Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries. Try it, and you’ll see that it’s amazing on EVERYTHING.
I’ll admit, though, that I came up with this recipe for our second cookbook, Ready or Not!, after struggling to find an easy, consistent way to whip up quick weeknight stir-fries. Having grown up in my mom’s kitchen, I’m well aware that Asian stir-fries are among the fastest and easiest meals one can prepare in a pinch. But while my mom can sense by sight and feel how to season her stir-fries, I’m not my mother. As a mere mortal, I had to come up with a pre-mixed stir-fry sauce to make spur-of-the-moment cooking as easy as possible.
It took weeks of testing and tweaking before I came up with this delicious concoction: A perfect liquid blend of savory, sweet, and tangy that instantly flavors up your stir-fries.
Best of all, this sauce can be made lickety-split.
But that’s not all! It turns out that my All-Purpose Stir-Fry Sauce is amazingly versatile, too: It works as a crazy-good salad dressing (did you see how I used it for my Paleo Hiyashi Chūka?), a marinade for meats and veggies, a braising liquid for all sorts of Instant Pot stews, and even a dipping sauce for skewers, roasted vegetables, or my famous Wonton Meatballs!
For a while, I debated whether to post this recipe on my blog—after all, it’s one of my super-secret cookbook recipes, and one of my hands-down favorites in my new book. But hey: IT’S THE SEASON FOR GIVING, right? I decided to share this recipe as a holiday gift, and as an early kick-off present to support your New Year’s resolutions! Plus, I figure you’ll still want more nomtastic recipes like this one, right? If so, don’t forget to grab my cookbook, Ready or Not!
Makes 2 cups
- 1 cup coconut aminos
- ½ cup fresh orange juice
- ¼ cup Red Boat fish sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 2 teaspoons ginger powder
- 1 teaspoon sesame oil (optional)
Combine all of the ingredients in a small jar.
Cover it tightly with a lid, and shake well to incorporate before using.
This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!
As I mentioned, All-Purpose Stir-Fry Sauce can be used to liven up just about any meal of protein and veggies, including some of my best recipes in Ready or Not!, like Paper-Wrapped Chicken and Asparagus Beef. But even if you don’t have a copy of our new cookbook (yet!), you can follow me on Instagram to see how I use this incredible flavor booster to whip up all types of quick and easy dishes.
Oh, and one more thing: This January, to support those of you on a Paleo or Whole30 reset, I’ll be posting recipe inspirations EVERY SINGLE DAY OF THE MONTH, and if you keep your eyes peeled, you just might see some new ways to use this All-Purpose Stir-Fry Sauce!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
All-Purpose Stir-Fry Sauce
Yield 2 cups
Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries. You can use this Whole30 sauce as a marinade, dressing, and to make stews!
- Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
- This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!
Cuisine Sauce, Paleo, Primal, Whole30, Chinese, Asian, Gluten-free