Basic Stir Fry Sauces

These stir fry sauces are easy to put together and allow you to save time while you are dreaming up other stir fry dishes. They can be made in advance and kept in your refrigerator for several weeks. 

Sauce #1  - savory, good with any stir fry

• 1/3 cup premium soy sauce

• 1/3 cup oyster sauce

• 1/3 cup Mirin

• 1/4 cup sesame oil

• 1 Tbs ground white pepper 

Mix ingredients throughly in a small bowl and pour into airtight container, keep in refrigerator. Use 1 1/2 to 2 TBS per cup of rice or more to taste.  Makes just over a cup.

Sauce #2 - savory, spicy, fruity and sweet. Good with most stir fry. Better with shrimp.  

• 1/4 cup nam prik pao (Thai chili jam)

• 2 Tbs Oyster Sauce

• 3 Tbs premium soy sauce

• 1 1/2 Tbs tamarind concentrate

• 1 1/2 Tbs sugar

• 1/4 cup water

Mix ingredients throughly in a small bowl and pour into airtight container, keep in refrigerator. Makes just under a cup.  Use 1-2 Tbs per cup of rice or more to taste.

Sauce #3 - dark, savory, peppery, beefy and plentiful. Adds thickness to dish. Good with most stir fry. 

• 2 Tbs corn starch

• 2 Tbs dark soy sauce

• 2 Tbs oyster sauce

• 1 Tbs Rice Wine (or sherry)

• 1/2 cup beef stock

• 1 tsp black pepper

Mix ingredients throughly in a small bowl and pour into airtight container, keep in refrigerator. Makes just under a cup.  Use 1-2 Tbs per cup of rice or more to taste.

Sauce #4 - dark, very savory and spicy. Good with most stir fry. 

• 1 tsp Unagi (Eel Sauce)

• 1 Tbs dark soy sauce

• 1 Tbs oyster sauce

• 1 tsp Rice Vinegar

• 1 tsp Mirin

• 1 tsp Nam Prik

Mix ingredients throughly in a small bowl and pour into airtight container, keep in refrigerator. Makes just under a 1/2 cup.  Use 1-2 Tbs per cup of rice or more to taste.

Urban Cowgill
October 2022 (updated 2024)