low FODMAP hoisin stir-fry sauce

Low FODMAP hoisin stir-fry sauce

Today, I have a very simple recipe for a light spicy, but sweet low FODMAP stir-fry sauce for you: low FODMAP hoisin stir-fry sauce.

When I was still studying, noodles with a bag of pre-cut stir-fried vegetables and a bottle of stir-fry sauce were one of my go-to meals.

Super simple to make, cheap, and tasty. Since bottles of stir-fry sauce are not an option anymore, I often go for a simple dash of soy sauce in my stir-fry dishes. 

But it is fun to try some different flavors and therefore I made my own low FODMAP hoisin stir-fry sauce. Hoisin is a sweet sticky sauce that you can use for a lot of different purposes.

You can marinate meat with it, dip spring rolls in it, and use it as a stir-fry sauce. It has quite a strong flavor, so it is perfect as a marinade. If you want to use it as a stir-fry, you can best dilute it with water. 

I usually put 1 to 1.5 tbsp of the hoisin sauce in a bowl and add 2 tbsp water. I stir this together and use it in my stir-fry. If you find the flavor too strong, you can add some extra water. 

The ingredients of the low FODMAP hoisin stir-fry sauce

  • Brown sugar: brown sugar gives the hoisin sauce its sweet flavor. 
  • Soy sauce: normal soy sauce is low FODMAP, but if you have to eat strictly gluten-free or do not tolerate wheat, you can also use a gluten-free soy sauce.
  • White wine vinegar
  • Mirin: mirin is a Japanese rice wine that is used to cook with. I bought mirin in an Asian supermarket. 
  • Five spices powder: five spices powder is a spice mixture that consists, as the name says, of five spices. I couldn’t find it in the supermarket, so I made it myself mixing the five spices together in an equal amount.

    The mix consists of these spices: black pepper, clove, cinnamon, ground ginger (djahe), and ground aniseed.
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low FODMAP hoisin stir-fry sauce

Low FODMAP hoisin stir-fry sauce

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5 from 2 reviews

  • Author: Karlijn
  • Total Time: 10 minutes
  • Servings: 1 jar 1x


A simple recipe to make hoisin stir-fry sauce from scratch. This stir-fry sauce is low FODMAP, lactose-free and has a gluten-free option.


  • 6 tbsp brown sugar
  • 3 tbsp water
  • 3 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 4 tsp mirin (Japanese rice wine)
  • 1/2 tsp 5-spices powder
  • 1/2 tsp salt
  • 1/2 tsp sambal (chili paste)(leave this out if you don’t like spicy)


  1. Put all ingredients together in a pan and bring to a boil, while stirring. Leave to boil on low heat for 10 minutes until you get a sticky sauce.
  2. Leave the sauce to cool down or use in a dish immediately.


Storage: I store this sauce for about a week in a closed jar. You could sterilize the jar, then you can store it for a longer time. I don’t have experience with this myself.

  • Prep Time: 10 min
  • Category: Spreads and sauces
  • Method: Cooking
  • Cuisine: Chinese

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  • Maree says:

    Hi Karlijn,
    I recently made your hoisin sauce to accompany a chicken & vegetable stir-fry using ingredient proportions from the Monash website. I was overjoyed to discover this recipe as I haven’t enjoyed a decent stir-fry since beginning this diet. Many of the low fodmap stir-fry recipes are too dry for my taste, so it was great to be able to add as much liquid as I like. This hoisin sauce is really delicious & dilutng it according to the ratio you gave was the perfect balance. Many thanks.

  • Sonia says:

    Hello Karlijn!

    Thank you so much for this yummy recipe. I used chicken, red peppers and oyster mushrooms with rice. The stir-fry was delicious and I can highly recommend it.

  • Gary says:

    You mention sesame oil when you name what’s in the sauce, but it’s missing on the actual list of ingredients. Are you able to update the list please including the amount of sesame oil required? Thank you

  • Holly Renz says:

    Hi, Karlijn:

    I made this last night and the flavor is incredible! I only made one adjustment–using gochujang in place of sambal (I couldn’t find any without corn syrup, which I have to avoid.) Just one question. It started thickening up nicely, but then seized up! It ended up being more like hoisin caramel. Where did I go wrong? I followed the amounts of each ingredient as you wrote it, so did I cook it too long, or at too high heat? Thanks!! I’ll keep working on it, because it is the only hoisin sauce recipe I’ll ever need 🙂

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