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This Soy Free Stir-Fry Sauce is low in sugar, gluten free and quick to make. Make it ahead of time and easily add it to any stir-fry recipe you for a quick and nourishing lunch or dinner.
One of the hardest things transitioning to a gluten free diet for me was that it’s not as simple as buying gluten free products. Gluten is hidden everywhere and you really have to become a label investigator or just know where it’s usually hidden.
Asian foods are my favorite cuisine like this healthy broccoli and chicken stir fry recipe and healthy cashew chicken, but they always have a sauce and sadly, that sauce always has gluten in it.
Since my Hashimoto’s disease is controlled, I’m not that concerned with gluten exposure here or there. However, I do try to keep my exposure to a minimum.
As far as soy sauce goes, unless the label says “gluten free” they have gluten in them. While I occasionally use gluten free soy sauce, I try to keep soy to a minimum in my diet due to its inflammatory nature.
And, truthfully it’s so easy to make your own soy free stir-fry (aka “soy sauce”) at home!
This soy free stir-fry sauce takes 10 minutes to prep in a saucepan using coconut aminos and broth as the base. I also added a touch of apple cider vinegar for gut health!
To thicken the sauce, I used collagen but I’ve also used gelatin and arrowroot powder. If you’re Vegan, you’ll want to use arrowroot.
This stir fry sauce without soy sauce can be prepped ahead of time, stored in the fridge until ready to use in a healthy stir-fry recipe like low-calorie chicken stir fry or easy low carb shrimp stir fry, or tossed in a plastic bag with veggies and protein and placed in the freezer for a later day. So many options here!
It’s easier than you think to make healthier, gluten free versions of your favorite foods like this no soy sauce stir fry sauce!
More Healthy Asian Recipes
Soy Free Stir-Fry Sauce
Ingredients
- 1/2 cup low sodium vegetable broth
- 1/4 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon collagen, *
- 1/2 tablespoon coconut sugar
- 1 teaspoon black pepper
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 teaspoon red pepper flakes
Instructions
- To a small saucepan, add the broth, coconut aminos, apple cider vinegar, red pepper flakes, black pepper, minced garlic and ginger. Stir together and bring to a medium heat. Simmer 2-3 minutes.
- Next whisk in the coconut sugar and collagen. Whisk briskly until the sauce begins to thicken. Reduce the heat and cool the sauce 5 minutes before transferring to an airtight container.
Notes
- For Vegan, sub arrowroot powder. Gelatin may also be subbed in place.
- Store the sauce in the refrigerator up to 30 days. The sauce can be used as a marinade and frozen in a plastic bag in the freezer up to 60 days.
- About 1/2 cup equals 1 serving.
- This recipe does not include extra virgin olive oil or coconut oil. When making your stir-fry, I recommend you add the oil when sautéing the vegetables then later add the sauce.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well, I haven’t eaten it yet… but it smells GREAT! My concern… followed the recipe exactly and it has not thickened. It used VitalProteins collagen peptides (same container as pictured) but I cannot see any thickening. Hope it still works as desired!