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Home » Blog » Recipes » All-Purpose Stir-Fry Sauce (Whole30, Gluten Free)

All-Purpose Stir-Fry Sauce (Whole30, Gluten Free)

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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.

A hand holding a mason jar filled with All-Purpose Stir-Fry Sauce in front of brightly colored background.

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.

A collage of the cooking steps for how to make All-Purpose Stir-Fry Sauce

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.

An overhead shot of the ingredients in All-Purpose Stir-Fry Sauce

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.)

An overhead shot of the different things you can make with All-Purpose Stir-Fry Sauce

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)

Pouring the ingredients of All-Purpose Stir-Fry Sauce into a mason jar

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.

Pouring orange juice into a jar filled with All-Purpose Stir-Fry Sauce ingredients

Cover it tightly with a lid, and shake well to incorporate before using.

Shaking a jar filled with All-Purpose Stir-Fry Sauce

This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

A closeup of a jar filled with All-Purpose Stir-Fry Sauce

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.

An overhead shot of different dishes that are seasoned with All-Purpose Stir-Fry Sauce

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 by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe
4.72 from 57 votes

All-Purpose Stir-Fry Sauce

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!
Cook Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: Chinese
Keyword: gluten-free, paleo, Primal, sauce, stir-fry, Whole30
Servings: 16 servings
Calories: 25kcal
Author: Michelle Tam

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!

Video

Notes

Label your jars with Painter’s tape + Sharpie and that way you'll know what's inside and when you you should use it by!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 25kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Fiber: 1g | Sugar: 1g
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Reader Interactions

Comments

  1. DC Mc says

    December 25, 2017 at 1:16 am

    Thanks, Michelle. What a GREAT Christmas present! 🙂

    Reply
  2. Andrew says

    December 25, 2017 at 5:29 pm

    Have you ever tried freezing this? Might be cool to have a stock sitting in the freezer easy to quickly thaw out.

    Reply
    • nomnompaleo says

      December 25, 2017 at 7:21 pm

      I haven’t, but I bet you can freeze it in ice cube molds!

      Reply
  3. Candi McCane says

    December 26, 2017 at 5:21 pm

    Thank you for sharing! I love your recipes. Is there a substitute if I don’t, say, love fish sauce?

    Reply
    • nomnompaleo says

      December 26, 2017 at 5:26 pm

      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.)

      Reply
    • Jess says

      February 28, 2022 at 1:40 am

      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.

      Reply
      • Michelle Tam says

        February 28, 2022 at 3:53 am

        I have a vegan fish sauce recipe in our new cookbook, Nom Nom Paleo: Let’s Go.

        Reply
  4. Cecily VanHouten says

    December 26, 2017 at 5:24 pm

    Is it ok to use fresh garlic and fresh ginger? How much of both would you add? Will it mess with the spoil date?

    Reply
    • nomnompaleo says

      December 26, 2017 at 5:26 pm

      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!

      Reply
  5. Jayne Monsipapa says

    December 26, 2017 at 9:06 pm

    Is there substitute for rice vinegar?

    Reply
    • nomnompaleo says

      December 26, 2017 at 9:46 pm

      Balsamic vinegar and apple cider vinegar also work!

      Reply
  6. alur says

    December 26, 2017 at 10:11 pm

    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.

    Reply
    • nomnompaleo says

      December 26, 2017 at 10:53 pm

      Nope. You gotta trust and believe.

      Reply
      • CJ says

        December 27, 2017 at 1:20 am

        The recipe is a o good the way it is! Love your cookbook.

        Reply
      • alur says

        December 27, 2017 at 3:21 am

        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.

        Reply
    • Adriana Banda Hibjan says

      December 27, 2017 at 5:21 pm

      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!

      Reply
      • Karan McShea says

        December 20, 2022 at 2:23 am

        I agree 100 per cent.
        I resisted using it, ( just the thought, the smell, etc. turned me off) But Michelle’s recipes are phenomenal, so I tried it….. what I found was, I didn’t taste it smell it, nada….. but everything
        Tasted better. I’m doing AIP right now (bland, bland, bland). I have to try to liven it up…. And my go to trick is 1-2 tsp.
        of Red Boat Fish sauce
        (Enhances all the flavors) and Co Co Aminos for a salt taste,
        and the Mexican trick of a quarter lime. Livens up every meal with protein.
        On another note, I have frozen the stir fry sauce
        In soft bottom I e cube trays, with a sliding cover lid found on Amazon. Pop out only what you need. There are larger ones available that I use for
        Chicken broth and beef broth, when u don’t need a full can or carton. Hey Michelle,
        With AIP, what would U substitute Sesame Seed
        oil with……which I LOVE…. But can’t use….. also…. A big ask…. Wish U could share some AIP alternative recipes!!!!!!
        In all your spare time!
        Just kidding……

        Reply
    • Amy says

      April 19, 2021 at 12:06 pm

      5 stars
      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.

      Reply
  7. Victoria G says

    December 27, 2017 at 2:23 pm

    Can you use liquid aminos instead of coconut aminos?

    Reply
    • Lisa says

      August 16, 2020 at 7:10 pm

      4 stars
      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.

      Reply
      • Michelle Tam says

        August 16, 2020 at 8:15 pm

        Coconut aminos are sweeter!

        Reply
        • Lisa says

          October 17, 2020 at 8:21 pm

          5 stars
          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!

          Reply
          • MIA A MONTGOMERY says

            December 4, 2020 at 6:56 pm

            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!

  8. Chelsea @ Do You Even Paleo? says

    December 27, 2017 at 4:53 pm

    Woot! I need a good stir fry sauce. Thanks for this!

    Reply
  9. Amy says

    December 28, 2017 at 3:00 pm

    Is there anything that can be used in place of fish sauce? I have anaphylaxis reaction to fish and shellfish.

    Reply
  10. Robin Claire says

    December 28, 2017 at 6:08 pm

    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?

    Reply
    • nomnompaleo says

      August 11, 2020 at 2:31 pm

      Pineapple juice!

      Reply
  11. Renee says

    January 2, 2018 at 3:28 am

    8 thumbs up from our family! Not fishy in the slightest!

    Reply
    • nomnompaleo says

      January 2, 2018 at 4:08 am

      Yay!

      Reply
  12. Leanne says

    January 2, 2018 at 8:12 am

    If using soy sauce instead of the coconut aminos (I’m not Paleo, just love your recipes) would you use the same amount?

    Reply
    • Donna M Oliver says

      June 11, 2021 at 10:24 pm

      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!

      Reply
      • Michelle Tam says

        June 12, 2021 at 12:50 am

        Regular aminos will be saltier than coconut aminos so you may need to increase the orange juice and/or reduce the fish sauce.

        Reply
  13. Katie Myer says

    January 10, 2018 at 8:04 pm

    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?

    Reply
  14. holly drouillard says

    August 11, 2020 at 2:31 pm

    I have a honey ginger balsamic. Can I use this as a substitute to the rice vinegar?

    Reply
  15. AnnapolisAgent - Beth Tyler says

    August 11, 2020 at 2:30 pm

    Can I use Oyster Sauce instead of Fish Sauce??

    Reply
  16. Katie says

    August 11, 2020 at 2:30 pm

    Would it work without the garlic powder? I’m allergic 🙁

    Reply
  17. Julie Earnest says

    August 11, 2020 at 2:30 pm

    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?

    Reply
  18. NYU72 says

    August 11, 2020 at 2:30 pm

    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.

    Reply
    • Carlie says

      September 21, 2021 at 5:36 am

      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.

      Reply
  19. Sandra Watkins McGrandle says

    August 11, 2020 at 2:30 pm

    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!

    Reply
  20. Buttoni says

    August 11, 2020 at 2:30 pm

    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.

    Reply
    • Michelle Tam says

      August 15, 2020 at 4:46 pm

      You’re welcome!

      Reply
  21. Jt says

    August 19, 2020 at 3:12 pm

    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?

    Reply
    • Michelle Tam says

      August 19, 2020 at 9:48 pm

      Sure! You may need to adjust the amount of soy sauce because it is saltier than coconut aminos.

      Reply
  22. Erica says

    October 7, 2020 at 7:38 pm

    Michelle, I can’t have fruits during this detox, so will it “break” the recipe if I omit the orange juice?

    Reply
    • Michelle Tam says

      October 8, 2020 at 5:01 pm

      You’ll have to adjust the other ingredients to make sure the flavors are balanced!

      Reply
  23. Vicki says

    October 19, 2020 at 4:11 pm

    So good and easy. A staple in my fridge

    Reply
  24. Michelle Hollman-Mueller says

    October 28, 2020 at 3:58 pm

    What makes the calories so high? I’m assuming it’s a typo but just wanted to make sure. 😂

    Reply
  25. Michelle says

    October 28, 2020 at 3:59 pm

    What makes the calories so high? I’m assuming it’s a typo but just wanted to make sure. 😂

    Reply
    • Michelle Tam says

      October 30, 2020 at 7:31 pm

      25 calories a serving isn’t super high. One jar has about 16 servings if you are assuming a serving is about 2 tablespoons.

      Reply
  26. DF says

    January 5, 2021 at 7:18 pm

    Any sub for coconut aminos that isn’t soy soy sauce or liquid aminos? Thx!

    Reply
  27. joni martinez says

    February 21, 2021 at 6:53 pm

    5 stars
    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!

    Reply
  28. Nashla Childers says

    July 23, 2021 at 9:43 pm

    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!

    Reply
  29. Juliette says

    August 5, 2021 at 5:32 pm

    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.

    Reply
  30. Jodi A Leberknight says

    September 22, 2021 at 5:38 pm

    5 stars
    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!

    Reply
  31. Marc says

    October 26, 2021 at 2:27 pm

    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!

    Reply
    • Michelle Tam says

      October 26, 2021 at 3:06 pm

      The sauces were only a one-time pilot launch at Whole Foods and aren’t available for sale anywhere.

      Reply
  32. Liz says

    November 11, 2021 at 6:59 pm

    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

    Reply
    • Michelle Tam says

      November 13, 2021 at 8:10 pm

      You use it to taste! Start with a splash and add more to taste.

      Reply
  33. Liz says

    November 11, 2021 at 9:02 pm

    5 stars
    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 !!

    Reply
  34. Kathy Fulton says

    January 2, 2022 at 8:23 pm

    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.

    Reply
  35. Tammie says

    January 4, 2022 at 9:48 pm

    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?

    Reply
    • Michelle Tam says

      January 5, 2022 at 7:47 am

      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.

      Reply
  36. Camille says

    February 8, 2022 at 12:26 am

    5 stars
    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.

    Reply
  37. Theresa Wunsch says

    February 25, 2022 at 4:04 pm

    5 stars
    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!!!

    Reply
  38. sheri says

    March 10, 2022 at 4:55 pm

    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.

    Reply
    • Michelle Tam says

      March 12, 2022 at 5:22 pm

      I’m not sure!

      Reply
  39. VSM says

    May 5, 2022 at 1:57 am

    5 stars
    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!

    Reply
  40. Angela Olson says

    May 18, 2022 at 11:23 am

    I love this sauce, but I have a question. How much sodium does it contain? Thank You in advance.

    Reply
  41. The wellness evolution says

    May 31, 2022 at 9:14 pm

    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.

    Reply
  42. Diane says

    July 7, 2022 at 9:45 pm

    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!

    Reply
    • Regina Chan says

      July 9, 2022 at 1:39 am

      I think either would be a great substitute! Not quite the same but still good!

      Reply
      • Diane says

        August 25, 2022 at 7:49 pm

        5 stars
        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!

        Reply
  43. LOUISE THOMPSON says

    July 28, 2022 at 5:24 pm

    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

    Reply
    • Michelle Tam says

      August 1, 2022 at 6:57 pm

      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

      Reply
  44. Elsie S. Stewart says

    October 30, 2022 at 2:58 pm

    5 stars
    I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.
     

    Reply

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