Paleo Coconut Aminos Stir-Fry Sauce

Total time10 min

Prep time5 min

Cook time5 min

This glossy, savory sauce comes together in one small saucepan and takes just minutes from whisk to simmer. Coconut aminos form the deeply savory base, brightened with rice vinegar, toasted sesame oil, fresh garlic, and grated ginger, with a touch of honey rounding out the edges. A pinch of red pepper flakes adds gentle heat if you want it, and a quick arrowroot slurry is what gives the finished sauce that clingy, spoon-coating texture stir-fries need. It thickens beautifully off the heat, turning silky and deep amber in under a minute. Make it fresh for tonight's dinner or keep a jar in the fridge for up to five days — either way, it's a reliable staple for a Paleo kitchen whenever a stir-fry 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
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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