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).

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Prep Time 5

Servings: 4.8 g

Course: Dinner, Sauces

Calories: 67.7

Ingredients Method Nutrition Notes

Nutrition

Serving: 60gCalories: 67.7kcalProtein: 0.708gPhe: 39.4mgPKU Exchanges: 2.63exch

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

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

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.

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