Gluten Free Stir Fry Sauce
This healthy gluten free stir fry sauce combines savory & sweet coconut aminos with fresh garlic and ginger. Mix with vegetables, tofu, or chicken for an easy weeknight dinner that the whole family will love. Naturally soy-free, too!
Servings: 4
Calories: 34kcal
Equipment
Ingredients
- ½ cup vegetable broth or vegan chicken broth
- ¼ cup coconut aminos or tamari
- ½ tbsp minced garlic
- ½ tbsp minced ginger
- ¾ tsp sesame oil
- ¼ tsp vegan fish sauce
- ½ tbsp coconut sugar optional
- ¼ tsp red pepper flakes optional
- ½ tbsp arrowroot powder
Instructions
- Mix all ingredients, except the arrowroot powder, in a saucepan and bring to a boil.
- Reduce heat. In a small bowl mix together the arrowroot powder and ½ tbsp of cold water, mix to form a slurry.
- Pour the arrowroot slurry into the simmering sauce, whisking constantly to prevent lumps.
- Allow the sauce to return to a gentle simmer and cook for another 4-5 minutes, stirring constantly.
- When the sauce has thickened remove from the heat and allow to cool before transferring to a jar to be used at a later date.
- Store the cooled sauce, covered, in the fridge for up to 6 days.
Notes
- This recipe makes approximately ¾ cup of sauce which will serve approximately 4 people when mixed through stir fry vegetables and tofu.
- Add the sauce directly to a stir fry, no need to preheat the sauce before adding.
- If the cooked stir fry vegetables has extra liquid, before adding the sauce, the sauce will become a little thin therefore you may need to add additional arrowroot to thicken to suit your tastes.
- Red pepper flakes and coconut sugar are both optional however they do add delicious flavor to the sauce.
- Coconut aminos is similar in taste as soy sauce however it is gluten-free and soy-free which is great for those with allergies. Coconut aminos comes from the sap of a coconut plant.
- Vegan chicken broth can be substituted with vegetable broth if preferred.
- Continuously whisking when adding the arrowroot slurry helps to prevent lumps forming in the sauce.
- Cook over a low heat to thicken and reduce the sauce.
- Store the sauce sealed in a jar in the fridge for up to 7 days.
- This recipe can be doubled if needed.
- Do not freeze the sauce.
- Tamari can be used instead of coconut aminos if preferred.
Nutrition
Calories: 34kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 491mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 1g