Recipe for homemade wok sauce

Our recipe for homemade wok sauce can be whipped up in minutes with ingredients we always have on hand. Stir Fry Sauce instantly enhances veggies and protein and makes them taste absolutely delicious!

Why this is the BEST stir fry sauce recipe

A while ago we did an Instagram story where Natalie cooks a pan. So many people have asked for the recipe that we thought we’d share our wok sauce recipe.

A good stir fry sauce is so important to family nutrition. You can throw in just about any type of veg and protein you have and then serve it over rice or pasta. Stir fry are a quick meal and everyone loves them! (And we have to say – it can be very healthy too!!) ​​It’s also a great way to use up any leftover produce at the end of the week.

We tried several different recipes before landing on this one, making adjustments until it was just right. We wanted an interesting, kid-friendly flavor that wasn’t too sweet. It also had to be simple and use pantry ingredients. This recipe ticks all of those boxes!

Ingredients for the wok sauce:

• soy sauce– we always use low-sodium soy sauce.
• Chicken broth (or vegetable broth).– We usually use chicken broth (Better than Bouillon is our top choice), but vegetable broth works great too.
• Treasure– we have tried different sweeteners and honey is our favourite! You can use brown sugar if you like, but the honey flavor is undetectable in the finished sauce.
• Vinegar– We usually use apple cider vinegar, but rice wine vinegar or even distilled vinegar will also work.
• Chopped Garlic– fresh is best! We used garlic powder and it works, but the taste is much better with fresh.
• Fresh ginger– Ginger powder works here too. But we like to keep a piece of fresh ginger in the freezer. Just grate the frozen ginger right into the pan whenever you need it and throw it back in the freezer! The taste is so much better and brighter.
• cornstarch– Used as a thickener.

How to Make Skillet Sauce:

To make the sauce yourself:

1. Whisk all ingredients together in a small saucepan. Simmer over medium heat for 5 minutes, stirring constantly, until the sauce has thickened.
2. Serve over cooked protein and veggies or use as a dipping sauce.

How to use the sauce in your wok:

1. Cook your desired protein in about 1-2 tablespoons oil in a large skillet over medium-high heat until nicely browned. Add your mixed vegetables. Continue cooking until the protein is cooked through and the veggies are crisp and tender.
2. Meanwhile, whisk the sauce in a small bowl or liquid measuring cup. Pour over the protein and veggies in the pan and simmer for about 5 minutes or until the sauce has thickened.
3. Serve with rice or noodles.

We told you it’s easy!! As a rule of thumb, I use about 5 cups of fresh veggies and 1 pound of protein for this stir-fry recipe. There is enough sauce left to pour over rice, but not too much.

Which vegetables should I use for stir-fries?

Almost any vegetable will work! But these are some of our favorites:

• paprika
• sugar snap
• snow peas
• broccoli
• Mushrooms
• carrots
• White or yellow onions
• zucchini
• cabbage
• asparagus

TIP: If you’re in a particularly hurry, just throw in a bag of frozen stir-fry veggies! Something is better than nothing, right?

More Asian-inspired dinner ideas:

• 1 1/2 tablespoon cornstarch
• 1/2 Cup chicken soup
• 1/3 Cup Soy sauce, low sodium
• 1 tablespoon Apple Cider Vinegar
• 3 tablespoon honey
• 3 cloves garlic
• 1 teaspoon fresh ginger

• Whisk together all ingredients in a small bowl with liquid measuring cup.

• Pour the sauce over cooked protein and crisp-tender vegetables. Simmer over medium heat for 5 minutes until the sauce has thickened.

• Or, pour the sauce ingredients into a small saucepan and cook over medium-high heat for 5 minutes or until thickened.

Calories: 51kcal | Carbohydrates: 12G | Protein: 2G | Fat: 0.1G | Saturated Fatty Acids: 0.01G | Polyunsaturated fat: 0.01G | Monounsaturated fatty acids: 0.01G | Cholesterol: 0.4mg | Sodium: 794mg | Potassium: 46mg | Fiber: 0.2G | Sugar: 9G | Vitamin A: 1ie | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg