Basic Asian Stir Fry Sauce

Basic Asian Stir Fry Sauce

Makes ½ cup

Vegan, vegetarian, soy free option

Ingredients:

2 T. Bragg’s Liquid Amino’s (or Coconut Aminos for soy free option)

½ cup water or vegetable broth

1 t. rice vinegar

1 T. coconut sugar or ½ T. brown sugar

3/4 T. cornstarch or 1 ½ t. arrowroot

Whisk together all ingredients. Stir in final cooking stage of a vegetable stir fry or bring to a low boil in a small sauce pan on medium high heat. The sauce will turn from a milky color to clear pretty quickly and thicken into a gravy consistency.

You can change the flavor to suit the dish being made by adding any of the following:

Pinch of black pepper

Pinch of red pepper flake

1/8 t. garlic powder or 1 t minced garlic

1/8 t. ground ginger or 1 t. grated ginger

1-2 T. Hoisin sauce

½ t. sesame oil

Replace rice vinegar with lemon or lime juice

*If using fresh garlic and ginger, sauté it first in a little oil before adding the liquid mixture.