RECIPE #1
Basic Oil-Free Vegan Stir-Fry Sauce
Ingredients:
* 1/4 cup low-sodium soy sauce or tamari (gluten-free if needed)
* 2 tablespoons maple syrup or agave
* 1 tablespoon rice vinegar or lime juice
* 1 tablespoon cornstarch or arrowroot powder (for thickening)
* 1/2 cup water or low-sodium vegetable broth
* 1 tablespoon grated fresh ginger (or 1 tsp ground ginger)
* 2 cloves garlic, minced
* Optional: 1 tsp sriracha or chili paste for heat
* Optional: 1 tablespoon tahini or almond butter for richness (still oil-free)
Instructions:
– In a bowl, whisk together all ingredients until smooth.
– Pour into a pan or wok with your stir-fried veggies and noodles.
– Cook over medium heat until the sauce thickens and coats everything nicely—about 2–3 minutes.
*****
RECIPE #2
Oil-Free Peanut Stir-Fry Sauce
Ingredients:
* 3 tablespoons natural peanut butter (no added oil)
* 2 tablespoons low-sodium soy sauce or tamari
* 1 tablespoon maple syrup
* 1 tablespoon rice vinegar or lime juice
* 1/2 teaspoon grated fresh ginger
* 1 clove garlic, minced
* 1/4–1/3 cup warm water (adjust for desired thickness)
* Optional: 1 tsp sriracha or chili flakes for heat
Instructions:
– Whisk all ingredients in a bowl until smooth.
– Add to your stir-fry in the last few minutes and let it thicken slightly.
*******
RECIPE #3
Citrus-Ginger Stir-Fry Sauce
Ingredients:
* 1/4 cup orange juice (fresh if possible)
* 2 tablespoons low-sodium soy sauce or tamari
* 1 tablespoon maple syrup
* 1 tablespoon rice vinegar or lime juice
* 1 tablespoon cornstarch mixed with 2 tablespoons cold water
* 1 teaspoon grated fresh ginger
* 1 garlic clove, minced
* Optional: zest of 1 orange for more citrus punch
Instructions:
– Combine all ingredients (except cornstarch slurry) in a saucepan.
– Bring to a light simmer, then stir in the slurry.
– Cook until the sauce thickens, then pour over your stir-fry.