Garlic Ginger Stir Fry Sauce
A sharp, aromatic garlic ginger stir fry sauce with soy sauce, sesame oil, and rice vinegar — ready in 5 minutes and perfect for beef, chicken, or shrimp.
Ingredients
- ¼ cup low-sodium soy sauce
- 4 cloves fresh garlic minced
- 1½ teaspoons fresh ginger grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- ½ teaspoon red pepper flakes optional
Instructions
- Whisk cornstarch and water in a small bowl until fully smooth. Set aside.
- In a medium bowl, combine soy sauce, minced garlic, grated ginger, sesame oil, rice vinegar, and brown sugar. Whisk until sugar dissolves completely.
- Stir cornstarch slurry into the sauce base and whisk until fully incorporated.
Notes
Always use fresh garlic and fresh ginger — dried versions lose the sharp aromatics this sauce depends on.
Grate ginger on a microplane for the finest texture and maximum flavor.
Store refrigerated up to 7 days. Flavor deepens after 24 hours.
Grate ginger on a microplane for the finest texture and maximum flavor.
Store refrigerated up to 7 days. Flavor deepens after 24 hours.