Stir-fry sauce mix
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Coconut aminos, bone broth, honey, garlic and ginger shaken in a pint jar. Pour the whole jar over cooked meat and vegetables to finish a stir-fry.
Ingredients
- 1/2 cup Coconut Aminos
- 1/2 cup Bone Broth
- 1 teaspoon Cider Vinegar
- 1 teaspoon Olive Oil
- 1 tablespoon Honey
- 1 tablespoon Starch
- 2 tablespoons Garlic minced
- 1 tablespoon Ginger minced
Equipment
- pint jars
- cutting board
- chef’s knife
Directions
- If the garlic and ginger aren’t already prepared, dice them ahead of time.
- Combine all the ingredients in a pint-sized jar and shake well.
- Once the meat and vegetables are cooked in the skillet, pour in all of the sauce. Keep cooking until the sauce starts to thicken.
- Serve over rice or noodles, and if you like, top with chopped green onions, red pepper flakes, or sesame seeds.
Notes
Storage: keep leftover sauce in the pint jar in the refrigerator. For a double batch, make a second jar and freeze it, or transfer to a freezer container.
Safety: contains fresh garlic, ginger and broth — keep refrigerated, never at room temperature.
