Oriental Stir Fry Sauce
A good sauce can make all the difference in the world to an otherwise boring plate of rice or veggies.
Of course I try to make sure all my sauces are made from Vegan ingredients, but I also try to make them as fat-free as I can. Because we all know the fat you eat is the fat you wear – right?
This Oriental Stir Fry Sauce fits the bill perfectly.
It’s completely Vegan, Low-Fat, easy to make, and very, very tasty. As an added benefit, the molasses gives it a nice iron kick, a mineral many Vegans worry about when switching their diets to plant-based.
As you can see in the photo we used it for our lunch yesterday to top off some Udon Noodles.
Quick and tasty. Give it a try!
Cook time: 10 mins
Total time: 10 mins
Serves: 4
- ¾ cup low sodium vegetable broth
- 3 tbs low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp blackstrap molasses
- 1 tbsp chopped garlic (2-3 cloves)
- ½ tsp powdered ginger (or about 1 tbsp of chopped fresh)
- 1 tbsp corn starch
- 1 tbsp water
- Whisk all the ingredients over med low heat until it starts to bubble.
- Mix the corn starch and 1 tbsp water in a separate cup and slowly pour it in to the sauce.
- It will start to thicken immediately.
- Leave it on the heat and whisk continuously until you get the thickness you desire.
