Quick & Easy Stir Fry Sauce | 5-Minute Healthy Recipe for Tofu, Veggies, or Chicken

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with added health benefits.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce is a lower-calorie alternative.

Welcome to my kitchen, today I'm going to share how I make a very simple stir fry sauce.

First, I use coconut aminos, which are much lower in sodium than normal soy sauce.

I also use tamari sauce, cutting it in half with coconut aminos to reduce sodium.

Add 1 teaspoon of white miso paste for a nice umami flavor.

Next, add 1 teaspoon of fresh ginger and 1 teaspoon of fresh minced garlic.

Add 1 tablespoon of honey; if you have hot honey, that’s amazing too, but I’m using regular honey today.

Then, add about 1 teaspoon of sriracha, adjusting to your heat preference.

Incorporate 1/4 cup of hoisin sauce and 1 tablespoon of rice vinegar for tang.

Pour in 1/2 cup of vegetable stock or broth, whichever you prefer.

In a separate bowl, add 1 tablespoon of cornstarch and a little water to mix until liquidy.

Add the cornstarch mixture to the sauce to thicken it when heated.

Whisk the sauce together to combine all ingredients well.

If the cornstarch clumps, don’t worry; it will liquefy when heated.

Pour the sauce into a mason jar for storage, using a funnel if desired.

The sauce can be stored in the fridge for up to a week.

When ready to use, heat the sauce on medium heat until it starts bubbling.

If the sauce isn't thickening to your liking, add a little more cornstarch.

Once heated and thickened, pour it over your stir fry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens