This easy stir fry sauce comes together in five minutes with six pantry staples and zero cornstarch. Whisk it together, pour it over veggies and protein, and you've got a better-than-takeout dinner on the table before delivery even arrives.
This post shows you how to make an easy stir-fry sauce without cornstarch using six simple pantry ingredients: soy sauce, lime juice, garlic, ginger, red pepper flakes, and sesame oil. It's for anyone who wants a fast, foolproof weeknight dinner sauce that skips the cornstarch slurry entirely. Because there's no cornstarch to overcook or clump, this sauce is nearly impossible to mess up, and it thickens naturally as it cooks into your vegetables. The post also covers what to add to your stir-fry, how to store the sauce, and answers to the most common questions about making stir-fry sauce from scratch.
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Why You'll Love This Easy Stir Fry Sauce
It's just six ingredients. Chances are, you already have five of them in your pantry.
It's packed with flavor. Between the garlic, ginger, and red pepper flakes, this sauce does a lot of work for how little effort it takes.
It's foolproof. Without cornstarch in the mix, there's no thickening step to mess up. You don't have to worry about a lumpy sauce or a pot that boils over.
Ingredients
Here's what you need to make this easy stir-fry sauce from scratch.
Soy sauce. Use whatever brand you like. Low-sodium works fine, and if you're gluten-free, swap in tamari or coconut aminos.
Fresh lime juice. Lime juice adds brightness and balances out the salty soy sauce. In a pinch, orange juice works too, but I always reach for lime here.
Granulated garlic. I like granulated garlic because it's shelf-stable and I always have it on hand. Fresh garlic works great too; use two to three minced cloves instead.
Ground ginger. Same idea as the garlic. If you'd rather use fresh ginger, grate about half an inch of it and add it instead.
Red pepper flakes. This is where the heat comes from. Add more or less depending on your spice tolerance, or swap in a squeeze of sriracha.
Sesame oil. This is the ingredient I'd never skip. It adds a nutty, toasty flavor that a neutral oil like avocado oil just can't match. If you don't already have a bottle, it's worth picking one up.
How to Make Stir Fry Sauce From Scratch
This really is as easy as it sounds.
- Add all the ingredients to a mason jar or mixing bowl.
- Whisk or shake until everything is combined.
- Pour over your stir fry veggies and protein, and let it cook in.
That's it. No simmering, no slurry, no babysitting a pot.
Tips for the Best Stir Fry Sauce
Add the sauce early, not at the end. I pour mine in right when the vegetables start cooking so it has time to reduce and cling to everything instead of pooling at the bottom of the pan.
Want a thicker sauce? You don't need cornstarch to get one, but if you have it on hand and prefer a glossier, thicker sauce, whisk one tablespoon of cornstarch with one tablespoon of hot water and stir it in during the last minute of cooking.
Make a double batch. This sauce keeps well, so I usually make two batches at once and store one in the fridge for whenever a stir-fry craving hits midweek.
What to Add to Your Stir Fry
This part is completely up to you, but here's how I build mine.
For an easy weeknight dinner, I grab a large bag of frozen stir fry vegetables. I use about five cups of vegetables and a pound of protein.
Fresh or frozen vegetables that work well:
- Broccoli
- Onion
- Red, yellow, or green bell pepper
- Mushrooms
- Sugar snap peas
- Green or purple cabbage
- Carrots
- Green beans
- Baby corn
- Water chestnuts
My favorite proteins to add:
- Chicken breast
- Steak
- Pork
- Shrimp
- Chicken or pork wontons (the Chicken Cilantro Wontons from Trader Joe's are my go-to)
Variations and Substitutions
No soy sauce. Use tamari or coconut aminos for a gluten-free version that tastes just as good.
Low sodium. Swap in low-sodium soy sauce, or use a mix of a quarter cup soy sauce and a quarter cup water.
More heat. Swap the red pepper flakes for a squeeze of sriracha, or add both if you like it spicy.
More add-ins. Once you're comfortable with this base, try mixing in a splash of oyster sauce or rice vinegar for even more depth.
How to Store Stir Fry Sauce
Store this sauce in the fridge in a mason jar or airtight container. It keeps well for up to a week, so it's an easy one to make ahead for busy weeknights.
FAQs
Do I need cornstarch for stir fry sauce?
No, you don't. This sauce skips cornstarch entirely and still coats your vegetables well, especially if you add it early so it has time to cook down and cling to everything.
How do you thicken stir fry sauce without cornstarch?
Let the sauce simmer with your vegetables so the liquid naturally reduces. Adding the sauce early in the cooking process, rather than at the very end, gives it time to thicken on its own.
Why is my stir fry sauce runny?
It's usually added too late. If you pour the sauce in right before serving, it hasn't had time to reduce. Add it when your vegetables start cooking instead.
What can I use instead of soy sauce?
Tamari or coconut aminos both work well if you're avoiding soy or gluten. Use them in the same amount as the soy sauce called for in the recipe.
Can I make this stir fry sauce gluten free?
Yes. Just swap the soy sauce for tamari or coconut aminos and the rest of the recipe stays exactly the same.
Can I make a low sodium version?
Yes. Use low sodium soy sauce, or replace half the soy sauce with water to cut back on salt without losing flavor.
What can I add to stir fry sauce for more flavor?
Garlic, ginger, sriracha, oyster sauce, and rice vinegar are all great additions once you're comfortable with the base recipe. Add them a little at a time and taste as you go.
How long does stir fry sauce last in the fridge?
Stored in an airtight container, this sauce keeps for about a week in the fridge. It's a great one to batch and keep on hand.
Pin it for later!
Want more easy dinner recipes?
- Sausage and Rice One Pot Casserole
- Spicy Chicken Curry with Greek Yogurt
- Easy Air Fryer Chicken Teriyaki
Easy Stir Fry Sauce (No Cornstarch)
This easy stir fry sauce comes together in five minutes with six pantry staples and no cornstarch, and it's perfect for a quick, veggie packed weeknight dinner.
Ingredients
- ½ cup soy sauce
- 1 tablespoon granulated garlic (or 2 to 3 fresh cloves, minced)
- 1 teaspoon ground ginger (or ½ inch fresh ginger, grated)
- ½ teaspoon red pepper flakes
- Juice of 1 lime
- 2 tablespoons sesame oil, divided (1 tablespoon for the sauce, 1 tablespoon for sautéing your veggies and protein)
Instructions
- Add the soy sauce, garlic, ginger, red pepper flakes, lime juice, and 1 tablespoon of sesame oil to a mason jar. Secure the lid and shake until combined.
- Heat the remaining tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add your protein and vegetables and cook until nearly done.
- Pour in the sauce and cook, stirring occasionally, until everything is coated and heated through.
Notes
What to Add to Your Stir Fry
This part is completely up to you, but here's how I build mine.
For an easy weeknight dinner, I grab a large bag of frozen stir fry vegetables. I use about five cups of vegetables and a pound of protein.
Fresh or frozen vegetables that work well:
- Broccoli
- Onion
- Red, yellow, or green bell pepper
- Mushrooms
- Sugar snap peas
- Green or purple cabbage
- Carrots
- Green beans
- Baby corn
- Water chestnuts
My favorite proteins to add:
- Chicken breast
- Steak
- Pork
- Shrimp
- Chicken or pork wontons (the Chicken Cilantro Wontons from Trader Joe's are my go-to)
Variations and Substitutions
- No soy sauce. Use tamari or coconut aminos for a gluten-free version that tastes just as good.
- Low sodium. Swap in low-sodium soy sauce, or use a mix of a quarter cup soy sauce and a quarter cup water.
- More heat. Swap the red pepper flakes for a squeeze of sriracha, or add both if you like it spicy.
- More add-ins. Once you're comfortable with this base, try mixing in a splash of oyster sauce or rice vinegar for even more depth.
How to Store Stir Fry Sauce
Store this sauce in the fridge in a mason jar or airtight container. It keeps well for up to a week, so it's an easy one to make ahead for busy weeknights.
