Anti Inflammatory Paleo Coconut Aminos Stir-Fry Sauce

Total time10 min

Prep time5 min

Cook time5 min

Anti Inflammatory Paleo Coconut Aminos Stir-Fry Sauce

This glossy, savory sauce comes together in minutes, whisking coconut aminos with toasted sesame oil, rice vinegar, fresh garlic, and grated ginger for a deeply aromatic base. A touch of honey rounds out the salty-tangy flavor, while a quick arrowroot slurry gives it that perfect glossy, spoon-coating thickness stir-fries need. Red pepper flakes add a gentle kick if you want it, and the whole thing simmers together in just a couple of minutes on the stove. It's a fantastic staple to keep on hand for quick weeknight stir-fries, veggie bowls, or as a marinade base. Since it's built from simple, whole ingredients like garlic, ginger, and sesame oil rather than anything processed or refined, it's a solid, ready-to-go option for anyone following an anti-inflammatory way of eating. Make a batch, keep it chilled, and you've got a flavorful sauce ready whenever the craving hits.

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Ingredients

4 servings

⅓ cup coconut aminos
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3 tbsp water
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ tsp red pepper flakes (optional)
1 ½ tsp arrowroot starch

Instructions

1
In a small bowl, whisk together the coconut aminos, 2 tbsp water, sesame oil, rice vinegar, honey, garlic, ginger, and red pepper flakes, if using, until combined.
2
In a separate small bowl, stir the arrowroot starch into the 1 tbsp cold water until fully dissolved with no lumps.

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