White No Soy Stir Fry Sauce By Tamera

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 119.3
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 250.8 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.4 g

View full nutritional breakdown of White No Soy Stir Fry Sauce By Tamera calories by ingredient
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Introduction

I prefer not to use soy and most chinese based sauces because the sodium level is so high. So I use my own versions and love this one. So creamy and as a bonus, vegan! This sauce would be used in your favorite stirfry either with or without meat. Choose your vegetables and par boil them to get ready for the sauce at the end in the wok or fry pan. This sauce would be amazing over pasta as well. I prefer not to use soy and most chinese based sauces because the sodium level is so high. So I use my own versions and love this one. So creamy and as a bonus, vegan! This sauce would be used in your favorite stirfry either with or without meat. Choose your vegetables and par boil them to get ready for the sauce at the end in the wok or fry pan. This sauce would be amazing over pasta as well.
Number of Servings: 4

Ingredients

    1.5 tbsp Extra Virgin Olive Oil
    1 tsp Chili pepper, dried and crushed optional
    1 1/2 TBSP Ginger Root filly minced
    1 TBSP Garlic cloves (about 3 cloves) finely minced.

    2 TBSP Fresh Lemon juice
    1 tbsp Almond Butter
    1/2 tbsp Natural Peanut Butter (Dry Roasted Ground Peanuts)
    1 tbsp Argo 100% Pure Corn Starch
    3/4 - 1 cup Filtered Water,
    1/4 tsp Kosher Salt
    1/4 tsp Sesame Oil
    1 TBSP Sauce, Great Value CHILI SAUCE
    3 tsp packed Brown Sugar

Tips

When using meat I usually cook the chicken before hand and dice and add it to the dish.
This is creamy with no cream and asian with no soy!


Directions

Mince ginger and place in small bowl.
Mince garlic and place in small bowl.
In a 2 cup measuring cup add the water, almond butter, peanut butter, corn starch, salt, sesame oil, chili sauce, corn starch and lemon juice.
Pulverize in blender or nutribullet until fine and creamy.

I like to par boil green vegetables like green beans, snap peas, broccoli. I boil them all about 3 minutes. Add diced cooked chicken.

Too make sauce:
Add EVEO to pan or wok with the chili pepper. Heat oil well and add the minced ginger. Cook two minutes. Turn down the heat and add the minced garlic and cook until it's fragrant about 1 minute.

If you are using meat, add it here and cook through to desired doneness.
Add the drained, par boiled vegetables. Fry to heat through.

Open up an area in the middle of the pan to expose the bottom of the pan. Add the sauce in the hot pan and stir fry the sauce into the vegetables until it's thick about 1-2 minutes.

Serve with brown rice.
Enjoy!



Serving Size: 4 big servings

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