Smother this stir fry sauce all over your favorite veggies, chicken, beef, fish, or pork!

Stir fry meals are quick and easy, but having an all-purpose sauce on hand makes bringing it all together a breeze. This recipe takes simple, healthy pantry items and turns them into a sauce that’s just as delicious (if not more) as your favorite takeout!

Plan ahead and make this stir fry sauce whenever you have 15 minutes to spare. All you need to do is simmer the ingredients in a saucepan until thick, then store the sauce in a glass container in the refrigerator for up to 2 weeks.

When you’re ready to make your stir fry, choose a healthy protein like cage-free chicken, grass-fed beef, shrimp, fish or pork. Then, add your favorite veggies. Sliced carrots, cauliflower, bok choy, broccoli, onions, and mushrooms are all tasty choices! Sauté the meat and veggies together with your stir-fry sauce for an easy and delicious meal.

Trying to figure out exactly what to eat on Paleo?
Look no further than our FREE 21 Day Paleo Meal Plan

If you want to take your meal prep to the next level, freeze your stir fry sauce and chopped veggies and meat in separate reusable plastic bags. Store in the freezer for up to 30 days. When you’re ready to cook, simply thaw your meal before sautéing for a quick weeknight dinner!

Note: This recipe makes a large amount of sauce – enough for two large meals to feed 4 people each! Simply halve the recipe if you don’t want any leftovers.

Megan Olson

This All-Purpose Stir Fry Sauce Will Upgrade Any Dish

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Total time:15 mins

Cook Time:10 mins 10 minutes

Prep Time: 5 mins 5 minutes

Serves:4

This All-Purpose Stir Fry Sauce Will Upgrade Any Dish

Recipe by: Megan Olson

Smother this stir fry sauce all over your favorite veggies, chicken, beef, fish, or pork!

Tools

• Small saucepan
• Whisk
• Small bowl
• Glass jar

Ingredients

• 2 T coconut oil
• 1 T minced garlic
• 1 T minced ginger
• ½ T crushed red pepper flakes
• ½ cup coconut aminos
• ½ cup vegetable broth
• 2 T white vinegar
• 1 T coconut sugar
• ¼ cup water
• 2 T tapioca flour

Instructions

• Add coconut oil, garlic, ginger and red pepper flakes to a small saucepan and heat to a simmer.
• Stir in coconut aminos, broth, vinegar and sugar. Simmer 2-3 minutes.
• While the mixture simmers, add the water and tapioca to a small bowl. Whisk together until smooth. Transfer the mixture to the saucepan.
• Whisk briskly until the sauce thickens.
• Cool the sauce then transfer to a glass jar and store in the refrigerator up to 2 weeks.

Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Tapioca flour (Authentic Foods)

(You’ll Also Love: 8 Freeze-Friendly Chicken Marinades)