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Stir fry sauce is an all-purpose sauce for Chinese and Asian stir fries. This easy homemade stir fry sauce is using soy sauce, oyster sauce and great with chicken, beef, shrimp, vegan and vegetable recipes.
Homemade Stir Fry Sauce
When it comes to preparing authentic Chinese recipes, you can’t miss the savory and healthy stir fry sauce, a building block in Chinese and Asian cooking.
Stir frying is a cooking technique you need to master and I will teach you the tips and secret ingredients to make the best stir fry sauce.
How To Make Stir Fry Sauce
Making homemade “brown sauce” is easier than you think. It calls for only a few ingredients:
- Oyster sauce
- Soy sauce
- Sugar
- Water
- Corn starch
See the recipe card for full information on ingredients.
The corn starch thickens the sauce, so the stir fry sauce clings to the meat, and every bite is bursting with deep flavors.
Corn starch is an important ingredient; it’s also used to “velvet” the protein in stir-fries, for example: chicken, pork, beef, fish or shrimp, etc. for the authentic flavors and textures in Chinese cooking.
So Many Uses
To showcase my homemade sauce recipe, I made this healthy and delicious Chicken with Broccoli and Carrots.
This recipe is the epitome of a perfect Chinese stir fry dish; the taste is subtle yet utterly scrumptious.
Master this easy recipe and you can cook just about anything and the end result will always be better than your neighborhood Chinese takeout restaurants.
Chinese Stir Fry Tips And Techniques
An authentic stir fry should never be doused in too much sauce; the sauce should barely cling to the ingredients.
For the best results, you have to mix the ingredients of the sauce in a small bowl before using. Before adding the sauce into the stir fry, quickly stir it so nothing settles at the bottom of the bowl.
Also, don’t use too much corn starch as you don’t want a thick and gooey sauce. Spatula plays a very important role in the cooking process. Use it to continuously stir and toss the ingredients in a back and forth motions.
Frequently Asked Questions
This recipe is only 272 calories for 1/2 cup sauce, which can be used to make a dish for two people.
What To Serve With This Recipe
This recipe is best served with chicken, beef or shrimp. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Stir Fry Sauce
Ingredients
Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1/2 cup water
Instructions
Stir Fry Sauce
- Combine all the ingredients in a saucepan and stir to mix well.
- Heat up the sauce over low heat until it slightly thickens. The sauce is now ready to be used for Asian stir-fry dishes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like Garlic Broccoli from my local chinese restaurant. The sauce has a more red than brown color and its quite spicy. Do you have any idea what is in the sauce that is red? Is there anything you suggest to make your sauce recipe spicy?
I love this recipe. I have one question; what do you use the water for? It is not referenced in the directions.
How much corn starch should we put on the chicken?
Incredible recipe! I’ve tried countless stir fry sauce recipes, never finding THE one. Well this is THE one! Most other sauce recipes are either too salty, or too sweet, or too blah, or make way too much sauce. This recipe comes together easily and perfectly. My picky family even raved about it. “What is this sauce? It tastes like from a restaurant?!” I used low-sodium soy sauce and swapped tofu for the chicken, but otherwise followed it exactly, even coating the tofu in corn starch like the recipe called for the chicken. It made it so crispy on the outside but stayed creamy on the inside–so good! I can’t recommend this recipe enough. It is a keeper and will be part of our regular rotation now. Thank you!!! p.s. And it makes exactly 3 services, just as the recipe says.
Hi Arj, thanks so much for trying my stir-fry sauce recipe. I am so glad you love it. Please try more recipes on my site, they all taste like restaurant quality and very easy! https://rasamalaysia.com/recipe-index-gallery/
Hi Bee,
First, I have to mention that everything I’ve made off your site has been a huge hit in my house which includes a very small, very picky eater. Second, can you make a large batch of this sauce ahead of time and use it as needed? If so, how long do you suppose it will last in the refrigerator?
What do you use the water for?
To make the stir fry sauce.
Does the corn starch go in both the sauce and around the chicken? Used two ways?
Yes.
We love chili do think your sauce would be suitable.
Really love your recipes
Have been using this recipe for years learned from my friend Lilly Jum who instruced me in all types of cooking.Verry happey you posted it on your web site .Mickey
Hi Bea can you use fish sauce I have a whole up open bottle or must I get the oyster sauce??? Oh an everything you post is outstanding an delish kudos to you!!!
This was easy to make and excellent! Thanks for sharing this great recipe!