4-Ingredient Stir-Fry Sauce

Name: 4-Ingredient Stir-Fry Sauce Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 3/4 cup vegetable broth; 1/4 cup teriyaki sauce; 1 tablespoon cornstarch; 1/3 teaspoon ground ginger; 2 pounds fresh mixed vegetables

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4-Ingredient Stir-Fry Sauce is a quick, versatile sauce made with vegetable broth, teriyaki sauce, cornstarch, and ground ginger. Ready in minutes and enough to coat about 2 pounds of fresh vegetables.

Four ingredients and a package of fresh vegetables is all you need! Serve over rice for a quick and tasty weeknight dinner!

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Table of Contents

Four Ingredients, Done

Some nights dinner needs to be fast. Start some rice, heat up the wok, grab a pre-cut package of fresh mixed vegetables, and whisk together four ingredients for the sauce. That is all it takes and dinner is on the table in about 10 minutes.

What to Serve With Stir Fry Sauce

This sauce works well with any combination of fresh vegetables. Broccoli, snap peas, bell peppers, mushrooms, carrots, bok choy, and zucchini are all good choices. For protein, tofu, tempeh, edamame, or cashews all pair naturally with this sauce, keeping the dish plant-based.

Beyond stir-fry, this sauce also works as a marinade for tofu or tempeh before cooking, or can be thinned with a little extra broth as a dipping sauce for spring rolls or dumplings.

Ingredients for 4-Ingredient Stir-Fry Sauce

Here’s what you will need. Exact amounts are listed in the recipe card below.

Vegetable Broth – The savory liquid base of the sauce. It thins the teriyaki and helps the cornstarch distribute evenly.
Teriyaki Sauce – Brings the sweet, savory, umami flavor that defines a good stir-fry sauce. Use your favorite brand.
Cornstarch – Whisked in before cooking to thicken the sauce into a glossy coating as it heats in the wok.
Ground Ginger – Adds a warm, slightly spicy note. Freshly grated ginger can be substituted for a more pronounced flavor.

Make it Vegan: Check the label on your teriyaki sauce, as some brands contain honey. A honey-free variety keeps this recipe fully plant-based.

How to Make 4-Ingredient Stir-Fry Sauce with Vegetables

Prep: 5 min | Cook: 5 min | Total: 10 min | Servings: 4

STEP ONE: Make the sauce. In a small bowl, whisk together the vegetable broth, teriyaki sauce, cornstarch, and ground ginger until smooth. Set aside until ready to use.

STEP TWO: Heat the wok. Preheat a wok or large skillet over high heat. Add a drizzle of grapeseed oil or neutral cooking oil.

STEP THREE: Cook the vegetables. Add about 2 pounds of fresh mixed vegetables and stir fry, stirring frequently, until crisp-tender.

STEP FOUR: Add the sauce. Pour the sauce over the vegetables and continue cooking, stirring frequently, until the sauce is heated through and coats everything in a glossy glaze. Serve hot over rice.

Frequently Asked Questions

Can I make this sauce ahead of time?

Yes. Whisk the ingredients together and store in an airtight container in the refrigerator for up to 3 days. Give it a good stir before using, as the cornstarch will settle to the bottom.

Can I use fresh ginger instead of ground?

Yes. Substitute about 1 teaspoon of freshly grated ginger for the ground ginger. Fresh ginger has a more pronounced, slightly sharper flavor that works well in this sauce.

Can I double the recipe?

Yes. This sauce doubles well and keeps in the refrigerator for up to 3 days, making it a good option for meal prep.

What vegetables work best for stir-fry?

Broccoli, snap peas, bell peppers, mushrooms, carrots, bok choy, and zucchini all work well. A pre-cut bag of fresh mixed vegetables from the grocery store is a convenient option that works perfectly here.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Stir well before using as the cornstarch will settle. Not recommended for freezing, as the cornstarch can break down after thawing, resulting in a grainy texture.

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