Gluten Free Stir-Fry Sauce
A good stir-fry sauce can make or break the whole dish, and this one delivers that glossy, restaurant-style finish right from your own kitchen. The key swap here is tamari in place of conventional soy sauce — it brings the same deep, savory punch without the wheat, making it a reliable choice when standard soy sauce is off the table. Toasted sesame oil, fresh ginger, and minced garlic layer in serious flavor, while a spoonful of honey rounds everything out with just enough sweetness. Cornstarch is the secret to that thick, clingy texture that coats every piece of protein and vegetable beautifully. You can whisk it all together in minutes and either pour it straight into a hot wok or add it during the final stretch of cooking — both methods work perfectly for four servings. A pinch of red pepper flakes is optional, but highly recommended if you like a little heat sneaking through. Keep this one in your back pocket for weeknight dinners when you want big flavor without any fuss.
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Learn more →Ingredients
4 servings
- ¼ cup tamari
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 2 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Whisk together the tamari, water, rice vinegar, toasted sesame oil, honey, ginger, garlic, cornstarch, and red pepper flakes (if using) in a small bowl until the cornstarch is fully dissolved and no white streaks remain.
- 2
To use immediately: pour the sauce into a hot wok or skillet over medium-high heat and stir constantly for 1–2 minutes, until the sauce thickens, turns glossy, and coats the back of a spoon.
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