This stir fry sauce is easy to make and works well with chicken, beef, pork, shrimp, or vegetables. It is a simple way to pull together a quick homemade dinner on a busy night.
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Ingredients
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- Water and cornstarch - These are combined first to help thicken the sauce. Stir well until the cornstarch is fully dissolved before adding the remaining ingredients.
- Soy sauce - Reduced-sodium soy sauce adds plenty of flavor without making the sauce too salty.
- Hoisin sauce - Hoisin sauce adds a slightly sweet, savory taste and gives the sauce body.
- Brown sugar - Brown sugar balances the salty and savory flavors.
- Garlic - Fresh garlic adds plenty of taste. I like to grate it with a small grater so it almost dissolves into the sauce, but finely minced garlic works well too.
- Ginger - Ginger powder works well here, but fresh grated or minced ginger can be used if you have it on hand.
- Crushed red pepper - A pinch adds a little heat. Leave it out if you do not want it spicy.
📖 See the recipe card for quantities and preparation.
How to make stir fry sauce
Add the water and cornstarch to a jar or medium bowl. Use a fork or small whisk to stir until the cornstarch dissolves.
Then add the soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper, if using. Stir vigorously until well combined.
Quick tip: I like using canning jars to make the sauce. I keep several sizes on hand because they're convenient for mixing sauces, marinades, and dressings. They have tight-fitting lids, so you can store them in the fridge and shake well when ready to use.
Recipe tips and notes
Always dissolve the cornstarch in water before combining it with the other ingredients so it blends in smoothly and does not clump.
If you are not using the sauce right away, give it a good stir before cooking. The cornstarch will settle on the bottom, so stir until it is fully incorporated again.
Use very little salt in recipes that use this sauce. The soy sauce and hoisin sauce already contain a good amount, and you can always add more at the end if needed.
For longer shelf life, store opened sauces like soy sauce, sesame oil, and hoisin sauce in the refrigerator.
Storing Instructions
You can make this ahead of time and keep it in an airtight container in the refrigerator for 3-4 days. Stir well before using, since the cornstarch may settle as it sits.
I use this sauce all the time to make quick dinners my family loves. Try it in our beef and vegetable stir fry, pork stir fry, and beef and broccoli for three easy homemade takeout favorites.
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📖 Recipe
Stir Fry Sauce
Ingredients
- ¼ cup Water
- 1 tablespoon Cornstarch
- ¼ cup Reduced Sodium Soy Sauce
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Brown Sugar
- 2 Large Garlic Cloves grated or minced
- 1 teaspoon Ginger Powder use fresh if you have it on hand (grated or minced)
- Pinch of Crushed Red Pepper Flakes or to taste
Instructions
- Add the water and cornstarch to a jar or to a medium bowl.
- Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
- Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using).
- Stir the stir fry sauce vigorously until well combined.
- If you are not using the stir fry sauce right away make sure to give it a good stir right before cooking. The cornstarch will settle at the bottom so get in there and stir well until it is incorporated again.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Amy
Used this today and it went over like gangbusters! I think I found my new favorite stir fry recipe. Thank you!
Elizabeth
That's great to hear Amy! So happy you enjoyed it.
Sara
This sauce was great! Tried it tonight with shrimp and rice noodles and it was a hit with the hr family!
Elizabeth
Hi Sara,
Thank you, I'm really glad you enjoyed it. The shrimp and rice noodles sounds delicious!