Alpha Gal Friendly Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little spicy, this salsa verde stir-fry sauce transforms a handful of fresh ingredients into something genuinely exciting to pour over vegetables, noodles, or whatever protein works for you. The base starts with simmered tomatillos, which soften and mellow into a silky, slightly smoky foundation that blends beautifully with jalapeño, cilantro, and a squeeze of fresh lime. Tamari and a touch of maple syrup round out the flavor with savory depth and just enough sweetness to keep things balanced. For anyone navigating alpha-gal syndrome, the challenge with sauces and condiments is often hidden mammalian-derived additives — this one is built entirely from plants, tamari, and garlic-infused oil, so you know exactly what's in it. A quick cornstarch slurry at the end gives it that glossy, clingy stir-fry consistency that coats every bite instead of pooling at the bottom of the pan. It comes together in well under half an hour and keeps in the fridge for up to five days, making it a smart batch-cook staple for busy weeknights.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the sauce
- 8 oz (about 5–6 medium) tomatillos, husked and rinsed
- 2 tbsp garlic-infused oil
- ½ cup scallion greens, thinly sliced (green tops only)
- 1 medium jalapeño, seeded and roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp tamari
- 1 tsp maple syrup
- ¼ tsp ground cumin
- ¼ tsp fine salt, or to taste
For the slurry
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- 1
Place the tomatillos in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are fully softened, have turned from bright green to olive-drab, and are just beginning to split.
- 2
Drain the tomatillos and transfer them to a blender. Add the scallion greens, jalapeño, cilantro, lime juice, tamari, maple syrup, cumin, and salt. Blend on high until completely smooth, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!