Whether a vegetarian or a full-blown carnivore, this garlic ginger Stir-Fry Sauce is the condiment you never knew you needed.
If there’s a flavor combo better for stir-fry than garlic and ginger, I haven’t found it yet. Whether for plant-based or meat lovers, this sweet and salty sauce would bless any stir-fry. While reminiscent of Asian takeout, it’s wholesome enough to satisfy your cravings and eliminate the need to order altogether. Use it as a dip or a glaze, either way, this dark and rich homemade sauce will surely capture the curious palates of your friends and family.
Talk about a great meal prep option! It’s so simple and easy to make, you can jar it up quickly and use it throughout the week. Not only does it work well on stir-fries; you can also spread it on a sandwich or drizzle it over salad as a special dressing. No matter how you serve it, tastebuds are gonna tingle with joy!
Is Stir-Fry Sauce Healthy?
Despite the sugar content, this Asian sauce recipe is far healthier than most store-bought versions. The sodium and sugar content are lower, and each ingredient can be easily adjusted to suit specific diets. For example, you can replace soy sauce with coconut aminos if you want an even lower sodium content or a gluten-free version. This also gives the sauce a sweeter kick. Additionally, I like to replace brown sugar with either maple sugar or honey: two natural sweeteners that offer a deeper earthy flavor.
How to Make Deliciously Easy “Spice Cubes”
Want to make your stir-fry sauce last longer while easily portioning it out for future use? The best way to do that is by pouring your cooled-down sauce into an ice cube tray and popping it in the freezer. Once frozen, put the cubes in a freezer bag or container for up to 3 months. Whenever you and your family crave stir-fry, all you need to do is grab a few “spice cubes” and toss them into the pan alongside everything else.
The more spice you use, the more powerful the final flavor profile will be, so if you like it hot, I suggest adding 1 teaspoon of red chili pepper flakes to the mix before freezing it. Who knew ice cubes could be on fire?
How to make ahead and store
Mason jars are renowned for keeping sauces and soups fresher for longer. So, naturally, it’s a good idea to keep this special sauce in one, refrigerated for up to 5 days, or frozen for up to 3 months. If you’re freezing, thaw it in the fridge before serving the next day. It heats up quickly in a medium-heated pot on the stove. Warm until lightly simmering, and then pour over your desired dish.
Serving Suggestions
What can’t you do with this sauce? Its golden brown goodness makes almost any dish a masterpiece, but my favorites are Cabbage Stir-Fry, a veggie-full classic; Strawberry Rhubarb Stir-Fry, a unique sweet spin; and another savory classic, Chicken Pad Thai. Each dish is rich with color, flavor, and history; perfect for this mouthwatering sauce! Just substitute the sauce in those recipes for this version.
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/3 cup water
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
Instructions
- In a small bowl, combine soy sauce, water, cornstarch, brown sugar, garlic, ginger, sesame oil, and rice vinegar.
- Whisk all ingredients together until the sugar and cornstarch are completely dissolved.
- Use immediately in your stir-fry or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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