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–+ servings
Sweet & Spicy 5-Minute Stir Fry Sauce

Sweet & Spicy 5-Minute Stir Fry Sauce for Quick Flavor Fixes

This Sweet & Spicy 5-Minute Stir Fry Sauce is perfect for quick, flavorful meals.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Asian
Calories: 40
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup low-sodium soy sauce substitute with tamari for gluten-free
  • 1/4 cup low-sodium vegetable stock or water
  • 2 tablespoons sesame oil use toasted for more flavor
  • 2 tablespoons rice vinegar substitute with apple cider vinegar
  • 2 cloves garlic minced; use garlic powder if necessary
  • 1 tablespoon ginger grated; adjust to taste
  • 1 tablespoon sugar or honey use maple syrup for vegan
  • 1 tablespoon cornstarch or arrowroot powder for gluten-free
  • 1/2 teaspoon red pepper flakes adjust based on preference
  • 1 tablespoon sriracha or chili garlic sauce; adjust for heat
  • chili powder or crushed chili paste optional; omit if not desired

Equipment

  • medium bowl
  • Whisk
  • Skillet
  • mason jar

Method
 

Preparation Instructions
  1. In a medium bowl or quart-sized mason jar, add the low-sodium soy sauce, vegetable stock, sesame oil, and rice vinegar. Incorporate minced garlic, grated ginger, and sugar or honey.
  2. Sprinkle in cornstarch and red pepper flakes. Optionally add sriracha, and whisk or shake until fully combined.
  3. In a skillet over medium-high heat, sauté your choice of vegetables or proteins until tender and caramelized, about 3-4 minutes.
  4. Once cooked, pour the sauce over the stir fry, and simmer for 1-2 minutes, stirring continuously.
  5. Continue cooking, stirring gently until the sauce reaches desired thickness.
  6. Serve immediately, drizzling with more sriracha or garnishing with fresh herbs if desired.

Nutrition

Serving: 2tablespoonsCalories: 40kcalCarbohydrates: 6gProtein: 1gFat: 2gSodium: 250mgPotassium: 150mgSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to a week, or freeze in ice cube trays for up to 3 months.

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