Vegan Stir Fry Sauce
This glossy, savory sauce is the kind of thing that makes a simple weeknight stir fry taste like it came from your favorite restaurant. Tamari brings deep, umami-rich saltiness, while fresh ginger and minced garlic add a punchy, aromatic backbone that bottled sauces just can't replicate. A touch of maple syrup balances the heat and tang from the rice vinegar, and the toasted sesame oil rounds everything out with that unmistakable nutty warmth. The cornstarch slurry is the secret weapon here — it transforms the sauce into something thick, glossy, and perfectly clingy so it coats every vegetable and noodle in the pan. The whole thing comes together in under ten minutes and makes enough for four generous servings. Keep a batch on hand and dinner practically cooks itself.
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Learn more →Ingredients
4 servings
- ¼ cup tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely minced
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tsp red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, ginger, garlic, and red pepper flakes (if using) until combined.
- 2
In a separate small bowl, whisk the cornstarch and water together until the cornstarch is fully dissolved with no lumps.
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