Take your stir fry to the next level with this recipe for a Low Calorie Stir Fry Sauce! Toss it in your sizzling pan of vibrant veggies and your protein. It's simple, quick, and ridiculously tasty!
Try my Low Calorie Cheese Sauce and my Pineapple Habanero Sauce for more amazing sauce recipes!
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Let's dive into this easy homemade stir fry sauce. Made with a mix of soy sauce, rice vinegar, a hint of honey, and the dynamic duo of ginger and garlic. The result? A simple stir fry sauce with bold flavors.
Making your own stir fry sauce is easy, quick, and the kind of tasty that makes you want to make this recipe again and again. It's a great option for busy weeknights, too. Let's stir things up and make your next meal flavor packed!
Why You'll Love This Recipe
First off, it's ridiculously easy. No complicated steps, just a few simple ingredients whisked together. There's no need for store-bought sauces from the grocery store when you can make this homemade sauce!
Second, the versatility! You can put this delicious stir fry sauce recipe on practically anything. Once you try it, there's no going back to bland stir fries.
Vegetables That Go With Stir Fry Sauce
Stir fry sauces pair well with a variety of fresh vegetables. Some favorites are snow peas, bok choy, green beans, snap peas, baby corn, red bell peppers, broccoli florets and water chestnuts.
Ingredients You Need
- Low sodium soy sauce or tamari: For that rich umami flavor without overloading on sodium. You can also use coconut aminos.
- Rice vinegar: Adds a tangy kick that brightens up the whole dish.
- Honey (or sugar substitute): Balances out the savory with a touch of sweetness.
- Fresh ginger: Grated for that unmistakable warm, aromatic note.
- Fresh garlic: Minced, because garlic makes everything better.
- Cornstarch or arrowroot powder (optional): If you want to thicken up the sauce.
Step By Step Photos
How To Make Stir Fry Sauce From Scratch
Step 1. Whisk: In a bowl, whisk together low-sodium soy sauce, rice vinegar, honey (or a sugar substitute), grated fresh ginger, and minced garlic. Feel free to add cornstarch or arrowroot powder if you want a thicker sauce.
Step 2. Stir fry: Heat up your pan or wok, toss in your choice of crisp vegetables and protein, with a touch of cooking spray or oil. Coconut oil, avocado oil, or sesame oil work.
Step 3. Pour it on: Once everything's cooked, pour the sauce over your stir fry and stir it up.
Step 4. Optional thickness: If you added a thickening agent, let it simmer for a bit until it reaches the perfect consistency.
Step 5. Serve and enjoy: Plate it up, maybe throw on some sesame seeds, green onions, or red pepper flakes for extra flair.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Taste your sauce before pouring it in. If you like it a bit sweeter, add more honey or your preferred sweetener.
- Have all your stir fry ingredients chopped and ready to go. Stir frying happens fast, and you don't want to be scrambling for that last veggie.
- Be sure your pan or wok is nice and hot before adding ingredients. This helps with the beautiful sear and keeps things crisp.
- This savory stir fry sauce goes well with various proteins, so don't be afraid to mix it up!
Frequently Asked Questions About Stir Fry Sauce
Absolutely! The sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using.
Store leftover stir fry in an airtight container in the refrigerator for 2-3 days. Reheat in a pan.
Yes, you can freeze the sauce for longer storage. Pour it into an airtight container or an ice cube tray for smaller portions. Thaw it in the refrigerator before using.
If you don't have rice vinegar, you can use white rice vinegar or apple cider vinegar as a substitute. However, each vinegar has its unique flavor, so adjust according to your taste preference.
More Recipes You Might Enjoy
Low Calorie Stir Fry Sauce
Special Equipment
Ingredients
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sweetener
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon cornstarch
Instructions
- 1. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sweetener, grated ginger, and minced garlic. Add the cornstarch to the mixture and whisk until well combined.
- Heat a non-stick skillet or wok over medium-high heat. Add your choice of vegetables, lean protein and a small amount of cooking spray or a teaspoon of oil if necessary. Stir fry the ingredients until they're cooked to your desired level of doneness.
- Once your stir fry ingredients are cooked, pour the sauce over the top. Stir well to coat all the ingredients evenly.
- Let the stir fry cook for an additional 1-2 minutes until the sauce has thickened and coats the back of a spoon.
- Plate your stir fry immediately, and you can garnish it with sesame seeds, chopped green onions, or a sprinkle of red pepper flakes for extra flavor and a touch of heat.
Notes
- Taste your sauce before pouring it in. If you like it a bit sweeter, add more honey or your preferred sweetener.
- Have all your stir fry ingredients chopped and ready to go. Stir frying happens fast, and you don't want to be scrambling for that last veggie.
- Be sure your pan or wok is nice and hot before adding ingredients. This helps with the beautiful sear and keeps things crisp.
- This savory stir fry sauce goes well with various proteins, so don't be afraid to mix it up!
- Storing: Store leftover stir fry in an airtight container in the refrigerator for 2-3 days. Reheat in a pan.
- Freezing: Yes, you can freeze the sauce for longer storage. Pour it into an airtight container or an ice cube tray for smaller portions. Thaw it in the refrigerator before using.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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