Garlic Ginger Stir Fry Sauce

Say hello to our versatile and foolproof sauce recipe! Inspired by some of our favorite Chinese dishes, use this sauce with vegetables, chicken, beef, pork and seafood. Skip to the Ginger Garlic Pan Fry Sauce recipe


Every time we have tried store bought wok sauces we have been disappointed. That’s why we love this homemade sauce that’s perfect for just about any stir-fry you want to make. As previously written, this easy wok sauce is vegan, and when certified gluten-free ingredients are used, it’s gluten-free. Let’s get to the point, okay?


Later: We use this wok sauce to make our Garlic Chicken Broccoli Skillet and Garlic Ginger Vegetable Skillet!

What you need to make homemade wok sauce

Every time we make this simple sauce, we’re amazed by its taste. It works with vegetables, meat and seafood.

Chicken or Vegetable Broth: This is the basis of our sauce. We alternate between chicken broth and vegetable broth. They are both excellent.

Soy sauce (light and dark): The use of light soy sauce and dark soy sauce gives our wok sauce amazing flavor. I know it’s tempting to use one or the other, but we recommend using both if you have access to them.

Shaoxing Wine, Dry Sherry or Mirin: Shaoxing wine is a Chinese rice wine commonly used in Chinese cuisine. It’s the most authentic option in this recipe, so we recommend adding it to your pantry if you can find it. It adds a nice complexity and balance to the sauce. However, if you don’t have access to it, we have two alternatives: dry sherry and mirin. You can use cooking wine versions of each in this recipe. Rice vinegar is also an option, although the sauce will taste a little different, you might need a little more sugar.

Toasted Sesame Oil: With its rich, nutty flavor, toasted sesame oil is perhaps my favorite ingredient in this recipe. I love him.

Sugar: It’s important to balance the salty taste of soy sauce, and the sugar does a great job. Plain white sugar is fine.

White pepper: Unlike black pepper, white pepper adds an earthy, floral flavor to dishes. We don’t call it that often, but we love white pepper in this recipe. If you don’t have white pepper, you can use black pepper.

Fresh garlic and fresh ginger: We use a lot of garlic and ginger in this sauce. If you think it sounds like too much, don’t hesitate. Using lots of chopped fresh ginger and garlic adds so much flavor to the sauce and stir-fry.


FAQ: Do I need garlic and ginger?

Fresh garlic and ginger are delicious in this wok sauce, but you can make it without them too. You can use both – I often make this sauce with garlic rather than ginger as I almost always have garlic in the kitchen but not always ginger.

FAQ: Why do you use light and dark soy sauce?

The combination strikes the perfect balance between saltiness and flavor. Light soy sauce has less sodium than dark soy sauce, while dark soy sauce has more flavor. If we only used light soy sauce in this recipe, the sauce would be flavorful but tasteless. Dark soy sauce fixes this by adding its rich flavor for added deliciousness.

How to make gravy

Ready to see how easy it is? Put everything in a saucepan and heat until the sugar has dissolved. That is. You can use the sauce right away or store it in the fridge for a day or two for your next skillet. Easy!

How to use this sauce

Cook the pan ingredients (meat and/or vegetables) until almost cooked, then pour in the sauce. Cook for 30 seconds to a minute to heat through. If you want to thicken the sauce and help it stick to the sautéed ingredients (like in a Chinese restaurant), you’ll need to use cornstarch. In a small bowl, mix 1 tablespoon of cornstarch with 3 tablespoons of cold water. When the sauce is simmering in the pan, slowly add the cornstarch mixture and cook, stirring well, until the sauce thickens and coats the stir-fries.

Stir fry in garlic ginger sauce

This is our versatile wok sauce that never fails. Use this sauce with vegetables, chicken, beef, pork and seafood.

Makes 1 ½ cups

Watch us at the recipe

will need

6 garlic cloves, chopped

3 tablespoons minced fresh ginger (thumb-sized piece of ginger)

1 cup chicken or vegetable broth

2 tablespoons dark soy sauce

2 tablespoons light soy sauce

2 tablespoons Shaoxing wine, dry sherry or mirin substitute, see notes

1 tablespoon toasted sesame oil

2 tablespoons of sugar

1/4 to 1/2 teaspoon ground white pepper


    Place all ingredients in a medium-sized saucepan and heat over medium-high heat. Heat the sauce, stirring, until the sugar dissolves. Use immediately or store in an airtight container, refrigerate and use within two days.

Advice from Adam and Joanne

  • Shaoxing wine is a Chinese rice wine commonly used in Chinese cuisine. It’s the most authentic option in this recipe, so we recommend adding it to your pantry if you can find it. However, if you don’t have access to it, we have two alternatives: dry sherry and mirin. Mirin is sweeter than Shaoxing wine, so you’ll probably need to reduce the sugar by a tablespoon. Another option is to use rice wine vinegar. This will make the sauce a little different and you may need a little more sugar.
  • Vegan Tips: This recipe is vegan, but be sure to use vegan sugar (not all are).
  • Gluten-free tips: When shopping for the ingredients listed above (especially soy sauce), look for the gluten-free label on the label. If you can’t find gluten-free soy sauce, look for gluten-free tamari, which is traditionally made with little or no wheat, unlike soy sauce.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 2 tablespoons / calories 29 / total fat 1.2g / Saturated Fatty Acids 0.2g / cholesterol 0 mg / sodium 339mg / fiber 0.1g / total sugar 2.6g / protein 0.5g

AUTHOR: Adam and Joanne Gallagher

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