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5‑Minute Stir-Fry and Dipping Sauce

5-Minute Stir-Fry and Dipping Sauce

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!

egg roll bowl

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!

5-Minute Stir-Fry and Dipping Sauce
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5‑Minute Stir-Fry and Dipping Sauce


  • Author: Glen­da Embree
  • Prep Time: 2 min­utes
  • Cook Time: 3 min­utes
  • Total Time: 5 min­utes
  • Yield: 3 cups 1x

Ingredients

Scale
  • 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

Instructions

  1. Place all the ingre­di­ents in a sauce pan and whisk to be sure the corn­starch is com­plete­ly dis­solved BEFORE you start heating.
  2. 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.
  3. Sauce is ready to serve. 
  4. Left­overs can be kept tight­ly cov­ered in the fridge for 7–10 days.
  5. 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

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