Sauce (Gluten-Free and Refined Sugar Free)
- 1 Stovetop
- ¼ cup avocado oil
- 2 tablespoons toasted sesame oil
- 4 cloves garlic finely minced
- 1 teaspoon ground ginger or 1 tablespoon fresh ginger grated
- ½ teaspoon red pepper flake or Korean chili flake
- ¼ cup tamari
- 2 tablespoons coconut aminos
- ¼ cup maple syrup honey or coconut sugar
- 1 tablespoon arrowroot
- 1 tablespoon sesame seeds optional
- Mix all ingredients into a blender and pulse until combined. Pour into mason jar and refrigerate for up to 4 weeks.
- Use 1 cup of sauce per 1 pound of tofu, meat, vegetable, or combination.
- Cook the sauce mixture to a temperature of at least 165˚F to assure the food safety of the mixed product and then simmer for the desired amount of time until ready to serve.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave sauce out at room temperature for extended periods
- Do not let the sauce come into cross contamination with raw foods. If you are storing sauce, be sure to always you a clean spoon or cup.