Basic Stir Fry Sauce

Brenda Winiarski

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We have a stir fry of some sort pretty much every week (Wokin’ Wednesdays). It is a quick and easy family recipe, with the only difference being we add a protein source to ours (chicken, tofu or thin sliced flank steak).

Basic Stir Fry Sauce

We have a stir fry of some sort pretty much every week (Wokin’ Wednesdays). It is a quick and easy family recipe, with the only difference being we add a protein source to ours (chicken, tofu or thin sliced flank steak).
Print Recipe
Prep Time 5 minutes
Servings: 4.8 g
Course: Dinner, Sauces
Calories: 67.7
Ingredients Method Notes

Ingredients
  

  • 1/2 c Vegetable Broth
  • 1/4 c Chinese Rice Wine (Mirin)
  • 3 TBSP Hoisin Sauce
  • 1 TBSP La Choy Soy Sauce
  • 1 TBSP Bragg’s Coconut Aminos
  • 1 TBSP Brown Sugar
  • 2 units Garlic
  • 1 tsp Ginger Root minced
  • 1 tsp Sambal Oelek Chili Paste
  • 1 tsp Toasted Sesame Oil
  • 2 tsp Cornstarch

Method
 

  1. Combine all ingredients in a small mason jar. Put on the lid and shake. (Or whisk all ingredients together in a bowl). Sauce can be refrigerated for a few days, but whisk or shake to recombine).

Notes

Per serving — Phe: 39.4 mg | Protein: 0.71 g | Calories: 68 | PKU exchanges: 2.63
Flexi-Phe — If you need to make the sauce a little lower in protein/phe, reduce the Hoisin to 2 tablespoons, eliminate the soy sauce and add 2 extra tablespoons of Coconut Aminos.