21 Homemade Sauces to Make the Best Stir-Fry Ever 

By MyRecipes
October 18, 2018
Photo: Hayley Sugg
Stir-fries are a speedy, comforting, and reliably delicious weeknight staple. But if you feel like you're in a soy sauce-and-sriracha rut, these recipes, pulling inspiration from a variety of pan-Asian cuisine, are sure to add some excitement back into those quick dinners. Bright, vibrant flavors like Thai basil, mango, ginger, and chili can wake up even the most humdrum of ingredients. You're just one protein of your choosing, a frozen veggie, and any selection of these sauces away from a tastier and budget-friendlier alternative to takeout. 
Start Slideshow
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

1 of 22

Sweet and Spicy Peanut Sauce

Photo: Greg Dupree; Styling: Lindsey Lower
Sweet and Spicy Peanut Sauce Recipe

Stir into ground turkey for a savory burger, or toss with rice noodles and thinly sliced veggies for an Indonesian-style salad.

Advertisement
Advertisement

2 of 22

Thai Sweet Chili Vinaigrette

Jennifer Causey
Thai Sweet Chili Vinaigrette Recipe

Cross classic Italian dressing with Vietnamese Nuoc Cham and you have something like this sweet and fiery vinaigrette made with bird’s eye chilies, also called Thai chilies. Drizzle over your favorite greens, use as a dipping sauce for eggrolls, or spice up your crudité platter—it’s that versatile.

3 of 22

Nuoc Cham

Caitlin Bensel
Nuoc Cham Recipe

This sweet-and-sour sauce is seriously addictive. We replace traditional white sugar with brown to add a caramel note. Two sources of tart flavor—bracing fresh lime and mild rice vinegar—balance each other here. Spoon over grilled meats, sautéed shrimp, or ground pork. If you'd like a little more heat, use a small red Thai chile in place of the Fresno.

Advertisement

4 of 22

Five-Spice Mango Sauce

Greg DuPree
Five-Spice Mango Sauce Recipe

Look for five-spice powder with other specialty spices in most supermarkets or Asian markets—or just pick it up online. For the smoothest texture and best flavor, use a ripe fresh mango (thawed frozen will work in a pinch). Serve with stir-fried shrimp or broiled cod.

5 of 22

Miso-Chili-Garlic Sauce

Photography: Whitney Ott; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen.
Miso-Chili-Garlic Sauce Recipe

Just four ingredients deliver big umami flavor with a hint of heat thanks to the chili garlic sauce. It pairs well with most proteins--we like it with shrimp, chicken, or tofu. Thin leftover sauce with a little sesame oil for a quick salad dressing.

6 of 22

Hot Mustard Sauce

Caitlin Bensel
Hot Mustard Sauce Recipe

If you love the spicy mustard that’s often paired with Chinese egg rolls, whip up this tangy, cayenne-spiked mustard sauce. Whisk together this small batch, or scale it up to make enough to have on hand for a couple weeks—it keeps well in the refrigerator for up to 2 weeks. Serve as a dip for chicken tenders or grilled tofu “fingers” or drizzle it over roasted broccoli.

Advertisement
Advertisement
Advertisement

7 of 22

Spicy Soy Vinaigrette

Spicy Soy Vinaigrette Recipe

8 of 22

Quick Peanut Sauce

Photo: Greg DuPree
Quick Peanut Sauce Recipe

The warmth and zing of fresh ginger and garlic put bottled versions of this sauce out of the running. For heat, stir in a generous pinch of crushed red pepper. Drizzle the sauce over grilled chicken or shrimp skewers. You can also use as a dip for spring rolls or toss with a soba noodle salad.

9 of 22

Ginger Fish Sauce

Photo: Thomas J. Story Styling: Joni Noe
Ginger Fish Sauce Recipe

Kim Dao and her husband, Hong Pham, publish the ravenouscouple.com blog, inspired mainly by the Vietnamese cooking of their families. They like to serve this tangy sauce, based on the classic Vietnamese table sauce nuoc mam cham, with a rich, crisply fried appetizer called Firecracker Shrimp--but they thicken it slightly for dipping. For serving with noodle bowls, they recommend skipping the cornstarch step so it's easier to drizzle.

Advertisement
Advertisement
Advertisement

10 of 22

Lime-Wasabi Sauce

Photo: Alison Miksch; Styling: Buffy Hargett Miller
Lime-Wasabi Sauce Recipe

11 of 22

Asian Marinade

Photo: Stephen Devries; Food Styling: Erin Merhar 
Asian Marinade Recipe

Asian Marinade image

12 of 22

Spicy Soy Mayo

Photo: Annabelle Breakey
Spicy Soy Mayo Recipe

A few simple seasonings give the classic dunk for artichokes Japanese flair.

Advertisement
Advertisement
Advertisement

13 of 22

Sambal Oelek

Greg DuPree
Sambal Oelek Recipe

Traditional versions of this sauce contain sugar, but we left it out for a more straightforward flavor. Serve with noodle bowls or rice dishes.

14 of 22

Garlicky Sweet-Hot Mustard

Greg DuPree
Garlicky Sweet-Hot Mustard Recipe

Similar to the mustard you get in Chinese restaurants, this sinus-clearing condiment has a little honey and vinegar to balance the heat. Serve on sandwiches, burgers, or hot dogs or as a dip for pretzels or pot stickers.

15 of 22

Cilantro-Ginger Mojo

Photo: Jennifer Causey; Styling: Claire Spollen
Cilantro-Ginger Mojo Recipe

This cilantro and ginger-flavored mojo is delicious served with grilled meats. 

Advertisement
Advertisement
Advertisement

16 of 22

All-Purpose Tahini Dressing

Greg DuPree
All-Purpose Tahini Dressing Recipe

Tahini is made from ground hulled sesame seeds, which are rich in cholesterol-lowering phytosterols. We look to this rich and nutty pantry staple to add savory depth and sumptuous creaminess to salads and grains. If the dressing thickens up too much after being refrigerated, whisk in an extra teaspoon of water.

This recipe goes with: Autumn Glow Salad, Supercharged Salmon Salad

17 of 22

Thai-Style Aioli

Greg DuPree
Thai-Style Aioli Recipe

Although it’s not a typical Thai ingredient, sesame oil adds a savory nuttiness to this aioli. To really get the sauce’s consistency creamy, slowly drizzle the oil into the food processor. Use this aioli as a spread on a sandwich, as a dip for sweet potato fries, or pair it with your vegetables for a fresh take on crudités.

18 of 22

Miso-Sesame Pesto

Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine
Miso-Sesame Pesto Recipe

In this recipe, traditional Italian pesto takes a detour through the continent of Asia, swapping in peanuts for pine nuts, toasted sesame oil for olive oil, and miso and fish sauce for Parmesan.

Advertisement
Advertisement
Advertisement

19 of 22

Carrot-Ginger Turmeric Sauce

Caitlin Bensel
Carrot-Ginger Turmeric Sauce Recipe

Turmeric has some fantastic health benefits and is well worth keeping in rotation in your kitchen. Fresh turmeric looks similar to its rhizome relative—fresh ginger—but with an orange hue. Look for it in well-stocked produce departments and natural-foods stores. Its orange flesh adds vibrant color and turmeric-forward flavor to this sauce. Cooking the vegetables in a touch of coconut oil before pureeing them adds a hint of coconut flavor and also makes them soft enough to create a silky-smooth sauce (but go easy—it's high in saturated fat). Try drizzled over roasted leg of lamb or grilled chicken thighs, or thin with a little more vinegar and olive oil and use it as a salad dressing.

20 of 22

Homemade Sriracha

Greg DuPree
Homemade Sriracha Recipe

If you're like us, you'll want to eat this on just about everything--burgers, sandwiches, eggs, hummus, stir-fries, and more.

21 of 22

Ginger-Citrus Vinaigrette 

Photo: Hayley Sugg
Ginger-Citrus Vinaigrette  Recipe

A little tangy and a little sweet, this bright and citrusy dressing will instantly upgrade even the dullest salad. 

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement