Asian Stir-Fry Sauce
I use this versatile stir-fry sauce for so many dishes — stir-fry sauce, marinade and even as a salad dressing (by adding olive oil and a bit more vinegar later.)
My recipe below is adapted from several other recipes. I typically double it and save more for another day.
Ingredients
1 C coconut aminos
1⁄2 C fresh orange juice
1⁄4 C fish sauce
2 T rice vinegar
2 tsp. garlic powder
2.5 T fresh ginger root, grated (or 2 tsp. powdered ginger)
Optional add-ins, after cooking:
1-2 tsp. extra virgin olive oil
1 tsp. rice vinegar
Instructions
Combine the first group of ingredients in a small jar. Screw on the with lid, and shake well before using.
After a dish is cooked, I add EVOO to the sauce to drizzle on top. If I use it as a salad dressing, I add a splash more vinegar. The sauce keeps in the refrigerator for up to 2 weeks. Shake well each time you use it!
