Can I substitute Shaoxing wine?

Yes, you can use mirin or dry sherry for a similar depth of flavor if Shaoxing wine isn't available.

How do I ensure a glossy sauce?

Stir in the cornstarch slurry slowly over medium heat, stirring constantly until the sauce thickens and shines.

What vegetables work best with this sauce?

Broccoli, bell peppers, carrots, and snap peas all pair deliciously with this savory stir fry sauce.

How can I store leftover sauce?

Transfer to an airtight container and refrigerate. Shake or stir well before next use for best consistency.

Is this sauce suitable for vegetarians?

Yes, if you use vegetable broth instead of chicken broth, the sauce remains completely vegetarian-friendly.

All-Purpose Stir Fry Sauce with Soy, Garlic, and Ginger

A spoon is being used to scoop up a delicious stir fry sauce from a bowl. | myhomemaderecipe.com

This all-purpose stir fry sauce might just become your weeknight kitchen secret. It is quick to make, keeps well in the fridge, and brings bold umami to any combination of meat, tofu, or vegetables.

I created it one busy week when I needed dinner to come together fast without sacrificing flavor and now I keep a jar on hand for those nights when only takeout would do.

Ingredients

Soy sauce: brings saltiness and savory depth Choose a naturally brewed variety for rich flavor
Chicken broth: supplies extra body and rounds out the umami Opt for low sodium to control the final saltiness
Shaoxing wine or mirin: brightens with a mild sweetness and complexity Either works but Shaoxing is classic for Chinese sauces
Sugar: mellows out the salt and brings the sauce together Brown sugar gives even more depth
Sesame oil: adds a nutty aroma Be sure to choose toasted sesame oil for the best flavor
White pepper: gives gentle heat Ground fresh is best but even preground works
Neutral oil: helps the aromatics bloom Avocado or grapeseed oil are good picks
Minced garlic: essential for bold base flavor Use fresh not jarred for max aroma
Minced ginger: adds zesty sharpness Always peel and mince right before using
Cornstarch: thickens the sauce for that perfect glossy finish Fresh cornstarch clumps less
Water: for dissolving cornstarch and creating that lump free slurry Tap or filtered is fine

Instructions

Mix the Sauce Base:: Whisk soy sauce chicken broth rice wine sugar sesame oil and white pepper together in a bowl until the sugar dissolves and the colors blend to a rich brown This unified base lays the groundwork for flavor
Make the Slurry:: Dissolve cornstarch into water fully in a small bowl Stir until no lumps remain This makes sure the sauce thickens smoothly with no clumps later
Sauté the Aromatics:: Heat the neutral oil in a large pan over high heat Tilt to cover the surface Once hot add garlic and ginger Stir constantly for about 15 seconds until you smell a fragrant punch but do not let them brown This step unlocks their full potential
Build the Sauce:: Pour in the prepared soy sauce mixture Swirl and let it come up to a gentle boil over high heat then lower to medium and simmer for one minute This melds the flavors
Thicken the Sauce:: Add the cornstarch slurry while stirring constantly The sauce will start to thicken and turn shiny Keep stirring so nothing sticks and the result is silky and lump free Remove from heat once it coats a spoon

A bowl of sauce is being poured into a spoon, ready to be served with a meal. | myhomemaderecipe.com

I love what a splash of Shaoxing wine does for the final flavor profile and my sister begs for the recipe every time she tastes it At our last family reunion this sauce was the secret behind my uncle asking for seconds of his tofu stir fry which never happens

Storage tips

Pour cooled sauce into a clean glass jar with a tight lid and store in your fridge for up to one week It thickens as it sits so just shake it well or add a spoonful of water to loosen before using again

Ingredient substitutions

You can swap chicken broth for vegetable broth to keep this sauce vegetarian If you do not have Shaoxing wine mirin is a fine stand in and you can skip the wine entirely for a lighter taste Tamari can replace soy sauce for gluten free needs

Serving suggestions

Toss this sauce with whatever protein you have on hand like chicken shrimp or tofu Five minute stir fry greens like bok choy come alive with just a drizzle For noodle nights pour over freshly cooked egg or rice noodles and garnish with sesame seeds

A bowl of soup with a spoon in it, the soup is made with soy sauce and sesame seeds. | myhomemaderecipe.com

Once you try this sauce, you will want to keep a jar in your fridge at all times. It turns leftovers and quick veggies into something truly craveable.

Frequently Asked Questions

→ Can I substitute Shaoxing wine?: Yes, you can use mirin or dry sherry for a similar depth of flavor if Shaoxing wine isn't available.
→ How do I ensure a glossy sauce?: Stir in the cornstarch slurry slowly over medium heat, stirring constantly until the sauce thickens and shines.
→ What vegetables work best with this sauce?: Broccoli, bell peppers, carrots, and snap peas all pair deliciously with this savory stir fry sauce.
→ How can I store leftover sauce?: Transfer to an airtight container and refrigerate. Shake or stir well before next use for best consistency.
→ Is this sauce suitable for vegetarians?: Yes, if you use vegetable broth instead of chicken broth, the sauce remains completely vegetarian-friendly.