Servings: 1 serving
Equipment
Ingredients
- 1/4 cup soy sauce low-sodium or tamari for a gluten-free option
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon Swerve or another low-carb sweetener
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 teaspoon xanthan gum optional, for thickening
Instructions
- Whisk It All Together: In a small bowl, whisk together the soy sauce, rice vinegar, water, sesame oil, sweetener, minced garlic, minced ginger, and red pepper flakes (if using). Give it a good whisking until the sweetener is fully dissolved and the flavors meld together harmoniously.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, sprinkle in the xanthan gum and continue whisking until the sauce thickens slightly. This step is entirely optional, and you can skip it if you prefer a thinner consistency for your stir fry.
- Adjust to Taste: Take a moment to taste the sauce and make any necessary adjustments based on your preference. If you desire a sweeter profile, add a bit more sweetener. For a milder saltiness, incorporate a splash of water or rice vinegar to balance the flavors.
- Ready to Serve: You can use the sauce immediately in your stir-fry to infuse it with delectable flavors. Alternatively, if you have leftovers or prefer to make a larger batch, transfer the sauce to a jar or airtight container. Refrigerate the sauce, and it will stay fresh for up to a week.
Notes
- For an Asian-inspired twist, try adding a splash of toasted sesame oil or a sprinkle of sesame seeds to the sauce.
- If you're a fan of citrus flavors, a squeeze of fresh lime or a dash of orange zest can add a refreshing tang to the sauce.
- Feel free to experiment with different low-carb sweeteners to find the one that suits your taste buds best.
- Customize the spiciness by adjusting the amount of red pepper flakes or adding a pinch of cayenne pepper for an extra kick.
Tried this recipe?Let us know how it was!