Quick Low Sodium Stir Fry Sauce Recipe

This glossy, savory Low Sodium Stir Fry Sauce Recipe is made with coconut aminos, fresh ginger, and garlic, and ready in 10 minutes. The liquid bubbles in the pan before rapidly thickening into a rich glaze that coats vegetables perfectly. I make a double batch of this every Sunday to keep weeknight cooking simple.

Try More Recipes:

• Low Sodium Alfredo Sauce
• Low Sodium Spaghetti Sauce Recipe
• Low Sodium Taco Seasoning Recipe

Jump to Recipe

Better Than Takeaway

Most bottled sauces are packed with an unbelievable amount of salt that leaves you feeling thirsty all night. I used to rely on them until I realized how fast I could whisk together a fresh version at home.

The big surprise was learning that coconut aminos provide that deep umami flavor without the heavy sodium crash. Figuring out the right ratio of rice vinegar to honey finally gave me that exact restaurant taste.

Low Sodium Stir Fry Sauce Recipe Ingredients

• 1/2 cup low sodium soy sauce (or coconut aminos)
• 1/4 cup low sodium vegetable broth
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon cold water

How To Make Low Sodium Stir Fry Sauce Recipe

1. Mix the base: In a small bowl, whisk the low sodium soy sauce, vegetable broth, rice vinegar, sesame oil, and honey until smooth.
2. Add aromatics: Stir the minced garlic and grated ginger into the liquid mixture.
3. Make the slurry: In a separate tiny bowl, combine the cornstarch and cold water, mixing until no lumps remain.
4. Simmer and thicken: Pour the sauce base into a skillet over medium heat and simmer for 2 minutes, then whisk in the slurry and cook for 1 more minute until thick and glossy.

Recipe Tips

• Use cold water for the slurry: Warm water will cause the cornstarch to clump instantly before it hits the pan.
• Grate the ginger finely: Large chunks of ginger can overpower the delicate balance of the sauce.
• Taste before using: Depending on your brand of soy sauce or aminos, you might need an extra dash of rice vinegar for brightness.

What To Serve With Stir Fry Sauce

Toss this with a mix of broccoli, bell peppers, and snap peas for a quick vegetable bowl. It also works beautifully poured over seared chicken breast or cubed firm tofu. Serve everything over steaming brown rice or plain noodles to soak up the extra liquid.

How To Store

Keep the unthickened sauce in an airtight jar in the fridge for up to one week. If you have already added the cornstarch slurry and cooked it, it will keep for three days but may need a splash of water when reheating. You can also freeze the unthickened base for up to three months.

FAQs

Can I use regular soy sauce instead?

You can, but it will defeat the purpose of a low sodium recipe. If you only have regular soy sauce, dilute it with equal parts water to reduce the saltiness.

Is coconut aminos lower in sodium?

Yes, coconut aminos typically contain significantly less sodium than even low sodium soy sauce. It adds a slightly sweeter flavor profile as well.

Why did my sauce turn out runny?

The cornstarch slurry might not have cooked long enough to activate. Let it bubble for a full minute after adding the starch to reach maximum thickness.

Can I make this spicy?

Add a pinch of red pepper flakes or a dash of low sodium hot sauce to the mixture before cooking. The heat balances the honey perfectly.

Nutrition

• Calories: 45
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 290mg
• Total Carbohydrate: 6g
• Protein: 1g

Try More Recipes:

• Low Sodium Chicken Noodle Soup Recipe
• Easy Low Sodium Tomato Soup Recipe
• Low Sodium Meatloaf Recipe