The recipe for the stir fry sauce is an easy way to flavor up your meats, grains, and vegetables. This healthy stir fry sauce, made with fresh ingredients, can give incredible flavor to your dish without dominating it. The recipes below show how simple stir fry sauces are to make, including alternatives. Did you know that you may make your sauces with simple ingredients you may already have in your kitchen? It is real! They employ healthier foods, are easier to prepare quickly, and are more economical. I always check the ingredients label before I buy anything at the grocery store. I typically put store-bought sauces back on the shelf after reading the labels on most of them. The majority of store-bought sauces use lower-quality ingredients (that maximize profits for the company making it). They are bad because they are heavy in sodium, refined sugar, and preservatives. There is good news, though! Making your handmade versions is simple and tastes much better. You can try the six distinct types of stir-fry sauce described on this page with your food. To easily add flavor to your stir fry, I suggest picking 2 or 3 and rotating them. 
Tips & Tricks for Making Stir-Fry Sauce: Make the sauce: These sauce recipes can be made rather simply. To help you out, I've provided as many alternatives as I could think of. For the complete recipes, simply go to the bottom of this post. Storage Advice: I like to combine all of my ingredients in a tiny mason jar, screw on the lid, and shake it. I simply pour it on top of the stir fry at that point. If you have any leftover sauce, it is simple to store it in the refrigerator (in the mason jar) for a future dinner. These sauces can be kept in the refrigerator for up to a week. The Stir Fry Secret: Start with the grains. What will be the foundation of your stir-fry? Will you have to cook pasta, quinoa, rice, or even buckwheat groats? (Each of these tastes delicious) Cooking the dish's base should be done before beginning to prepare the rest of the dinner. Before you begin, wash, prepare, and chop all the items. Gather all the ingredients you'll need and set them out on the counter. This will greatly simplify the cooking procedure. The stir fry sauce should first be prepared in a dish or mason jar. After that, chop and wash every vegetable. Cut the meat into slices last. Select vegetables that will cook at around the same rate. Root vegetables, for instance, will require more time than soft vegetables like tomatoes, onions, and green beans. If using both, cook the root vegetables first, almost until they are mushy, and then add the quick-cooking vegetables. 
Cut the meat into thin, even slices; this will ensure that each piece cooks at the same rate. You don't want both large and small portions to be overdone. Meat cooks more quickly the thinner it is. Slice pork, chicken, and steak against the direction of the grain. Scallops and shrimp can be eaten whole. A wok is the greatest appliance for stir-fries, so if you can, invest in one. They are ideal for stir-frying because they retain heat and have a big surface area. Cast iron pans are excellent for stir-frying and retaining heat effectively. Use your present pan instead if you're on a tight budget; it will still function just fine. When preparing a stir fry, the pan should be hot. Before adding the vegetables, heat the pan with cooking oil for 1-2 minutes. The pan will then be at the ideal temperature for cooking as a result. I advise using avocado oil or any oil with a high smoke point. The Best Stir Fry Sauce Recipe:
- The order of cooking is the key to creating the perfect stir fry. Most often, all the ingredients are added too quickly. For the ideal flavor combination, follow these steps:
- First, for two minutes, heat a pan with high smoke point cooking oil over medium heat (I use avocado oil).
- The vegetables should then be added and cooked, stirring regularly until almost done. Put the vegetables in a basin and set them aside for the time being.
- Sliced meat should be added to the pan with a little additional oil and cooked for 3 minutes or until it starts to brown. Add all of the vegetables back to the pan after that.
- The stir-fry sauce is now added, and everything is combined. After another two to three minutes of cooking, remove.
- Put the finished stir fry in a serving bowl or directly on a bed of rice, quinoa, buckwheat groats, or another grain. Over the food, drizzle any extra sauce from the pan. Dispense and savor!
What are the ingredients in a stir fry sauce? 
Use the aforementioned advice to ensure that all of the ingredients in your stir fry cook uniformly. Here are some suggestions:
- Soft vegetables include things like broccoli, asparagus, corn, peas, tomatoes, bell peppers, baby corn, and zucchini.
- Hearty vegetables include brussels sprouts, beets, turnips, rutabaga, rutabaga, butternut squash, and delicata squash.
- Meat options include chicken, steak, pig, and shellfish (shrimp, and scallops are both delicious).
- Legumes: black beans, kidney beans, navy beans, adzuki beans, lentils, and so on.
- There are a variety of sauces you can use, such as all-purpose, ginger-garlic, nut- or seed-butter, hot pineapple, teriyaki-inspired, sweet, and tangy, and more.
To What Extent Is Stir-Fry Healthy? The answer is going to be determined by the components. The majority of stir fry recipes call for excessive amounts of salt and sugar. If you want to make a stir fry healthy, load it up with a wide variety of vegetables (try to obtain a diversity of colors from the vegetables you eat if you can), and make your stir fry sauce so that you have complete control over the components that go into it. Here are some suggestions for a healthier lifestyle. If you want to reduce the amount of salt you consume, you should steer clear of soy sauce because it typically contains a lot of sodium. Instead, you should substitute coconut aminos for the missing ingredient. This sauce is created from the palm of the coconut tree and does not contain any soy at all. This is the one that I gravitate toward most frequently in our home. You can acquire it from here. Is steering clear of corn? When it comes to thickening sauces, arrowroot powder is a fantastic alternative to cornstarch that you may use. You can apply this in a ratio of one to one. There is also the option of using tapioca starch in a ratio of 1:2. (double the tapioca starch in the recipe). reducing the amount of sugar used - some of these recipes for stir fry sauce call for an alternative sweetener such as honey, coconut sugar, or maple syrup. You can reduce the amount of sugar that you consume, or if you'd rather, you can use none at all. Stevia and xylitol are two sugar-free alternatives that can be used. 
Ingredients:
- 13 cup coconut aminos or low-sodium soy sauce
- 14 cups of cooking oil, such as avocado oil.
- 1-2 tablespoons of tapioca starch, arrowroot powder, or cornstarch
- 2 teaspoons grated fresh ginger
- a dash of flakes of red pepper
Instruction:
- Start with the grains. What will be the foundation of your stir-fry? Will you have to cook pasta, quinoa, rice, or even buckwheat groats? Cooking the dish's base should be done before beginning to prepare the rest of the dinner.
- Before beginning, wash, prepare, and chop all the ingredients. Gather all the necessary ingredients, and set them out on the counter.
- This will greatly simplify the cooking procedure. The stir fry sauce should first be prepared in a dish or mason jar. After that, chop and wash every vegetable. Cut the meat into slices last.
- First, for two minutes, heat a pan with high smoke point cooking oil over medium heat (I use avocado oil).
- The vegetables should then be added and cooked, stirring regularly until almost done. Put the vegetables in a basin and set them aside for the time being.
- Cook the meat for three minutes, or until it begins to brown, after adding a little more cooking oil to the pan. Reintroduce all the vegetables to the pan now.
- Over the top, pour the stir fry sauce. Add another 2 to 3 minutes of cooking.
- Put on a serving plate or directly on top of a bed of rice, quinoa, buckwheat groats, or another grain. more sauce from the pan on top. Dispense and savor!