My homemade stir-fry sauce is far superior to those from grocery stores. Made with 8 ingredients, this sauce is quick, easy, vegan-friendly, and ready in just 2 minutes. It's perfect for enhancing stir-fries, fried rice, noodles, or even as a marinade.
My family absolutely loves Indo-Chinese food, and I end up making it at least once a week. I have a thing for creating my own sauces (like these yogurt sauces recipes) and spice blends(like instant garam masala, curry powder) and you know it too!
This easy 2-minute stir fry sauce is homemade with simple pantry staples. It’s quick, all-purpose, and packed with bold, delicious flavour—one of my go-to sauces that I keep coming back to week after week.
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How I Use This Easy Stir Fry Sauce
I often use it to make quick vegetable noodles for the kids’ lunchboxes or sometimes for tofu fried rice. Honestly, I’ve made it so many times now that I just eyeball the ingredients straight from the bottles!
Over the weekend, I meal prep a small batch and keep it in the fridge. That way, I can make a stir-fry, pan fried tofu, marinated roasted air fryer vegetables in minutes.
I also make an oil-free version by skipping the sesame oil—still packed with flavour and perfect for lighter meals.
Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Soy Sauce: I like to use both dark and light soy sauce for a balanced flavour. Using only dark soy can make it too strong.
- Rice Wine Vinegar: Adds a nice tang that lifts the whole sauce.
- Tomato Ketchup: Essential in Indo-Chinese cooking for a bit of sweetness that balances the soy.
- Hot Sauce: I usually add some Sriracha for heat, and sometimes chili flakes if I want it spicier.
- Sesame Oil: This gives that rich, nutty flavour typical of Indo-Chinese dishes. Skip it if you want an oil-free version.
- Fresh Ginger and Garlic: I always go for fresh ginger and garlic—they make a big difference. You can use powders, but fresh tastes best.
- Lime Juice: Adds a bright, zesty kick. If you don’t have it, it’s okay to leave it out.
How to Make Easy Homemade Stir Fry Sauce?
Step 1. Add all the ingredients to a mason jar or jam jar
Step 2. Give it a good shake, and you'll have a delicious instant stir-fry sauce. To enjoy the best flavours, use it within a week.
How to Make Oil-Free Vegan Stir Fry Sauce
To make this sauce oil-free, just leave out the sesame oil. The rest of the ingredients—soy sauce, tomato ketchup, sriracha, rice wine vinegar, lime juice, and garlic—bring plenty of bold flavour on their own.
Flavour Variations
This sauce is delicious as-is, but you can absolutely add other ingredients to customise the flavours to your taste. While this stir-fry sauce isn’t overly sweet like some commercial ones, it’s incredibly flavourful.
- Gluten-Free: Substitute soy sauce with tamari for a gluten-free version.
- Sweeter Flavour: Add a bit more tomato ketchup to get the sweetness just right.
- For an Extra Thick Consistency: The sauce already has a nice texture, but if you'd like it even thicker, I just add 1 tablespoon of cornflour and shake the jar vigorously until it thickens.
- To Add More Spiciness: Love heat? Add a little more sriracha to suit your taste.
- To Make Honey Soy Sauce: Swap the tomato ketchup with honey if you’re in the mood for a sweeter, slightly different twist.
Once you make this at home, you’ll see just how easy it is—and you might never go back to store-bought sauces again! Make Honey Soy Fried Rice or Crispy Tofu.
What to Make with This Homemade Stir Fry Sauce?
This versatile homemade stir fry sauce is perfect for customizing your meals just the way you like. It works as a simple vegan stir fry sauce that’s easy to use in many dishes.
- Dipping Sauce: Dilute the stir fry sauce slightly with water or broth to make a delicious dip for air fryer frozen spring rolls, potstickers, dumplings, or raw veggie sticks like cucumber and carrot.
- Veggie Stir-Fry: Sauté colorful bell peppers, broccoli, snap peas, carrots, and mushrooms in this easy stir fry sauce for vegetables. Add tofu, paneer, or tempeh if you want some extra protein.
- Vegetable Fried Rice or Noodles: Stir fry bell peppers, broccolini, bean sprouts, and zucchini. Add the stir fry sauce for fried rice or noodles. Then Toss in the rice or noodles, mix well, and finish with spring onions. Its that easy to make this a stir fry without oil too.
- Marinating: Marinate tofu, soy chunks, halloumi, or paneer in the stir fry sauce before grilling, pan- frying or air frying.
Recipe FAQs
It’s really simple—just leave out the sesame oil from the original recipe! The sauce still has loads of flavour from the soy sauce, tomato ketchup, sriracha, rice wine vinegar, lime juice, and garlic. Just mix everything together and you’ve got a delicious, oil-free stir fry sauce that’s totally vegan and full of bold flavour.
Absolutely! Make the sauce ahead and store in the fridge. It's a good idea because it can taste even better after sitting in the fridge for a day or two.
It keeps well for up to 1 week in an airtight container. Give it a good shake before using, and if it smells off or looks unusual, it’s best to make a fresh batch.
You can freeze it, but the taste and texture might change slightly. It’s best stored in the fridge and used within a week.
To thicken your stir-fry sauce, simply add corn starch to the stir fry sauce mix and shake the mason jar vigorously. The sauce will thicken as you cook it in the pan.
More Indo Chinese Recipes,You Will Love
Homemade Stir Fry Sauce Recipe (Vegan, Oil Free)
Print Pin RateIngredients
- 3 tablespoon dark soy sauce
- 3 tablespoon light soy sauce
- 2-3 tablespoon Tomato ketchup
- 1 tablespoon Sriracha sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon sesame oil optional
- ½ lime juiced
- 2 cloves garlic minced
- 1 inch ginger grated
Instructions
How to Make Vegan Stir Fry Sauce
- Combine all sauce ingredients in a mason jar. Secure the lid, shake well.3 tablespoon dark soy sauce, 3 tablespoon light soy sauce, 2-3 tablespoon Tomato ketchup, 1 tablespoon Sriracha sauce, 1 tablespoon Rice vinegar, 1 tablespoon sesame oil, ½ lime, 2 cloves garlic, 1 inch ginger
- Pour over your preferred stir-fry.
To Use In Stir Fry
- Cook your vegetables or protein of choice until crisp-tender. Give the sauce a quick stir, then pour as much as you like into the pan. Toss to coat everything well, and let it simmer over medium-high heat for 1–2 minutes until the sauce thickens. Serve over cooked rice or noodles, if you like.
Video
Notes
Customise
- Gluten-Free: Substitute soy sauce with tamari for a gluten-free version.
- Sweeter Flavour: Add a bit more tomato ketchup to get the sweetness just right.
- For an Extra Thick Consistency: The sauce already has a nice texture, but if you'd like it even thicker, I just add 1 tablespoon of cornflour and shake the jar vigorously until it thickens.
- To Add More Spiciness: Love heat? Add a little more sriracha or chilli flakes to suit your taste.
- To Make Honey Soy Sauce: Swap the tomato ketchup with honey if you’re in the mood for a sweeter.
Sandhya Hariharan says
I make this stir fry sauce weekly with simple pantry staples to make a lunch box stir fry or rice. I make it oil free too and really don't miss it out much.