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71
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Asian Stir Fry Sauce
I use this Asian Stir Fry Sauce with a lot of dishes besides just stir-fries including as a dip, marinade, topping for pasta, and much more.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Stir Fry Sauces
Cuisine:
Japanese
Servings:
5
servings
Calories:
19
kcal
Author:
EatPlant-Based.com
Equipment
Kikkoman Light Soy Sauce, 10 Ounce (Pack of 2)
Wholesome Sweeteners Organic Sucanat, 2 lb
Ingredients
¼
cup
low sodium Tamari or soy sauce
¼
cup
water
1
tablespoon
lemon juice
½
tablespoon
sugar
I use an unrefined sugar called sucanat
1
teaspoon
minced garlic
I use kind from jar
fresh chives
optional
2-3
tablespoons
arrowroow powder
cornstarch, or other thickener
US Customary
-
Metric
Instructions
Place all ingredients in a bowl and whisk together.
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
Detailed instructions
, in-process photos, and my personal helpful tips can be found in the article above.
Tips for use as a dipping sauce
When using it as a dipping sauce, we sometimes use it as is
(without the thickener)
, but it can also be thickened up to have more of a gravy texture.
To thicken it for dips, simply add
arrowroot powder
and simmer or microwave for just a minute.
Cornstarch can also be used as a thickener, just be sure to stir constantly during the heating process to reduce lumps.
This will thicken quickly, so remove from heat as soon as it gets to the consistency desired for the perfect Asian dipping sauce.
Nutrition
Calories:
19
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Sodium:
600
mg
|
Sugar:
2
g