This versatile paleo stir-fry sauce can be used in salads, stir-fried vegetable and protein dishes, as a marinde or dipping sauce with sushi.
Ingredients
- 1 teaspoon grated garlic about 1 large clove
- 1 tablespoon grated ginger small knob
- 1/3 cup coconut aminos
- Juice of 1/2 lime
- 2 tablespoons fish sauce
- 1.5 tablespoons honey or coconut syrup
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- Optional: 1/2 long red chilli finely diced (if you like a bit of heat)
Instructions
- Combine all ingredients and store in an airtight jar or container in the refrigerator for up to a month. The salt in the sauce will preserve all of the ingredients quite well. It will become more pungent with ginger and garlic as time goes by.
- Tamari sauce can be used instead of coconut aminos (don't add the salt in this case).
Notes
The nutritional information listed is for 2 tablespoon servings based on the entire recipe making around 1 cup of sauce.
Nutrition
Serving: 2 tablespoons | Calories: 30kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 653mg | Potassium: 20mg | Fiber: 0.03g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
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