Asian Stir Fry Sauce
This Asian stir fry sauce is the perfect blend of savory, sweet, and tangy flavors, ideal for adding a punch of flavor to your favorite vegetables, noodles, or rice. Quick to make and versatile, it’s a must-have sauce for easy, delicious weeknight stir-fries!
Servings: 5 servings
Calories: 19kcal
Ingredients
- ¼ cup low sodium Tamari or soy sauce
- ¼ cup water
- 1 tablespoon lemon juice
- ½ tablespoon sugar pure cane, date, maple, sucanat, or others
- 1 teaspoon minced garlic I use kind from jar
- fresh chives optional
- 2-3 tablespoons arrowroow powder cornstarch, or other thickener
Instructions
- Place all ingredients in a bowl and whisk together. Be sure that the arrowroot powder or cornstarch gets incorporated well without any clumps.
- Pour into stir-fries AFTER the veggies are finished (or nearly finished) cooking.
- This sauce begins to thicken as soon as it is heated in the pan, so you want to add it last.
- To stop the thickening process, remove it from the heat.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Make it gluten-free- To make it gluten-free, simply use tamari or a gluten-free soy sauce alternative, as well as arrowroot powder instead of flour for thickening.
Consistency- You can thicken the sauce by mixing a small amount of cornstarch or arrowroot powder with water to create a slurry, then adding it to the sauce while cooking. It will thicken as it heats up.
Sweetness- You can adjust the sweetness by adding more or less sugar, maple syrup, or your preferred sweetener to suit your taste preferences.
Storage- It can be stored in an airtight container in the refrigerator for up to 5-7 days. Shake or stir before using if separation occurs.
Nutrition
Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 600mg | Sugar: 2g