Low FODMAP Stir Fry
This easy sauce comes together in minutes and delivers classic stir fry flavor with ingredients you can feel good about.
Servings: 16 Servings
Equipment
Ingredients
- ½ cup water
- ½ cup gluten free tamari soy sauce (Note 1)
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar (Note 2)
- 1 tablespoon garlic infused olive oil
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes
- 2 teaspoons fresh ginger grated
Instructions
- In a wide-mouth mason jar, add water, gluten free soy sauce, cornstarch, brown sugar, rice vinegar, garlic oil, toasted sesame oil, and red pepper flakes. Add an air tight cover, and shake.
- Peel the ginger with a spoon, and use a microplane to grate the fresh ginger. Add to the sauce, and stir again.
- Shake before using.
- Store in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
Note 1: My favorite gluten free soy sauce is San J gluten free tamari sauce.
Note 2: Can be swapped with apple cider vinegar
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 21kcalCarbohydrates: 2gProtein: 1gFat: 1gSugar: 1g
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