All-Purpose Stir Fry Sauce

Easy All-Purpose Stir Fry Sauce

I have so many favorite stir fry recipes, all quite different in ingredients and flavor. All fantastic. Some favorites we alternate between each week are this classic pepper steak, and if I’m in the mood for chicken, it’s either cashew chicken or chicken and broccoli stir fry.

But, sometimes I just want a go-to sauce that can accommodate no matter what I’m cooking. So, years ago, I took the elements from each one that I love and combined them for this all-purpose stir fry sauce.

Having this stir fry sauce recipe in my back pocket makes weeknight dinners a cinch. It takes only minutes to put together and can be used right away or kept in the fridge for later. It’s perfect for protein or vegetable stir fry recipes and can be served with rice or over noodles, much like this Japanese-inspired teriyaki sauce.

Helpful Tips

• Proper amount of sauce for a stir fry dish. This recipe makes about 1¼ cups of sauce and is the perfect amount (IMHO!) for a complete stir fry where everything gets coated, but the meat and veggies aren’t swimming in it. If you want more sauce, you can always add a bit more water or chicken broth.
• What to include in a stir fry. Stir fry can be made up of just about any meat and/or vegetables, swapping them out every time to keep the flavors new and interesting. We love onions, broccoli, snap peas, bell peppers, carrots, water chestnuts, and scallions.
• How much stir fry should I cook? A good rule of thumb is 1 pound of protein and 6 cups of chopped vegetables to feed 4 people. We always serve stir fry over cooked white rice or noodles, which stretches it even further or provides leftovers the next day.

How To Use Stir Fry Sauce

1. Warm 1 tbsp of oil in a large nonstick skillet or wok over medium-high heat.
2. Add 1 lb. of protein (cubed chicken, sliced beef or pork, or thawed shrimp) and cook until browned and almost cooked through. (Time will vary depending on the protein.) Transfer to a clean plate.
3. Add 1 more tbsp of oil and 6 cups of chopped vegetables (onion, broccoli, snow peas, carrots, bell peppers, etc.) to the pan. Stir fry until crisp-tender, about 4 minutes.
4. Return the protein back to the pan, along with the stir fry sauce. Cook, stirring to distribute, until the sauce has thickened, about 2 minutes or until desired thickness is reached.
5. Serve over hot cooked rice.

NOTE: I always season the meat and vegetables with just a pinch of salt and pepper as I stir fry, which contributes to the layers of flavor. The sauce does have plenty of flavor on its own, though, so this is personal preference.

This stir fry sauce should be stored in a jar with a tight fitting lid (or airtight container) in the refrigerator. It will keep for 1-2 weeks. There aren’t any ingredients in this sauce that should go “bad” very soon, but look at the best before dates on the containers of everything and use that as a guide.

After it’s been sitting for a while, the ingredients will separate, and the cornstarch has a tendency to settle and harden at the bottom of the jar. Take a dull knife to loosen it up, then fasten the lid and give it a good shake to reincorporate everything before using.

What to Serve With Stir Fry Sauce

I find this stir fry sauce can be used in place of the sauce in any stir fry, like a hearty beef and broccoli ramen or our kid-favorite sweet and our chicken and even with fried rice.