Stir Fry Sauce Without Soy Sauce (Vegan Option)

A small sauce bowl of vegan stir-fry sauce next to a bowl of fried vegetables and a pair of chopsticks.

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Stir Fry Sauce Without Soy Sauce (Vegan Option)

A flavorful, umami-rich low histamine stir fry sauce without soy sauce and a whole lotta flavor.

Prep Time5

Cook Time5

Total Time10

Course: Sauce

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 107kcal

Author: Max

Equipment

whisk
small pot

Ingredients

2 tablespoons coconut aminos alt. 1 teaspoon salt + 2 tablespoons broth of choice
2 teaspoons honey alt. agave syrup
1 teaspoon fresh ginger finely grated, alt. ½ teaspoon ground ginger
2 cloves garlic freshly-grated (alt. 1 teaspoon garlic powder)
½ teaspoon arrowroot starch optional, for thickening
3 tablespoons water
1 tablespoon sesame oil
½ teaspoon salt optional

Instructions

In a small bowl add 3 tablespoons of hot water and then slowly sprinkle in the arrowroot starch, whisking constantly to prevent it from clumping. If you want a thinner sauce or plan to freeze some of the sauce, just add the water without any arrowroot powder.
In the same bowl, add the coconut aminos (or salt and broth), honey or agave, freshly-grated ginger, and garlic until well mixed. This will be the base of our stir-fry sauce, providing a savory depth.
Transfer the sauce mixture to a small saucepan and heat it over medium heat. Stir constantly until the sauce begins to lightly bubble; this should take about 3 minutes. Once it reaches your desired consistency, remove from heat and stir in the sesame oil, allowing it to cool for at least 10 minutes before using. Use or freeze within 30 minutes.

Notes

Using Starch: if you're new to using starches to thicken sauce, just know that it's really not recommended to mix the starch directly into the sauce, as it becomes gluey and clumpy. It is incredibly important to mix the starch, whichever one you use, with hot water - not cold water and not room temp water - in order to activate the starch and distribute it evenly throughout the sauce.

Garlic and Histamine: note that there is a small subset of lectin-sensitive people who may not tolerate garlic well, so check it individually before making a batch of stir-fry sauce.

Nutrition