Make my go-to homemade stir fry sauce to quickly pull together your favorite chicken stir fry, beef stir fry, noodles, or just about any dish you like! It’s versatile and packed with savory flavors that instantly elevates your meals.
This easy stir fry sauce takes just 5 minutes to make and it’s also make-ahead friendly. Prepare a big batch and keep it on hand for easy, delicious weeknight meals.
Quick Look: Stir Fry Sauce Recipe
- Prep Time: 5 mins, Cook Time: 0 minutes
- Total Time: 5 minutes
- Method: Quick stir
- Main Ingredients: Soy sauce, oyster sauce, chicken broth
- Flavor Profile: Savory and balanced, not too salty
- Ideal for: Multi-purpose stir fries
Jump to:
Ingredient Notes
- Oyster sauce: A key ingredient! Not only does it add a deep savory taste with sweetness, but also a glossy and shiny finish. I use “premium oyster sauce” from Lee Kum Kee’s brand.
- Light soy sauce: Provides that umami kick. Make sure to use “light” soy sauce for balance.
- Dark soy sauce: We’re only using half a teaspoon, mainly for color and extra depth. As always with dark soy sauce, a little goes a long way.
- Chinese Shaoxing wine: Adds complexity, depth, and subtle sweetness. Substitute with dry sherry if needed.
- Cornstarch: This is what helps thicken the sauce and also adds to the glossy consistency.
- Low sodium broth and water: I use chicken broth. Make sure it’s low-sodium for balance. While some recipes call for water, I think a combination of broth and water works best.
- Chicken bouillon powder: This bouillon powder contains no MSG and helps enhance flavors. I really like it!
- Sugar: Either granulated or brown sugar will work. This is a key ingredient that balances the saltiness and enhances overall flavors.
- Sesame oil: Adds that distinct nutty aroma and adds a final touch of authenticity. You don’t need much, just a few drops for aroma.
- Ground black pepper or white pepper
As always, ingredient quantities for this Chinese stir fry sauce recipe can be found in the recipe card down below.
How to Make The Best Stir Fry Sauce
Step 1: Make the cornstarch slurry. In a medium mason jar or bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir until fully dissolved. Doing this first prevents any clumps. Note: If making ahead, skip this step – in this case, the cornstarch should be added when ready to use.
Step 2: Add the rest of the ingredients, including light soy sauce, dark soy sauce, oyster sauce, Chinese shaoxing cooking wine, sugar, pepper, and a touch of sesame oil.
Step 3: Stir to combine well and set aside.
Step 4: Adjust to taste. At this point, give it a taste and adjust flavors as needed. Use it to make all your favorite stir fries!
Variations and Substitutions
Here are some ways to change it up or adjust this recipe based on your preferences:
- Too salty? Reduce the amount of soy sauce before reducing the oyster sauce (oyster sauce packs more complex flavors). Another option is adding another teaspoon of sugar.
- If you can’t find oyster sauce, substitute with Hosin sauce. It will be a little sweeter but still taste great.
- Need more sweetness or balance? Add more sugar.
- Want more depth of flavor? Another splash of Chinese shaoxing wine will do it!
- Add a kick! Add red pepper flakes or another form of spicy chilies to taste.
- There is a vegan oyster sauce option you can use too.
Tips for Success
- Why dissolve the cornstarch first? To avoid lumps in the sauce. Cornstarch tends to clump easily when you stir it with a large amount of liquid, or when the liquid is hot. For this recipe, I first dissolve 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry before mixing it into the sauce.
- Cooking wine. If you prefer not to use wine at all, feel free to omit it.
- Give the sauce a good stir before using. Sometimes, the cornstarch will sit at the bottom when left and just needs to be mixed again.
Make Ahead and Storage
Make ahead and storage: As mentioned above, if making the stir fry sauce ahead, skip the cornstarch slurry. Instead add it when you’re ready cook. Combine everything (except the cornstarch) in a sealed container and refrigerate for up to 2 weeks.
Before using: Give it a good stir before using, and stir in the cornstarch slurry.
Freezing? I don’t see why not! The best way is to freeze in pre-portioned containers so you can use just the amount you need. I’d recommend using Souper Cubes. There’s no need to thaw – just add it straight to the hot skillet or wok, then stir in a cornstarch slurry straight at the end.
Recipe FAQs
Yes, but without cornstarch. And only a little, enough for a light coating on the rice.
This recipe has been tested to avoid being overly salty based on ratios and the use of light soy sauce primarily. However, preferences vary per person, so feel free to adjust by adding more water, less soy sauce, or also by adding extra sugar to balance things out.
There’s no need. Instead, garlic and ginger should be sauteed right in the skillet when making your dish.
How to Make a Basic Stir Fry
- Cook your protein and vegetables of choice in a wok or skillet over high heat.
- Add aromatics (garlic, ginger, and sliced scallions) until fragrant.
- Add the sauce to taste and toss everything to combine. And that’s it!
Here are some of my favorite protein + veggie combinations for some inspiration:
- Beef and broccoli is a popular one!
- Chicken or beef + broccoli and sliced onions
- Thinly sliced beef + sliced mushrooms of your choice and bok choy
- Shrimp + snow, water chestnuts, sliced carrots, and bamboo shoots
- Chicken + asparagus spears, sliced carrots, water chestnuts, and green onions
- Cubed firm tofu + sliced zucchini, snow peas, bell peppers, and baby corn
- Beef + rice noodles, snow peas, carrots
Serve with a side of Coconut Rice, Chinese Sausage Fried Rice, or Curry Fried Rice.
Use my stir fry sauce to make these dishes!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
5-Minute Stir Fry Sauce
Ingredients
- ¾ cup low-sodium chicken broth - or vegetable broth
- ½ cup water
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- ½ teaspoon dark soy sauce - you only need a little
- 1 tablespoon Chinese shaoxing cooking wine - or dry sherry
- ½ teaspoon chicken bouillon powder
- 2 teaspoons granulated sugar
- Ground black pepper - to taste, or white pepper powder
- ¼ teaspoon sesame oil - or to taste
Cornstarch slurry
- 1 tablespoon cornstarch
- 2 tablespoons water - room temperature
Instructions
- Whisk cornstarch slurry: In a mixing bowl, dissolve 1 tablespoon of cornstarch with 2 tablespoons of water until fully mixed. Note: If making the sauce ahead, skip this step (the cornstarch should be added right before cooking).
- Add remaining ingredients together with the cornstarch slurry. Mix well to evenly combine. Adjust to taste as needed; see guidelines in the Notes section below.
- Now your stir fry sauce is ready for cooking! Use immediately. See notes below if making ahead.
Notes
- Cornstarch slurry: Always whisk the cornstarch with water to create a slurry before adding other ingredients. This prevents clumps from forming when mixed with larger amounts of liquid.
- Use light sauce primarily, to control saltiness. It’s generally less salty.
- Dark soy sauce: We only use like ½ teaspoon of this for color and extra depth.
- Give it a good stir right before using: Cornstarch naturally settles at the bottom of the container, so stir to mix again.
- Make ahead: If preparing in advance, omit the cornstarch slurry. Add the slurry only when you are ready to cook to ensure the sauce stays fresh longer in the fridge.
- Refrigeration: Store in a sealed container for up to 2 weeks in the fridge.
- Freezing: You can freeze the sauce in pre-portioned containers (like Souper Cubes).
- Using from frozen: There is no need to thaw; add the frozen sauce directly to a hot skillet and then stir in a fresh cornstarch slurry into the pan.
- Vegetarian or vegan: You can buy vegan oyster sauce from the popular brand Lee Kum Kee.
- Chinese shaoxing cooking wine: Dry sherry.
- Prefer not to use wine? Simply omit.
- Sweetness: Use either granulated or brown sugar to balance the salt. Add an extra teaspoon if the sauce tastes too salty.
- Adding heat: Mix in red pepper flakes or fresh chilies to give the sauce a spicy kick.
- Depth of flavor: Add an extra splash of shaoxing wine for more complexity.
- Saltier: A little bit more soy sauce, but don’t overdo it.
- Too salty: Add water or sugar.
- More flavor: Add cooking wine or dry sherry.
- More balanced: Add sugar.
Anna says
BEST stir fry sauce I have ever tried and I’ve tried many. I made it exactly as written and it was perfect, just the right amount of everything. Thank you! I threw out all my other stir fry sauce recipes.
Dee says
I didn’t have all the ingredients (oyster sauce), but it still turned out great! Thanks for this quick and easy recipe.
Tania says
Thanks for your kind words!