Ready in minutes, this black pepper stir fry sauce is made with just a few pantry ingredients. Full of flavor and with a slightly spicy kick from the black pepper, this from-scratch sauce is easy to make and delicious on all sorts of stir fried veggie and protein combinations.
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Stir fries are the perfect weeknight dinner, aren't they? (Sheet pans are also a great weeknight option).
Tasty veggies and protein cooked in one pan and coated in a tasty sauce.
So let's talk about the sauce. It's the secret to a truly unforgettable stir-fry. (Sauce is also what makes these Swedish Meatballs so scrumptious!).
The way it can transform a dish of chicken and vegetables into something you'll have to fight for the leftovers of.
And this delicious and easy recipe is perfect to keep in your back pocket for your homemade stir fries because:
- Pantry ingredients: Made with common pantry staples, this stir-fry sauce is convenient for whipping up last minute.
- No pre-cooking required: Simply whisk together and add the sauce directly to your stir-fry ingredients in the last 2 minutes of cooking.
- Flavorful: Packed with savory flavors, this sauce enhances the taste of any stir-fry dish.
- Healthy: Made from simple, wholesome ingredients, making your own stir fry sauce means you know and control exactly what is in it.
- Mild kick: It has a subtle peppery kick without being overly spicy.
- Quick and easy: With minimal preparation, this sauce allows you to whip up delicious stir-fries in no time.
- Versatile: I have yet to find a vegetable or protein that this sauce doesn't taste good with. Enjoy it with shrimp, pork, chicken and more.
Now let's make some black pepper stir fry sauce!
The Ingredients
- Black Pepper- This provides the key flavor of the sauce and makes it ever so slightly spicy. It may seem like the recipe calls for a lot but trust me.
- Tamari- You can substitute with regular soy sauce or coconut aminos if preferred. Use gluten-free if needed and add salt to taste depending on the saltiness of what you use.
- Rice Vinegar- A bit of acid to bring the flavors of the sauce together. Apple cider vinegar can be used instead.
- Maple Syrup- Adds just a little sweetness to balance out the flavors. Honey or substitute another sweetener of choice will work as well.
- Ground ginger and garlic- I tend to use ground as it makes the sauce quick to make and smoother. You can substitute fresh if you prefer- you need 2 cloves minced garlic and 1 and ½ teaspoons of grated ginger.
- Cornstarch- This thickens the sauce but you can leave it out if you don't mind a thinner sauce. It won't thicken the sauce until it is heated when you add it to your stir fry.
The Method
1. Mix. Whisk all of the ingredients together until combined.
2. Use. The stir fry sauce needs to be cooked in order to thicken up.
Add to any stir fry in the last 2-3 minutes of cooking, stir to coat and allow to heat for about 2 minutes until slightly thickened.
3. Enjoy!
Leftovers and Storage
To Store: Store leftover uncooked black pepper stir fry sauce in an airtight container or mason jar in the refrigerator for up to 4 days or freeze for up to 1 month.
To Use: Whisk together the sauce again until smooth and then use as directed.
How to Make a Stir Fry
Make this black pepper stir fry recipe using this sauce. Or if you want to make your own, we'll just go over the basic process I use for making a stir fry.
1. Cook protein. Heat oil in a skillet over medium-high heat and cook your protein, stirring often. Remove to a plate.
2. Cook hard vegetables. Add additional oil to the skillet and add the hard vegetables (think carrots, broccoli, onions, etc.) and cook them until crisp-tender, stirring often.
3. Sauté aromatics. If using garlic or ginger, stir those in for 1-2 minutes until fragrant.
4. Add soft vegetables. Stir in softer vegetables (think spinach, bok choy leaves or canned mini-corn).
5. Stir in protein. Return the protein to the skillet and stir to combine.
6. Add sauce and simmer. Stir in the black pepper sauce and allow to simmer for 1-2 minutes so that it thickens.
7. Enjoy!
More Ways to Use Sweet and Spicy Sauce
Aside from stir fries, there are some other tasty ways to use this sauce as well.
- On Bowls: Simmer the sauce in a small saucepan over medium heat for 2-3 minutes, whisking constantly until thickened. Spoon over rice, vegetable or noodle bowls.
- With Lettuce Wraps: Follow the above "on bowls" directions and then use as a topping with lettuce wraps.
- Marinade: Skip the cornstarch and use half of the amount of water.
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Recipe Card
Black Pepper Stir Fry Sauce
Ingredients
- ¼ cup tamari or soy sauce or coconut aminos
- 2 tablespoon water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoon maple syrup
- 2 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
Instructions
- Add all of the ingredients to a small bowl and whisk to combine.
- The sauce needs to be cooked in order to thicken up. Add to any stir fry in the last 2-3 minutes of cooking (once the meat is fully cooked and the veggies are nearly cooked), stir to coat and allow to heat for 1-2 minutes until slightly thickened.Alternatively, you can bring it to a simmer in a small saucepan over medium heat, whisking constantly until thickened.
- Enjoy!
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