Eggless Salsa Verde Stir-Fry Sauce

Total time22 min

Prep time10 min

Cook time12 min

4.8

(23)

Bright, tangy, and just a little smoky from cumin and jalapeño, this salsa verde stir-fry sauce is the kind of thing you'll want to drizzle on everything. It starts with simmered tomatillos that go soft and silky before getting blended with fresh cilantro, scallion greens, and a hit of lime juice — the result is a sauce that's vibrant and deeply layered without a lot of fuss. A splash of tamari adds savory depth, while a touch of maple syrup rounds out the heat just enough to keep things balanced. The cornstarch slurry at the end is the secret weapon here, giving the sauce that glossy, clingy texture that actually coats your vegetables or protein instead of sliding right off the wok. Because every ingredient is straightforward and plant-based, there's no need to scan labels or worry about hidden binders — it comes together exactly as written. Make a batch on Sunday and you've got a punchy, ready-to-go sauce waiting in the fridge for the whole week ahead.

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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.

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