A quick & easy Vegan Stir Fry Sauce that is packed with flavour. It's rich, thick & versatile. Use in stir-fries, on rice, noodles and vegetables, or for marinating tofu and seitan.
PREP TIME: 5 minutesminutes
COOK TIME: 5 minutesminutes
TOTAL TIME: 10 minutesminutes
Servings: 8¼ cup servings (2 cups in total)
Ingredients
1smallonion, cut into quarters
2large clovesgarlic
1 cup (240mls)soy sauce or tamari
2tablespoonstoasted sesame oil, it's here for the flavour. You can omit to make this recipe oil-free
2tablespoonsarrowroot powder, or cornstarch but arrowroot gives a glossier finish
¾ cup + 2 tablespoons (210 mls)water
INSTRUCTIONS
Add all ingredients to a blender and blend until completely smooth.
Pour into a pan. It will be very foamy. That is normal and the foam will disappear as it warms up.
Heat over medium-low heat stirring constantly until it is hot, thick and gravy-like in texture.
Either use immediately or decant into a jar and store in the fridge/freezer.
NOTES
For gluten-free be sure to use a gluten-free brand of soy sauce or tamariStorage, freezing & reheatingThis stir fry sauce will keep for up to 7 days in the fridge and can be frozen for up to 3 months. Simply defrost overnight in the fridge before reheating.To reheat pour the sauce into a small pan and warm over medium-low heat until hot. You can also microwave it but be cautious as it can easily spill over if it gets too hot.