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.
How to use All-Purpose Stir-Fry Sauce
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! (Need more ideas, check out this post on How To Use All-Purpose Stir-Fry.)
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!
Time to make All-Purpose Stir-Fry Sauce!
Makes 2 cups
Ingredients:
- 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)
Equipment:
- Measuring cups
- Measuring spoons
- Pint-sized mason jar
- Painter’s tape + Sharpie (for labelling purposes)
Method:
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
Ingredients
- 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 toasted sesame oil optional
Instructions
- 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!
DC Mc says
Thanks, Michelle. What a GREAT Christmas present! 🙂
Andrew says
Have you ever tried freezing this? Might be cool to have a stock sitting in the freezer easy to quickly thaw out.
nomnompaleo says
I haven’t, but I bet you can freeze it in ice cube molds!
Candi McCane says
Thank you for sharing! I love your recipes. Is there a substitute if I don’t, say, love fish sauce?
nomnompaleo says
It’s tough to replicate the flavor of fish sauce. There’s a vegetarian fish sauce recipe from America’s Test Kitchen: https://www.cooksillustrated.com/how_tos/6610-making-a-vegetarian-substitute-for-fish-sauce (Just use coconut aminos in place of soy sauce in the recipe.)
Cecily VanHouten says
Is it ok to use fresh garlic and fresh ginger? How much of both would you add? Will it mess with the spoil date?
nomnompaleo says
I think it will mess with the spoil date. I actually add fresh ginger and garlic to the stir-fry when I’m cooking it!
Jayne Monsipapa says
Is there substitute for rice vinegar?
nomnompaleo says
Balsamic vinegar and apple cider vinegar also work!
alur says
Geezus, 1/4 cup fish sauce? I’d start with 1 or at most 2 tbsp and then increase a little at a time while tasting every addition. For people not used to fish sauce, I’d be on the conservative side and work my way up, lol.
nomnompaleo says
Nope. You gotta trust and believe.
CJ says
The recipe is a o good the way it is! Love your cookbook.
alur says
Touche, it’s a great combination of ingredients. Red Boat is a little lighter than other fish sauces, so I promise to give the recipe a try as it is written. Thanks for the encouragement.
Adriana Banda Hibjan says
I thought the same, especially as I haven’t been a fan of fish sauce in the past. But I tried it as written and it is AMAZING! Thank you Michelle for this hack!
Victoria G says
Can you use liquid aminos instead of coconut aminos?
Lisa says
I made it using liquid aminos and it was very salty and needed to be diluted down. Otherwise it was very tasty. Not sure if coconut aminos is less salty. Will have to put that on my shopping list and give it another try.
Michelle Tam says
Coconut aminos are sweeter!
Lisa says
Tried it again using coconut aminos, but forgot to get some oranges for juice. Used lemon juice instead but only half the amount and was ready to use some apple juice to sweeten. The lemon juice worked fine and I love the flavor. Next time I’ll make it with orange juice! Great recipe, my husband loves it!
MIA A MONTGOMERY says
Thanks lisa…I was JUST wondering if some lemon juice w/a bit of sweetener (honey or monk fruit etc) would work. I’ll def try it w/orange when I remember to buy one, but I’m going to give Lemon a whirl!
Chelsea @ Do You Even Paleo? says
Woot! I need a good stir fry sauce. Thanks for this!
Amy says
Is there anything that can be used in place of fish sauce? I have anaphylaxis reaction to fish and shellfish.
Robin Claire says
I love this for both marinating meats and stir frys. My MIL is sensitive to citrus, do you have a suggestion to substitute the orange juice?
nomnompaleo says
Pineapple juice!
Renee says
8 thumbs up from our family! Not fishy in the slightest!
nomnompaleo says
Yay!
Leanne says
If using soy sauce instead of the coconut aminos (I’m not Paleo, just love your recipes) would you use the same amount?
Katie Myer says
I really want to try this, but I also REALLY hate all seafood. I’ve had issues in the past with recipes calling for fish sauce and tasting too fishy. I’m pretty sure I have the Thai Kitchen brand in my pantry. Is the Red Boat brand less fishy, in your experience?
holly drouillard says
I have a honey ginger balsamic. Can I use this as a substitute to the rice vinegar?
AnnapolisAgent - Beth Tyler says
Can I use Oyster Sauce instead of Fish Sauce??
Katie says
Would it work without the garlic powder? I’m allergic 🙁
Julie Earnest says
Michelle, I make this sauce – and use it since I’m doing W30 – but I have to admit it’s not that satisfying to me. I yearn for a dark black fermented black bean sauce or a stir fry sauce that has more umami than sweet – this one’s too sweet for my tastes. I’d love to have a replacement for black soy / fermented black beans – or even a decent dark hoisin sauce! (I’m also celiac, and have tried the GF hoisins and they are pretty insipid.) Any ideas? Big market opportunity here! Maybe something incorporating a variety of mushrooms/fungi with fermented shrimp paste?
NYU72 says
2020 – I am looking at the photos and there 2 brown powders in the photos that look like sugars? also in the jar – what is that ?- I did not get a lot of powder – just my garlic & ginger. the sauce was great – but I keep thinking I’m missing ingredients? thanks for answering.
Sandra Watkins McGrandle says
I would like to try this, and wondered if lemon juice would work equally well if swapped for the orange juice. We have a lemon tree and I’m always looking for ways to use lemon juice. If we did this, should we put in a bit of sweetener (like monkfruit for example)? Thanks!
Buttoni says
Planning on making a batch of this soon to keep down at our getaway cabin for convenience. Sounds so good. I also wanted to take the time to say I really appreciate your website’s print feature. So many Paleo bloggers don’t have a print feature on their blog. I personally find that so annoying, as it’s easy enough to do. Thanks so much for taking the extra effort to provide this for your followers.
Michelle Tam says
You’re welcome!
Jt says
If using this just for a fresh poke recipe can we use fresh ginger and garlic? I’m not a dried spice fan. Also if not paleo can I sub soy sauce for the aminos?
Michelle Tam says
Sure! You may need to adjust the amount of soy sauce because it is saltier than coconut aminos.
Erica says
Michelle, I can’t have fruits during this detox, so will it “break” the recipe if I omit the orange juice?
Michelle Tam says
You’ll have to adjust the other ingredients to make sure the flavors are balanced!
Vicki says
So good and easy. A staple in my fridge
Michelle Hollman-Mueller says
What makes the calories so high? I’m assuming it’s a typo but just wanted to make sure. 😂
Michelle says
What makes the calories so high? I’m assuming it’s a typo but just wanted to make sure. 😂
Michelle Tam says
25 calories a serving isn’t super high. One jar has about 16 servings if you are assuming a serving is about 2 tablespoons.