Stir Fry Sauce
I’ve always loved delicious homemade stir fry, but I rarely made it because soy sauces are extremely high in salt and most have added preservatives. A few years ago I discovered coconut aminos and it was life saving for all my stir fry dreams! It is naturally very low in salt and has much more flavor than the typical soy sauce, it’s slightly sweet with a mild coconut flavor. The only ingredients in coconut aminos is coconut tree sap coconut tree sap and sea salt and this only has 90mg of salt per tsp and most other soy sauces have close to 1000mg per tablespoon, YIKES! Even the low sodium versions still have around 500mg of salt per tablespoon. Soy sauces are also made from soy and most soy is very heavily sprayed with pesticides and if you know anything about me you know that I am not a fan of chemicals on or in my food.
Okay, back to stir fry sauces. Over the years I’ve seen a lot of recipes but they almost always have a lot of sodium and sugar, neither of which are healthy for you in such high amounts. Therefore the base of this sauce is coconut aminos and chicken broth, to keep it vegan use vegetable broth but that will change the flavoring slightly. The spicy barbecue sauce, freshly grated ginger and minced garlic all put this sauce over the top, so so delicious for all of your stir fry recipes.
Thank you again for joining me and seeing a glimpse into my kitchen and cooking adventures. Cheers to a Happy & Healthy Day!
Stir Fry Sauce
Ingredients
- 2 TBSP olive oil
- 3 tsp Minced Garlic
- 3-4 tsp Freshly Grated Ginger or 1 tsp Ground Ginger
- 1/2 Cup Coconut Aminos
- 1/2 Cup Chicken Broth To keep it vegan, use vegetable broth
- 3 TBSP Spicy Barbecue Sauce
- 1-2 TBSP Coconut Sugar or Maple Syrup I only use 1 TBSP because the coconut aminos adds some sweetness to the sauce
- 2 TBSP Rice Vinegar
- 1 TBSP Sesame Oil
- 1/4 tsp Black pepper
- 1 TBSP + 1 tsp Arrow Root Flour
- Salt to taste
Instructions
- In a small sauce pan, drizzle two TBSP olive oil, heat pan low-medium. Add minced garlic and freshly grated ginger, cook for two minutes while stirring frequently. Garlic burns really easily, so watch closely.
- Next add the coconut aminos, chicken broth, spicy barbecue sauce, rice vinegar, sesame oil, coconut sugar or maple syrup.
- Bring sauce to a low simmer, add the arrow root powder, stir until sauce thickens. If it is to thin for your preference add another tsp arrow root powder and stir well.
- Lastly, add salt to taste. It's not necessary but I like to blend my sauce in my vitamix before placing in an airtight container to store in the refrigerator.
- This stir fry goes well with a variety of beef or chicken stir fries. Recently I made it with a chicken stir fry: broccoli, mushrooms, red onions, so delish!
- My favorite veggies for stir fries: broccoli, red pepper, thinly sliced carrots, onions and shiitake mushrooms! All these are delicious with either chicken or beef.
