This gluten-free stir-fry sauce tastes savory and lightly sweet, just like the classic takeout version. It's ready in just 5 minutes and made with gluten-free soy sauce or tamari, garlic, and ginger powder for that familiar flavor you remember, without any guesswork.
This post includes how to make your own DIY stir-fry sauce and how to use it with whatever is in your fridge for a quick 10 minute stir-fry meal.
There is never a bad time for a stir fry - this recipe is fast, easy, and full of flavor. This slightly sweet glaze can be made gluten-free, soy-free, and vegan, so it's ready for anyone, anytime.
If you're looking for more ultra fast and flavorful Asian-inspired recipes, don't miss my Shrimp Stir-Fry, Five Spice Chicken, and Salmon Sushi Bowl. Or browse all of my quick dinner recipes to explore more quick gluten-free dinners.
How to make it (with photos)
The sauce is as simple as whisking a few pantry staples together. The recipe below tells you exactly how to use it, with whatever's in your fridge, for a better-than-takeout version at home.
If you're really in a pinch, keep reading for a simplified 3-ingredient version of this recipe.
Ingredient Notes + Substitutions
This gluten-free stir-fry sauce recipe needs 8 simple ingredients.
Gluten-Free Soy Sauce
Soy Sauce naturally has gluten, so you must choose a product labeled gluten-free for gluten-free stir-fry sauce. Gluten-free soy sauce, gluten-free tamari, and gluten-free coconut aminos (soy-free) are all excellent options.
If making a non gluten-free version, I recommend low sodium soy sauce.
Broth
Use low sodium vegetable broth or chicken broth for the most authentic taste. I recommend reduced sodium versions so you can adjust the salt quantity to your own personal taste and needs.
Broth can contain gluten, so if making the gluten-free version, make sure to choose gluten-free broth. In a pinch, water works in this recipe too!
More Ingredient Notes
- Rice Vinegar - Apple cider vinegar or lemon juice can be used as a substitute, but seasoned rice vinegar is the most authentic. I like Marukan Rice Vinegar.
- Sugar - I love light brown sugar in this recipe. You can also use regular sugar, honey, maple syrup, or another sweetener of choice.
- Starch - One tablespoon of potato starch or cornstarch is used to thicken the sauce so it coats the vegetables in a nice savory glaze.
You also need sesame oil, fresh garlic cloves, and ginger powder or minced fresh ginger to give this recipe its authentic stir-fry flavor.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make stir fry sauce with these easy steps.
- Stir Fry Sauce: Add all of the ingredients to a small bowl or jar. Whisk well or cover with a tight lid and shake. Give it a good whisk just before using since the starch tends to settle. I recommend making it just before cooking, or leave out the starch until you plan to use it.
- Meat or Tofu: To make a simple stir fry, first fry 1 pound of meat or tofu in a large skillet over medium-high heat with 1 tablespoon of oil. Then remove the meat from the pan. Drain the fat if you like.
- Veggies: Add 6-8 cups of bite-sized vegetables (like snap peas, snow peas, red bell pepper, broccoli florets, mushrooms, onions, etc.) to the skillet with an additional tablespoon of oil. Cook over medium high heat, alternating between loosely covering with a lid (it doesn't have to be a good fit) and stirring to fry all sides of the veggie bites about every 1-2 minutes. When the veggies have a tender-crisp texture after about 4-5 minutes, remove from heat.
- Assemble: Add the meat and stir fry sauce to the pan. Then mix together and stir intermittently over medium high heat for 3-5 minutes or until the sauce is bubbly and thickened. Remove from heat and serve over rice or rice noodles.
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📖 Recipe
Stir-Fry Sauce (gluten-free)
Ingredients
- â…“ cup low sodium vegetable broth
- â…“ cup gluten-free soy sauce , can sub gluten-free tamari, coconut aminos (soy-free), or low sodium soy sauce (not GF)
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic , pressed or minced
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger powder or 2 teaspoons fresh minced ginger
- 1 tablespoon potato starch or cornstarch
Instructions
- Stir Fry Sauce:Â Add all of the ingredients to a small bowl or jar. Whisk well. Give it a good whisk just before using since the starch tends to settle. I recommend making it just before cooking, or to leave out the starch until you plan to use it.
- Meat or Tofu:Â To make a simple stir fry, first fry 1 pound of meat or tofu in a large skillet over medium-high heat with 1 tablespoon of oil. Then remove the meat from the pan. Drain the fat if you like. Want to use shrimp? Check out my shrimp stir fry since the process is a little different (hint: it's quicker!).
- Veggies:Â Add 6-8 cups of bite-sized vegetables (like snap peas, red bell pepper, broccoli florets, etc.) to the skillet with an additional tablespoon of oil. Cook over medium high heat, alternating between loosely covering with a lid (it doesn't have to be a good fit) and stirring to fry all sides of the veggie bites about every 1-2 minutes. When the veggies have a tender-crisp texture after about 4-5 minutes, remove from heat.
- Assemble:Â Add the meat and stir fry sauce to the pan. Then mix together and stir intermittently over medium high heat for 4-7 minutes or until the sauce is bubbly and thickened. Remove from heat and serve over rice or rice noodles.
Notes
Nutrition
3-ingredient Stir-Fry-Sauce
Seriously short on time? You can make this stir-fry sauce with just 3 ingredients.
Simply replace the broth with an equal amount of water and use the listed amounts of soy sauce, sugar, and starch. It's not as crave-worthy as the original, but it's an excellent meal-in-a-minute substitution!
Wondering how it still works? The added flavor from the broth is minimal compared to the other ingredients, so water can be used as a replacement. A sweet soy base is the key to traditional stir-fry sauce so soy sauce and sugar must be included. Starch thickens the sauce to coat the veggies in a glistening glaze.
Expert Tips
Make amazing stir fry sauce on the first try with these expert tips.
Brown the veggies a little bit (use medium-high heat).
Get the best flavor by allowing the edges of the veggies to get a little brown while frying. But be careful not to cook too long, or they will get too soft. You need to use medium-high heat and preheat the pan first to get this effect.
Partially cover while stir-frying veggies.
Use a lid for the best tender-crisp vegetable texture. When I was in college, our stir fry station would place a lid over the vegetables intermittently while stir frying to help the insides cook quickly and become tender without overcooking.
If you've ever had a stir fry or made one yourself with vegetables that were too crunchy, it's likely you skipped this trick!
Recipe FAQs
Here I answered some frequently asked questions about this stir fry sauce recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
I recommend using stir fry sauce immediately once the starch is added. However, you can mix the rest of the ingredients and store them in the refrigerator for 4-5 days. Then add the starch just before using.
The starch can turn cement-like on the bottom of the jar and can be difficult to mix in later if not used immediately. If the starch is truly glued and you did store it, transfer the liquid part to another jar or bowl and add the full (or nearly full if partially mixed) amount of starch to the sauce so it still thickens properly.
To make restaurant quality stir-fry at home, use a quality sauce that contains starch for thickening, sugar for sweetness, and rice vinegar for zing. You also want to use the right protein to vegetable ratio, about 1 pound protein to 6-7 cups of stir-fry vegetables, and partially cover the veggies while cooking over medium high heat.
More Gluten-Free Asian-Inspired Dinners
Looking for other easy Asian-inspired dinner recipes that are gluten-free? Try these:
Mara says
This stir fry sauce is delicious! I like the added starch for thickening. It worked wonders with the shrimp stir fry recipe on this site and I'm going to try it with ground beef next. Thank you!