Always Ready Stir Fry Sauce & FP Stir Fry FP
This recipe is quickly mixed in your blender, then stored in the fridge for use any time! You can always stay on plan with a protein, a heap of veggies and this awesome sauce always ready to finish your 5 minute lunch!
Fuel Type & Special Ingredients:
THM:FP, THM:E, THM:S, DF, NSI
Prep Time:
5 minutes
Cook Time:
10 minutes
Dish Type:
Condiment
Serves:
sauce - multiple, stirfry - 2
Ingredients
For the Sauce:
1/2C water
1/4C soy sauce
1/4C braggs liquid aminos
1/4C rice vinegar (Kikkoman green label is unsweetened)
2T fish sauce
2 doonks stevia
3 whole/peeled cloves garlic
3" piece ginger, peeled and roughly chopped
1/2t gluccie or xanthan gum
For Easy FP Stirfry for 2:
8oz lean protein (chicken breast, peeled shrimp, etc) cooked or raw
ANY FP veggies, such as:
1/2 bell pepper, sliced
1/2 onion, sliced
1/2C okra
1 whole small or 1/2 large carrot, sliced thin
1/2 can baby corn, cut into 1" sections
1C sliced mushrooms
1C broccoli, cut into florets
1-2C cabbage, sliced into thin ribbons (you might need to use more sauce)
(the veggie amounts above equal around 5-6C raw veggies, which makes way too much for even the hungriest mama! If you use everything, you'll feed 2 adults, OR have leftovers for another meal! Cut everything in half (or just reduce the broccoli and cabbage) if you only want 1 meal)
Options for FP, E & S:
1 package konjac noodles or rice (for the whole skillet, if desired, will keep this a FP)
3/4C cooked brown rice or quinoa per person (to make an E meal) OR use the Cauli-Hack Quinoa Rice
sesame oil or fattier chicken or salmon (to make an S meal)
Preparation
To make the sauce:
Add everything except gluccie/xanthan to the blender and blend well for 1 minute.
Add gluccie with blender running and blend for 30 seconds. (if you're using a blender cup, add only 1/4t at a time by sprinkling evenly across the liquid, then quickly add the lid and blend well to eliminate clumping. Repeat until it's all in. OR pour your sauce into a deep bowl and whisk constantly while gently shaking the gluccie in)
Store in refrigerator, shake or stir very well before using.
This recipe is very flexible! Want to make ginger beef? Double or triple the ginger! Not a fan of ginger? Leave it out and double the garlic. Taste and "Own it!"
To assemble stir fry:
Prepare all the veggies and chop the meat, if necessary.
For raw chicken, shrimp or beef, spray a skillet with non-stick spray and add meat. Do not season with salt, because the sauce is plenty salty! (for pre-cooked meats, hold them until the end and just start with the next step) When meat is fully cooked, remove and place on your dinner plate to hold until the end - no extra dishes to wash today!
Spray the hot skillet again and add firm veggies that you want to cook down the most - onions, bell peppers, okra, carrots. Sautee several minutes until those veggies are softened about halfway. If anything starts to stick too badly, add 2T water and scrape the bottom well.
Add remaining soft veggies and continue to cook until everything is al dente. Add more water, if needed.
Stir in cooked meat and rinsed konjac noodles/rice (if using) here, and give 2 minutes to warm.
Add 1/2C stirfry sauce and simmer for 2-3 minutes. It will thicken quite nicely. If you want more sauce, add some more water to thin, or a bit more sauce, but be careful not to make everything too salty.
To make this into an E meal, serve with 1/2-3/4C cooked brown rice or quinoa!
For an S meal, use more oil to begin with, or drizzle with sesame oil on your plate - the taste is stronger when you add it just before eating! You could also choose to use fattier chicken, such as pre-cooked, chopped chicken thighs (rotisserie chicken leftovers!), or beef strips, or a fatty piece of salmon, air fried, baked or grilled. You could sear the salmon in a separate skillet then add some sauce once it's done - give the sauce just enough time to thicken without burning.
If you find that you want more sauce and flavor with less salt, increase water in the recipe to 3/4 or even 1C, and increase gluccie to 3/4 - 1 teaspoon. Then you can be more liberal with the sauce and it will continue to be thick and won't get watery, but with less salt. Consider adding more fish sauce and garlic/ginger - everything except the soy and braggs.
If your sauce has been in the fridge, it may be solid, because of the gluccie. It will melt with the heat!