Healthy Low Calorie Stir Fry Sauce
Ready in just 15 minutes, you'll love the versatility and deliciousness of my low calorie stir fry sauce! Made with soy sauce, miso, a touch of sesame oil, and lots of garlic and ginger, you can use it to make a tasty stir fry or as a dipping sauce. My healthy stir fry sauce helps you create a delicious homemade meal with very little effort!
Servings: 4
Calories: 34kcal
Ingredients
- 1 cup vegetable broth
- ⅓ cup soy sauce or tamari for a gluten-free option
- ½ tbsp miso paste
- 3 garlic cloves minced
- 1 tsp minced ginger
- ½ green chili finely diced
- ¼ tsp sesame oil
- ½ tsp fish sauce use vegan fish sauce for a plant based option
- 1 tbsp arrowroot powder
- 1 tbsp water
Instructions
- Combine the vegetable broth through to the fish sauce in a pot and whisk until smooth.
- Heat over a medium heat to bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Mix the arrowroot powder with 1 tbsp water to form a slurry.
- Pour the slurry into the sauce while constantly whisking to make sure there are no lumps.
- Continue to stir while cooking until desired thickness has been achieved.
- Remove from the heat and either store in a glass jar to be used at a later date or pour over stir fried vegetables and serve immediately.
- Store sauce in a sealed jar in the fridge for up to 7 days.
Notes
- This recipe makes approximately 1 cup of sauce which will serve approximately 4 people when mixed through stir fry vegetables.
- Simmering the sauce for 5 minutes helps to reduce the sauce and intensify the flavors.
- Add the sauce directly to a stir fry, no need to preheat the sauce before adding, even if used straight from the fridge.
- 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.
- Coconut aminos can be used as a substitute for soy sauce if preferred.
- Vegetable broth can be substituted with vegan chicken 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.
- Make sure the sauce is completely cooled before covering and storing in the fridge.
Nutrition
Serving: 1cup | Calories: 34kcal | Carbohydrates: 5g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1473mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g