5‑Minute Stir-Fry and Dipping Sauce is liquid gold! Savory and sweet with a kick of heat, this delicious sauce adds zing and pizzazz to anything you drizzle it on. Having a batch pre-made and in the fridge is great when you’re in a time crunch (or if you have the late night munchies). But the good news is, even if there’s none in the fridge, it only takes 5 minutes to prepare!
You want this recipe ready for every football Saturday and homemade Chinese dinner! It’s perfect on rice bowls, fried rice, in stir fries, for dipping egg rolls or veggie strips and even on salads. I first created it to use as a drizzle over my Egg Roll Bowls. DELISH! You guys, seriously — this is going to be your go-to Asian-inspired sauce! It’s off the charts yum!
How to Make 5‑Minute Stir Fry and Dipping Sauce
Making this simple sauce is as easy as putting all the ingredients in a *saucepan. The one critical element is to remember to whisk them all together and make sure the cornstarch is 100% dissolved in the liquid BEFORE starting to heat it.
Corn starch dissolves easily in cold liquids but will clump and become a problem if you try adding it to hot liquids. So, stir it all together, first. Then turn on the heat.
Bring the sauce to a boil and boil for one minute. That’s it! It will thicken as it cools, but can be served immediately. Store it in a tightly sealed container in the fridge for 7–10 days and enjoy it drizzled on salads, rice and stir fries!Print
- 1 ½ cups soy sauce
- 1 cup water
- ¼ cup rice vinegar
- 1 Tablespoon sesame oil
- ½ cup brown sugar
- 2 Tablespoons corn starch
- 1 Tablespoon fresh garlic, minced
- 1 Tablespoon fresh ginger, grated (or substitute 1 ½ teaspoons ginger powder)
- ½ teaspoon red pepper flakes
- Place all the ingredients in a sauce pan and whisk to be sure the cornstarch is completely dissolved BEFORE you start heating.
- Once the cornstarch is dissolved, bring the sauce to a boil. Reduce heat to medium and continue to boil for 1 minute or until the brown sugar is dissolved.
- Sauce is ready to serve.
- Leftovers can be kept tightly covered in the fridge for 7–10 days.
- Use as a drizzle, sauce, dressing or dip with your favorite Asian dishes.
- Category: Sauce, Condiment, Dip, Dressing
- Method: stove top
- Cuisine: Asian
Keywords: stir-fry sauce, dip, dressing