15 Basic Stir Fry Sauce Recipes

Stir Fry

I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal.

I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients.

So I created one!

Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer).


You might also like:

Bookmark the permalink.


  1. Hi Jen, love the stir-fry sauce ideas! Just wondered how many people (approx) these recipes serve? (sorry, am a cooking rookie…)
    Ta, Renee

  2. Thank you so much for this. You know what we people need. I make many of them often. Particularly love the basic one. Tonight going for the spicy szechuan! I blend them in my blender btw.

  3. I loved these sauces. Took one of the simple one and added a small amount of peanut butter to give it a nuttier flavor.

  4. i am trying these recipes tonight…do i just put it all together or do i put the ingredients in one at a time?????

  5. Perfect! Exactly the kind of “cheat-sheet” I was looking for. Thanks for posting!

  6. Oh I was reading it incorrectly. My mistake! Thanks!

  7. I was looking at your sweet and sour sauce III and I notice it calls for vinegar twice? Is that a typo or how it’s meant to be? Just wanted to clarify before I tried it. Thanks!!

  8. Pingback: CSA: Week 7 | Bouts of Domesticity

  9. Keeping this list of stir fry sauces bookmarked and handy. Thank you.

  10. I’m trying this right now

    • Hi Tracy, Sorry I didn’t get your comments in time. I’ve tried this before in the past and honestly, it makes a pretty weak broth. It’s better than plain water, but not by a lot. A canned or boxed broth will always be better if you have some.

  11. This is exactly what I was looking for!! Thanks so much for sharing…you rock!

  12. Yummy! I have grown to LOVE Asian Cuisine so much more…maybe it’s because I AM Asian! Specifically Cambodian…so I have learned the ways of cooking traditional Khmer dishes and have learned to love the smelly and non-smelly foods I cook =)

  13. Pingback: Stir-Frying: Tips, Techniques, and Tricks | Cookin' with Keaton

  14. Thank you. I’m always looking for new stir fry ideas.

  15. I do not have cornstarch on hand, can I use regular flour to thicken or omit it altogether? I am looking at the Sweet and Sour Stir-Fry Sauce III

    • Hi Jamie. You can use flour, mixed with warm water. It will thicken, but sauce may be cloudy (won’t affect taste though – just appearance).

  16. So glad to have found this site. I am wondering if the sauces can be prepared ahead (with all ingredients) and kept in the fridge and if so, how long do you feel they would keep in the fridge? BTW, do you have more recipes to share?

  17. Thanks very much these are great :)

  18. Pingback: 15 Stir Fry Sauces | Vegematarian

  19. Firstly, I’d like to say thank you for sharing these sauce recipes….the are so good! I was wondering though, do you use dark or light sauce for these sauces?
    Thanks again :)

  20. Pingback: For Stir Fry Fans | ttl - Health and Fitness

  21. Wow! This is such a great compilation…thank you for putting it up! I will definitely bookmark and come back for this.
    I just did the basic stir fry sauce, leaving out the chicken broth, and it turned out great! I thought I might need to add a little water to it, but since I had a ton of vegetables cooking, they’d accumulated a little water naturally.

  22. For vegetarians, whats the best replacement for chicken broth? And are some of these recipes better on vegetable and tofu stir-fry than others?

    • Hi David, I would use a vegetable broth. There are some good ones available at most groceries these days. I think any of the sauces would be good with tofu. I don’t eat it a lot, but I understand it will take up the flavour of the sauce, so look for a sauce recipe that has flavours you like.

  23. Great list! Made the sweet and sour, tweaked it- a little more sweet than sour! Pinning this so I can try the rest. Thanks!

  24. Pingback: 5:2 Fast Day Stir Fry | I'm Counting UFOs

  25. I made the Sweet and Sour Stir-Fry Sauce III and it was FANTASTIC!!! It will be a staple in our home. Thank you!

  26. Pingback: Veggie Vine ~ Why I Will Never Try the Paleo Diet | Savvy Spice

  27. Pingback: CSA Week #1 Extended Season | Winter Green Farm

  28. Thank you! I was cooking and the recipe said “stir fry sauces” and I was like and how do I make THAT? You saved dinner! :-)

  29. Hi Jen
    Thanks for all the great ideas, I’m a lazy cook & now need to cook better healthy dishes & my family want more veg , so stir fries will be great , quick & easy for me, YAY :)

  30. Very very tasty sauces so glad I found this page

  31. awesome! thanks for all the recipes! so glad you have 15 of them! will try one tonight!

  32. Hi, A silly question I know but chicken broth, is that the same as say an oxo cube?

  33. Fantastic ! Thanks for awesome recipes. ..

  34. It says there are 62 comments, but it only shows 5. these sauces don’t have to be boiled or cooked?

    • Hi Tom, First, the comments are paginated. There is a box at the bottom of the comments to navigate to earlier ones. As for cooking or boiling, it is assumed that you will be adding the sauces to the hot pan where you are cooking your stir fry, where they will cook.

    • I am cooking a veggie stirfry dish. I will also be adding tofu and rice noodles to my dish. Which sauce do you think will be best to use for my dish? Thanks a bundle!

      • Hi Diana. It’s really just a matter of taste. Pretty much any sauce will go with veggies and noodles. Just depends what kind of flavours you’re in the mood for.

  35. Ok, really dumb question, but exactly how many ml is a cup ?

  36. Thank you for these recipes. I’m a short cut cook & these sauces are so perfect.

  37. Just what I was looking for! Thank you!

  38. I have just started a diet and know that these recipes are going to help alot. Could you please email me the recipes.

  39. Have just started 5:2 diet & found your stir fry recipes. Will be having one tonight! Am going to use them on my non fast days as they are always a crowd pleaser & so filling. I also feel a bit smug when I eat such tasty food & know it’s so good for the health & hips. Thanks Jennifer!

  40. would be great if you guys could e-mail me these recipes!

    • There is an option to email at the bottom of each post, or you can also sign up to receive new posts via email in the sidebar, as well.

  41. Ronald Joseph Kule

    Quick and easy eating … way to go! My brother in law, the late Chef Tell, would have loved your style. He once used McDonald’s ketchup on a salad on TV, because he took an irreverent approach to food: he played with it for flavors that enticed the palate.

  42. Came across this site while looking for a quick dinner solution tonight. I tried the basic stir fry sauce and it was great! I am definitely going to be trying out all of these sauces. Thanks Jennifer!

  43. I’m on the hunt for quick and healthy stir fry dinners I can make after a long day at work or after an evening gym session. I was worried that we’d get bored of stir fry quickly, but I can’t wait to try all of these sauces t change it up! Thank you!

  44. Is the Asian chili garlic paste really spicy. I can handle all kinds of garlic but not chili powder so much

  45. Hi, great range of recipes. Corn starch – is this just corn flour? And chicken broth – is this the same as chicken stock? Could be made from a stock cube??

    Thank you

  46. I tried the basic sauce to tonight and was surprised how yummy it was thank you

  47. I forgot to mention that I threw in fresh chopped cilantro, as well!

  48. Thank you for this! I needed a simple sauce recipe that would only require basic ingredients I already have on hand and your post gave me several options to choose from:) I made the peanut sauce and it was great! I added fresh ginger, garlic, onion, mushrooms and green pepper to the chicken and served it over rice. For a mild version, I used half the amount of chili sauce (didn’t have the ‘Asian chili garlic paste’) required. As you suggested, I’ll try low-sodium soya sauce next time. Can’t wait to try the others!

    • Glad you enjoyed it. It’s worth seeking out the Asian chili garlic sauce. It’s a great add in for a lot of dishes and easy to find these days in the Asian section of most grocery stores.

  49. Hi Jen im retired now and have a good growing garden lots of different spices i can use to make good stirfry sauces my question is if i spend some time in the kitchen making your sauces will i be able to freeze them for use at a later date thank you JOE

    • I have to be honest, Joe. I have never attempted to freeze any of these sauces. Not to say it wouldn`t work. I just don`t know for sure it would work. I would certainly do a quick test before I went all in. I have frozen herbs and had good success with most of them (all except basil).

  50. Thanks for this very handy post, love your site by the way.

  51. Pingback: Current Weight:… | A Struggling Food Addict In Action

  52. Just tried the basic stir fry sauce, used low sodium chicken Beth and soya sauce. Still a little salty! But it’s very good and super easy cant wait to try the rest!

    • Glad you liked it, Vanessa. It is a bit on the salty side. There’s no added salt, so it’s really just the salt in the broth and soy sauce (even low-sodium). Maybe cutting back the soy just a bit would scale the salt back a bit. Hope you get a chance to try some more!

  53. Hi ! For the basic stir-fry ..should I be adding all the ingredients together first ..ie cornstarch and all.. and then mixing it into the pan as i stir-fry???

    • Hi Chev, I usually mix up the sauce in advance, including the cornstarch which dissolves in the liquid. Stir fry your meat, then vegetables in some hot oil. I add the sauce last and let it cook until the cornstarch thickens the sauce (cornstarch has to get to about 180° before it starts to thicken). Once it’s thick enough for your liking, it’s done!

  54. Are there options for sugar free sauces. I have diabetes and avoid sugar at all costs. I’m also working to steer clear of sugar substitutes as well. Thanks. They all sound wonderful! Especially the spicy ones!

  55. Love all the ideas for stirfry sauce

  56. Thanks for these! I’m trying to get more veggies into my family, so these will help me mix it up and trick them into eating better…bwah hah ha. ;) I just tried the orange stir fry (although I didn’t have enough OJ and so had to fill it in with lemon)– really good! I added a bot of srirachi to mine (just because I like spice) and served it over noodles– really good!

  57. Thanks so much for putting this list together! I have so much garden produce that I love making stirfrys with it but to buy the sauces are just so pricy! Can’t wait to try a few! :)

  58. These recipes were exactly what I was looking for! I’ve tried the basic soy stir fry and the orange stir fry – to great acclaim! Especially good when there’s lefover cooked chicken, one less thing to cook. Looking forward to trying the others.

  59. I have shockingly never made a stir fry, but love them so much. I need to make one soon, what great ideas

    • Thanks. I find a stir-fry the perfect fridge cleaner. When I get to that point where I just have odds and ends, it’s a stir fry night :)

  60. Thanks Hannele and let me know how you make out with your stir-fry.

  61. I’m a stir fry noob, and was wondering about the order of operations – when would you add the sauce to the stirfry? After browning the meat, or cooking the veggies?


  63. Love the stir fry sauce…very basic and very easy…
    Do you have soy garlic? Thanks.

  64. This is a really nice list of surprisingly simple sauce recipes! thanks for the awesome inspiration, I am totally going to write these down in my recipe book. Thanks for the awesome post!

    • Thanks Molly, I was surprised too at how really simple they can be.

      Let me know how you like the Spicy Orange, Jill!

  65. Tried the spicy Szechuan recipe and everyone in the family loved it. We love spicy food and when my daughter ate a bite, assuming it was the usual old recipe I’ve made, she smiled and said “oh it’s spicy, I love it”. The only thing that confused me was that cornstarch and soy sauce are listed twice. I just added a little bit more of each and tasted it, instead of putting it in twice. Very good!

    • Sorry about that Janet but glad your family enjoyed it. I’ve edited the recipe to remove the confusion. Thanks for pointing that out.

  66. Stir fry sauce overload!! Love it. Can’t wait to try some of these out. Great idea to compile them all in one place. :)

    • Thanks Erin. I just found myself winging it one too many times :) I printed this off and keep it handy in the kitchen.

  67. Always looking for some quick and simple recipes to make and I always struggle making a stir fry tasty so really pleased I came across these. Thank you for sharing, think I’m going to try the Spicy Orange Stir-Fry Sauce this weekend.

    • Thanks Jill. Let me know how you like the Spicy Orange!

      • Gave this one a go using fresh squeezed organic orange juice and velvet chicken, broccoli, squash, sugar snap peas and onion over brown rice. Have to say it was one of my best SFs yet. Will be trying more of these yummy recipes. Thanks for the collection, Now bookmarked.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • Thanks for visiting Food and Family! You can keep up to date with new posts and more by following us on Twitter or Facebook.