June 15, 2014

Siriacha Stir-Fry Sauce

Much like the enchilada sauce recipe I recently wrote, there is a need for clean-eating stir-fry sauces as well.  I picked up a bottle of Teriyaki stir-fry sauce at the store the other day and guess what was in it?:

water, sugar, modified corn starch, distilled vinegar, soy sauce (water, hydrolyzed soy protein, corn syrup, salt, caramel color) less than 2% caramel color, citric acid, dehydrated garlic, dehydrated red bell pepper, flavorings, mushroom powder, onion powder, salt, soy lecithin, spices, yeast extract. 

In dietitian terms: basically a bunch of  sugar and corn with a potentially carcinogenic compound added in for aesthetics.  Making your own sauce is safer than ingesting all that sugar and preservatives; it is also really easy and provides brighter flavors to your dish.  For all you Siriacha sauce addicts out there....this one's for you:

1/3 cup soy sodium soy sauce (organic preferred)
2 Tablespoons toasted sesame oil
1 Tablespoon pure maple syrup (organic preferred)
1 Tablespoon siriacha sauce (*hot sauce made from chili peppers, vinegar and garlic)
1 Tablespoon rice vinegar
2 cloves of garlic, chopped
1 Tablespoon fresh ginger, grated


 1.  Whisk ingredients together in a small bowl.  Use to stir-fry vegetables, rice, and/or noodles.  Makes a great marinade for tofu!  Keep sauce in the refrigerator for up to a week.

*Recipe adapted by Ginger Hultin MS RD LDN 6/12/14

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