Low FODMAP Paleo Coconut Aminos Stir-Fry Sauce

Total time10 min

Prep time5 min

Cook time5 min

Low FODMAP Paleo Coconut Aminos Stir-Fry Sauce

This glossy stir-fry sauce comes together in minutes, built on savory coconut aminos and a drizzle of toasted sesame oil for depth. A splash of rice vinegar brings brightness, fresh grated ginger adds warmth, and a pinch of red pepper flakes gives it just enough kick if you want it. Arrowroot starch is whisked into a quick slurry and simmered in, thickening the sauce until it turns glossy and coats the back of a spoon in under a minute. It's endlessly versatile — pour it over a hot wok of vegetables and protein, or stir it into rice for an instant flavor boost. Made ahead, it keeps well in the fridge for up to five days, ready to whisk back to life whenever a stir-fry craving hits. This is a solid sauce to have on hand for a low FODMAP kitchen, no last-minute scrambling required.

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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
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
2 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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