Chinese Stir Fry Sauce

Meredith Bond

Are you ever in the mood for really good Chinese food, but don’t feel like spending money on take-out? You’ve got to try my husband’s stir-fry recipe! It’s far and away the best one I’ve tasted, and I’ve tasted quite a few.

The Best Stir-Fry Sauce


  • ½ cup soy sauce
  • ½ tsp sriracha
  • 1/8 cup red wine vinegar
  • 1 Tbs sesame oil
  • 1 Tbs toasted sesame seeds
  • 2 Tbs sugar
  • 1 Tbs sherry
  • 2 tsp cornstarch mixed with water
  • 3 garlic cloves finely chopped
  • 3 scallions, sliced
  • 1” peeled chopped ginger


  1. Mix together all the ingredients until the cornstarch in a measuring cup.
  2. Fry any meat or tofu that you’ll be putting into your stir-fry (if frying tofu, don’t forget to press it for half an hour or so between some paper towels to get rid of the water – it’ll fry better). If you’re making noodles to mix with your stir-fry, boil them now (sometimes I use Hong Kong style noodles (the ones that come dried in little balls within the package – you boil them for three minutes before frying them, so put them in to boil now).
  3. Set meat aside in another container.
  4. Fry the whites of the onions, the garlic and ginger and onions if you’re putting in onions.
  5. Add the rest of your vegetables. Fry until nearly cooked.
  6. Drain the noodles while the veggies are cooking.
  7. Add the dissolved corn starch to your sauce and blend well.
  8. Add meat/tofu and then the sauce to your veggies.
  9. When sauce begins to thicken (which it does after it’s been boiling for a few minutes), add in your cooked noodles (or if you prefer the noodles separate, fry them in a little vegetable oil and ½ tsp sesame oil in a separate pan)

Serve immediately and enjoy!


Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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