THE SPLIT PLATE / RECIPE

Golden Umami Stir-Fry Sauce

The six-ingredient pan sauce from Lomo Saltado — savory, tangy, garlicky, mildly spicy. Whisk once, pour into a hot pan with cooked protein or veg, reduce until glossy. 6 servings, ~25 cal / 3g protein each (estimated).

YIELD6 servings
TOTAL TIME3 min (whisk only)
COOK METHODSee method
EST. / SERVING~25 cal | ~3g protein
KEY TO SUCCESS: SIX INGREDIENTS, 2 TBSP EACH (plus one stick pack). The whole recipe is about volume symmetry — do not shortcut a component.

Ingredients

Ingredients

  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp white-wine vinegar

Ingredients — continued

  • 2 tbsp Tari Amarillo or another aji amarillo sauce
  • 2 tbsp ginger-garlic paste
  • 1 stick pack (~15g) bone-broth powder — creator used Bare Bones

Allergens: fish, soy. Packaged labels vary — verify current soy, fish sauce, aji amarillo, ginger garlic paste, and bone broth powder labels before publishing exact allergens or macros. Formulations drift and some products contain wheat, shellfish, or added sugar. Do not claim gluten free without label verification (many soy sauces contain wheat).

You want a savory-tangy-mildly-spicy pan sauce that carries any stir-fry without a 12-ingredient shelf raid. Whisk once, pour into a hot pan with cooked protein or veg, reduce until glossy — the food comes out coated, not soupy. Batch it, refrigerate up to 5 days, drop it into the next weeknight cook.

Method

  1. 1.COMBINE THE LIQUIDS. Soy sauce, fish sauce, white-wine vinegar, aji amarillo sauce, and ginger-garlic paste into a measuring cup or small bowl.
  2. 2.ADD THE BONE-BROTH POWDER. Tear in the full stick pack (~15g). This is the depth move — the broth powder turns a simple stir-fry sauce into something that reads roasted.
  3. 3.WHISK SMOOTH. Whisk until the bone-broth powder dissolves completely and the sauce is uniform and pourable. Should taste intense on its own.
  4. 4.POUR + REDUCE IN A HOT PAN. Pour into a hot pan holding cooked protein or vegetables. Toss over high heat and reduce until the food is evenly coated and glossy — not soupy.

Keys to success

  • USE A REAL FISH SAUCE. Substitutes wash the umami floor out.
  • AJI AMARILLO IS THE FLAVOR SPINE. Tari Amarillo (filmed version) or any aji amarillo sauce works. Do not sub with a generic hot sauce — the profile changes completely.

If something fails

Sauce tastes flat: Fish sauce, vinegar, or the bone-broth pack was skipped or short. All six are load-bearing — taste the raw sauce before it hits the pan; it should read intense.

Sauce is gritty or speckled: Bone-broth powder didn't fully dissolve. Whisk 30 seconds more before pouring; if already in the pan, a splash of warm water + a quick reduce fixes it.

Pan sauce goes soupy instead of glazing: Pan wasn't hot enough or the food wasn't drained. Preheat the pan hot, drain any excess liquid from the protein or veg first, then pour and reduce over high heat until you see gloss.

Too spicy for a kid share: Split the batch before pouring — a lower-heat aji amarillo, or dilute half of the sauce with 1 tbsp water + 1/2 tsp honey for the kid pan; keep full-strength for the adult pan.

Sauce burned on the pan bottom: Reduced too long or heat was too high once the sauce hit the pan. Next batch, reduce over medium-high with the food constantly tossed; kill the heat as soon as the food looks glossy.

Storage and reheating

Store: Refrigerate in a sealed container and whisk again before using.

Reheat: N/A on the whisked sauce — pour it cold into a hot pan and let the pan do the work.

Lasts: Up to 5 days in the fridge. The powder can settle — whisk before each use.

Estimated nutrition

~25 cal | ~3g protein per About 1 tbsp + 2 tsp.

~25 cal / 3g protein per serving is a creator estimate over 6 servings (~1 tbsp + 2 tsp each). Component estimate per batch: 2 tbsp soy (~20 cal / 3g protein) + 2 tbsp fish sauce (~10 cal / 2g protein) + 2 tbsp white-wine vinegar (~5 cal / 0g protein) + 2 tbsp Tari Amarillo (~30-50 cal / 0-1g protein — brand-dependent) + 2 tbsp ginger-garlic paste (~30 cal / 1g protein) + 1 bone-broth stick pack ~15g (~30-50 cal / 8-10g protein) ≈ 125-165 cal / 14-17g protein per batch ≈ 20-28 cal / 2-3g protein per serving. Recalculate for your specific labels on soy, fish sauce, aji amarillo, ginger-garlic paste, and bone-broth powder. Do not claim a fixed serving macro across brands.

thesplitplate.com/cookbook/golden-umami-stir-fry-sauce

Golden Umami Stir-Fry Sauce
Sauce

Golden Umami Stir-Fry Sauce

The six-ingredient pan sauce from Lomo Saltado — savory, tangy, garlicky, mildly spicy. Whisk once, pour into a hot pan with cooked protein or veg, reduce until glossy. 6 servings, ~25 cal / 3g protein each (estimated).

Make this when

You want a savory-tangy-mildly-spicy pan sauce that carries any stir-fry without a 12-ingredient shelf raid. Whisk once, pour into a hot pan with cooked protein or veg, reduce until glossy — the food comes out coated, not soupy. Batch it, refrigerate up to 5 days, drop it into the next weeknight cook.

Total time
3 min (whisk only)
Yield
6 servings
Protein / serving
~3g
Cal / serving
~25
Serving size
About 1 tbsp + 2 tsp
Allergens and safety

Contains: fish, soy

  • Packaged labels vary — verify current soy, fish sauce, aji amarillo, ginger garlic paste, and bone broth powder labels before publishing exact allergens or macros. Formulations drift and some products contain wheat, shellfish, or added sugar.
  • Do not claim gluten free without label verification (many soy sauces contain wheat).

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

First lift off the spoon: salty and glossy. Middle: tangy vinegar snap + mild Peruvian heat from the aji amarillo. Finish: roasted-savory pull from the bone-broth powder. Should taste too intense on its own; on the plate it lands.

Ingredients

Batch cookYields 6 servings — quantities below are the full batch.

Ingredients

Method

  1. 1
    COMBINE THE LIQUIDS

    Soy sauce, fish sauce, white-wine vinegar, aji amarillo sauce, and ginger-garlic paste into a measuring cup or small bowl.

  2. 2
    ADD THE BONE-BROTH POWDER

    Tear in the full stick pack (~15g). This is the depth move — the broth powder turns a simple stir-fry sauce into something that reads roasted.

  3. 3
    WHISK SMOOTH

    Whisk until the bone-broth powder dissolves completely and the sauce is uniform and pourable. Should taste intense on its own.

  4. 4
    POUR + REDUCE IN A HOT PAN

    Pour into a hot pan holding cooked protein or vegetables. Toss over high heat and reduce until the food is evenly coated and glossy — not soupy.

Three keys to success

  1. 1SIX INGREDIENTS, 2 TBSP EACH (plus one stick pack). The whole recipe is about volume symmetry — do not shortcut a component.
  2. 2USE A REAL FISH SAUCE. Substitutes wash the umami floor out.
  3. 3AJI AMARILLO IS THE FLAVOR SPINE. Tari Amarillo (filmed version) or any aji amarillo sauce works. Do not sub with a generic hot sauce — the profile changes completely.

Go deeper

Storage and nutrition

Storage: Refrigerate in a sealed container and whisk again before using.

Reheat: N/A on the whisked sauce — pour it cold into a hot pan and let the pan do the work.

Lasts: Up to 5 days in the fridge. The powder can settle — whisk before each use.

Watch the full cook

Brands I use

Tari
Tari Amarillo hot-ish sauce
The filmed aji amarillo — Peruvian-style, mild heat, carries the whole flavor profile. Substitute any aji amarillo sauce or paste; do not sub a generic hot sauce.
Bare Bones
Bone-broth stick pack (~15g)
Depth ingredient — dissolves into the sauce for body and roasted-savory pull. Any bone-broth powder works; Bare Bones is the filmed reference.
The Split Plate
Lomo Saltado Meal Prep (recipe cross-link)
The original dinner this sauce was built for. The recipe uses the full 2/3 cup batch across 2 pounds of lean stir-fry beef + onion + tomato.
#Beef stir-fry#Chicken#Shrimp#Noodles#Fried rice#Cooked vegetables