This healthy stir-fry sauce is a meal-prepper’s dream. Takes just 5 minutes to make – can be used on any protein or vegetable.
Stir-fry is one of those easy dinners I make on autopilot at least once a week. I go for this tried-and-true meal when I’m tired and not feeling super creative, but still don’t wanna succumb to takeout. The great thing about a stir-fry is that it lets me use up whatever I have in the veg drawer. Add a pot of hot rice and a sprinkling of scallions, and there’s dinner, baby.
Having a homemade stir-fry sauce waiting for you in the fridge makes the process even more seamless. This healthy vegan sauce is made with pantry staples, takes just 5 minutes, and creates the most flavorful stir-fries.
Why You Should DIY Stir-Fry Sauce
- No obscure ingredients. You likely already have everything you need to make it.
- It’s easy. Just combine the ingredients in a jar and shake.
- It’s healthier. Store-bought sauces are usually packed with poor-quality oils, tons of sugar, preservatives, and other weird chemicals. This vegan recipe is made with basic ingredients and no refined sugar.
Ingredient Notes + Substitutions
- Soy Sauce: I use low-sodium here since it eliminates the need to dilute the sauce with water/broth.
- Sesame Oil: Adds a nutty flavor and rich texture.
- Pure Maple Syrup: Balances the salt. Honey works too.
- Arrowroot: This starch is derived from a tropical plant. It looks and acts like cornstarch, but is considered healthier since most US corn is genetically modified. Arrowroot thickens the sauce, helps it coat whatever you’re cooking (tofu, veggies, etc.), and gives your stir-fries a beautiful sheen. You can sub with cornstarch, though.
- Fresh Garlic + Ginger: Don’t sub with dried.
- Chili Flakes: Add a bit of heat. Not a fan? Just skip ‘em. Want more heat? Sub with a tablespoon of gochujang.
How to Make This Healthy Stir-Fry Sauce
- Combine the ingredients. Add all the ingredients to a bowl and whisk to incorporate. (Alternatively, add everything to a jar, close tightly with a lid, and shake to combine.)
- Store the sauce. Keep the sauce in an airtight container in the fridge for up to 3 weeks.
How to Use This Sauce
Use this homemade sauce on virtually any ingredients (vegetarian or otherwise): be it tofu, jackfruit, or vegetables – or chicken, beef, or shrimp if you eat meat. Begin by sautéing your ingredients by themselves; then when everything is cooked through, add the sauce, stir to coat the ingredients, and turn the heat off. My recommendation is to use 3 to 4 tablespoons for a large skillet of whatever it is you’re stir-frying. (Start with 3, then taste and add more if needed.)
More Homemade Sauces
Let me know if you try this sauce! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.Print
This amount is enough for 2 to 3 stir-fries. Want a larger batch? Double the ingredients.
- 1/2 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup or honey
- 2 teaspoons arrowroot starch or cornstarch
- 2 medium garlic cloves, minced
- 2-inch knob ginger, peeled and minced
- 1/4 to 1/2 teaspoon chili flakes (optional)
- 1/4 teaspoon freshly ground black pepper
- Add all the ingredients to a bowl and whisk to incorporate. Alternatively, add everything to a jar, close tightly with a lid, and shake to combine.
- To use the sauce, stir-fry your ingredients by themselves; then when everything is cooked through, add 3 to 4 tablespoons of sauce, stir to coat the ingredients, and turn the heat off. Be sure to shake the sauce before using since the ingredients may separate.
- Keep the sauce in an airtight container in the fridge for up to 3 weeks.
- Serving Size: 1/4 of the recipe
- Calories: 110
- Fat: 6.8 g
- Carbohydrates: 7.9 g
- Protein: 1.9 g
Keywords: healthy, homemade, vegan, stir fry, sauce