A simple, flavorful homemade stir fry sauce that’s better than bottled with endless variations like low sodium, keto, and gluten-free options.

Scale

1/3 cup soy sauce

2 tbsp rice vinegar

1 tbsp brown sugar

1 clove garlic (minced)

1 tsp fresh ginger (grated)

1 tbsp cornstarch

1/2 cup water

1 tsp sesame oil

Cook Mode Prevent your screen from going dark

In a small bowl, combine soy sauce, rice vinegar, brown sugar, garlic, and ginger.

Whisk in cornstarch until smooth

Add water and whisk again.

Heat gently in a pan or pour directly into stir fry near the end.

Finish with sesame oil and stir.

Use tamari for gluten-free version.

Use monk fruit or stevia for keto.

Add chili flakes for heat.

Refrigerate leftovers up to 1 week.