Sounds like an interesting recipe but my suggestion for your safety is you freeze it.  First of all we do not have a vegetable stock recipe for canning other than the one that is in the Ball Blue Book and it has specific directions and a processing time longer than regular stock.  30 minutes for pints and 35 for quarts.  
I have looked through our research based recipes for stir fry sauce and do not fine any sauces with ingredients you mentioned. 
It is not recommended to make up recipes and can them.  This can be risky because of botulism.  It requires a certain amount of time and temperature to destroy the spores and unfortunately there is not a formula that we can safely use to calculate the time needed. This needs to be done in a laboratory.  

Thanks for checking.  Hope that helps.  
Nellie Oehler