A good Asian Stir Fry Sauce can make all the difference in the world to an otherwise boring plate of rice, noodles, or veggies.
Of course I make sure all my sauces are made from plant-based ingredients, but I also try to make them as fat-free as I can.
Because we all know that.... The fat you eat is the fat you wear - Dr. John McDougall
Well this Asian Stir Fry Sauce fits the bill perfectly then.
SUPER easy to make
And very, very tasty too I might add.
As an added benefit, the molasses gives it a nice iron kick, a mineral many Vegans worry about when switching their diets to plant-based.
As you can see in the photo we used it for our lunch one day to top off some Udon Noodles.
And all those stir fry sauces in the grocery store that are super expensive and full of sugar and sodium?? Pfffttttt....... They ain't got nothing on this stuff.
As Guy Fieri likes to say , this sauce is the Real Deal!
Asian Stir Fry Sauce
This is SO simple to make and comes together in just minutes.
Add all the ingredients (except the corn starch and water) to a small pan. Using a whisk, make sure the ingredients are well blended and bring to a slow simmer.
When it just starts to bubble..... mix your corn starch and cold water together and slowly whisk this into the sauce.
It should begin to thicken immediately.
Continue stirring until it reaches the consistency you like and then turn off the heat.
Use this in your favorite stir fry, or simply pour it over your noodles or rice.
Asian Stir Fry Sauce
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Cuisine: Oriental
This Asian Stir Fry Sauce is completely vegan, low-fat, easy to make, and very, very tasty. As an added benefit, the molasses gives it a nice iron kick, a mineral many Vegans worry about when switching their diets to plant-based.
- ¾ cup Vegetable Broth ((low sodium))
- 3 Tbs Soy Sauce (or Tamari) ((low sodium))
- 1 Tbs Rice Vinegar
- 1 Tbs Unsulphured Molasses
- 1 Tbs Minced Garlic
- ½ tsp Ginger
- 1 Tbs Corn Starch
- 1 Tbs Water
- Whisk all the ingredients over med low heat until it starts to bubble.
- Mix the corn starch and 1 tbsp water in a separate cup and slowly pour it in to the sauce.
- It will start to thicken immediately.
- Leave it on the heat and whisk continuously until you get the thickness you desire.
Just getting acquainted with your site. Thanks for it. The more sites we have where we plant based people can get info, the better. I've been looking for a good recipe for an Asian sauce like this. I'll have to try it. Yum!
You're welcome Lynn! And thanks for the kind words and visit!
I have a neighbor that recently turned vegan and I will have to pass this along! Thanks for sharing!
Thanks for sharing on How To Get Organized At Home, this is a recipe that I will be trying, thanks again for sharing:)
Wonderful, easy recipe! I love asian food and am always on the lookout for vegan, healthy recipes. This fits the bill perfectly.
Nancy Ann Lebeau
Thank you for that sauce, i use it on just about everything. this is the only way i'll eat cooked broccoli.
I LOVE it! It made rice and frozen veggies taste like take-out. If I make up a big batch will it keep in the fridge for a few days? I'm wondering if the corn starch will make it separate.
The recipe looks great, and I love all of the added information on the health benefits of the ingredients. I admit though, I am more than a bit put off the fact you call the sauce "Oriental" because that term has a very racist usage (like the term colored or mulatto for Black people and African American people). I wish you would have used a different adjective....
You mean the fact that this sauce is inspired by flavours of the Orient? Lighten up.
The world Orient has a very oppressive, racist, and bloody history and is one that is no longer used due to it's derogatory and painful connotations. While I do not think in ANY way that this was a purposeful naming with that in mind, I do think it is important, especially for white or Caucasian people, to remember how that word may be interpreted by those of us who have been negatively affected by its use historically (e.g., Colonialism). That was my main point, just acknowledging and being aware of the history of that word and its impact, and taking that into account when choosing how to describe something in the future.
You can say whatever you like. I have ingredients from Asia that have the word Orient in their desccription! Lighten up.
Wilma Laura Wiggins
Oh please I've had political correctness up the yang yang. This is particularly stupid since the only prejudice connected to Oriental is "smarter than us" maybe "harder working at least in school".
My neighbors are biracial, and they refer to themselves as mulatto. I always thought the term was considered offensive , but apparently not.
Delicious! Not just for vegans! I added this to a stir fry to make lettuce cups.
Noob question: is the ginger fresh or powdered?
I’m assuming it’s powdered since it doesn’t say minced or chopped. I was wondering the same thing though.
This is my go-to for any stir fry. I just love it and I always have the ingredients on hand. Sometimes I add a touch of maple syrup.
Do you mean Su (rice vinegar) or Mirin (rice wine vinegar) ? I just want to clarify because they have very different taste profiles but some people call both of them rice vinegar.
I have some recipes that call for Mirin, and I specify Mirin. So Rice vinegar.
Miriam is sweet rice wine , it is not considered vinegar .
Isn't cornstarch a GMO, unless it states otherwise is organic? Could I use Arrowroot as a thickened instead? If so is it an equal amount? Thank you!
By all means use Arrowroot if you wish.
I've followed you since you truly were a brand new vegan but the first time I've looked at this particular recipe. Then I read the comments and had a good chuckle. sorry if I am being politically incorrect!
I will be using this recipe tonight and as usual, your recipes are fairly easy and always good. I am sure this Oriental sauce will be great.
I added peanut butter. It was yummy
This one's a keeper for sure!
I LOVE this!! One of my go-to meals is this sauce with a bag of frozen stir-fry vegetables, a chopped Thai chili, and a bunch of Thai basil. Serve over rice and chow down!
If you make a batch of this sauce and keep it in the refrigerator, will it be very loose and watery? How could you thicken it up?