This is the EASIEST Stir Fry Sauce you'll ever whip up! Not only is packed FULL of flavor, it's 100% vegan, oil-free, AND gluten-free, and the best part? It's ready in just 10 minutes or less.
Why You Are Going To LOVE This Sauce!
I created this recipe WAY back in 2014 and love it for many different reasons.
- It's EASY!
- Only uses 7 ingredients you probably already have
- 10 minutes on the stove and you're ready to pour
- Not spicy at all for all of you spice-haters
- 100 vegan, oil-free, AND gluten-free
- A perfect blend of sweet & savory and garlicky goodness
Whether it's a dipping sauce for My Grandson's Favorite Tofu or poured over my Easiest Vegan Stir Fry Ever! It's the bombdiggity!
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Notable Ingredients and Substitutions
Veggie Broth
Everyone has veggie broth in their pantry! Am I right? This is the brand I use because it's oil-free. Organic Better Than Boullion is another good choice for all you Costco shoppers. And heck, I know a LOT of you make your own! Whichever you choose, just be mindful of those labels, especially the sodium.
Rice Vinegar
I use Rice Vinegar in a LOT of my recipes so this is ALWAYS in my pantry. It's sweeter and mellower than apple cider vinegar and gives just the right amount of tang to recipes.
Molasses
Molasses gives this sauce its sweetness and is a good source of iron as well. If you don't have molasses, you can sub with Maple Syrup instead.
Coconut Aminos
You can use soy sauce in this recipe but you'll be adding a ton of sodium not to mention wheat. That's bad for all of you who are gluten-sensitive. Low-sodium tamari would be my first substitution choice as it is gluten-free.
But out of all the soy sauces I've tried - coconut aminos have the LOWEST amount of sodium out of all of them, AND it's gluten-free.
Garlic/Ginger
I always prefer mincing fresh garlic and ginger, but I was out of fresh ginger so I used powdered and it still tasted great.
Cornstarch
Cornstarch is what thickens this sauce, but you can use any thickener you choose. Potato starch or arrowroot comes to mind. When buying corn starch, look for a quality non-GMO brand.
Variations
Wanna spice it up a bit? Try adding a few shakes of red chile flakes or a drop of Sriracha or Chile Garlic Sauce.
Better yet, add a little Korean gochujang! Wow!
*See the recipe card at the bottom of the page for exact quantities and detailed cooking directions.
How To Make 10 Minute Stir Fry Sauce
Step 1
Add all of the ingredients (except the cornstarch) to a small saucepan. Mix thoroughly while gently bringing it up to a simmer.
Step 2
Whisk the cornstarch with 1 Tablespoon of water to make a smooth slurry.
Step 3
When the sauce is bubbling, slowly stir in the cornstarch slurry. It will begin to thicken immediately. Continue cooking on low heat until you reach your desired consistency.
Serving Ideas
This sauce is the perfect accompaniment for rice dishes when you want to add a little more flavor. A simple meal of rice and veggies can be made extra delicious.
Naturally, you can use it to whip up a quick and easy stir fry in minutes.
You can replace the sauce in my Yaki Udon Noodle Recipe for this simpler, easier sauce.
And if you love my grandson's air-fried tofu (as much as he does), try it as a dipping sauce. I think it would kick it up a notch.
10 Minute Stir Fry Sauce Recipe FAQs
This recipe will make 1 cup of sauce, perfect for a stir-fry serving 4-6 people. If there are just 2 of you, or just you, never fear because...
This sauce should last about 1 week in the fridge, plus there's the fact that it's so quick and easy to make if you need more so...
Absolutely. Try freezing some in ice cube trays for individual flavor bombs for soups or stews.
As long as you use coconut aminos or tamari - yes. Soy Sauces are made with wheat so avoid those if you are gluten intolerant.
More Rice and Pasta Recipes
Print
10 Minute Stir Fry Sauce Recipe
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This is the EASIEST Stir Fry Sauce you'll ever whip up! Not only is packed FULL of flavor, it's 100% vegan, oil-free, AND gluten-free, and the best part? It's ready in just 10 minutes or less.
Ingredients
- ¾ cup low-sodium vegetable broth
- 3 Tbs. low-sodium tamari or coconut aminos
- 1 Tbs. rice vinegar
- 1 Tbs molasses (or maple syrup)
- 1 Tbs. minced garlic
- ½ tsp. powdered ginger
- 1 Tbs. cornstarch
- 1 Tbs. water
Instructions
- Add all of the ingredients (other than the cornstarch) to a small saucepan.
- Mix well and gently bring to a simmer
- In a small bowl, whisk cornstarch and water to make a slurry.
- While the sauce is bubbling, slowly stir in the slurry and mix well
- Stir and continue cooking to your desired consistency
Notes
Have you seen my new cookbook? Brand New Vegan's Comfort Food Classics is now available to buy! And it's spiral bound so it lays flat!
More Delicious Vegan Sauces
Looking for other recipes like this? Try these:
Carolyn Klema
How well does this store? I'd like to triple the recipe so I can have it on hand.
Michelle
Is this the recipe that used to be called “Asian stir-fry sauce”? It was pictured over udon noodles in a white bowl? I made that recipe a hundred times and never thought to save it. Now it says ‘unavailable’ when I click on the link. I’m heartbroken! You’d think I’d have it memorized but I don’t! Please tell me this is the exact same recipe??!
Chuck Underwood
It is! I just renamed it.
Betty
This came together so easily, and it was so delicious! And I know that it was good for me. Thank you so much for this terrific recipe!
Ashley
Just made this for dinner and it was incredible!! I didn’t want to open a carton of broth so I just used water and I had to use a garlic/ginger puree I got from an Indian grocer because I was out of fresh garlic. Absolutely will make again, I couldn’t believe how quickly it came together and the taste was exactly what I crave when I want stir fry. Thanks for the recipe!!