This homemade sauce is easy, quick and flavourful and better than store-bought stir fry sauces. it is perfect with chicken, beef, pork, tofu or vegetables. Can you make stir fry sauce ahead of time? Related post: Homemade Teriyaki sauce with honey This homemade sauce is
SimpleFlavourfulDeliciousVersatileStores well
Yes, stir fry sauce can be made a few days ahead of time and stored in the fridge. If stored under the right fridge temperature, the sauce can be made up to 2 weeks in advance. How long does homemade stir fry sauce last in the fridge Up to 2 weeks or longer. Check the dates on the list of ingredients used and let that guide you on how long to store it for. Preferably, place the sauce at the back of the fridge since you would not be using it at all times to preserve it for longer. Can I freeze it and for how long? Yes, you can freeze homemade stir fry sauce, store it in a Ziploc bag or an airtight container instead of a glass jar and store it in the freezer for up to 3 months. To defrost, simply bring it out of the freezer and defrost in the fridge overnight. If time is of the essence, then simply defrost whilst still in the Ziploc bag or container until thawed. Can I use it as a dipping sauce? Yes, you can use this homemade stir fry sauce as a dipping sauce. you can cook it on the stovetop until reduced to liking or use as it is without adding cornstarch, replace the broth with water.
Tools needed
A glass jar (mason jar) with an airtight lid Measuring cups and spoons Microplane grater or a small hole grater Whisk
Substitutes and variations
Here are a few substitutes for soy sauce: you can use any of the following in place of soy sauce if you are allergic or worried about the salt level in the sauce. coconut amino, tamari, liquid aminos or Worcestershire sauce (this is a British condiment and might not necessarily work in this instance)
Add heat to the sauce if desired, you can add sriracha, red pepper flakes or cayenne pepper
Add spices like Chinese 5 spice if desired to the sauce or add it when making the stir fry.
How to make stir fry sauce
To a glass jar, add dark soy sauce, light soy sauce, oyster sauce, sesame oil, brown sugar, garlic paste, ginger paste, rice vinegar, chicken stock. Cover tightly with its lid and shake vigorously to combine. Dark soy sauce: I love the richness of the colour and the bold umami flavour it adds to dishes. It is darker than light sauce and better in flavour. Light soy sauce: substitute with all-purpose soy sauce or omit completely Sesame oil: you only need a little to flavour the sauce. Too much sesame oil can ruin the flavour of the dish, so only use the amount specified in this recipe and adjust to taste if need be. Oyster sauce: this is optional but recommended if you are not vegan or vegetarian, it adds a little bit of sweetness to the dish and no it does not taste fishy. Substitute with hoisin sauce or vegetarian mushroom oyster sauce. Fresh garlic Rice vinegar Brown sugar: this will help balance the saltness from the other ingredients used. Substitute with honey or granulated sugar. Low sodium chicken stock: this can be substituted with water or vegetable stock to make it vegetarian Corn starch: it is known as cornflour in the UK, it is added to thicken the sauce. However, I did not use it in this recipe as I prefer to add it just before cooking. Also, I believe slurry is used according to individual preferences in dishes and this can be added when making the stir fry. I will specify the amount to add to the recipe card if you would rather add it in the sauce. Store in the fridge for up to 1 month or longer. Chinese stir fry sauce can be used in marinades and stir fry dishes.
How much stir fry sauce to use in dishes
To make the stir fry sauce, add 2 tablespoons of the homemade sauce to a ⅓ cup of water (about 4 tablespoons), add one tablespoon of cornflour and mix to combine. Use in dishes as desired. That said, you can add more of the stir fry sauce to the dish as desired. It is best to start with 2 tablespoons then adjust to your preference. I personally like 3 tablespoons of stir fry sauce to ⅓ cup of water. Related posts: you’ll love these simple stir fry recipes: shrimp stir fry, vegetable chow mein and cashew chicken recipe
Watch how to make it
Tips
Shake the sauce to combine every time you want to use it
There is no need to salt the protein or veggies before cooking. Let it be the last thing to add to the stir-fries since the sauce already contained salt from the ingredients used.
Don’t fret if the sauce is too dark, simply thin it out with water or low sodium broth/stock
More DIY condiments recipe
Peri-peri seasoning Homemade fish seasoning Taco seasoning Tartar sauce Bang bang sauce No-cook pizza sauce Homemade parsley sauce Easy lemon butter sauce If you made this easy Asian stir fry sauce recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes to your inbox
