Stir Fry Sauce
Published September 1, 2022 • Updated March 9, 2026
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I make this three-ingredient sauce every week for whatever protein I have on hand. It's low carb, ready in two minutes, and tastes so much better than anything from a bottle.
I started making this sauce because I was tired of reading ingredient labels on store-bought bottles and finding sugar listed three different ways. I figured if the base was just soy sauce, vinegar, and garlic, I could make it myself in less time than it takes to drive to the store. Three ingredients, two minutes, and it tastes better than anything I’d been buying for years.
The flavor starts with the soy sauce and vinegar working together. The soy sauce brings salt and depth. The vinegar cuts through it and keeps things bright. I rotate between white vinegar, apple cider vinegar, and rice vinegar depending on what I’m cooking. Rice vinegar is my pick when I want something softer. White vinegar gives a sharper edge, especially with beef. The garlic ties it all together, and I always use fresh cloves when I have them. Powdered garlic works in a pinch, but the raw stuff mellows beautifully once it hits a hot pan.
One of my readers accidentally grabbed sesame oil instead of vinegar one night, drizzled it in anyway, and told me it was the best batch she’d made. I tried it on purpose after reading her comment, and she was right. That nuttiness rounds out the whole sauce in a way I didn’t expect. Now I add a small drizzle almost every time. It’s one of those happy accidents that became a permanent part of my version.
I usually double the recipe and store it in a mason jar in the fridge for the week. That way I’m not making a fresh batch every night. I just pour out what I need over whatever protein and vegetables are in the pan, put the jar back, and dinner is halfway done before I’ve even turned on the burner. I use it on chicken stir fry, keto beef and broccoli, shrimp, pork chops, or whatever I have thawed. Two minutes of prep replaces every bottled sauce in the pantry.
The ratio scales easily too. If I’m cooking for one, I cut everything in half. If I’m feeding the whole family or prepping for the week, I triple it and divide into smaller containers. It’s just as flexible as my keto teriyaki sauce, but without any sweetener at all. If you’ve never made a sauce from scratch before, this is the one to start with. No cooking, no emulsifying, no special equipment. I mix mine in a jar and shake.
How to make stir fry sauce
- Add the three core ingredients (soy sauce, vinegar, and garlic) to a small bowl or mason jar.
- Mix or seal the jar and shake.
- Pour out as much as you need over your favorite vegetables and proteins (chicken, beef, or shrimp). I add a thickener like cornstarch or arrowroot powder if I want it thicker.
What is stir fry sauce made of?
This recipe uses only three basic ingredients. They’re pantry staples I always have on hand.
- Soy sauce: Regular or low-sodium both work. I use tamari when I want a gluten-free option. For soy-free, try liquid aminos or coconut aminos (though coconut aminos runs sweeter, so I add a splash more vinegar to balance it out).
- Vinegar: I rotate between white vinegar, apple cider vinegar, and rice vinegar. Each one shifts the flavor, so I experiment depending on the protein I’m cooking.
- Garlic: Fresh cloves are my first choice, but I reach for powdered garlic (1 teaspoon) when I’m short on time.
I have additional flavor add-ins listed below, like ginger or sesame oil.
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Ingredients
1/2 cup soy sauce, tamari or liquid aminos -
1/4 cup white vinegar or rice vinegar
-
2 cloves garlic, minced
Step by Step Instructions
Step by Step Instructions
Add ingredients
Add soy sauce, vinegar and minced garlic to a small bowl or mason jar.
Mix
Mix or shake until combined. Pour on stir fry vegetables, chicken, beef or shrimp. Or store in the refrigerator for later.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use this sauce as a marinade?
I do this all the time. I pour it over chicken or beef in a zip-top bag and let it sit in the fridge for at least 30 minutes (up to overnight). The vinegar and soy sauce tenderize the meat while the garlic soaks in. I switch between this and my chicken fajita marinade or cilantro lime marinade depending on the flavor I'm going for.
How long does homemade sauce last in the freezer?
I've kept mine frozen for up to 4 months with no change in flavor. I freeze it in ice cube trays so I can grab exactly what I need. The garlic mellows slightly after freezing, but once it hits a hot pan I can't tell the difference.
Does coconut aminos work the same as soy sauce in this recipe?
I've used coconut aminos many times and it works, but it runs noticeably sweeter than soy sauce. My fix is adding a splash more vinegar to balance out that sweetness. The garlic flavor actually comes through more with coconut aminos since it's less salty, which I like when I'm watching sodium.
How do I reheat this sauce?
I usually toss refrigerated sauce straight into the hot pan with my protein. It heats through in a minute or two. If I'm reheating it separately, I warm it in a small saucepan over medium heat for about 5 minutes. Microwave works too (10-15 seconds), but I prefer the pan method because the sauce reduces slightly and the flavor concentrates.
Can I use this as a salad dressing?
I do, especially on Asian cucumber salad. I skip the thickener and add a drizzle of sesame oil. It makes a light, tangy dressing that works well on cold noodle bowls and sliced vegetables. I've also tossed it with shredded cabbage for a quick slaw.
What's the difference between this sauce and teriyaki sauce?
My teriyaki sauce is thicker and has sweetener, which gives it that sticky glaze. This one is thinner, sharper from the vinegar, and has no sweetener at all. I swap between the two depending on whether I want savory or sweet. They use similar base ingredients so I make both from the same pantry shelf.
Does this sauce need to be refrigerated?
Yes. I always refrigerate it after making a batch. Homemade sauces without preservatives need to stay cold. Mine lasts up to two weeks in the fridge in a sealed mason jar.
I've always just grabbed a bottle of sauce from the store and never thought to make my own, but three ingredients and two minutes later I'm not sure why I waited so long. The garlic really comes through (in a good way) and the vinegar keeps it from getting too salty. I used liquid aminos because that's what I had and poured it over chicken and broccoli on a Wednesday night. Going back to the bottle version is not something I'm interested in.
I swapped soy sauce for liquid aminos because it was what I had on hand, and the sauce ended up with this slightly sweeter edge that worked perfectly over shrimp. Then I tried shaking it in a mason jar instead of stirring in a bowl and the garlic distributed so much more evenly through the whole thing. Both accidents, both keepers. Trying it over chicken this week with an extra clove.
I have tried every bottled keto stir fry sauce out there and most of them either have sweetener you can taste or that weird gummy texture from the thickeners. This one with the rice vinegar and fresh garlic just cuts through everything and actually tastes like something made in a kitchen. My wok nights are not going back.
I don't know exactly how many times I've made this now but it has to be eight or nine at least. The first time I genuinely thought three ingredients couldn't possibly taste like actual stir fry sauce, so I was skeptical while I was shaking it in the mason jar. Then I poured it over chicken and vegetables and just stood there for a second because it tasted way more layered than it had any right to. Fresh minced garlic does something completely different than the dried stuff I used to throw into everything. I've started keeping a jar of it prepped in my fridge so I can just grab it on weeknights without thinking, which is huge for me because I'm still figuring out cooking. Spring has me going through my vegetable drawer way more often and this just works for whatever I throw in the pan. The whole thing comes together so fast I keep forgetting to appreciate that part.
Eight or nine times and you figured out the fresh garlic thing. That's exactly it. I keep a jar going the same way, Sunday night, batch made, and it's just there all week.
Made this over chicken and broccoli on a weeknight and my husband, who keeps Kikkoman in the pantry like it's non-negotiable, didn't glance at the shelf once. Told him it was three ingredients. He went quiet. Better than a compliment.
Quiet is the best reaction. Kikkoman loyalists don't convert easy.
Made this at the table during a stir fry dinner with friends because it's literally three ingredients in a mason jar, and two people watched me shake it together and asked if that was actually the whole sauce. One of them said she's been buying bottled teriyaki for years and couldn't believe homemade was this simple. Something about the garlic and vinegar ratio just tastes like it took way longer than two minutes. Keeping a jar in the fridge on rotation now.
The bottled teriyaki convert gets me every time. Two weeks in the fridge if the jar lasts that long.
I was convinced three ingredients couldn't taste like anything worth pouring over chicken, but here we are. The vinegar and garlic do something to each other that I can't explain, it just works.
Three ingredients and I kept waiting for it to fall flat. It never does. The vinegar takes that garlic somewhere.
My mom used to make her own stir fry sauce every Sunday and I couldn't have it anymore after going low carb. Made this with the soy sauce and garlic and it took me right back. Didn't expect that at all.
The garlic does something to soy sauce that's hard to explain but totally recognizable. Glad it took you back.
First time making stir fry sauce from scratch and honestly didn't think three ingredients would cut it. The garlic pulls way more weight than expected. Can you use this as a marinade ahead of time too?
Yes, I do this all the time. Zip-top bag, at least 30 minutes in the fridge, up to overnight. The vinegar starts tenderizing right away and the garlic really gets in there.
Had no idea three ingredients could turn into anything worth repeating, but the garlic does something once it hits the pan. Made it on a cold weeknight and it's already replaced my go-to bottle.
That garlic moment in a hot pan ruins every bottle for good. Haven't touched mine in close to a year.
I only had coconut aminos so I used that instead of soy sauce and figured it would be close enough, but it came out way more mellow and the garlic flavor actually got to shine without everything tasting like salt. Then I grabbed the sesame oil by accident when I was reaching for the vinegar and drizzled some in anyway, and I'm glad I did because now that's just part of my version. This whole sauce took me two minutes on a cold weeknight and I poured it over chicken and zucchini and it was so much better than anything I've bought at the store. I feel like I've been wasting money on those little sauce packets for years. Already have a batch sitting in the fridge for tomorrow.
That sesame oil slip was a good one. It adds a nuttiness the original doesn't have. Might start doing that on purpose.
Three ingredients and done in two minutes. This is my go-to for weeknight stir fry.
Two minutes is about right! I keep this one on repeat too. Sometimes I'll double the batch and store it in a jar for the week.
Used coconut aminos instead of soy sauce. Came out a little sweeter but still good on chicken.
Andre yeah coconut aminos run sweeter than soy sauce. Adding a splash more vinegar helps balance it out if that bothers you.
Keep a jar of this in my fridge at all times now.
Same. I usually double the batch now so I'm not making it every week.
very easy and perfect for my starry. I did add a little dash of olive oil and maple syrup. So tasty!
Maple syrup pulls it toward teriyaki territory. Not a bad direction if that's what you're after.