Stir fry sauce

Here is a recipe that I created for stir fry sauce. I hated buying the bottled stuff, because it's expensive and artificial, and it's just one more thing to take up cupboard space. Now I can make stir fry on a whim, because I always have the ingredients for this sauce in my pantry.

Stir Fry Sauce

2/3 cup soy sauce
1/4 cup vinegar
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
6 tablespoons cold water
sesame oil

Combine first three ingredients in a small saucepan. Heat until sugar dissolves. Combine cornstarch, ginger, and water in a small bowl. Add to saucepan. Bring to a boil and simmer to desired thickness. Stir in a few drops of sesame oil.


Related links:
How we ate on $25 a week
15-minute ramen lunch
Meatballs and rice


  1. thank you for the hints and stirfry recipe!!!

  2. This looks good, I will have to try it!

  3. Okay, now that I have your recipe for excellent stir fry sauce, will this help me make better stir fry? I don't know why but EVERY TIME I attempt to make stir fried rice, it ends up clumpy and gross. Can you offer me any tips on how to prevent this? :)

    Thanks for participating in my Favorite Ingredients Friday recipe exchange. I sure do appreciate it!

    1. use cold left over rice

    2. use cold rice

  4. I've made this stir-fry sauce twice. Thanks!!!!

  5. how long can you store this?
    And how much of the sauce you have to add to the stir fry dish?

  6. Anon, I've never tried storing it because we always eat it! A batch like this will cover about a pound of vegetables with additional meat.