Sweet Chili Vegan Stir-Fry Sauce

by Steph Sunshine at StephSunshine.com

Yieldabout 2 1/2 cups

Prep Time6 minutes

Cook Time4 minutes

Total Time10 minutes


  • 1 cup water
  • 1/2 cup coconut aminos
  • 1/2 cup vegan granulated sugar
  • 1/4 cup sambal oelek (chili paste)
  • 1/4 cup rice vinegar
  • 2 tbsp. garlic, minced
  • 2 tbsp. fresh ginger root, peeled and grated
  • 2 tbsp. cornstarch
  • 2 tsp. salt


  1. Combine all ingredients in a large bowl and whisk until dissolved. Alternately, if you have a jar with a lid that seals (such as a mason jar), you can combine the ingredients in the jar and shake it. Either way, make sure there are no clumps of cornstarch left before proceeding.
  2. Add the sauce to a small saucepan over medium heat. Stir continuously until the sauce bubbles and begins to thicken a bit, about 3-4 minutes. The sauce will also turn translucent and darker when it's ready.
  3. Mix the desired amount of sauce into your finished stir-fry and toss to combine. Or, store the sauce for later use.

Notes & Hints

If you're adding this sauce to a stir-fry, you can also skip cooking it separately and add the amount you want to use to the wok at the end. Just stir it for a few minutes to thicken.

This recipe makes enough sauce for 2-4 stir-fries, depending on how much sauce you like to use.

Store unused sauce in an airtight container in the refrigerator for up to a month.