A basic, low sodium sauce that works for pretty much any stir-fry. This recipe makes enough for about 1 pound of meat with about 1-2 cups of vegetables.
Servings: Makes about 1/2 cup
Sodium: 20 mg total
Time: 10 minutes
Ingredients:
2 teaspoons cornstarch
1 tablespoon water
1/4 cup soy sauce substitute
1 tablespoon salt-free tomato paste or salt-free ketchup
2 teaspoons sugar
1 tablespoon sesame oil
2 teaspoons vinegary (sherry, rice, black, or balsamic)
1/2 tsp red pepper flakes
2 cloves of raw garlic, pressed or minced
In a small bowl, mix the cornstarch and water until it forms a smooth slurry. Then add the rest of the sauce ingredients to the cornstarch slurry and use it as you would any stir-fry sauce. If you let the sauce sit before you use it, give it a quick stir before adding it to your stir fry because the cornstarch has a tendency to settle to the bottom.
I updated this recipe recently to add 1 tablespoon of salt-free tomato paste. And then one day I was making this and ran out of tomato paste, so I used salt-free Heinz ketchup and it's a bit sweeter but it works and some people would probably prefer it.
This sauce calls for 1/4 cup of my low sodium soy sauce substitute. If you can tolerate more sodium in your diet, use any other combination of sauces that totals 1/4 cup (which is 4 tablespoons). For example, use 1 tablespoon low sodium soy sauce or coconut aminos plus 3 tablespoons water or low sodium chicken broth. As long as you have 1/4 cup of liquid here the rest of the recipe will work just fine.