Garlic Stir Fry Sauce - Recipe Card
Garlic stir fry sauce is a tasty mix of sweet, sour, and spicy flavors that makes any stir fry taste better, whether it's with tofu, chicken, vegetables, or beef. This recipe shows you how to make this standard sauce at home, which is excellent for making your favorite foods taste even better.
Ingredients
- Garlic Freshly minced or chopped: The star of the show! Garlic adds a robust and savory flavor to the sauce. It’s what gives the sauce its signature taste.
- Soy Sauce: This is the base of your stir fry sauce contributing the salty, umami flavor. You can use regular or low-sodium soy sauce depending on your preference.
- Rice Vinegar: A dash of rice vinegar helps balance out the salty and sweet components of the sauce adding a bit of tang.
- Honey or Brown Sugar: This adds a sweet contrast to the saltiness of the soy sauce and the richness of the garlic. You can also use agave syrup or maple syrup if you prefer.
- Cornstarch: This is used as a thickener. It helps the sauce cling to your stir fry ingredients for a glossy finish.
- Sesame Oil: A little bit of sesame oil adds a nutty aromatic depth to the sauce, enhancing the stir fry experience.
- Water: To thin out the sauce and help with the cooking process.
Substitutions and Variations:
- If you don’t have sesame oil you can use olive oil or vegetable oil as a substitute, though you’ll miss that signature sesame flavor.
- For a gluten-free version choose tamari or coconut aminos instead of soy sauce.
- If you prefer a spicier kick add a teaspoon of chili flakes or sriracha to the sauce.
- For a more robust flavor feel free to add a small amount of ginger to the mix.
Instructions
- Sauté the garlic: Begin by heating a tablespoon of sesame oil (or any oil you prefer) in a small saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn it.
- Mix the sauce ingredients: In a separate bowl, combine the soy sauce, rice vinegar, honey, and water. Stir well until the honey dissolves completely.
- Thicken the sauce: In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water to make a slurry. Add this mixture to the pan with the sautéed garlic and stir well. The sauce will begin to thicken as it heats.
- Simmer and cook: Let the sauce simmer for another 2-3 minutes, stirring occasionally. Once it’s thickened to your desired consistency, remove the pan from the heat. The sauce is now ready to be used for your stir fry!
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Notes
- Don’t skip the garlic: Garlic is the star of the sauce, so don’t skimp on it! The fresher, the better.
- Thicken to your liking: If you prefer a thicker sauce, feel free to add more cornstarch slurry. For a thinner sauce, use less.
- Use low-sodium soy sauce if you’re watching your salt intake. You can adjust the sweetness by adding more honey or a little maple syrup.
- Double the recipe: If you’re cooking for a crowd, this sauce can be easily doubled. Simply increase the quantities and store the extra in an airtight container in the fridge.
- Refrigeration: Store leftover garlic stir fry sauce in an airtight container in the fridge for up to 1 week. This sauce can also be used to dip pancakes or spring rolls in.
- Freezing: This sauce can be frozen for up to three months. Just place it in a freezer-safe container or ice cube tray. Let it thaw in the fridge overnight before you use it.
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