Home » Main Dish Recipes » Asian Recipes

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5‑Minute Stir-Fry and Dipping Sauce

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


  • 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


  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.
  • Prep Time: 2 min­utes
  • Cook Time: 3 min­utes
  • Cat­e­go­ry: Sauce, Condi­ment, Dip, Dressing
  • Method: stove top
  • Cui­sine: Asian

Key­words: stir-fry sauce, dip, dressing

Leave a Comment

Recipe rating