This delicious Gluten-Free Stir-Fry Sauce recipe is easy to make, with only a few ingredients. Use it with stir-fries, steamed vegetables, or as a marinade. This recipe can be made vegan or vegetarian.

A silver spoon in a jar of freshly made stir fry sauce.

If you’ve never made stir-fry sauce from scratch before, then it’s time to start! You’ll save money and you have a lot more control over the ingredients when you make your own.

If you’re looking to incorporate more vegetables into your diet, making a stir-fry is a great way to do just that.

You don’t need a fancy wok or anything. Just use a regular skillet to heat up some oil, throw in your veggies and protein of choice, and serve them over cooked rice. Drizzle this gluten-free stir fry sauce on top and you have a great meal.

Why You Need This Recipe

  • Skip the packaged sauces that are filled with sodium and sugar. Make your own instead!
  • Adapt this recipe to your needs by using quality ingredients. Make it more or less sweet depending on your preferences.
  • You only need a few ingredients and a few minutes to make your own sauce. This Gluten-Free Stir-Fry Sauce takes regular steamed vegetables or stir-fries to the next level. It’s a key ingredient in my super yummy Salmon Stir Fry.

Key Ingredients

Ingredients laid out in small bowls for making gluten free stir fry sauce.

I like to use coconut aminos as the base of this sauce, because it is lower in sodium than soy sauce or tamari, and coconut aminos are naturally gluten-free and soy-free.

Maple syrup adds a touch of sweetness so the sauce glazes your dish. This also makes the sauce vegan instead of using honey (as long as you leave out the fish sauce).

Sesame oil is key in Asian cooking. If you feel your homemade sauces are lacking in flavor, make sure you pick up a bottle. Just a touch is all you need for a great toasted flavor.

Garlic and ginger are typical flavors that lend themselves well to this sauce. They are both strong flavors but they play off each other nicely.

Recipe Steps

Add all liquid ingredients to the bowl first. If you add your powdered seasoning first it might be hard to get it all off the bottom of the bowl!

A small silver whisk in a glass bowl of soy sauce.

Measure out your ginger and garlic into the bowl. Whisk very well! It might seem hard at first to get the powder to combine, so keep whisking.

See the recipe card at the end of this post for the full ingredient list with measurements.

Top view of spices and seasonings before they are mixed into stir fry sauce.

You’ll know you are done whisking when the sauce is lighter in color – that means all your ingredients have been thoroughly combined.

A whisk in a clear glass bowl of stir fry sauce.

Recipe Tips & Substitutions

  • Feel free to leave out the fish sauce to make this recipe both vegan and vegetarian.
  • If you don’t have maple syrup and aren’t vegan, honey may be used in its place.
  • The sauce will keep in a covered container in the refrigerator for up to 5 days.
  • Store in a jar with a tight-fitting lid so you can give it a quick shake before using.
A glass measuring cup pouring stir fry sauce into a mason jar.

Recipe FAQs

Can I use tamari instead of coconut aminos?

Yes, but your sauce will likely have a lot more sodium than if you use coconut aminos. Use reduced-sodium tamari if you can.

What if I don’t have fish sauce or don’t like fish sauce?

Just leave it out!

What kind of fish sauce do you like?

I like the Red Boat brand of fish sauce.

skillet with veggies ready for gluten-free stir fry sauce.

Other Gluten-Free Sauces & Dressings You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Top view of a pair of chopsticks in a small glass bowl of stir fry sauce.

Easy Gluten-Free Stir Fry Sauce


Description

This delicious Gluten-Free Stir-Fry Sauce recipe is easy to make, with only a few ingredients. Use it with stir-fries, steamed vegetables, or as a marinade. This recipe can be made vegan or vegetarian.


Ingredients

Units Scale
  • 1/4 cup rice wine vinegar
  • 1/4 cup coconut aminos
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon fish sauce (optional)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon dried garlic

Instructions

  1. In a small bowl, combine the rice wine vinegar, coconut aminos, toasted sesame oil, maple syrup, fish sauce, ground ginger, and dried garlic. Use a small whisk to stir together.
  2. Use immediately, or cover and store in the refrigerator for up to a week.

Notes

  1. Feel free to leave out the fish sauce to make this recipe both vegan and vegetarian.
  2. If you don’t have maple syrup and aren’t vegan, honey may be used in its place.
  3. The sauce will keep in a covered container in the refrigerator for up to 5 days.
  4. Store in a jar with a tight-fitting lid so you can give it a quick shake before using.
  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Category: Sauces
  • Method: Countertop
  • Cuisine: Asian

Keywords: low sodium stir fry sauce, coconut aminos sauce, soy free stir fry sauce

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