Stir Fry Sauce Recipe

Shop bought Chinese sauces are absolutely loaded with sugar, and often lack the authentic flavour of the Chinese takeaway (although I’m sure real Chinese food tastes nothing like British Chinese takeaway!!).

Here’s a recipe I created that has no sugar and I think tastes great. Even my partner likes it and he’s a fussy git.


  • 250ml milk (ideally coconut, rice or oat)
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 chilli, finely chopped
  • 1-2 tsp tahini (sesame seed paste)
  • 1-2 tbsp soy sauce
  • 1.5 tsp cornflour
  • 1 tsp coconut oil
  • Pinch salt


Add the coconut oil to the pan and melt. Add the cornflour and mix together, stirring for 1 minute. Add the milk and whisk well until smooth. Add the rest of the ingredients minus the salt. Stir continuously over a medium heat for 5-10 minutes. Some soy sauce is very salty so only add the salt if needed. Ingredients can be adjusted as desired. If a thicker consistency is required add more cornflour. Ensure you mix the cornflour with a little water or sauce, before adding it to the main mixture to prevent lumps. Serve over a stir fry or other Asian dish.