Hoisin Stir Fry Sauce
A rich, deeply flavored hoisin stir fry sauce with garlic, sesame oil, and rice vinegar — ready in under 10 minutes and perfect for beef, chicken, or noodles.
Ingredients
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 3 cloves fresh garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- ½ teaspoon five spice powder optional
Instructions
- Whisk cornstarch and water in a small bowl until fully smooth. Set aside.
- In a medium bowl, combine hoisin sauce, soy sauce, minced garlic, sesame oil, rice vinegar, and honey. Add five spice powder if using. Whisk until fully combined.
- Stir cornstarch slurry into the hoisin base and whisk until fully incorporated.
- Heat wok over high heat. Cook beef or protein, push to sides, pour sauce into center. Stir constantly 45–60 seconds until deeply glossy, thickened, and caramelized at edges. Toss everything together and serve immediately over steamed rice.
Notes
Lee Kum Kee hoisin sauce delivers the best flavor complexity for this recipe.
Never skip the rice vinegar — it balances hoisin's natural sweetness.
Store refrigerated up to 7 days. Flavor deepens significantly after 24 hours.
Never skip the rice vinegar — it balances hoisin's natural sweetness.
Store refrigerated up to 7 days. Flavor deepens significantly after 24 hours.