Soy Free Stir-Fry Sauce
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.
Servings: 2 servings
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
Serving: 1serving | Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Sodium: 945mg | Potassium: 43mg | Sugar: 2g | Vitamin A: 420IU | Iron: 0.4mg