The Best Vegan Stir-fry Sauce

💚Why you will love this recipe 

• Sticky, thick, and packed with flavors 
• Incredibly versatile and will work in any stir-fry recipe 
• The perfect meal prep recipe - stores well and is freezable 
• Healthy, lower in fats and calories than store-bought stir-fry sauces 

🧂What you will need 

📃Ingredient notes and substitutions 

• Vegetable broth - I recommend choosing a low-sodium broth to keep this sauce lower in sodium. You can also use broth powder or cubes instead, but do dissolve them in ¾ cup of hot water before using. 
• Soy sauce - Can be substituted with tamari or shoyu. To keep this recipe gluten-free, opt for gluten-free soy sauce. 
• Brown sugar - You can substitute it with other sweeteners like maple syrup, cane sugar, or coconut sugar. 
• Red pepper flakes - An optional ingredient. Omit to keep this sauce spice-free. 

🔪How to make 

Mix vegetable broth, soy sauce, cornstarch, sesame oil, sugar, and red pepper flakes in a mason jar or bowl. 

Heat ½ tablespoon of oil in a non-stick pan, and saute garlic and ginger until fragrant. 

Add in the wet mixture. Bring the sauce to a boil, and lower the heat to a gentle simmer. Cook for 2-3 minutes or until the sauce is thick and glossy. 

Let it cool to room temperature. Use vegan stir-fry sauce immediately, or transfer it to a mason jar for storage.  

✔️Helpful tips 

• Feel free to adjust the amount of seasonings used according to personal preference. You can add more soy sauce or saltiness, maple syrup for sweetness, etc. 
• If you prefer your sauce to be super thick, add an additional ½ tablespoon of cornstarch. 
• This amount of stir-fry sauce can make around 6-8 servings of stir-fry. Try adding a smaller amount first and adding more to taste if needed. 

🥕How to make a simple stir fry 

Here is a general overview of the steps involved in making a basic stir-fry.

• Protein - Heat around ½ tablespoon oil over medium-high heat in a large skillet or wok. Sear protein source of choice (tempeh, tofu, vegan chicken breast) until lightly browned. Set aside. 
• Sturdy veggies - Heat another ½ tablespoon of oil in a pan, and add studier veggies like broccoli, cauliflower, or carrot. Cook for a few minutes until they are partially cooked. 
• Tender veggies - Now, you can add softer veg like mushrooms, baby corn, or snap peas. Cook until your vegetables are tender. 
• Add your protein back to the pan along with this stir-fry sauce. Toss until everything is well mixed. Your stir-fry is ready to be served. 

🍜Other ways to use stir-fry sauce 

Other than using this sauce to make stir-fries, here are some different creative ways to utilize it: 

• As a marinade - This recipe works great as a marinade for tofu, tempeh, or seitan cubes.
• Dipping sauce - You could serve it alongside tofu egg rolls, vegan lumpia, or vegetable kimbap. 
• Dressing for salads and nourish bowls 
• Other dishes - You can also use this vegan stir-fry sauce to make fried rice or noodle dishes. Try substituting the teriyaki sauce in the teriyaki soba noodles with this sauce. 

❄️Storage suggestions 

Fridge - Keep leftover stir-fry sauce in a mason jar, which will last for a week. 

Freezer - I recommend portioning the sauce out using ice-cube trays before freezing. Once the cubes are frozen, you can then transfer them to a zip-top bag. They can be frozen for up to 3 months. Do thaw them before using them. 

❔Commonly asked questions

🍽️More vegan condiments and dressings

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