Vegan Stir Fry Sauce (Easy!)
A quick & easy stir fry sauce with fresh garlic and ginger. Use it with your favorite stir fry combinations or whatever's in season!
Servings: 4
Ingredients
- 2/3 cup vegetable broth
- 1/4 cup tamari (or soy sauce)
- 1 Tbsp. pure maple syrup
- 2 tsp. rice vinegar
- 2 cloves garlic (minced)
- 1-2 tsp. ginger (freshly grated)
- 1 Tbsp. cornstarch or arrowroot (more for thicker sauce)
Optional add-ins:
- 1 Tbsp. hoisin sauce
- 1-2 Tbsp. chives or green onions
- 1-2 tsp. toasted sesame oil
- 1 tsp. sesame seeds
Instructions
- Add all ingredients to a bowl and whisk to combine. (Or add to a jar, seal lid, and shake.)
- Using in stir-fry: Cook veggies (or protein of choice) until crisp-tender. Re-stir the sauce and pour it into the pan with veggies. Toss to combine and simmer over medium-high heat for a few minutes until the sauce is thickened. Serve your stir-fry over cooked rice or noodles if desired.
Notes
Yield: Recipe makes just over 1 cup sauce. I find this matches about 8-10 cups raw vegetables, which is a large stir fry with about 4-5 servings. Adjust sauce amount accordingly for smaller or bigger batches.
Customizing: Use more or less of the flavors you enjoy. For a spicy version, add red pepper flakes or sriracha to taste.
Thickness: For a thicker sauce, reduce the vegetable broth to about 1/3 cup or 1/2 cup.
Storing: Store sauce in a sealed jar or airtight container in the fridge for 4-5 days.
For gluten-free: Use tamari and a GF hoisin sauce if using. (I use San-J brand hoisin.)
Nutrition Per Serving (Estimate)
Calories: 41 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 0.03 g | Saturated Fat: 0.01 g | Polyunsaturated Fat: 0.01 g | Monounsaturated Fat: 0.003 g | Potassium: 50 mg | Fiber: 0.2 g | Sugar: 4 g | Vitamin A: 84 IU | Vitamin C: 0.5 mg | Calcium: 11 mg | Iron: 0.4 mg
