Stir-Fry Sauce (gluten-free)

A stir-fry sauce with whisk beside a plate of stir-fry vegetables

A simple gluten-free stir-fry sauce with a classic savory-sweet flavor, made in just 5 minutes using gluten-free soy sauce or tamari, garlic, and ginger powder.

Course Dinner, Lunch, Asian-inspired

Cuisine Asian

Keyword gluten-free stir fry sauce, easy stir fry sauce, easy stir fry recipe

Prep Time 5

Total Time 5

Servings

Calories 48kcal

Author Jamie

Ingredients

⅓ cup low sodium vegetable broth
⅓ 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: 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: 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: 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: 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

See the blog post for ingredient notes and substitutions, expert tips, FAQs, and more!

Storage: 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.

3-ingredient Stir-fry sauce: Seriously short on time? You can make this 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 water. It's not as crave-worthy as the original, but it's an excellent meal-in-a-minute substitution!

Nutrition