Stir-Fry Sauce for Vegetables

Stir-fry sauce for vegetables. Takes less than 5 minutes to make this delicious vegan sauce. Also makes a great base for peanut sauce.

I like easy cooking. Not all the time, but with my schedule these days I really appreciate a super quick sauce to make a delicious vegan meal. This stir-fry sauce for vegetables is something I make each and every week. It’s just so easy and it makes a really great base for a peanut sauce too!

If you’ve read some of my other Asian inspired sauces you’ll probably notice that I use soy sauce, mirin, and rice wine vinegar together a lot. Sometimes I’ll use sake too in place of the vinegar or in addition to. They work incredibly well together and hit all the senses.

What exactly is a stir-fry sauce? I think of it as a light sauce that is soy-based and used to coat veggies. You can adjust the ingredients however you like to fit your taste. Just keep in mind the balance of flavors and how they work off one another.

You can use whatever veggies you have on hand with this sauce. Some of my favorites are- bok choy, snow peas, peppers, broccoli, string beans, carrots, zucchini, onion, and mushrooms. To make a peanut sauce from this stir-fry sauce add 3 Tablespoons of tahini and 4 Tablespoons of peanut butter to the stir-fry sauce. Enjoy!

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5 from 1 vote

Stir-Fry Sauce for Vegetables

Stir-fry sauce for vegetables. Takes less than 5 minutes to make this delicious vegan sauce. Also makes a great base for peanut sauce.

Prep Time5 minutes mins

Cook Time3 minutes mins

Total Time8 minutes mins

Course: Sauces

Cuisine: Vegan

Keyword: stir fry sauce

Servings: 16 ounces

Calories: 64kcal

Author: Kevin

Ingredients

• 10 Tablespoons soy sauce
• 5 Tablespoons mirin
• 4 Tablespoons rice wine vinegar
• 2 1/2 Tablespoons maple syrup
• 3 garlic cloves minced
• 3 Tablespoons ginger minced (4” piece)
• 5 Tablespoons toasted sesame oil
• juice of 1 lime
• 1 teaspoon crushed red pepper flakes

US Customary – Metric

Instructions

• Combine all ingredients in a blender or bowl.
• Stir-fry your veggies until about half cooked. Add the stir-fry sauce and finish cooking the veggies in the sauce.
• Serve over steamed rice or cooked noodles.

Notes

To make a peanut sauce from this stir-fry sauce add 3 Tablespoons of tahini and 4 Tablespoons of peanut butter to the stir-fry sauce.

Nutrition

Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Sodium: 669mg | Potassium: 38mg | Sugar: 3g | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg