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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
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.)
Jess says
Thank you for asking this. I know many of the recipes use it, but I can’t handle the fish sauce. The smell or flavor. I wish she would put an alternative as not everyone likes fish sauce.
Michelle Tam says
I have a vegan fish sauce recipe in our new cookbook, Nom Nom Paleo: Let’s Go.
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!
Amy says
It’s delicious exactly how it is. You get a lot with this recipe. I often halve it, and it’s still quite a bit. So the 1/4 cup is not for one dinner, it’s spread out over several. And it’s balanced beautifully by the other ingredients.
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?
Donna M Oliver says
I bought everything to make this sauce because my sister-in-law made it to marinade Chilean sea bass and it was absolutely delicious! However, I found everything to make the sauce except the coconut amino at my local grocery store. They offered a substitute of plain aminos seasoning sauce so I took it. Hopefully this comes out the same or I’ll be very disappointed. I will let all know!
Michelle Tam says
Regular aminos will be saltier than coconut aminos so you may need to increase the orange juice and/or reduce the fish sauce.
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.
Carlie says
I use so many of your recipes for my Keto lifestyle. I’d love to incorporate this sauce too! The only thing I’d need to sub out is the orange juice — I can replace with monkfruit or some stevia but am wondering what your advice would be there? I’d still need 1/4 cup worth of liquid to make up for the missing OJ.
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.
DF says
Any sub for coconut aminos that isn’t soy soy sauce or liquid aminos? Thx!
joni martinez says
I LOVE this recipe, i am going to freeze my latest now that i have used what i needed for your FABULOUS chicken and broccoli strip fry! there isn’t a single recipe to date that i haven’t liked, Cracklin’ Chicken being one of my faves & now that i bought the air fryer you recommended i like it even more! so much lesss mess lol, keep your wonderful recipes coming!
Nashla Childers says
Hi there. I so want to try this but I currently have a keto lifestyle. Is there anything you could suggest to substitute the orange juice? Once hubby is out of danger zone with his diabetes and looses weight we will be transitioning into Paleo.
Any suggestions are very much appreciated.
Oh and I absolutely love your wonton meatballs. Make it all the time and for all gatherings. Huge hit! Thank you!
Juliette says
I’m wondering if anyone has successfully converted this recipe for the keto eaters out there? I was thinking of subbing the orange juice with dried orange peel or zest with a TB of monkfruit sweetener or Swerve (or to taste), but would love to hear other ideas if you’ve got ’em.
Jodi A Leberknight says
I give this recipe 5 stars with the caveat that I had to modify it a bit. But isn’t that what recipes are for – to give the home cook a starting point that inspires them? 🙂 Most of my mods were out of sheer necessity: (1) I didn’t have coconut aminos on hand so I used 1/2 cup of GF tamari sauce; (2) even half cut, the tamari still made it too salty so I added 1/3 cup of water to the mixture; (3) to balance it out, I added about 2 TBSP of coconut nectar; and (4) I’m on a cleanse that doesn’t allow for oranges so I substituted with freshly squeezed lemon juice. The end result is a keeper! In fact, I’ve made stir-fry two days in a row! And it was so easy. I’m new to this site but have already learned so much. Thank you, Michelle!
Marc says
I loved making your All Purpose Stir Fry Sauce at home, and then I loved being able to buy it at Whole Foods! But I haven’t been able to find it in a while. I’m making a arch tonight, but would love to know if there is somewhere else to buy it so I can always have a bottle in my pantry just in case. Thanks!
Michelle Tam says
The sauces were only a one-time pilot launch at Whole Foods and aren’t available for sale anywhere.
Liz says
Hi. I just mixed up a batch.
About how much do you use for a stir-fry? Maybe for two people?
It says 16 servings – not sure how it translates to recipes. I’ll just be winging it but also curious about how much you would use.
I really enjoy your recipes and appreciate you sharing them on your site.
Thank you?
Liz
Michelle Tam says
You use it to taste! Start with a splash and add more to taste.
Liz says
Hi Michelle. Just got finished with a chicken, baby bok choy, red pepper, scallion and sprouts stir-fry. Your sauce is excellent!!! I added fresh ginger and garlic as per your other veggie and chicken stir-fry recipe. The dish was a big hit – my DH loved it. We will be using your recipe often.
So a big THANK YOU!!!
And best wishes as well !!
Kathy Fulton says
I use this sauce quite often, especially as a marinade. It’s very good. I’m wondering if anyone has tried it with lemon juice instead of orange juice.
Tammie says
Hi! This recipe sounds fantastic. Will it produce a thick type sauce? Has anyone tried adding arrowroot powder to it? If so, how much and how long do you cook it for?
Michelle Tam says
No, the sauce will not be thick unless you add an arrowroot slurry. I normally add an arrowroot slurry when I am cooking the dish, not to the sauce itself because I don’t always want a thickener in it.
Camille says
I initially used this sauce for the hot dog stir fry. So much flavor! Tonight, I used the rest of it to marinate pork tenderloin. The meat soaked for about 8 hours. I seared it in cast iron, and then put the skillet in the oven to finish cooking. Omg. I can’t wait to make it again! So delicious.
Theresa Wunsch says
I was a little nervous about trying this stir fry sauce with not ever having used fish sauce before. However I was very pleasantly surprised; it’s delicious! Thank you for such a simple and tasty recipe that so versatile!!!
sheri says
hello. this looks really good. but, any ideas on what to substitute for the coconut that is not soy sauce – i have a nickel allergy and can’t have either, but i love the taste.
love your site, thanks.
Michelle Tam says
I’m not sure!
VSM says
This sauce is a staple in our kitchen–I made your Chicken and Broccoli Stir fry recipe tonight–YUM! There is nothing better than marinating a nice Salmon filet in this sauce for a few hours and then throw it on the grill–OMG it is so good!
Angela Olson says
I love this sauce, but I have a question. How much sodium does it contain? Thank You in advance.
The wellness evolution says
Made this exactly as written minus the sesame oil because I completely forgot to grab it at the store, thought we had it! Delicious recipe, used it with sliced London broil and lots of veggies as stir fry.
Diane says
Hi Michelle,
Your Stir-Fry sauce has been a delicious lifesaver since you first posted it, but now my husband is unable to tolerate acidic fruits like oranges, limes, lemons & pineapple. What can I substitute for the orange juice? Would apple juice or pear juice work?
Thank you so much for your wonderful recipes! Keep them coming!
Regina Chan says
I think either would be a great substitute! Not quite the same but still good!
Diane says
I replaced the orange juice with apple juice and my husband experienced no problems! I used the sauce for the IP Chinese Beef Stew and the Tsukune recipes. Both dishes turned out delicious! Thanks again!
LOUISE THOMPSON says
Hi Michelle,
Greeting from Canada.
Kudos on your marvelous cooking blog! I’d love to make this recipe but I’m restricted to an approximately 8 % sodium content. Your Red Boat fish sauce has a whopping 60 % sodium per tablespoon and you have 1/4 cup in your sauce recipe. Can you please tell me how I can drastically cut down the salt in the recipe?
Many thanks,
Louise
Michelle Tam says
Hi Louise! Unfortunately, I’m not sure of the best way to recreate this recipe without fish sauce or coconut aminos (the main sources of sodium). A good source of low sodium recipes is this blog: http://www.sodiumgirl.com