Easy Stir-Fry Sauce

Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1/2 cup sauce
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1/4 cup low-sodium soy sauce

3 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

1 clove garlic, grated (or 1/2 teaspoon granulated garlic)

One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger)

1 teaspoon sugar

Pinch of crushed red pepper flakes, optional


  1. Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.