Awesome Stir-Fry Sauce

Andy Anderson !


I’m not sure if you do much stir-frying; however, one of the things that make or break a good stir-fry is the sauce you are using.

This sauce is simple to make (I usually double or triple the recipe) and, if tightly sealed, will store nicely for weeks in your fridge.

It is the perfect combination of sweet with a nice clean kick. I use it for beef, poultry, pork, and fish… It’s my go-to sauce for anything stir-fry, and all my guests heartily agree.

So yummy.

So, you ready… Let’s get into the kitchen.

★★★★★ 1 vote
5 Min
No-Cook or Other


1/2 c
orange juice, freshly squeezed
1 Tbsp
tamari sauce
1 tsp
hoisin sauce
1 tsp
ginger, freshly minced
1/4 tsp
crushed red pepper flakes
1/4 tsp
salt, kosher variety


2Gather all your ingredients.
3Add all the ingredients to a bowl, and whisk.
4Store in the fridge, in a tightly sealed jar until ready to use.
5Chef’s Tip: Before using, always give the jar a good shake.
6My go to stir-fry sauce. Enjoy.
7Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Asian