The easiest stir fry sauce recipe ever

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Instagram photo by @hippoandriley
Instagram photo by @hippoandriley

This is Offbeat Homie HippoandRiley‘s, recipe for the “easiest stir fry sauce ever.”


  • 1½ cup broth — chicken, veggie, or beef works!
  • ½ cup water
  • ½ cup apple cider vinegar — white vinegar works too
  • ½ cup soy sauce
  • 2 cloves minced garlic — I use the freeze dried kind)
  • 1⁄4 cup brown sugar — eyeball it, don’t bother dirtying a measuring cup!
  • 1⁄4 tsp ground ginger
  • 2-3 tbsp cornstarch


  1. Put everything into a quart size mason jar and shake until mixed. (Use a jar with cup measurements on the side to be extra lazy… errrr… efficient.)
  2. Combine this sauce with your favorite veggies and/or meat!

Then keep your extra sauce (ha, like there’ll be any extra!) in the fridge for up to two weeks.

What are you recipes for Megan-simple stir fry sauce?

Comments on The easiest stir fry sauce recipe ever

  1. I found this wanna-be Mongolian beef/chicken recipe online one time & have winged it ever since. Pretty basic, mostly fool-proof.

    In a saucepan:
    tablespoon of oil
    a bunch of minced garlic (a couple tablespoons?)
    a few shakes of ginger powder (you can use fresh, but I don’t keep it stocked in my kitchen)

    heat and once it sizzles, time it for about a minute, stir throughout or things gonna burn

    then add
    1/2 cup of water, 1/2 cup of soy sauce, 1/2 cup of brown sugar

    boil the crap out of that

    once you think it’s nice and boiled and mixed, take it off the heat

    add in a mixture of 1 tablespoon water & 1 tablespoon cornstarch


    ***at some point you should have started cooking the chicken/beef. If you didn’t, let this be a life lesson that you should read the whole recipe before starting***

    Once I mix in the water/cornstarch, I immediately dump the small pot on the nearly-cooked chicken. I still haven’t gotten the timing down perfectly, so let me know if you do. I usually cook the chicken too long, but of course I do because if you’re following a chump recipe like this, you don’t cook often.

    Add in steamed veggie of choice. I think broccoli goes well with it. Also rice.

    There you go!

  2. Mine’s even easier! A couple of teaspoons of cornflour (cornstarch) in a small bowl. Add sherry if you want, soy sauce to taste (at least a couple of tablespoons), and about half a cup of water. You’ve already put garlic into the stir fry – I don’t like the raw garlic taste – so when you’re ready to sauce up, put a good blob of honey in the pan, let it melt and stick to your veges, then pour in the sauce and let it boil to cook the cornflour/starch. You might want to add a little more liquid according to taste. When you’re done you can toss in a squeeze of Sriracha if you like and you’re good to go. I like the shiny, slightly sticky consistency of the sauce.

  3. I use a mix I adapted from a japchae recipe:

    2 tbsp sugar
    3 or 3.5 tbsp soy sauce
    1 tbsp rice vinegar or mirin (depending on my mood)
    1 tbsp each sesame oil, chili oil, fish sauce
    You can tweak the proportions as you like, combine ingredients in bowl, set aside.
    – Cook half a package of your noodles of choice, drain, then add a scoop or two of the sauce and mix it in to keep them from sticking.
    – Stir fry your protein in vegetable oil and sesame oil, remove from pan.
    – add the slow veggies to the pan (think onion, carrot, I always add my garlic and ginger here too) and stir fry until tender, then mix in one tbsp of the sauce
    – add your softer veg (bell pepper, broccoli, snap peas, etc) and continue to fry until they’re approaching doneness, then add a little more sauce
    – add any leafy veg like spinach or kale and stir fry like 2 min, won’t take long
    – stir your protein back into the mix and add some more sauce
    – add the noodles and remaining sauce and stir fry the whole mess together while the sauce coats it all in a delicious umami glaze, maybe 3 min more

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