My family loves stir-fry and growing up it was always a quick dinner for my Mom to get on the table after working all day. This stir-fry sauce works with vegetables, meats, poultry, TVP, and tofu. Make a batch at the beginning of the week and use it for quick meals for up to two weeks, just remember to leave the sauce in the fridge.
This is a great recipe for meal prep. Make the sauce and use it anytime for quick stir fry meals. It's gluten-free and vegan so it can please many dietary needs and it tastes really good.
¼ cup avocado oil
2 tablespoons toasted sesame oil
4 cloves garlic, finely minced
1 teaspoon ground ginger or 1 tablespoon fresh ginger, grated
½ teaspoon red pepper flake or Korean chili flake
¼ cup tamari
2 tablespoons coconut aminos
¼ cup maple syrup, honey or coconut sugar
1 tablespoon arrowroot
1 tablespoon sesame seeds (optional)
Mix all ingredients into a blender and pulse untilcombined. Pour into mason jar andrefrigerate for up to 4 weeks.
Use 1 cup of sauce per 1 pound of tofu, meat, or vegetableor combination.
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