6 healthy stir-fry sauce recipes

1. Fresh ginger, garlic and spring onion sauce

This super easy sauce is big on fresh flavours. An aromatic mix of ginger, garlic and spring onions make up the classic trio of Chinese cooking.

Ingredients

• 25g fresh ginger, finely minced or grated
• 25g garlic, finely minced
• 50g spring onions finely chopped
• 4 tbsp extra virgin olive oil
• ½ tsp sesame oil

Method

1. Heat the extra virgin olive oil in a small pan over medium heat until hot but not smoking.
2. Add the ginger and garlic, and gently fry for about 30-60 seconds, just until fragrant – do not brown.
3. Stir in the chopped spring onions and cook for another 30 seconds.
4. Remove from heat, stir in the sesame oil, and let it cool slightly.

2. Coconut and lemongrass sauce

Lemongrass and lime will brighten up your cooking in this zingy Thai stir fry sauce, while coconut milk adds a velvety creaminess.

Ingredients

• 200ml low-fat coconut milk
• 1 stalk lemongrass, finely chopped
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp lime juice
• ½ tsp ground turmeric
• 1 tbsp rapeseed oil
• Fresh coriander or chopped spring onions, for garnish

Method

1. Heat the rapeseed oil in a saucepan over medium heat.
2. Add the lemongrass, ginger, and garlic. Sauté for 2-3 minutes until fragrant and softened.
3. Stir in the ground turmeric and cook for another 30 seconds.
4. Pour in the coconut milk and bring to a gentle simmer.
5. Simmer uncovered for 8-10 minutes, stirring occasionally, until slightly thickened and infused with flavour.
6. Stir in the lime juice, then taste and adjust seasoning if needed.
7. Strain the sauce for a smoother texture, if desired.
8. Garnish with fresh coriander or chopped spring onions before serving.

3. Oyster mushroom and black pepper sauce

Oyster mushrooms have a rich, savoury flavour that works perfectly with the garlic and ginger in this sauce. A generous helping of black pepper will give it an extra kick.

Ingredients

• 200g oyster mushrooms, finely chopped or sliced
• 1 tbsp rapeseed oil
• 1 clove garlic, minced
• ½ tsp fresh ginger, grated
• 1 tsp crushed or freshly milled black pepper (adjust to taste)
• 1 tbsp oyster sauce (or vegetarian oyster sauce for a plant-based version)
• 50ml low-salt vegetable or chicken stock (or water)
• ½ tsp cornflour mixed with 1 tbsp water (for thickening, optional)
• ½ tsp sesame oil (for aroma, optional)
• Chopped spring onions or coriander, for garnish (optional)

Method

1. Heat the rapeseed oil in a pan over medium heat.
2. Add the garlic and ginger, sauté for 30 seconds until fragrant.
3. Add the chopped oyster mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. Stir in the crushed black pepper and oyster sauce, mixing well.
5. Pour in the stock or water and bring to a gentle simmer.
6. If you prefer a thicker sauce, stir in the cornflour and simmer for another 1-2 minutes until thickened.
7. Finish with sesame oil for added aroma, if using.
8. Garnish with chopped spring onions or coriander before serving.

4. Yuzu and plum sauce

This fruity sweet and sour sauce is made with citrussy yuzu and fresh plums. Rice vinegar adds a hint of sharpness and reduced salt soy sauce gives a dash of savoury flavour while keeping salt low. 

Ingredients

• 3 tbsp yuzu juice (or substitute with a mix of lemon and lime juice)
• 3 ripe plums, pitted and finely chopped
• 1 tbsp honey (adjust to taste)
• 1 tbsp rice vinegar (or apple cider vinegar) 
• 1 tsp reduced salt soy sauce 
• ½ tsp grated ginger
• 1 small garlic clove, minced (optional)
• ½ tsp cornflour mixed with 1 tbsp water (for thickening, optional)

Method

1. In a small saucepan, combine the chopped plums, yuzu juice, honey, rice vinegar, soy sauce, ginger, and garlic (if using).
2. Bring to a gentle simmer over medium heat, stirring occasionally.
3. Cook for about 10-12 minutes until the plums soften and begin to break down.
4. Use a spoon or potato masher to help mash the plums into the sauce.
5. For a smoother texture, strain the sauce or blend it, then return to the pan.
6. Stir in the cornflour if you’d like a thicker consistency, and simmer for another 1-2 minutes.
7. Taste and adjust sweetness or acidity as needed.
8. Let cool slightly before serving.

5. Sticky lemon sauce

This sweet, tangy and slightly savoury sauce is a real classic. Using the juice and zest of the lemons gives an intense lemony flavour that's perfect with veg or chicken. 

Ingredients

• 100ml fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 2 tbsp honey
• 2 tbsp reduced salt soy sauce 
• 1 tbsp rice vinegar (or apple cider vinegar)
• ½ tsp grated ginger
• 1 small garlic clove, minced (optional)
• ½ tsp cornflour mixed with 1 tbsp water (for thickening)
• ½ tsp sesame oil (optional, for aroma)

Method

1. In a small saucepan, combine the lemon juice, lemon zest, honey, soy sauce, rice vinegar, ginger, and garlic (if using).
2. Bring to a gentle simmer over medium heat, stirring to dissolve the honey.
3. Let it simmer for 3-4 minutes to allow the flavours to blend.
4. Stir in the cornflour and continue to simmer for 1-2 minutes, or until the sauce thickens to a sticky consistency.
5. Remove from heat and stir in the sesame oil, if using, for added aroma.
6. Let cool slightly before serving.

6. Spicy miso and lime sauce

Miso adds depth of flavour in this Japanese-style stir fry sauce, and you can dial the heat up or down by adjusting the amount of chilli you use.

Ingredients

• 1 tbsp white miso paste
• 1 tbsp fresh lime juice
• ½ tsp chilli flakes (optional)
• 1 tbsp reduced salt soy sauce
• 2 tbsp water

Method

1. In a small bowl, whisk together the white miso paste, lime juice, soy sauce, and water until smooth.
2. Add the chilli flakes (if using) and stir to combine.
3. Taste and adjust the lime juice or chilli to your preferred level of tanginess and heat.

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