Vegetable Stir Fry Sauce
A light, savory vegetable stir fry sauce with garlic, ginger, sesame oil, and vegetable broth — ready in 5 minutes and perfect for any fresh vegetable combination.
Ingredients
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons vegetable broth
- 3 cloves fresh garlic minced
- 1 teaspoon 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, vegetable broth, 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.
- Stir fry vegetables in a hot wok in order of density — hard vegetables first, soft vegetables last. Push to sides. Pour sauce into center, stir 30 seconds until lightly thickened and glossy. Toss everything together and serve immediately over steamed rice.
Notes
Use low-sodium soy sauce — vegetables release water during cooking which concentrates salt.
Pat all vegetables completely dry before the wok for proper stir frying.
Store refrigerated up to 7 days. Freeze in ice cube portions up to 3 months.
Pat all vegetables completely dry before the wok for proper stir frying.
Store refrigerated up to 7 days. Freeze in ice cube portions up to 3 months.