Gluten-Free Stir Fry Sauce
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This Gluten-Free Stir Fry Sauce is super quick and easy to make using simple store cupboard ingredients.
I am making stir fries more and more regularly as I need a bowlful of something quick and nutritious for my evening meals. Our family of six can be picky and although I'd love it if we all ate together, our various preferences mean I'm often making a few different evening meals. These stir fries are often made, after all the littles have been fed, when I'm a void of all energy as it's a reliably fast and delicious meal. Not to brag but I've been known to get a good stir fry using this stir fry sauce on the table between 10-15 minutes.
Most shop bought stir fry sauces are not gluten free. This is mainly due to their reliance on soy sauce which contains wheat as a significant ingredient. However, there is also a lot of hidden gluten in bottled oyster sauce, hoisin sauce and teriyaki sauce amongst others.
The good news is that making your own stir fry sauce at home is very quick and easy with a much better flavour.
The main swap is soy sauce which you need to switch out for a gluten-free tamari sauce (or coconut aminos) which is a good substitute. Although always check labels for cross-contamination.
Keep your store cupboard stocked with the essential ingredients in this recipe and you’ll never worry what to make for a quick midweek meal again. This stir fry sauce is an absolute staple in our kitchen and we enjoy it weekly. It’s quick to make, cheaper than bottled sauces and can be used across all kinds of stir fries, rice or noodle dishes.
I’ll show you how to whip it up in 5 minutes and how you can adapt it in so many ways to avoid your dinners becoming rote.
Why You’ll Love This Gluten-Free Stir Fry Sauce
- Quick and easy 5 minute sauce.
- Deep rich flavour which is more nuanced than shop based sauces.
- Naturally dairy free (easy switch for vegan).
- For more varied meals you can easily customise this sauce by adding or swapping out ingredients.
Ingredients Needed
Tamari. This is a Japanese-style soy sauce which is usually made without wheat flour so is often gluten-free. It is easily available in most UK supermarkets. Double check labels for any cross-contamination concerns. You can swap for coconut aminos.
Honey. A generic supermarket honey is just fine to use. I use a clear squeezy honey. If you need your stir fry sauce to be vegan you can swap for maple syrup or soft light brown sugar.
Rice vinegar. This is a clear white vinegar which is often gluten free (always check the labels!). You can substitute for lime juice.
Ginger garlic paste. This is a relatively cheap ingredient that you should be able to easily access at any high street supermarket in the Asian foods aisle. If you can't find it then use 2 crushed garlic cloves and a teaspoon of freshly grated ginger.
Chilli paste. If you don’t like any chilli heat at all then you can leave out. Make sure the chilli paste is gluten-free as some brands are not. The chilli paste I use most often is just a generic supermarket chilli paste but I have also used gochujang which is a Korean chilli paste. However, be wary with gochujang as it’s often made with wheat flour. I found a gluten-free version in our local Asian supermarket just by reading the back of the packet as it substituted wheat flour for rice flour. You could also use sriracha instead of chilli paste which does add in a little more garlic flavour but it doesn’t go overboard.
How To Make Gluten-Free Stir Fry Sauce
It’s the easiest thing in the world. Whisk all the ingredients together in a small mixing bowl and set aside until your recipe calls you to add it in.
How To Use Your Stir Fry Sauce
I use this Stir Fry Sauce in my Gluten-Free Chicken Stir Fry and Pork Mince Noodles so visit those recipes for clear instructions.
However, it’s simple to use:
Cook off your protein (chicken, steak strips, minced meat, tofu, prawns) or your vegetables or rice noodles in a large frying pan.
Once the dish is almost ready then pour in the stir fry sauce and cook for a final minute or two until the sauce has coated your protein, vegetables or noodles.
The meal is then ready to serve.
Tips & Troubleshooting
Make sure not to add in the stir fry sauce too early.
You should add it in at the end of cooking so it doesn’t make your vegetables or noodles soggy. You want it to just coat so it’s lightly glossy. If it’s cooked for longer it can get denser and stickier.
FAQs
Soy sauce often contains wheat flour and is not usually gluten free. Tamari is a Japanese-style soy sauce that is typically made without wheat flour and is often gluten free. However, always check labels for certified gluten-free information and cross contamination warnings.
You can whisk the sauce together and store in the fridge in an airtight container for up to 3 days.
You can freeze this stir fry sauce and it will store for up to 2 months in an airtight container in the freezer. Thaw in the refrigerator overnight before using.
This recipe does not contain sesame oil (it’s mentioned as an optional extra).
My favourite noodles to use are flat rice noodles, either brown rice or white rice noodles work very well. Make sure to follow the packet instructions exactly to avoid watery or clumping noodles. Gluten-free buckwheat noodles can also be used, or sweet potato glass noodles. Always check labels for added wheat or cross-contamination warnings.
Recipe Variations
Peanut Butter Stir Fry Sauce. Make the sauce as per the recipe but also add in 2 tablespoons of peanut butter and a little water to loosen.
Chilli Crunch Stir Fry Sauce. Swap in 1 tablespoon of crispy chilli oil instead of the chilli paste.
Sesame Stir Fry Sauce. Add 1 tablespoon sesame oil to the stir fry sauce.
Hoisin Stir Fry Sauce. If you want a gluten-free hoisin sauce then you can buy it from online suppliers. However, I am especially partial to my homemade Blackberry Hoisin Sauce which is sweet, savoury with plenty of rich fruity flavour. You can add a tablespoon of it into this stir fry sauce for even more depth.
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Easy Gluten-Free Stir Fry Sauce
Ingredients
- 3 tablespoons tamari
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon ginger garlic paste
- 1 tablespoon chilli paste
Instructions
- Whisk all the ingredients together in a small mixing bowl.
- Pour into your stir fries or noodles towards the end of cooking, according to your recipe instructions.
Notes
- This stir fry sauce serves 4.
- Use this sauce anywhere where a stir fry sauce is called for. Try it in my Gluten-Free Chicken Stir Fry or Pork Mince Stir Fry Noodles.
- To use, cook your protein, vegetables or noodles in a large frying pan until almost cooked through. Pour in the stir fry sauce and cook for 1-2 minutes until everything is coated in the sauce. Serve immediately.
- You can make the sauce ahead of time and store in the fridge in an airtight container for up to 3 days.
