This really is the BEST Stir Fry Sauce! It’s completely homemade from healthy ingredients and is so easy to make! It will make any stir fry taste amazing and is vegan and gluten free!
If you’ve made my 30 Minute Sesame Ginger Noodles than you’ve actually already tasted the BEST Stir Fry Sauce! I’ve been making this easy homemade stir fry sauce for a few years now and it seriously makes everything taste good!
This Healthy Stir Fry Sauce Recipe is made from simple ingredients and contains no refined sugar and uses arrowroot powder instead of corn starch. I love that these ingredients are ones that I pretty much always have on hand so I can whip up an easy stir fry any day of the week and my two year old will pretty much eat anything coated with this vegan stir fry sauce!
Why This Is The BEST Stir Fry Sauce:
- It’s made with healthy ingredients including no refined sugar and no cornstarch.
- It’s SO easy to make! It only takes about 3 minutes to throw together and only needs to be cooked for about 5 minutes before it’s thickened and delicious.
- It goes well on so many things. I’ve put it on vegetables, noodles, rice, chickpeas and tofu. I don’t eat meat but if you do it would also go well on chicken, beef, shrimp or pork.
- It’s made with ginger and garlic making it SO flavorful!
- If your kid is like my kid, they will eat anything that’s covered in this delicious stir fry sauce!
- This Stir Fry Sauce recipe is enough for a large pan full of stir fry vegetables or meat.
How To Make This EASY Stir Fry Sauce:
- To throw together the stir fry sauce all you need to do is add all the ingredients to a jar or bowl and whisk until combined. The only thing that requires a little bit of actual work is grating the ginger and garlic but even that part is super easy.
- Once you’ve given the sauce a good shake you just pour it over your almost cooked stir fry. You want your stir fry to be just a few minutes from being finished because the sauce only takes 3-5 minutes to thicken up.
- After you pour it over your stir fry you just stir until the sauce is thickened and coating all your ingredients. You cook it until it’s as thickened as you like. I prefer mine to be just thick enough to coat the back of a spoon but I also want there to be extra sauce for drizzling over my meal.
Stir fry is one of those recipes that’s so easy to make and can usually be made with ingredients you already have on hand. On Thursday I’m sharing my recipe for this “Clean Out The Refrigerator Stir Fry” and it’s such a great recipe to have in your back pocket for an easy weeknight family meal.
My stir fry usually consist of lots of vegetables and either tofu or chickpeas. I then enjoy it over rice, quinoa or rice noodles. To add even more flavor I like to top my stir fry off with toasted cashews or peanuts and a fresh herb like cilantro or green onion.
Recipe Tips for The BEST Stir Fry Sauce:
- This stir fry sauce can be made ahead and stored in the refrigerator but you don’t want to add the arrowroot until you’re read to use it.
- The arrowroot can be swapped for cornstarch if you like. The measurement will be the same.
- The maple syrup can be swapped for honey or agave syrup, the measurement will be the same.
- I’ve made this recipe using powdered garlic and ginger when I was out of the fresh ingredients and it’s still good! I would recommend using about 1/2 teaspoon each if subbing powdered for fresh.
- I love using Tamari instead of soy sauce because it’s thicker and I find it has more flavor but you can use soy sauce instead if you like. I also recommend using the low sodium version of either Tamari or soy sauce.